Chinese Journal of Rice Science

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RVA Profile Properties for Cold Tolerant and Sensitive Cultivars of Japonica Rice at Different Altitudes in Highland Region

ZHU Zhenhua1, KIM Kiyoung2, YUAN Pingrong1, ZHAO Guozhen1, SU Zhenxi1, SHI Rong1, ZOU Qian1, YANG Seajun3, DAI Luyuan1,*   

  1. 1 Japonica Rice Breeding Center, Yunnan Academy of Agricultural Sciences, Kunming 650205, China; 2 Honam Agricultural Research Institute, National Institute of Crop Science, Rural Development Administration, Iksan 570-080, Korea; 3National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Korea; *Corresponding author, E-mail:Luyuandai@yahoo.com.cn
  • Received:1900-01-01 Revised:1900-01-01 Online:2010-03-10 Published:2010-03-10

不同海拔条件下耐冷性粳稻品种的稻米淀粉RVA谱特性

朱振华1;金基永2;袁平荣1;赵国珍1;苏振喜1;世荣1;邹茜1;杨世准3;戴陆园1,*   

  1. 1云南省农业科学院 粳稻育种中心, 云南 昆明650205; 2韩国农村振兴厅 国家作物科学院 湖南农业研究所,韩国 益山570-080; 3韩国农村振兴厅 国家作物科学院, 韩国 水原 441-857; *通讯联系人, E-mail: Luyuandai@yahoo.com.cn

Abstract: Four coldtolerant and five coldsensitive japonica rice cultivars were grown at three locations with different altitudes in Yunnan plateau to investigate rice starch RVA profile characteristics. The results showed that with increasing altitude, the setback viscosity in coldsensitive cultivars increased significantly, while the peak viscosity and breakdown viscosity decreased significantly. However, the peak viscosity and breakdown viscosity in coldtolerant cultivars initially decreased and then gradually increased with rising altitude, whereas the setback viscosity initially increased and then decreased. The starch RVA parameters of coldtolerant cultivars was less sensitive to different environments than those of coldsensitive cultivars. Cooking and eating quality of coldtolerant cultivars had relatively stable trends with rising altitude, whereas cooking and eating quality of coldsensitive cultivars had a trend toward inferior.

Key words: japonica rice, cold tolerance, rice quality, starch viscosity, altitude

摘要: 以4个强耐冷性粳稻品种和5个弱耐冷性粳稻品种为材料,比较分析了云南高原粳稻区不同海拔条件下不同耐冷性粳稻品种的稻米淀粉RVA谱变化特征。随种植海拔的升高,弱耐冷性品种的消减值明显增大,峰值黏度和崩解值显著减小,而强耐冷性品种的峰值黏度和崩解值呈先降后升趋势,消减值则表现先升后降趋势。强耐冷性品种的稻米淀粉RVA谱特性受海拔变化的影响较弱耐冷性品种小,蒸煮食味品质表现相对稳定,但弱耐冷性品种的蒸煮食味品质随海拔升高明显呈变劣趋势。

关键词: 粳稻, 耐冷性, 稻米品质, 淀粉黏滞性, 海拔