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研究了29个杂交组合米粒外观品质和32个杂交组合的稻米蒸煮食味品质与其相应亲本的关系。一般来说杂交稻稻米的粒长、粒宽和垩白是双亲的中值,粒厚和粒重超双亲中值;糊化温度和胶稠度处于双亲之间,直链淀粉含量则与双亲中值无显著差异,但在不同炎型组合间表现不一致。这为优质杂交稻的选育提供了亲本选择的理论依据。
The relationship between the appearance quality of 29 hybrid rice grains and the cooking and eating quality of 32 hybrid combinations and their corresponding parents were studied. In general, the grain length, grain width and chalkiness of the hybrid rice were the median, grain thickness and grain weight of the parents; the gelatinization temperature and the gel consistency were between the parents and the amylose content was the same as that of the parents There was no significant difference in values, but inconsistencies were observed between different combinations of inflammation types. This provided the theoretical basis for the selection of parents of high-quality hybrid rice.