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当前位置: 首页 > 文章 > 水稻品种种性研究 Ⅲ.水稻品种品质性状的研究 中国农业科学 1985,18 (5) 1-7
Position: Home > Articles > STUDIES ON VARETAL CHARACTERISTICS IN CULTIVARS OF ORYZA SATIVA Ⅲ.A Study On Grain Quality Characters Of Rice Varieties Scientia Agricultura Sinica 1985,18 (5) 1-7

水稻品种种性研究 Ⅲ.水稻品种品质性状的研究

作  者：
伍时照;黄超武;欧烈才;刘建昭
单  位：
华南农业大学作物遗传育种研究室
摘  要：
对水稻品种稻米品质的研究,国际水稻研究所已在广泛进行,并有一套较完整的品质鉴定方法[1]。闵绍楷等对国内外稻米品质研究较全面地进行总结[2]。张文绪等对我国水稻品种的蒸煮品质研究有了一定的进展[3]。华南地区优质水稻品种生产,历史悠久,传统的优质品种如马坝油粘和增城丝苗,闻名中外。华南农业大学从1972年开始进行水稻优质品种育种工作,先后育成了学农1号、马坝晚占1号[4]、五山早占[5]和虎门占等品种,作者等近年来进行水稻品种品质性状研究,已获一定结果。本文作初报道。
译  名：
STUDIES ON VARETAL CHARACTERISTICS IN CULTIVARS OF ORYZA SATIVA Ⅲ.A Study On Grain Quality Characters Of Rice Varieties
作  者：
Wu Shizhao;Huang Chaowu(Wong Chiumoo)Ou Liecai(Crop Research Loboraiory of Genetic and Breeding,South-China Agricultural University)Liu Jianzhao(China National Cereals Cereals,Oils & Foodstuffs Import & Export Corp Guangdong Cereals & Oils Branch,Guangzhou)
摘  要：
Studies on ice grain quality characters in 406 main varieties grown in SouthChina indicated that percentage or brown rice recovery on the average was 80.32%.Appe-arance characters on endosperm varied slightly from varieties to seasons and plantingyears.Good grain quality varieties showed the best appearance characte(?)s.The goodgrain quahty varieties of high amylose content in this test were 71.20%;the intermediateamylose cnntent varieties were 25.70%.The intermediate gelatinzation temperature were66.60%;the low gelatinzation temperatur varieties were 19.70%.The hard gel consistency varieties were 72.70%:the intermediate gel consistency varieties were 21.20%.Roughprotein content of the hsien varieties evaluated was 9.03% on the average,rough fat 2.79%rough mineral substances 1.31%,rough cellulose 1.68% and non-nitrogen substances 73.50%.The authors are of the opinion that good grain quality characters in rice should Includegood appearance,milling,eating and cooking characteristics as well as high content of thenutrient substances such as protein amino acid and so no.

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