辽宁省不同熟期水稻品质性状分析

doi:10.16035/j.issn.1001-7283.2020.01.004

摘要/Abstract

摘要：

对辽宁省不同熟期水稻品种品质性状进行综合分析,为水稻优质育种和栽培提供参考。以辽宁省中早熟、中熟、中晚熟和晚熟4个熟期65个品种（系）为试验材料,分析辽宁省不同熟期水稻品种（系）品质性状差异及其相关关系。结果表明,垩白粒率、垩白度、透明度的变异系数较大,不同熟期间表现基本一致。4个熟期中中早熟品种（系）的品质性状整体较好,只有垩白度的优质米达标率较低,说明垩白性状是今后水稻品质改良的重点。相关分析表明,垩白粒率、垩白度均与直链淀粉含量呈极显著正相关,与胶稠度呈显著负相关,糙米率与精米率、整精米率、胶稠度呈极显著正相关。辽宁省水稻优质育种可通过合理调整直链淀粉含量,降低垩白粒率和垩白度,提高整精米率,实现品质的整体改善。

关键词: 辽宁, 水稻, 熟期, 品质

Abstract:

The quality traits of rice varieties different in maturity in Liaoning Province were comprehensively analyzed to provide reference for rice quality breeding and cultivation. Sixty-five rice varieties (lines) with varying maturity time were studied to analyze the difference in quality traits and their correlation between rice varieties (lines) different in maturity in Liaoning Province. The results showed that the variation coefficients of chalky grain rate, chalkiness degree and transparency were high, and the performance was basically the same between rice varieties (lines), differ in maturity. The quality traits of the early-maturity varieties (lines) were good overall, and the high quality rate of chalkiness was low, which indicated that chalkiness characters were the key points of rice quality improvement in the future. Correlation analysis showed that chalky grain rate and chalkiness degree were positively correlated with amylose content and negatively correlated with gel consistency. Brown rice percentage was significantly positive correlated with milled rice percentage, head rice percentage, and gel consistency. The rice quality breeding in Liaoning Province can reduce the chalky grain rate and chalkiness degree, improve the head rice percentage, and achieve the overall improvement of quality by adjusting the amylose content reasonably.

Key words: Liaoning, Rice, Maturity, Quality

吕军,姜秀英,解文孝,刘军,蒋洪波,沈枫,韩勇. 辽宁省不同熟期水稻品质性状分析[J]. 作物杂志, 2020 (1): 17–21

Lü Jun,Jiang Xiuying,Xie Wenxiao,Liu Jun,Jiang Hongbo,Shen Feng,Han Yong. Analysis on Quality Traits of Rice Varieties (Lines) with Different Maturity Stages in Liaoning Province[J]. Crops, 2020(1): 17–21

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熟期 Maturity	项目 Item	糙米率(%) Brown rice percentage	精米率(%) Milled rice percentage	整精米率(%) Head rice percentage	粒长(mm) Grain length	粒长/粒宽 Grain length/width	垩白粒率(%) Chalky grain rate	垩白度(%) Chalkiness degree	透明度(级) Transparency (level)
中早熟	平均Average	80.20aA	73.89aA	72.90aA	5.02aA	01.94aA	17.54abA	04.79abA	01.46aA
Early-maturity	标准差 Standard deviation	01.05	01.52	02.14	0.20	00.14	07.31	01.60	00.52
	变异系数(%) Coefficient of variation	01.31	02.06	02.94	4.08	07.46	41.68	33.49	35.50
中熟	平均Average	78.09bAB	69.81bB	68.31bB	4.99aA	01.90aA	20.57aA	04.96aA	01.43aA
Mid-maturity	标准差 Standard deviation	01.94	02.20	02.70	0.21	00.16	04.64	01.05	00.51
	变异系数(%) Coefficient of variation	02.48	03.15	03.96	4.26	08.26	22.54	21.14	35.95
中晚熟	平均Average	76.32cB	66.53cC	63.82cC	5.14aA	01.93aA	19.35abA	04.64abA	01.23aA
Mid-late maturity	标准差 Standard deviation	02.37	02.42	02.59	0.25	00.15	10.50	02.49	00.51
	变异系数(%) Coefficient of variation	03.11	03.64	04.06	4.86	07.58	54.27	53.71	41.80
晚熟	平均值Average	77.14cB	67.86cBC	61.63cC	4.98aA	01.90aA	13.92bA	03.49bA	01.15aA
Late-maturity	标准差 Standard deviation	02.53	02.92	02.99	0.30	00.19	04.97	01.36	00.38
	变异系数(%) Coefficient of variation	03.28	04.30	04.85	6.01	10.08	35.73	38.87	32.55
总体Total	平均值Average	77.62	68.94	66.13	5.05	01.92	18.18	04.51	01.30
	标准差 Standard deviation	02.53	03.58	04.79	0.25	00.16	08.16	01.92	00.50
	变异系数(%) Coefficient of variation	03.26	05.20	07.24	4.93	08.08	44.89	42.62	38.00

熟期 Maturity	项目 Item	直链淀粉含量(%) Amylose content	胶稠度(mm) Gel consistency	碱消值(级) Alkali digestion value (level)	蛋白质含量(%) Protein content
中早熟Early-maturity	平均Average	16.10aA	66.31bB	06.77aA	7.25bB
	标准差Standard deviation	00.50	05.17	00.26	0.22
	变异系数Coefficient of variation (%)	03.11	07.80	03.83	3.06
中熟Mid-maturity	平均Average	15.38bAB	73.00aA	06.32abAB	7.68aA
	标准差Standard deviation	00.59	06.30	00.82	0.43
	变异系数Coefficient of variation (%)	03.81	08.63	13.02	5.65
中晚熟Mid-late maturity	平均Average	15.44bB	73.58aA	06.36aAB	7.71aA
	标准差Standard deviation	00.96	06.81	00.67	0.37
	变异系数Coefficient of variation (%)	06.20	09.26	10.46	4.82
晚熟Late-maturity	平均Average	15.09bB	71.54bAB	05.69bB	7.61aAB
	标准差Standard deviation	00.41	03.67	01.35	0.39
	变异系数Coefficient of variation (%)	02.71	05.12	23.66	5.15
总体Total	平均值Average	15.49	71.62	06.30	7.59
	标准差Standard deviation	00.78	06.39	00.88	0.40
	变异系数Coefficient of variation (%)	05.04	08.92	13.95	5.25

熟期 Maturity	级别 Level	糙米率(%) Brown rice percentage	整精米率(%) Head rice percentage	垩白度(%) Chalkiness degree	透明度(级) Transparency (level)	碱消值(级) Alkali digestion value (level)	胶稠度(mm) Gel consistency	直链淀粉含量(%) Amylose content
中早熟	一级1^nd class	30.70	100.00	0.00	53.85	100.00	100.00	100.00
Early-maturity	二级2^nd class	100.00	100.00	7.69	100.00	100.00	100.00	100.00
	三级3^rd class	100.00	100.00	53.85	100.00	100.00	100.00	100.00
中熟Mid-maturity	一级1^nd class	0.00	100.00	0.00	57.14	92.86	100.00	100.00
	二级2^nd class	50.00	100.00	0.00	100.00	92.86	100.00	100.00
	三级3^rd class	92.86	100.00	35.71	100.00	92.86	100.00	100.00
中晚熟	一级1^nd class	0.00	96.15	0.00	80.77	96.15	96.15	92.31
Mid-late maturity	二级2^nd class	34.62	100.00	30.77	96.15	96.15	96.15	100.00
	三级3^rd class	42.31	100.00	65.38	96.15	96.15	100.00	100.00
晚熟Late-maturity	一级1^nd class	0.00	84.62	7.69	84.62	61.54	100.00	100.00
	二级2^nd class	46.15	100.00	30.77	100.00	61.54	100.00	100.00
	三级3^rd class	61.54	100.00	84.62	100.00	76.92	100.00	100.00
总体Total	一级1^nd class	4.55	95.45	1.45	71.21	90.91	98.48	96.97
	二级2^nd class	53.03	100.00	18.84	98.48	90.91	98.48	100.00
	三级3^rd class	68.18	100.00	57.97	98.48	92.42	100.00	100.00

性状Trait	糙米率Brown rice percentage	精米率Milled rice percentage	整精米率Head rice percentage	垩白粒率Chalky grain rate	垩白度 Chalkiness degree	直链淀粉含量 Amylose content	胶稠度 Gel consistency	碱消值 Alkali digestion value	透明度Transparency
精米率 Milled rice percentage	-0.816^**
整精米率 Head rice percentage	-0.678^**	-0.877^**
垩白粒率 Chalky grain rate	-0.063	-0.048	-0.018
垩白度 Chalkiness degree	-0.019	-0.086	-0.088	-0.849^**
直链淀粉含量 Amylose content	-0.193	-0.158	-0.188	-0.346^**	-0.532^**
胶稠度 Gel consistency	-0.325^**	-0.323^**	-0.256^*	-0.251^*	-0.430^**	-0.770^**
碱消值 Alkali digestion value	-0.287^*	-0.273^*	-0.387^**	-0.057	-0.190	-0.410^**	-0.450^**
透明度 Transparency	-0.064	-0.153	-0.202	-0.155	-0.286^*	-0.230	-0.251^*	-0.086
蛋白质含量 Protein content	-0.109	-0.140	-0.161	-0.198	-0.161	-0.072	-0.002	0.027	-0.108