辽宁省不同熟期水稻品质性状分析

吕军,姜秀英,解文孝,刘军,蒋洪波,沈枫,韩勇

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

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

表2 不同熟期水稻品种（系）营养与食味品质性状变异分析

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