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近年来,各国育种工作者在大力提高水稻品种产量潜力的同时,十分注意稻米品质,特别是蒸煮品质的改良,以期创造出高产优质的新品种。对米质的要求常因国家、地区和民族的不同而异,评定也较为困难。Khush等曾提出了评价蒸煮品质的几个指标:直链淀粉含量(amylose content)、糊化温度(gelatinization temperature)和胶稠度(gel consistency)等。Juliano在他的研究中曾分析了42个中国水稻品种的蒸煮品质。
In recent years, breeders of various countries have been paying great attention to the quality of rice, especially the improvement of cooking quality, in order to create new varieties with high yield and quality while vigorously increasing the yield potential of rice varieties. The quality requirements of rice often vary according to country, region and ethnic group, and the assessment is also more difficult. Khush et al. Have proposed several indicators for evaluating cooking quality: amylose content, gelatinization temperature and gel consistency. In his research, Juliano analyzed the cooking quality of 42 Chinese rice varieties.