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利用全国20个省(市、自治区)提供的籼、粳稻样品做主成分分析得出:粳稻品种稻米品质的主成分为垩白因子、粒形因子及营养因子。第1个主成分大的品种其垩白多、大,透明度低,粒形短圆;第2个主成分大的品种其子粒长且较细,直链淀粉含量较高。对粳稻品种做多元回归分析指出,糊化温度和直链淀粉对稻米的食味品质影响较大,各项品质指标之间存在很强的交互作用。本试验主要搜集黑龙江省主栽早
Principal component analysis of indica and japonica rice samples from 20 provinces (municipalities and autonomous regions) in China showed that the main components of japonica rice quality were chalkiness factor, grain factor and nutritional factor. The first major component of the varieties of its chalky more, big, low transparency, short round shape; the second main component of a large variety of its grain length and smaller, higher amylose content. Multivariate regression analysis of japonica rice varieties showed that gelatinization temperature and amylose had a great influence on the eating quality of rice, and there was a strong interaction between the quality indicators. The main collection of this experiment planted early in Heilongjiang Province