| 黑龙江省香稻种质资源品质分析 |
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| 引用本文： | 张 宇,赵宏伟,刘化龙,王敬国,孙 健,邹德堂.黑龙江省香稻种质资源品质分析[J].农业现代化研究,2014,35(1):108-112. |
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| 作者姓名： | 张 宇 赵宏伟 刘化龙 王敬国 孙 健 邹德堂 |
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| 作者单位： | 东北农业大学水稻研究所，黑龙江 哈尔滨 150030;东北农业大学水稻研究所，黑龙江 哈尔滨 150030;东北农业大学水稻研究所，黑龙江 哈尔滨 150030;东北农业大学水稻研究所，黑龙江 哈尔滨 150030;东北农业大学水稻研究所，黑龙江 哈尔滨 150030;东北农业大学水稻研究所，黑龙江 哈尔滨 150030 |
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| 基金项目： | “十二·五”农村领域国家科技计划课题(编号:2013BAD20B04)；科技部科技攻关项目(编号:2011BAD35B02-01)；科技部科技支撑项目(编号:2011BAD16B11)。 |
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| 摘 要： | 本实验对东北地区搜集来的香稻和非香稻材料的品质性状进行综合比较和评价,并对20份香稻品种的主要品质性状进行表型主成分分析和聚类分析。结果表明:这20个香稻的蛋白质含量平均值明显高于非香稻,蒸煮食味品质好于非香稻,有16个香稻品种在胶稠度性状上达到了国家优质一级标准,且多项品质指标的变异系数都高于非香稻品种。主成分分析中粒型因子、碾米品质因子和蒸煮食味品质因子对稻米品质累计贡献率达到65.5%。20个香稻品种被归为3类,这3类都各自具有优良的品质特点。在进行香稻品质育种时,应当注意外观品质(粒形和垩白性状)和碾米品质(整精米率)的选择,提高整精米率、降低垩白度,同时要选择遗传背景较远的亲本,以期提高东北地区香稻资源品质,达到优质育种的目的。
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| 关 键 词： | 香稻 种质资源 品质 相关分析 主成分分析 聚类分析 |
| 收稿时间： | 8/7/2013 12:00:00 AM |
| 修稿时间： | 2013/12/16 0:00:00 |
Quality Analysis of Aromatic Rice Germplasm Resources in Heilongjiang Province |
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| ZHANG Yu,ZHAO Hong-wei,LIU Hua-long,WANG Jing-guo,SUN Jian and ZOU De-tang.Quality Analysis of Aromatic Rice Germplasm Resources in Heilongjiang Province[J].Research of Agricultural Modernization,2014,35(1):108-112. |
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| Authors: | ZHANG Yu ZHAO Hong-wei LIU Hua-long WANG Jing-guo SUN Jian and ZOU De-tang |
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| Institution: | Institute of Rice Research, Northeast Agricultural University, Harbin, Heilongjiang 150030, China;Institute of Rice Research, Northeast Agricultural University, Harbin, Heilongjiang 150030, China;Institute of Rice Research, Northeast Agricultural University, Harbin, Heilongjiang 150030, China;Institute of Rice Research, Northeast Agricultural University, Harbin, Heilongjiang 150030, China;Institute of Rice Research, Northeast Agricultural University, Harbin, Heilongjiang 150030, China;Institute of Rice Research, Northeast Agricultural University, Harbin, Heilongjiang 150030, China |
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| Abstract: | The present experiment was conducted to comprehensively compare and analyze the quality traits of aromatic rice varieties and non aromatic rice varieties, and analyzed the main quality traits of 20aromatic rice varieties with the method of phenotypic principal component analysis and cluster analysis. Results showed that the 20aromatic rice protein average content was significantly higher than non aromatic rice, cooking and eating quality were better than that of aromatic rice, and there were 16aromatic rice varieties in the gel consistency properties met the national standard quality level, a number of quality indicators were higher than the variation coefficient of aromatic rice varieties. The cumulative contribution rate of grain shape factor, milling quality factor and cooking and eating quality to grain quality was 65.5% percent. Twenty varieties of aromatic rice were classified as three types, and the each of three categories had characteristics of high quality. In the aromatic rice quality breeding, it should be pay attention to the appearance quality (grain shape traits and chalk white) and rice milling quality (whole refined rice rate), which could improve the whole refined rice rate, reduce the chalk white degree, and choose the parental genetic background far at the same time, in order to enhance quality of aromatic rice resources in northeast China, achieve the goal of quality breeding in order to enhance quality traits of aromatic rice varieties. |
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