| 籼型杂交稻品质性状与其亲本关系的初步研究 |
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| 引用本文： | 梁敬焜,梁承邺,张隆芬,陈宝源,何炳森.籼型杂交稻品质性状与其亲本关系的初步研究[J].中国水稻科学,1988,2(3):111-116. |
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| 作者姓名： | 梁敬焜 梁承邺 张隆芬 陈宝源 何炳森 |
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| 作者单位： | 中国科学院华南植物研究所 广州
(梁敬焜，梁承邺，张隆芬，陈宝源)，中国科学院华南植物研究所 广州(何炳森) |
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| 摘 要： | 研究了29个杂交组合米粒外观品质和32个杂交组合的稻米蒸煮食味品质与其相应亲本的关系。一般来说杂交稻稻米的粒长、粒宽和垩白是双亲的中值,粒厚和粒重超双亲中值;糊化温度和胶稠度处于双亲之间,直链淀粉含量则与双亲中值无显著差异,但在不同炎型组合间表现不一致。这为优质杂交稻的选育提供了亲本选择的理论依据。
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| 关 键 词： | 外观品质 蒸煮食味特性 直链淀粉含量 糊化温度 胶稠度 杂交稻 |
| 收稿时间： | 1900-01-01; |
Preliminary Study on the Relationship of Quality Characters between Indica-type Hybrid Rice and Their Parents |
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| Liang Jingkun,Liang Chengye,Zhang Longfen,Chen Baoyuan,and He Bingsen.Preliminary Study on the Relationship of Quality Characters between Indica-type Hybrid Rice and Their Parents[J].Chinese Journal of Rice Science,1988,2(3):111-116. |
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| Authors: | Liang Jingkun Liang Chengye Zhang Longfen Chen Baoyuan and He Bingsen |
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| Abstract: | The relationship between hybrid rice and their parents on exterior quality of 29 combinations and cooking-eating characters of 32 combinations were studied, The average length, width and chalkiness of hybrid rice grains were the mean that of both parents; The grain thickness and weight exceed mid-parent value. The value of gelatinization temperature and gel consistency on cooking-eating quality were hetween both parents: Similarly, there was no significant difference between hybrid rice and mid-parent value in average amylose content, ttence, it will be useful to understand these facts for selecting parents on hybrid rice quality breeding. |
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| Keywords: | Exterior quality Cooking-eating characters Amylose content Gelatinization temperature Gel consistency: Hybrid rice |
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