Crops ›› 2020, Vol. 36 ›› Issue (1): 17-21.doi: 10.16035/j.issn.1001-7283.2020.01.004

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Analysis on Quality Traits of Rice Varieties (Lines) with Different Maturity Stages in Liaoning Province

Lü Jun,Jiang Xiuying,Xie Wenxiao,Liu Jun,Jiang Hongbo,Shen Feng,Han Yong()   

  1. Liaoning Rice Research Institute, Shenyang 110101, Liaoning, China
  • Received:2019-07-08 Revised:2019-11-28 Online:2020-02-15 Published:2020-02-23
  • Contact: Yong Han E-mail:lndaozuo@126.com

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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

Table 1

The variation analysis on milling and appearance quality characteristics of rice varieties (lines) different in maturity"

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

Table 2

The variation analysis on nutrition and taste quality characteristics of rice varieties (lines) different in maturity"

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

Table 3

The high quality rate of rice varieties (lines) different in maturity"

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1nd class 30.70 100.00 0.00 53.85 100.00 100.00 100.00
Early-maturity 二级2nd class 100.00 100.00 7.69 100.00 100.00 100.00 100.00
三级3rd class 100.00 100.00 53.85 100.00 100.00 100.00 100.00
中熟Mid-maturity 一级1nd class 0.00 100.00 0.00 57.14 92.86 100.00 100.00
二级2nd class 50.00 100.00 0.00 100.00 92.86 100.00 100.00
三级3rd class 92.86 100.00 35.71 100.00 92.86 100.00 100.00
中晚熟 一级1nd class 0.00 96.15 0.00 80.77 96.15 96.15 92.31
Mid-late maturity 二级2nd class 34.62 100.00 30.77 96.15 96.15 96.15 100.00
三级3rd class 42.31 100.00 65.38 96.15 96.15 100.00 100.00
晚熟Late-maturity 一级1nd class 0.00 84.62 7.69 84.62 61.54 100.00 100.00
二级2nd class 46.15 100.00 30.77 100.00 61.54 100.00 100.00
三级3rd class 61.54 100.00 84.62 100.00 76.92 100.00 100.00
总体Total 一级1nd class 4.55 95.45 1.45 71.21 90.91 98.48 96.97
二级2nd class 53.03 100.00 18.84 98.48 90.91 98.48 100.00
三级3rd class 68.18 100.00 57.97 98.48 92.42 100.00 100.00

Table 4

Correlation analysis among quality traits of rice varieties (lines) in Liaoning Povince"

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
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