摘要： 以直立穗型品种辽粳5号和弯曲穗型品种丰锦及其杂交衍生的4个RILs株系为试验材料,研究水稻穗不同部位籽粒品质性状的差异。结果表明,不同穗型水稻糙米率、精米率和整精米率的差异主要由中、下部二次枝梗籽粒差异较大引起的,特别是下部二次枝梗籽粒精米率较低是直立穗型品种碾磨品质明显低于弯曲穗型品种的主要原因。不同穗型品种穗内不同部位籽粒的外观品质差异较小,只有粒长和粒宽比表现为弯曲穗型大于直立穗型。蒸煮和食味品质在不同穗型间差异不明显,穗上不同部位籽粒间蛋白质的含量差异较小,直链淀粉的含量表现为一次枝梗籽粒小于二次枝梗籽粒,食味值表现为一次枝梗籽粒中部的要好于上部和下部,二次枝梗籽粒表现为上部>中部>下部。

关键词: 水稻, 穗型, 籽粒部位, 品质

Abstract: Using erect panicle type rice variety Liaojing 5, curved panicle type Toyonishiki and 4 RILs of Liaojing 5/Toyonishiki as materials, quality traits and its relationshipwith panicle typewere studied within a rice panicle in field ex -periment. The results indicated that there were significant differences in brown rice percentage,milled rice percentage andhead rice percentage between different panicle varieties in different grain parts, the lower milled rice percentage of thebasal secondary grains resulted in the worse milling quality of erect panicle type cultivars than curved panicle types. Thegrain length and ratio of length to width of curved panicle type cultivarswere higher than that of erect panicle types whilethere were little difference in other look quality.Therewas not obvious difference in the cooking and taste quality betweendifferent panicle type varieties, the protein content of grainswasnct significant differencewithin a rice panicle, the amylasecontent of primary branches grains was lower than that of secondary branches grains. The taste score of middle primarybranches grain was better than the upper and basal, but the secondary branches was the upper> the middle> the basal.

Key words: Rice, Panicle type, Grain parts, Quality

中图分类号: 

• S511.201