晚粳稻米品质性状的综合分析-吉林农业大学学报.pdfVIP

DOI :10.13327/j.jjlau.2002.04.008 吉林农业大学学报　2002, 24 (4):30 ～34, 39 Journal of Jilin Agricultural University 1 2 2 1 杨泽敏 , 胡孔峰 , 雷振山 , 林桂武 (1.华中农业大学农学系, 湖北武汉430070;2.信阳农业高等专科学校植物科学系, 河南 信阳464000) 　:利用统计分析系统SAS 件, 对湖北省主栽晚粳稻品种的稻米品质性状进行了主成分分析和相关分 析, 并求出了各稻米品质性状对米质综合评分的影响力及回归方程。 结果表明:垩白、整精米率、胶稠度是决 定米质好坏的3 大主要因子, 而且它们的变异幅度较大并具有较大的优中选优的潜力。 对米质评分影响最大 的主成分首先是加工及外观品质因子, 其次是粒形因子, 最后是蒸煮及营养因子。 各稻米品质性状间具有多 重的、复杂的相关关系, 直链淀粉含量和蛋白质含量高的晚粳米的胶稠度较硬, 糙米率、精米率高的晚粳米的 蛋白质含量较低, 垩白大的米粒较长, 米饭较 。 :粳稻;稻米品质;主成分分析;相关分析;通径分析;回归分析 :S511.220.1　　　:A　　　:1000-5684(2002)04-0030-05 Comprehensive Analysis of Quality Characters of ate Japonica Rice 1 2 2 1 YANG Ze-min , HU Kong-feng , EI Zhen-shan , IN Gui-wu (1.Department of Agronomy, Huazhong Agricultural University, Wuhan, Hubei 430070, China;2.D - epartment of Plant Science, Xinyang Agricultural College, Xinyang, He′nan 464000, China ) Abstract:Principal component analysis and correlation analysis were performed to test quality characters of nine main late japonica rice varieties cultivated in Hubei province by the statistic analysis system of the USA.The results showed that chalkiness, head rice rate and gel consistency are not only the key ele- ments to determine rice quality, but they also have bigger C V, so better rice can be selected by breeding or cultivation.Quality score of late japonica rice is first determined by the component of milling and ap- pearance, then by shape component, followed by the components of cooking and nutrition.Multiple and complex correlations exist among each character.The content of amylose and protein is inversely pr