Chinese Journal OF Rice Science ›› 2021, Vol. 35 ›› Issue (1): 89-97.DOI: 10.16819/j.1001-7216.2021.0508
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Zhidong WANG1,2, Yibo CHEN1,2, Rong GONG1,2, Shaochuan ZHOU1,2,*(), Chongrong WANG1,2, Hong LI1,2, Daoqiang HUANG1,2, Degui ZHOU1,2, Lei ZHAO1,2, Yangyang PAN1,2, Yiqiang YANG1,2, LIXiaofang1,2
Received:
2020-05-11
Revised:
2020-06-24
Online:
2021-01-10
Published:
2021-01-10
Contact:
Shaochuan ZHOU
王志东1,2, 陈宜波1,2, 龚蓉1,2, 周少川1,2,*(), 王重荣1,2, 李宏1,2, 黄道强1,2, 周德贵1,2, 赵雷1,2, 潘阳阳1,2, 杨义强1,2, 李晓芳1,2
通讯作者:
周少川
基金资助:
Zhidong WANG, Yibo CHEN, Rong GONG, Shaochuan ZHOU, Chongrong WANG, Hong LI, Daoqiang HUANG, Degui ZHOU, Lei ZHAO, Yangyang PAN, Yiqiang YANG, LIXiaofang. Correlation Between SPAD Value of Flag Leaf and Rice Quality of High Quality indica Rice[J]. Chinese Journal OF Rice Science, 2021, 35(1): 89-97.
王志东, 陈宜波, 龚蓉, 周少川, 王重荣, 李宏, 黄道强, 周德贵, 赵雷, 潘阳阳, 杨义强, 李晓芳. 优质籼稻剑叶SPAD值与稻米品质相关性研究[J]. 中国水稻科学, 2021, 35(1): 89-97.
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URL: http://www.ricesci.cn/EN/10.16819/j.1001-7216.2021.0508
Fig. 1. SPAD values of flag leaves of 12 indica rice varieties (lines) during grain development. A, SPAD value of flag leaf of 12 varieties (lines) during grain development; B, Coefficient of variation of SPAD value of flag leaf in 12 varieties (lines) during graindevelopment; C, Coefficient of variation of SPAD value of flag leaf in five growth stages duringgrain development. 1-12 represent Wumeizhan 3, Wuxiangsimiao 1, Wuyuehuazhan, Wuguangzhan, Wumeizhan 1, Wumeizhan 2, Zengchengsimiao, Xiangyaxiangzhan, Wushansimiao, Wumeizhan 2, Wuxiangsimiao 2 and Huanghuazhan.
剑叶SPAD值 Flag leaf SPAD value | 碱消值 Alkali dissipation value | 胶稠度 Gel consistency | 直链淀粉含量 Amylose content / % | 蛋白质含量 Protein content / % | 脂肪含量 Fat content / % |
---|---|---|---|---|---|
始穗期Heading stage | -0.37 | -0.11 | 0.43 | -0.21 | -0.23 |
齐穗期Full heading stage | -0.48 | 0.08 | 0.53 | -0.25 | -0.07 |
乳熟期Milkyripening stage | -0.41 | 0.11 | 0.44 | -0.42 | -0.34 |
蜡熟期Waxyripening stage | -0.34 | 0.32 | 0.03 | -0.77** | -0.19 |
黄熟期Yellow ripening stage | -0.32 | 0.43 | -0.18 | -0.78** | 0.28 |
Table1 Correlation coefficients between SPAD value of flag leaf and rice quality characters in five growth stages.
剑叶SPAD值 Flag leaf SPAD value | 碱消值 Alkali dissipation value | 胶稠度 Gel consistency | 直链淀粉含量 Amylose content / % | 蛋白质含量 Protein content / % | 脂肪含量 Fat content / % |
---|---|---|---|---|---|
始穗期Heading stage | -0.37 | -0.11 | 0.43 | -0.21 | -0.23 |
齐穗期Full heading stage | -0.48 | 0.08 | 0.53 | -0.25 | -0.07 |
乳熟期Milkyripening stage | -0.41 | 0.11 | 0.44 | -0.42 | -0.34 |
蜡熟期Waxyripening stage | -0.34 | 0.32 | 0.03 | -0.77** | -0.19 |
黄熟期Yellow ripening stage | -0.32 | 0.43 | -0.18 | -0.78** | 0.28 |
剑叶SPAD值 Flag leaf SPAD value | 峰值黏度 Peak viscosity | 热浆黏度 Hot past viscosity | 冷胶黏度 Cool past viscosity | 崩解值 Breakdown | 回复值 Consistence |
---|---|---|---|---|---|
始穗期Heading stage | -0.04 | 0.50 | 0.73 | -0.35 | 0.73** |
齐穗期Full heading stage | -0.03 | 0.46 | 0.66 | -0.31 | 0.65 |
乳熟期Milkyripening period | 0.07 | 0.28 | 0.48 | -0.10 | 0.58 |
蜡熟期Waxyripening period | 0.75** | 0.32 | 0.14 | 0.69* | -0.20 |
黄熟期Yellow ripening stage | 0.84** | 0.22 | -0.11 | 0.85** | -0.59* |
稻米食味值Rice taste valuevvvalue | 0.76** | 0.05 | -0.20 | 0.85** | -0.49 |
Table 2 Correlation coefficient between SPAD value of flag leaf, rice taste value and RVA spectrum characteristic value of rice starch in five growth periods.
剑叶SPAD值 Flag leaf SPAD value | 峰值黏度 Peak viscosity | 热浆黏度 Hot past viscosity | 冷胶黏度 Cool past viscosity | 崩解值 Breakdown | 回复值 Consistence |
---|---|---|---|---|---|
始穗期Heading stage | -0.04 | 0.50 | 0.73 | -0.35 | 0.73** |
齐穗期Full heading stage | -0.03 | 0.46 | 0.66 | -0.31 | 0.65 |
乳熟期Milkyripening period | 0.07 | 0.28 | 0.48 | -0.10 | 0.58 |
蜡熟期Waxyripening period | 0.75** | 0.32 | 0.14 | 0.69* | -0.20 |
黄熟期Yellow ripening stage | 0.84** | 0.22 | -0.11 | 0.85** | -0.59* |
稻米食味值Rice taste valuevvvalue | 0.76** | 0.05 | -0.20 | 0.85** | -0.49 |
Fig.3. Correlation analysis between SPAD value of flag leaf and peak viscosity value and breakdown of rice starch in waxy ripening stage and yellow ripening stage of indica rice.
稻米食味品质 Rice tastequality | 剑叶SPAD值Flag leaf SPAD value | 蛋白质含量 Protein content | ||||
---|---|---|---|---|---|---|
始穗期 Heading stage | 齐穗期 Full heading | 乳熟期 Milky ripening | 蜡熟期 Waxy ripening | 黄熟期 Yellow ripening | ||
稻米食味值Rice taste value | -0.19 | -0.12 | 0.09 | 0.77** | 0.83** | -0.73** |
口感Taste quality | -0.26 | -0.20 | 0.04 | 0.73** | 0.82** | |
外观Appearance | -0.15 | -0.07 | 0.16 | 0.77** | 0.81** |
Table3 Correlation coefficients between rice taste quality and SPAD value and protein content of flag leaf.
稻米食味品质 Rice tastequality | 剑叶SPAD值Flag leaf SPAD value | 蛋白质含量 Protein content | ||||
---|---|---|---|---|---|---|
始穗期 Heading stage | 齐穗期 Full heading | 乳熟期 Milky ripening | 蜡熟期 Waxy ripening | 黄熟期 Yellow ripening | ||
稻米食味值Rice taste value | -0.19 | -0.12 | 0.09 | 0.77** | 0.83** | -0.73** |
口感Taste quality | -0.26 | -0.20 | 0.04 | 0.73** | 0.82** | |
外观Appearance | -0.15 | -0.07 | 0.16 | 0.77** | 0.81** |
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