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测定早造种植收获的42个恢复系和7个不同蒸煮及食味对照稻米淀粉RVA谱特征值,对其进行了相关分析和系统聚类分析,研究杂交籼稻恢复系稻米淀粉RVA谱特征值表现及类型,为恢复系及其杂交稻组合蒸煮及食味品质改良提供依据。结果表明如下:(1)恢复系RVA谱特征值变异系数最大是消减值,依次是崩解值、回复值、冷胶粘度、热浆粘度,最小是峰值粘度。(2)各RVA谱特征值表现较好相关性。RVA谱特征值3个基本粘度间,热浆粘度与冷胶粘度表现极显著正相关。峰值粘度与崩解值呈极显著正相关,与消减值和回复值均分别呈极显著负相关;热浆粘度、冷胶粘度与崩解值分别呈显著、极显著负相关,热浆粘度、冷胶粘度分别与消减值和回复值均呈极显著正相关。崩解值与消减值和回复值均分别呈极显著负相关,而消减值和回复值呈极显著正相关。(3)RVA谱特征值可分为3大类型,区分主要依据消减值,Ⅰ类型消减值最高(37.4RVU～156.8RVU),Ⅱ类型消减值最低(-141.2RVU～-86.0RVU),而Ⅲ类型消减值介于两者之间(-83.6RVU～23.7RVU);在两极端类型Ⅰ类型和Ⅱ类型之间区分还可依据崩解值和回复值指标。Ⅰ类型亚类间区分主要依据峰值粘度和冷胶粘度,Ⅱ类型亚类区分依据峰值粘度,Ⅲ类型亚类区分则比较复杂,依据峰值粘度、热浆粘度、崩解值、消减值和回复值指标组合。因此利用RVA谱特征值间接评价稻米蒸煮及食味品质时消减值作为第一和主要鉴定指标。
The RVA profiles of 42 restorer lines harvested from early planting and 7 different cooking and taste control rice cultivars were determined. Correlation analysis and phylogenetic analysis were used to investigate the RVA profiles of rice restorer lines in hybrid indica rice. Type, provide the basis for the restorer lines and their hybrid rice combination cooking and food quality improvement. The results are as follows: (1) The coefficient of variation (CV) of RVA profiles of restorer lines was the maximum value of the decay value, followed by the value of disintegration, the recovery value, the viscosity of cold glue, the viscosity of hot paste and the minimum viscosity of peak. (2) Each RVA spectral eigenvalue showed good correlation. RVA spectral eigenvalue between the three basic viscosity, hot paste viscosity and cold adhesive viscosity performance was significantly positively correlated. There was a significant positive correlation between peak viscosity and disintegration, and a significant negative correlation with both the destructive value and the recovery value. The viscosity of hot slurry, the viscosity of cold glue and the disintegration value were significantly and extremely significantly negative correlation, Viscosity and cold adhesive viscosity were significantly and positively correlated with the value of repression and recovery. The disintegration values were significantly negatively correlated with the reduction and recovery values, while the reduction and recovery values were significantly and positively correlated. (3) The RVA spectral features can be divided into three major types, which are mainly based on the subtraction value, the highest value of type I (37.4RVU ~ 156.8RVU), the lowest of type II (-141.2RVU ~ -86.0RVU) , While the type III was between the two (-83.6RVU ~ 23.7RVU). The distinction between type I and type II was based on the values of disintegration and response. The distinction between type I subtypes is mainly based on peak viscosity and cold gel viscosity, type II subtype is based on peak viscosity, and type III subtype is more complex, depending on the peak viscosity, hot paste viscosity, disintegration value, subtraction value and Reply value indicator combination. Therefore, the RVA spectral eigenvalues were used to evaluate the digestibility of rice cooking and eating quality indirectly as the first and main identification index.