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根据国家优质稻谷标准 GB/ T17891— 1999对 77份华南籼稻早造稻米样品进行了品质指标系统测定 ,蒸煮、外观、碾米品质与食味品质的相关性研究结果表明 :华南籼稻早造稻米的直链淀粉含量与食味品质呈极显著负相关 ;胶稠度因子对食味品质有极显著正线性效应 ,不完善粒因子对食味品质有极显著负线性关系。对食味品质的重要性顺序为胶稠度因子 >不完善粒因子 >直链淀粉含量因子 >垩白粒率因子。讨论了华南籼稻早造食味品质育种问题
According to National Quality Rice Standard GB / T17891- 1999, the quality index system of 77 southern China indica rice samples was determined, and the correlation between cooking, appearance, milling quality and eating quality was studied. The results showed that: There was a significantly negative correlation between the content of amylose and the quality of food taste. The glue consistency factor had a significant positive linear effect on the quality of food. The imperfect grain factor had a very significant negative linear relationship with the quality of food. The importance of eating quality order of the gel consistency factor> imperfect grain factor> amylose content factor> chalky grain rate factor. Discusses the quality breeding of early indica rice in South China