| 稻米蒸煮食味品质性状遗传研究进展 |
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| 引用本文： | 康美花,曹丰生,高珍珠,陈红萍,刘建华,邓人启.稻米蒸煮食味品质性状遗传研究进展[J].安徽农学通报,2010,16(23):68-70. |
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| 作者姓名： | 康美花 曹丰生 高珍珠 陈红萍 刘建华 邓人启 |
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| 作者单位： | 江西省农业科学院水稻研究所,江西南昌,330200;星子县农业局粮油技术推广站,江西星子,332800;新建县农业局,江西新建,330100 |
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| 摘 要： | 蒸煮食味品质是最重要且研究较多的稻米品质性状，该文综述了稻米直链淀粉含量、糊化温度、胶稠度、米粒延伸性以及稻米香味等主要理化指标的遗传研究进展，并对已克隆的稻米蒸煮食味品质性状基因进行了简要概述。
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| 关 键 词： | 水稻 蒸煮食味品质 性状遗传 克隆 |
Research Progresses on Cooking and Eating Quality of Rice Grain |
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| Institution: | Kang Meihua,et al. (Rice Research Institute, Jiangxi Academy of Agricultural Sciences, Nanchang 330200,China) |
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| Abstract: | Cooking and eating quality is the most important rice quality of more research. In this paper, the research progresses on main physical and chemical indicators including amylase content, gelatinization temperature, gel consistency, cooked rice elongation and fragrance has been reviewed. In addition, It was summarized on the cloned genes of cooking and eating quality in rice. |
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| Keywords: | Rice Cooking and eating quality Trait inheritance Clone |
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