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【目的】研究不同香稻品种垩白性状与胚乳细胞和淀粉粒的形状结构、排列方式及发育情况的关系,为进一步研究香稻垩白性状的形成机理及培育优良品质的香稻新品种打下基础。【方法】通过田间试验,调查11个香稻品种的垩白粒率、垩白面积和垩白度,并对香稻品种胚乳细胞及淀粉粒进行电镜观察。【结果】供试11个香稻品种间差异最明显的垩白性状为垩白粒率,其次是垩白面积,最小的是垩白度,垩白粒率和垩白度成正比,垩白粒率越高则垩白度越高。不同香稻品种稻米胚乳细胞的排列方式、形态及其横断面淀粉粒的分布存在明显差异,其与垩白性状的形成存在一定关联,根据稻米胚乳中垩白形成的位置不同,可将垩白性状分为腹白、心白和背白3种垩白亚类。同一香稻品种,垩白米与无垩白米在淀粉粒形状结构及排列方式等方面也存在明显差异,但垩白米的透明部位和无垩白米的淀粉粒间无明显差异,且垩白度低的部位淀粉粒发育良好。【结论】香稻稻米的垩白性状与胚乳细胞和淀粉粒的形状结构、排列方式及发育情况密切相关,可用于香稻稻米品质鉴定。
【Objective】 The objective of this study was to investigate the relationship between chalky traits and the shape, arrangement and development of endosperm cells and starch grains in different varieties of rice, and to lay a foundation for further research on the formation mechanism of chalky traits and the cultivation of new varieties of good quality fragrant rice basis. 【Method】 The chalky grain rate, chalky area and chalkiness of 11 aroma rice varieties were investigated in a field experiment. The endosperm cells and starch grains of the aroma rice varieties were observed under electron microscope. 【Result】 The results showed that the chalky traits with the most obvious difference among the 11 aroma rice varieties were chalky grain rate, followed by chalky area, the smallest was chalkiness degree, the chalky grain rate was directly proportional to chalkyness, The higher the grain rate, the higher the chalkiness. The arrangement and morphology of endosperm cells and their distribution of starch granules in different varieties of rice are different, which are related to the formation of chalky traits. According to the different positions of the formation of chalky rice in rice endosperm, Traits were divided into abdominal white, white heart and back white 3 kinds of chalky subclasses. The same aroma rice varieties, chalky rice and non-chalky rice also showed significant differences in the shape and arrangement of starch grains, but there was no significant difference between the starch grains of the chalky rice and the non-chalky rice with low chalkiness Starch granules developed well. 【Conclusion】 Chalkiness characters of fragrant rice are closely related to the shape and structure, arrangement and development of endosperm cells and starch grains, and can be used to identify the quality of fragrant rice.