关键词: 稻米, 粒型, 品质, 相关性

Abstract: A total of 5331 rice samples, including 3810 indica and 1521 japonica, were collected from China to study their grain types and related quality characteristics. For indica rice, long and middle grains were the two principal types in grain length; the medium was the first key type in grain shape, and the slender was the second one. For japonica rice, the grains of most varieties were short and coarse in length and shape. In indica rice, both grain length and shape were significantly related to head rice rate, chalkiness, translucency, and amylose content(negatively), and gel consistency(positively). In japonica rice, grain length was significantly related to head rice rate and gel consistency (negatively), and amylose content (positively)(P<0.01), grain shape was significantly related to chalkiness(negatively), and amylose content and protein content(positively). There were significant differences in head rice rate among different grain length groups, except short and very short grain groups. The order of head rice rate was adversely accorded with the increase of grain length. The quality of japonica rice was superior to that of indica rice as a whole, near a half of japonica varieties had grain qualities satisfied the superior criteria of China, while only a quarter of indica varieties reached the superior criteria. Among indica varieties, the grain quality of groups with long and extra long grain types were superior to that of groups with middle and short grain types.

Key words: rice, grain type, quality, relationship