Chinese Journal OF Rice Science ›› 2015, Vol. 29 ›› Issue (2): 167-173.DOI: 10.3969/j.issn.1001-7216.2015.02.008
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Jia ZHANG1,2,#, Hai-tao CHENG1,#, Hai XU1, Ying-jun XIA1, Chun-xiang LIU1, Zheng-jin XU1,*()
Received:
2014-02-13
Revised:
2014-06-10
Online:
2015-03-10
Published:
2015-03-10
Contact:
Zheng-jin XU
张佳1,2,#, 程海涛1,#, 徐海1, 夏英俊1, 刘春香1, 徐正进1,*()
通讯作者:
徐正进
基金资助:
CLC Number:
Jia ZHANG, Hai-tao CHENG, Hai XU, Ying-jun XIA, Chun-xiang LIU, Zheng-jin XU. Relationship Between Cooking-eating Quality and Subspecies Differentiation in RILs Population from indica and japonica Crossing[J]. Chinese Journal OF Rice Science, 2015, 29(2): 167-173.
张佳, 程海涛, 徐海, 夏英俊, 刘春香, 徐正进. 籼粳稻杂交后代蒸煮食味品质与亚种分化的关系[J]. 中国水稻科学, 2015, 29(2): 167-173.
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URL: http://www.ricesci.cn/EN/10.3969/j.issn.1001-7216.2015.02.008
Fig. 1. Frequency distribution of Cheng’s indexes for two RILs population derived from indica-japonica crossing. P1, Zhongyouzao 8; P2, Toyonishiki; P3, Qishanzhan; P4, Akihikari; A, RILs population derived from the cross between Zhongyouzao 8(indica) and Toyonishiki(japonica); B, RILs population derived from the cross between Qishanzhan(indica) and Akihikari(japonica). The same as below.
Fig. 4. Frequency distribution of RVA characteristics for two RILs population derived from indica-japonica crossing. PKV, Peak paste viscosity; HPV, Hot paste viscosity; BDV, Breakdown viscosity; CPV, Cool paste viscosity; CSV, Consistence viscosity; PeT, Peak time; SBV, Setback viscosity; PaT, Pasting temperature. The same as below.
组合与类型 Cross and type | 株数 N | 口感评分 TS | 综合评分 CS | 峰值黏度 PKV /cP | 热浆黏度 HPV /cP | 冷胶黏度 CPV /cP | 峰值时间 PeT /min | 起浆温度 PaT /℃ | 消减值 SBV /cP | 回复值 CSV /cP | 崩解值 BDV /cP |
---|---|---|---|---|---|---|---|---|---|---|---|
A | |||||||||||
籼 H | 6 | 5.5 ab | 62.4 ab | 3396.8 a | 2246.7 a | 3604.3 a | 6.3 a | 77.3 a | 207.5 b | 1357.7 b | 1150.2 a |
偏籼 H' | 78 | 4.5 b | 53.6 b | 3294.8 ab | 2306.0 a | 4132.0 a | 6.2 b | 79.5 a | 837.2 a | 1826.0 a | 988.8 a |
偏粳 K' | 61 | 5.0 b | 57.0 b | 3220.4 ab | 2225.4 a | 4023.2 a | 6.1 b | 79.8 a | 802.8 a | 1797.8 a | 995.0 a |
粳 K | 8 | 6.5 a | 69.6 a | 3235.4 b | 2029.6 a | 3525.6 a | 6.1 b | 73.0 b | 390.3 ab | 1496.0 ab | 1105.8 a |
B | |||||||||||
籼 H | 20 | 3.8 a | 47.4 a | 2325.8 a | 1748.3 a | 3554.3 a | 6.4 a | 80.9 a | 1228.5 a | 1806.0 a | 577.5 a |
偏籼 H' | 63 | 4.2 a | 51.1 a | 2395.5 a | 1773.1 a | 3547.1 a | 6.4 a | 80.5 a | 1151.6 a | 1774.1 a | 622.4 a |
偏粳 K' | 55 | 4.6 a | 53.8 a | 2432.1 a | 1708.7 a | 3408.0 a | 6.4 a | 81.4 a | 975.8 a | 1699.3 a | 723.5 a |
粳 K | 2 | 3.8 a | 48.2 a | 2097.5 a | 1400.5 a | 3196.5 a | 6.3 a | 85.7 a | 1099.0 a | 1796.0 a | 697.0 a |
Table 1 Difference in RVA characteristic sand eating qualities for different subspecies type.
组合与类型 Cross and type | 株数 N | 口感评分 TS | 综合评分 CS | 峰值黏度 PKV /cP | 热浆黏度 HPV /cP | 冷胶黏度 CPV /cP | 峰值时间 PeT /min | 起浆温度 PaT /℃ | 消减值 SBV /cP | 回复值 CSV /cP | 崩解值 BDV /cP |
---|---|---|---|---|---|---|---|---|---|---|---|
A | |||||||||||
籼 H | 6 | 5.5 ab | 62.4 ab | 3396.8 a | 2246.7 a | 3604.3 a | 6.3 a | 77.3 a | 207.5 b | 1357.7 b | 1150.2 a |
偏籼 H' | 78 | 4.5 b | 53.6 b | 3294.8 ab | 2306.0 a | 4132.0 a | 6.2 b | 79.5 a | 837.2 a | 1826.0 a | 988.8 a |
偏粳 K' | 61 | 5.0 b | 57.0 b | 3220.4 ab | 2225.4 a | 4023.2 a | 6.1 b | 79.8 a | 802.8 a | 1797.8 a | 995.0 a |
粳 K | 8 | 6.5 a | 69.6 a | 3235.4 b | 2029.6 a | 3525.6 a | 6.1 b | 73.0 b | 390.3 ab | 1496.0 ab | 1105.8 a |
B | |||||||||||
籼 H | 20 | 3.8 a | 47.4 a | 2325.8 a | 1748.3 a | 3554.3 a | 6.4 a | 80.9 a | 1228.5 a | 1806.0 a | 577.5 a |
偏籼 H' | 63 | 4.2 a | 51.1 a | 2395.5 a | 1773.1 a | 3547.1 a | 6.4 a | 80.5 a | 1151.6 a | 1774.1 a | 622.4 a |
偏粳 K' | 55 | 4.6 a | 53.8 a | 2432.1 a | 1708.7 a | 3408.0 a | 6.4 a | 81.4 a | 975.8 a | 1699.3 a | 723.5 a |
粳 K | 2 | 3.8 a | 48.2 a | 2097.5 a | 1400.5 a | 3196.5 a | 6.3 a | 85.7 a | 1099.0 a | 1796.0 a | 697.0 a |
程氏指数性状与群体 Cheng’s index traits and cross | 峰值黏度 PKV | 热浆黏度 HPV | 冷胶黏度 CPV | 峰值时间 PeT | 起浆温度 PaT | 消减值 SBV | 回复值 CSV | 崩解值 BDV | 口感评分 TS | 综合评分 CS |
---|---|---|---|---|---|---|---|---|---|---|
程氏指数Cheng’s index | ||||||||||
A | -0.175* | -0.071 | 0.013 | -0.217** | -0.111 | 0.082 | 0.073 | -0.077 | 0.180* | 0.168* |
B | 0.073 | -0.035 | -0.067 | -0.035 | 0.076 | -0.152 | -0.086 | 0.147 | 0.220** | 0.227** |
稃毛GP | ||||||||||
A | -0.215** | -0.301** | -0.399** | 0.071 | -0.152 | -0.284** | -0.329** | 0.146 | 0.196* | 0.200* |
B | 0.143 | 0.016 | -0.026 | 0.013 | 0.055 | -0.163 | -0.075 | 0.173* | 0.231** | 0.230** |
叶毛LP | ||||||||||
A | -0.042 | 0.173* | 0.266** | -0.143 | -0.068 | 0.305** | 0.305** | -0.233** | -0.072 | -0.080 |
B | -0.196* | -0.143 | -0.098 | -0.160 | -0.016 | 0.051 | 0.003 | -0.074 | 0.012 | 0.012 |
抽穗时壳色GC | ||||||||||
A | -0.162* | -0.018 | 0.036 | -0.215** | 0.038 | 0.101 | 0.070 | -0.126 | 0.093 | 0.071 |
B | -0.022 | -0.064 | -0.124 | 0.061 | 0.103 | -0.140 | -0.161 | 0.057 | 0.047 | 0.055 |
酚反应PhR | ||||||||||
A | 0.121 | 0.143 | 0.224** | -0.211** | -0.078 | 0.196* | 0.257** | -0.053 | 0.096 | 0.084 |
B | 0.188* | 0.099 | 0.017 | 0.073 | 0.045 | -0.148 | -0.105 | 0.123 | 0.214* | 0.217* |
1~2穗节长LoR | ||||||||||
A | -0.167* | -0.080 | -0.047 | -0.111 | 0.043 | 0.013 | -0.019 | -0.060 | 0.147 | 0.140 |
B | 0.077 | 0.048 | 0.107 | -0.092 | 0.086 | 0.069 | 0.151 | 0.040 | 0.064 | 0.055 |
籽粒长宽比L/W | ||||||||||
A | -0.167* | -0.336** | -0.345** | 0.043 | -0.103 | -0.309** | -0.314** | 0.299** | 0.133 | 0.151 |
B | 0.015 | -0.104 | -0.106 | 0.009 | -0.049 | -0.151 | -0.070 | 0.161 | 0.059 | 0.084 |
Table 2 Relationships among indica-japonica characteristics and RVA characteristics and eating qualities.
程氏指数性状与群体 Cheng’s index traits and cross | 峰值黏度 PKV | 热浆黏度 HPV | 冷胶黏度 CPV | 峰值时间 PeT | 起浆温度 PaT | 消减值 SBV | 回复值 CSV | 崩解值 BDV | 口感评分 TS | 综合评分 CS |
---|---|---|---|---|---|---|---|---|---|---|
程氏指数Cheng’s index | ||||||||||
A | -0.175* | -0.071 | 0.013 | -0.217** | -0.111 | 0.082 | 0.073 | -0.077 | 0.180* | 0.168* |
B | 0.073 | -0.035 | -0.067 | -0.035 | 0.076 | -0.152 | -0.086 | 0.147 | 0.220** | 0.227** |
稃毛GP | ||||||||||
A | -0.215** | -0.301** | -0.399** | 0.071 | -0.152 | -0.284** | -0.329** | 0.146 | 0.196* | 0.200* |
B | 0.143 | 0.016 | -0.026 | 0.013 | 0.055 | -0.163 | -0.075 | 0.173* | 0.231** | 0.230** |
叶毛LP | ||||||||||
A | -0.042 | 0.173* | 0.266** | -0.143 | -0.068 | 0.305** | 0.305** | -0.233** | -0.072 | -0.080 |
B | -0.196* | -0.143 | -0.098 | -0.160 | -0.016 | 0.051 | 0.003 | -0.074 | 0.012 | 0.012 |
抽穗时壳色GC | ||||||||||
A | -0.162* | -0.018 | 0.036 | -0.215** | 0.038 | 0.101 | 0.070 | -0.126 | 0.093 | 0.071 |
B | -0.022 | -0.064 | -0.124 | 0.061 | 0.103 | -0.140 | -0.161 | 0.057 | 0.047 | 0.055 |
酚反应PhR | ||||||||||
A | 0.121 | 0.143 | 0.224** | -0.211** | -0.078 | 0.196* | 0.257** | -0.053 | 0.096 | 0.084 |
B | 0.188* | 0.099 | 0.017 | 0.073 | 0.045 | -0.148 | -0.105 | 0.123 | 0.214* | 0.217* |
1~2穗节长LoR | ||||||||||
A | -0.167* | -0.080 | -0.047 | -0.111 | 0.043 | 0.013 | -0.019 | -0.060 | 0.147 | 0.140 |
B | 0.077 | 0.048 | 0.107 | -0.092 | 0.086 | 0.069 | 0.151 | 0.040 | 0.064 | 0.055 |
籽粒长宽比L/W | ||||||||||
A | -0.167* | -0.336** | -0.345** | 0.043 | -0.103 | -0.309** | -0.314** | 0.299** | 0.133 | 0.151 |
B | 0.015 | -0.104 | -0.106 | 0.009 | -0.049 | -0.151 | -0.070 | 0.161 | 0.059 | 0.084 |
食味值 Eating quality | 组合 Cross | 峰值黏度 PKV | 热浆黏度 HPV | 崩解值 BDV | 冷胶黏度 CPV | 消减值 SBV | 峰值时间 PeT | 起浆温度 PaT | 回复值 CSV |
---|---|---|---|---|---|---|---|---|---|
口感评分TS | A | 0.060 | -0.616** | 0.702** | -0.747** | -0.761** | -0.111 | -0.192* | -0.762** |
B | 0.003 | -0.135 | 0.187* | -0.154 | -0.123 | -0.093 | -0.151 | -0.358** | |
综合评分CS | A | 0.004 | -0.620** | 0.705** | -0.758** | -0.776** | -0.091 | -0.200* | -0.778** |
B | 0.328** | -0.210* | 0.732** | -0.294** | -0.301** | -0.325** | -0.208* | -0.349** |
Table 3 Relationships between eating qualities and RVA characteristics for two RILs population derived from indica-japonica crossing.
食味值 Eating quality | 组合 Cross | 峰值黏度 PKV | 热浆黏度 HPV | 崩解值 BDV | 冷胶黏度 CPV | 消减值 SBV | 峰值时间 PeT | 起浆温度 PaT | 回复值 CSV |
---|---|---|---|---|---|---|---|---|---|
口感评分TS | A | 0.060 | -0.616** | 0.702** | -0.747** | -0.761** | -0.111 | -0.192* | -0.762** |
B | 0.003 | -0.135 | 0.187* | -0.154 | -0.123 | -0.093 | -0.151 | -0.358** | |
综合评分CS | A | 0.004 | -0.620** | 0.705** | -0.758** | -0.776** | -0.091 | -0.200* | -0.778** |
B | 0.328** | -0.210* | 0.732** | -0.294** | -0.301** | -0.325** | -0.208* | -0.349** |
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