[1]金正勋,秋太权,孙艳丽,等.黑龙江省稻米蒸煮食味品质特性的品种间变异研究[J].黑龙江农业科学,2000,(01):1-4.[doi:10.11942/j.issn1002-2767.2000.01.0001]
　Jin Zhengxun,Qiu Taiquan,Sun Yianli,et al.Study on the Varietal Variation of the Cooking and Eating Quality Properties of Rice Grain in Heilongjiang[J].HEILONGJIANG AGRICULTURAL SCIENCES,2000,(01):1-4.[doi:10.11942/j.issn1002-2767.2000.01.0001]
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黑龙江省稻米蒸煮食味品质特性的品种间变异研究

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2000年01 页码: 1-4 栏目: 出版日期: 2000-01-10
Title:
Study on the Varietal Variation of the Cooking and Eating Quality Properties of Rice Grain in Heilongjiang
作者:
金正勋1 ;  秋太权1 ;  孙艳丽1 ;  晋宝忠2
1 .东北农业大学农学院, 哈尔滨150030 ;
2 .佳木斯市郊区平安乡农技站, 黑龙江佳木斯154000
Author(s):
Jin Zhengxun1 ;  Qiu Taiquan1 ;  Sun Yianli1 ;  Jin Baozhong2
1 .Agricultural College , Northeast Agricultural University Harbin 150030 ;
2 .The Agricultural Technology Station of Ping An Township , Suburb of Jia Musi , Heilongjianng 154000
关键词:
稻米; 蒸煮食味品质; 理化特性; 淀粉谱特性; 品种变异
Keywords:
Rice g rain ; Cooking and eating quality ; Physicochemical property ; Amylog ram property ; Varietal variation
分类号:
S511 .033
DOI:
10.11942/j.issn1002-2767.2000.01.0001
文献标志码:
A
摘要:
选用22 个近代育成的品种(系)和国外引进的优质品种, 进行了随机区组的品种比较试验, 并分析了供试品种的12 项蒸煮食味品质特性。结果表明, 所测定的12 项蒸煮食味品质特性在供试品种间均存在着极显著的遗传差异;在蒸煮食味品质特性中, 味度值、胶稠度、最高粘度、下降粘度值、粘滞峰消减值的品种间变异系数较大;食味品质优良的品种具有最高粘度及下降粘度值大, 而粘滞峰消减值小等特点。本文还根据对不同年代育成的品种及国外引进的优质品种间的蒸煮食味品质特性比较分析结果, 讨论了黑龙江省稻米蒸煮食味品质现状, 并提出了黑龙江省今后的育种目标及选择指标。
Abstract:
Twenty two varieties bred in different ages and foreig n good quali ty varieties were used to make a varietal comparative t rial in randomized blocks and to analy sis 12 cooking and eating quality properties of used rice varieties .The results show es that the 12 measured cooking and eating quality properties have maximum signif icant genetic difference ;among the cooking and eating quality properties , varietal variation coef ficent s of rice eating value , gel consistency , peak viscosity , break dow n and setback are commonly large .The varieties wi th good eating quality have large peak viscosity and break dow n of cooked rice and small setback .In the essay , according to the comparative analysis results of quality properties betw een the varieties bred in different ages and foreign good quality varieties , the present si tuation of cooking and eating and qualities of rice grain in Heilong jiang Province was studied , the future breeding objectives and selection index in Heilo ngjiang Province were advanced .

参考文献/References:

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备注/Memo

收稿日期:1999 -11 -08
作者简介:金正勋(1960 -), 男, 农学博士, 副教授, 从事水稻遗传育种研究。

更新日期/Last Update: 2016-11-30