|
|||||
|
|
| 水稻品种食味品质性状稳定性分析 | |
| 引用本文： | 张坚勇,万向元,肖应辉,王春明,刘世家,陈亮明,翟虎渠,万建民.水稻品种食味品质性状稳定性分析[J].中国农业科学,2004,37(6):788-788. |
| 作者姓名： | 张坚勇 万向元 肖应辉 王春明 刘世家 陈亮明 翟虎渠 万建民 |
| 作者单位： | 1. 南京农业大学/作物遗传与种质创新国家重点实验室/江苏省植物基因工程研究中心,南京,210095 2. 中国农业科学院,北京,100081 3. 南京农业大学/作物遗传与种质创新国家重点实验室/江苏省植物基因工程研究中心,南京,210095;中国农业科学院,北京,100081 |
| 基金项目： | 国家“863”计划资助项目(2001AA241024)，国家自然科学基金资助项目(nsfc30270811)，科技部成果转化资助项目(02EFN213200232)，江苏省科技攻关资助项目(BE2001305)，江苏省三项工程资助项目。 |
| 摘 要： | 利用AMMI模型对18个水稻品种的食味品质性状——米饭光泽度、粘性、柔软性、弹性和综合口感进行了2年3点的稳定性分析,并以食味品质性状的表型值和AMMI分析的前三维主成分值(IPCA1～3)为性状指标,对18份供试品种进行了聚类分析和评价。结果表明,5项食味品质指标在不同基因型、地点和年份间的差异以及G×E互作方差都达到极显著水平(P<0.01);不同栽培方式也能显著地影响稻米食味品质,且对各项食味指标的作用方向完全一致,即绿色食品栽培>有机栽培>常规栽培>高产栽培;粳稻品种的食味品质及其稳定性整体上要优于 |
| 关 键 词： | 水稻 食味品质 AMMI模型 |
Analysis on Stability of Eating Quality of Cooked Rice (Orzya sativa L.) |
|
| ZHANG Jian-yong,WAN Xiang-yuan,XIAO Ying-hui,WANG Chun-ming,LIU Shi-jia,CHEN Liang-ming,ZHAI Hu-qu,WAN Jian-min.Analysis on Stability of Eating Quality of Cooked Rice (Orzya sativa L.)[J].Scientia Agricultura Sinica,2004,37(6):788-788. | |
| Authors: | ZHANG Jian-yong WAN Xiang-yuan XIAO Ying-hui WANG Chun-ming LIU Shi-jia CHEN Liang-ming ZHAI Hu-qu WAN Jian-min |
| Institution: | ZHANG Jian-yong1,WAN Xiang-yuan1,XIAO Ying-hui1,WANG Chun-ming1,LIU Shi-jia1,CHEN Liang-ming1,ZHAI Hu-qu2,WAN Jian-min1,2 |
| Abstract: | Investigation on stability of rice-eating quality, including luster, viscosity, tenderness, elasticity and integrated valueof organleptic evaluation (IVOE) of 18 varieties wascarried out using additive main effects and multiplicative interaction (AMMI) model in three sites and two years. Eighteen tested varieties were further clustered and evaluated based on the phenotypic values of five palatability properties and IPCA 1-3 from the AMMI analysis. Results showed that genotype by environment interactions and the eating quality differences between different genotypes, sites and years were all significant at 1% level. Meanwhile, different cultivations could significantly affect the five rice-eating quality traits with the samedirection, namely, green food cultivation > organic cultivation > common cultivation > high production cultivation. In general, the five palatability properties and their stability in Japonica varieties were better than those of Indica varieties. Five Japonica varieties and four Indica varieties, which included W002, Zaofeng9, Wuyujing3, Guanglingxiangjing, Yanjing5, 3004, Fengyouxiangzhan, R405, Nanjing16, had good eating quality and high stability. In consideration with the grain production, appearance quality, etc., W002, Fengyouxiangzhan and Nanjing16 could be applied as breeding parents to improve the eating and appearance quality and their stability of elite rice. |
| Keywords: | Rice Eating quality AMMI model |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |
| 点击此处可从《中国农业科学》浏览原始摘要信息 | |
| 点击此处可从《中国农业科学》下载免费的PDF全文 | |