不同粳稻品种(系)稻米品质性状分析

doi:10.6048/j.issn.1001-4330.2022.06.006

新疆农业科学 ›› 2022, Vol. 59 ›› Issue (6): 1347-1355.DOI: 10.6048/j.issn.1001-4330.2022.06.006

• 作物道传育种·耕作栽培·生理生化 • 上一篇下一篇

不同粳稻品种(系)稻米品质性状分析

布哈丽且木·阿不力孜¹(), 袁杰¹, 张燕红¹, 赵志强¹, 文孝荣², 贾春平¹, 康民泰², 唐福森², 王奉斌²^,³()

1.新疆农业科学院核技术生物技术研究所,乌鲁木齐 830091
2.新疆农业科学院温宿水稻试验站,新疆阿克苏 843100
3.新疆农业科学院粮食作物研究所,乌鲁木齐 830091

收稿日期:2021-09-27 出版日期:2022-06-20 发布日期:2022-07-07
通信作者: 王奉斌
作者简介:布哈丽且木·阿不力孜(1974-),女,新疆喀什人,副研究员,研究方向为水稻育种与栽培,(E-mail) 1787237708@qq.com
基金资助:
新疆维吾尔自治区科技支疆项目“优质高产香型水稻新品种选育与示范”(2020E0207)

Analysis of Rice Quality Traits of Different Japonica Rice Varieties (Lines)

Buhaliqem Abliz¹(), YUAN Jie¹, ZHANG Yanhong¹, ZHAO Zhiqiang¹, WEN Xiaorong², JIA Chunping¹, KANG Mintai², TANG Fusen², WANG Fengbin²^,³()

1. Institute of Nuclear Technology and Biotechnology, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2. Rice Experiment Station in Wensu, Xinjiang Academy of Agricultural Sciences, Wensu Xinjiang 843100, China
3. Institute of Food Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China

Received:2021-09-27 Online:2022-06-20 Published:2022-07-07
Correspondence author: WANG Fengbin
Supported by:
Science and Technology in Xinjiang Uygur Autonomous Region "Breeding and Demonstration of New Aromatic Rice Varieties with High Quality and High Yield"(2020E0207)

摘要/Abstract

摘要：

【目的】 研究不同粳稻品种(系)稻米品质差异,改良稻米品质,筛选出新疆优质粳稻品种(系)。【方法】 以新疆近年来筛选出的16份粳稻品种(系)为供试材料,研究不同粳稻品种外观与蒸煮食味品质的差异,采用相关性、主成分和聚类分析,综合评价不同粳稻品种(系)品质性状之间的差异。【结果】 供试16个粳稻品种(系)稻米品质性状差异较大,变异系数在1.5%~140.0%,其中糙米率变异系数最小为1.5%,垩白度变异系数最大为140.0%。垩白度与垩白率,糙米率与精米率均呈极显著正相关关系,新稻56号品质性状综合得分最高为2.233 7,新稻50号品质性状综合得分最低为-1.716 5。第Ⅲ类粳稻品种(系)品质较优,第Ⅱ类次之,第I类与优质稻米要求差距较大。【结论】 16个粳稻品种(系)中新稻56号品质最好,新稻50号品质最差,降低稻米垩白度和垩白率可以作为新疆粳稻品质改良的重点研究方向。

关键词: 粳稻; 品质性状; 主成分分析; 聚类分析

Abstract:

【Objective】 This project aims to study the rice quality differences of different japonica rice varieties (lines), improve rice quality and screen out high-quality japonica rice varieties (lines) in Xinjiang.【Methods】 Sixteen japonica rice varieties (lines) were used as tested materials to determine the main quality traits, and the differences of quality traits among different japonica rice varieties (lines) were evaluated by correlation, principal component and cluster analysis.【Results】 Significant differences were observed in rice quality traits among the tested sixteen japonica rice varieties (lines), the variation coefficient of rice quality ranged from 1.5% to 140.0%, among which the minimum variation coefficient of brown rice rate was 1.5%, and the maximum variation coefficient of chalky degree was 140.0%. The chalkiness degree was significantly positively correlated with the chalkiness rate, and there was also significant correlation between brown rice rate and milled rice rate, and principal component analysis showed that Xindao 56 scored the highest, which was 2.233,7, and Xindao 50 the lowest, which was -1.716,5. The cluster analysis showed that the quality of japonica rice varieties (lines) of group Ⅲ was better than that of group Ⅱ, and there was a greater difference between group I and high quality rice.【Conclusion】 Among the sixteen japonica rice varieties (lines), Xindao 56 has the best quality and Xindao 50 the worst quality. Reducing the chalky degree and chalky rate may be the key research direction to improve the japonica rice quality in Xinjiang.

Key words: japonica rice; quality traits; principal component analysis; cluster analysis

中图分类号:

S511.22

布哈丽且木·阿不力孜, 袁杰, 张燕红, 赵志强, 文孝荣, 贾春平, 康民泰, 唐福森, 王奉斌. 不同粳稻品种(系)稻米品质性状分析[J]. 新疆农业科学, 2022, 59(6): 1347-1355.

Buhaliqem Abliz, YUAN Jie, ZHANG Yanhong, ZHAO Zhiqiang, WEN Xiaorong, JIA Chunping, KANG Mintai, TANG Fusen, WANG Fengbin. Analysis of Rice Quality Traits of Different Japonica Rice Varieties (Lines)[J]. Xinjiang Agricultural Sciences, 2022, 59(6): 1347-1355.

图/表 6

表1 不同粳稻品种(系)稻米品质性状指标变异

Table 1 Variation statistics on quality traits of different japonica rice varieties (lines)

品种 Variety	糙米率 Brown rice rate (%)	整精米率 Head rice rate (%)	精米率 Milled rice rate (%)	垩白度 Chalky degree (%)	垩白率 Chalky rate (%)	蛋白质含量 Protein content (%)	直链淀粉含量 Amylose content (%)	胶稠度 Gel consis tency (mm)	粒长 Grain length (mm)	粒宽 Grain width (mm)	长宽比 Aspect ratio
新稻42号 Xindao 42	81.1^e	68.00^bc	72.8^ef	3.0^c	23.3^b	7.38^f	15.6^fg	75.7^de	5.1^f	2.6^bc	2.0^de
新稻46号 Xindao 46	82.9^bc	40.97^h	73.9^cd	2.5^d	18.0^c	7.39^f	15.9^fg	71.7^f	5.4^ef	2.5^bcd	2.2^d
新稻47号 Xindao 47	81.5^de	46.5^g	71.6^gh	0.8^fg	6.3^g	8.12^c	18.2^c	68.7^g	5.3^ef	2.6^bc	2.0^de
新稻50号 Xindao 50	80.9^e	51.6^f	67.8^k	0.3^h	3.7^h	7.51^f	19.2^ab	75.7^de	6.3^b	2.2^d	2.8^a
农林315号 Nonglin 315	81.6^de	62.8^d	71.9^fg	0.8^fg	7.3^fg	7.38^f	18.4^c	76.7^cd	4.9^g	2.7^ab	1.8^e
GDY1	83.1^b	72.4^a	74.3^bc	2.3^d	15.0^d	7.95^cd	19.1^ab	77.7^c	5.6^cd	2.7^ab	2.1^de
GDY6	82.1^cd	47.8^g	72.3^efg	0.5^g	2.3ⁱ	7.86^de	17.2^d	67.7^g	6.7^a	2.5^bcd	2.7^b
GDY8	81.0^e	57.3^e	70.9^h	0.1ⁱ	2.0ⁱ	8.73^a	18.9^b	71.7^f	5.6^cd	2.4^cd	2.3^c
新稻11号 Xindao 11	83.0^b	69.6^bc	73.1^de	0.1^j	1.0^j	7.22^g	15.4^g	77.0^cd	5.1^f	2.5^bcd	2.1^de
新稻36号 Xindao 36	81.0^e	69.9^b	75.6^a	0.8^fg	6.3^g	8.06^c	15.3^g	74.7^e	5.5^de	2.7^ab	2.1^de
新稻45号 Xindao 45	83.7^ab	67.3^c	74.3^bc	0.9^f	8.0^f	8.29^b	16.1^ef	80.0^b	4.8^g	2.8^a	1.8^e
新稻56号 Xindao 56	84.3^a	63.9^d	75.0^ab	10.3^a	41.6^a	7.79^e	17.5^d	85.0^a	5.5^de	2.5^bcd	2.2^d
新稻57号 Xindao 57	83.3^b	63.7^d	75.8^a	9.7^b	41.3^a	8.07^c	16.4^e	70.3^f	4.8^g	2.8^a	1.8^e
GDW1	83.3^b	31.6ⁱ	69.1^j	0.7^fg	7.3^fg	8.11^c	16.0^ef	71.7^f	5.3^ef	2.5^bcd	2.1^de
GDW2	83.7^ab	67.7^bc	75.2^ab	1.0^f	10.0^e	7.87^de	19.5^a	76.3^cd	5.2^f	2.8^a	1.8^e
GDW9	81.2^e	50.4^f	70.0ⁱ	1.5^e	7.3^fg	7.97^cd	19.9^a	81.0^b	5.8^c	2.7^ab	2.1^de
最小值 Min	80.2	29.3	66.7	0.1	1.0	7.13	15.2	67.0	4.8	2.2	1.7
最大值 Max	84.9	72.7	76.7	10.3	43.0	8.77	20.0	86.0	6.7	2.9	2.9
极差 Range	4.7	43.4	10.0	10.2	42	1.64	4.8	19.0	1.9	0.7	1.2
平均值 Average	82.4	58.2	72.7	2.0	12.6	7.86	17.4	75.1	5.4	2.6	2.1
标准差 SD	1.2	11.8	2.4	2.8	12.5	0.40	1.6	4.6	0.5	0.2	0.3
变异系数(%) CV	1.5	20.3	3.3	140.0	99.2	5.09	9.2	6.1	9.3	7.7	14.3

表1 不同粳稻品种(系)稻米品质性状指标变异

Table 1 Variation statistics on quality traits of different japonica rice varieties (lines)

品种 Variety	糙米率 Brown rice rate (%)	整精米率 Head rice rate (%)	精米率 Milled rice rate (%)	垩白度 Chalky degree (%)	垩白率 Chalky rate (%)	蛋白质含量 Protein content (%)	直链淀粉含量 Amylose content (%)	胶稠度 Gel consis tency (mm)	粒长 Grain length (mm)	粒宽 Grain width (mm)	长宽比 Aspect ratio
新稻42号 Xindao 42	81.1^e	68.00^bc	72.8^ef	3.0^c	23.3^b	7.38^f	15.6^fg	75.7^de	5.1^f	2.6^bc	2.0^de
新稻46号 Xindao 46	82.9^bc	40.97^h	73.9^cd	2.5^d	18.0^c	7.39^f	15.9^fg	71.7^f	5.4^ef	2.5^bcd	2.2^d
新稻47号 Xindao 47	81.5^de	46.5^g	71.6^gh	0.8^fg	6.3^g	8.12^c	18.2^c	68.7^g	5.3^ef	2.6^bc	2.0^de
新稻50号 Xindao 50	80.9^e	51.6^f	67.8^k	0.3^h	3.7^h	7.51^f	19.2^ab	75.7^de	6.3^b	2.2^d	2.8^a
农林315号 Nonglin 315	81.6^de	62.8^d	71.9^fg	0.8^fg	7.3^fg	7.38^f	18.4^c	76.7^cd	4.9^g	2.7^ab	1.8^e
GDY1	83.1^b	72.4^a	74.3^bc	2.3^d	15.0^d	7.95^cd	19.1^ab	77.7^c	5.6^cd	2.7^ab	2.1^de
GDY6	82.1^cd	47.8^g	72.3^efg	0.5^g	2.3ⁱ	7.86^de	17.2^d	67.7^g	6.7^a	2.5^bcd	2.7^b
GDY8	81.0^e	57.3^e	70.9^h	0.1ⁱ	2.0ⁱ	8.73^a	18.9^b	71.7^f	5.6^cd	2.4^cd	2.3^c
新稻11号 Xindao 11	83.0^b	69.6^bc	73.1^de	0.1^j	1.0^j	7.22^g	15.4^g	77.0^cd	5.1^f	2.5^bcd	2.1^de
新稻36号 Xindao 36	81.0^e	69.9^b	75.6^a	0.8^fg	6.3^g	8.06^c	15.3^g	74.7^e	5.5^de	2.7^ab	2.1^de
新稻45号 Xindao 45	83.7^ab	67.3^c	74.3^bc	0.9^f	8.0^f	8.29^b	16.1^ef	80.0^b	4.8^g	2.8^a	1.8^e
新稻56号 Xindao 56	84.3^a	63.9^d	75.0^ab	10.3^a	41.6^a	7.79^e	17.5^d	85.0^a	5.5^de	2.5^bcd	2.2^d
新稻57号 Xindao 57	83.3^b	63.7^d	75.8^a	9.7^b	41.3^a	8.07^c	16.4^e	70.3^f	4.8^g	2.8^a	1.8^e
GDW1	83.3^b	31.6ⁱ	69.1^j	0.7^fg	7.3^fg	8.11^c	16.0^ef	71.7^f	5.3^ef	2.5^bcd	2.1^de
GDW2	83.7^ab	67.7^bc	75.2^ab	1.0^f	10.0^e	7.87^de	19.5^a	76.3^cd	5.2^f	2.8^a	1.8^e
GDW9	81.2^e	50.4^f	70.0ⁱ	1.5^e	7.3^fg	7.97^cd	19.9^a	81.0^b	5.8^c	2.7^ab	2.1^de
最小值 Min	80.2	29.3	66.7	0.1	1.0	7.13	15.2	67.0	4.8	2.2	1.7
最大值 Max	84.9	72.7	76.7	10.3	43.0	8.77	20.0	86.0	6.7	2.9	2.9
极差 Range	4.7	43.4	10.0	10.2	42	1.64	4.8	19.0	1.9	0.7	1.2
平均值 Average	82.4	58.2	72.7	2.0	12.6	7.86	17.4	75.1	5.4	2.6	2.1
标准差 SD	1.2	11.8	2.4	2.8	12.5	0.40	1.6	4.6	0.5	0.2	0.3
变异系数(%) CV	1.5	20.3	3.3	140.0	99.2	5.09	9.2	6.1	9.3	7.7	14.3

表2 不同粳稻品种(系)品质性状相关性

Table 2 Correlation analysis of quality traits among different japonica rice varieties (lines)

相关性 Correlation	糙米率 Brown rice rate (%)	整精米率 Head rice rate (%)	精米率 Milled rice rate (%)	垩白度 Chalky degree (%)	垩白率 Chalky rate (%)	蛋白质含量 Protein content (%)	直链淀粉含量 Amylose content (%)	胶稠度 Gel consis tency (mm)	粒长 Grain length (mm)	粒宽 Grain width (mm)	长宽比 Aspect ratio
糙米率 Brown rice rate(%)	1.000
整精米率 Head rice rate (%)	0.102	1.000
精米率 Milled rice rate(%)	0.48 $0 * *$	0.62 $7 * *$	1.000
垩白度 Chalky degree(%)	0.42 $2 * *$	0.193	0.47 $1 * *$	1.000
垩白率 Chalky rate (%)	0.457^**	0.217	0.521^**	0.877^**	1.000
蛋白质含量 Protein content (%)	0.019	-0.092	-0.006	-0.005	-0.085	1.000
直链淀粉含量 Amylose content (%)	-0.179	-0.035	-0.356^*	-0.147	-0.186	0.221	1.000
胶稠度 Gel consistency (mm)	0.259	0.480^**	0.163	0.128	0.248	-0.171	0.187	1.000
粒长 Grain length (mm)	-0.334^*	-0.342^*	-0.419^**	-0.302^*	-0.334^*	0.014	0.319^*	-0.193	1.000
粒宽 Grain width (mm)	0.244	0.364^*	0.565^**	0.207	0.164	0.114	-0.014	0.124	-0.499^**	1.000
长宽比 Aspect ratio	-0.349^*	-0.392^**	-0.559^**	-0.297^*	-0.301^*	-0.063	0.224	-0.202	0.904^**	-0.805^**	1.000

表2 不同粳稻品种(系)品质性状相关性

Table 2 Correlation analysis of quality traits among different japonica rice varieties (lines)

相关性 Correlation	糙米率 Brown rice rate (%)	整精米率 Head rice rate (%)	精米率 Milled rice rate (%)	垩白度 Chalky degree (%)	垩白率 Chalky rate (%)	蛋白质含量 Protein content (%)	直链淀粉含量 Amylose content (%)	胶稠度 Gel consis tency (mm)	粒长 Grain length (mm)	粒宽 Grain width (mm)	长宽比 Aspect ratio
糙米率 Brown rice rate(%)	1.000
整精米率 Head rice rate (%)	0.102	1.000
精米率 Milled rice rate(%)	0.48 $0 * *$	0.62 $7 * *$	1.000
垩白度 Chalky degree(%)	0.42 $2 * *$	0.193	0.47 $1 * *$	1.000
垩白率 Chalky rate (%)	0.457^**	0.217	0.521^**	0.877^**	1.000
蛋白质含量 Protein content (%)	0.019	-0.092	-0.006	-0.005	-0.085	1.000
直链淀粉含量 Amylose content (%)	-0.179	-0.035	-0.356^*	-0.147	-0.186	0.221	1.000
胶稠度 Gel consistency (mm)	0.259	0.480^**	0.163	0.128	0.248	-0.171	0.187	1.000
粒长 Grain length (mm)	-0.334^*	-0.342^*	-0.419^**	-0.302^*	-0.334^*	0.014	0.319^*	-0.193	1.000
粒宽 Grain width (mm)	0.244	0.364^*	0.565^**	0.207	0.164	0.114	-0.014	0.124	-0.499^**	1.000
长宽比 Aspect ratio	-0.349^*	-0.392^**	-0.559^**	-0.297^*	-0.301^*	-0.063	0.224	-0.202	0.904^**	-0.805^**	1.000

表3 主成分特征值

Table 3 Principal component eigenvalues

主成分 Principal component	初始特征值 Initial eigenvalues			提取载荷平方和 Extraction sums of squared loadings
主成分 Principal component	总计 Total	方差百分比 Variance(%)	累积 Cumulative(%)	总计 Total	方差百分比 Variance(%)	累积 Cumulative(%)
1	4.342	39.475	39.475	4.342	39.475	39.475
2	1.732	15.748	55.223	1.732	15.748	55.223
3	1.363	12.394	67.618	1.363	12.394	67.618
4	1.215	11.043	78.661	1.215	11.043	78.661
5	0.803	7.304	85.965
6	0.638	5.803	91.767
7	0.532	4.834	96.602
8	0.268	2.432	99.034
9	0.081	0.734	99.768
10	0.021	0.188	99.956
11	0.005	0.044	100.000

表4 不同粳稻品种(系)主成分综合得分和排序

Table 4 Composite score of principal component and order of different japonica rice varieties (lines)

品种 Variety	因子1 Factor 1	因子2 Factor 2	因子3 Factor 3	因子4 Factor 4	主成分 1 PC 1	主成分 2 PC 2	主成分 3 PC 3	主成分 4 PC 4	综合得分 Composite score	排序 Order
新稻42号 Xindao 42	0.369 9	0.230 5	-0.294 9	-1.529 8	0.770 8	0.303 4	-0.344 3	-1.686 3	0.156 5	6
新稻46号 Xindao 46	-0.027 4	0.674 2	-1.542 0	-0.657 9	-0.057 1	0.887 3	-1.800 3	-0.725 2	-0.236 5	10
新稻47号 Xindao 47	-0.471 0	-0.912 2	-0.783 7	0.856 0	-0.981 5	-1.200 6	-0.915 0	0.943 6	-0.744 6	12
新稻50号 Xindao 50	-2.025 6	1.230 9	0.942 1	-0.619 0	-4.220 8	1.619 9	1.099 9	-0.682 3	-1.716 5	16
农林315号 Nonglin 315	0.198 9	-0.852 5	0.601 8	-0.995 8	0.414 5	-1.122 0	0.702 6	-1.097 7	-0.060 1	7
GDY1	0.388 4	0.019 6	1.274 6	0.408 2	0.809 4	0.025 8	1.488 1	0.450 0	0.709 0	5
GDY6	-1.397 7	0.531 4	-0.726 9	0.316 6	-2.912 5	0.699 3	-0.848 7	0.348 9	-1.406 3	15
GDY8	-1.105 8	-0.519 2	0.236 8	1.404 9	-2.304 2	-0.683 2	0.276 5	1.548 6	-1.032 1	14
新稻11号 Xindao 11	0.201 1	-0.250 6	-0.134 7	-2.191 5	0.419 1	-0.329 8	-0.157 3	-2.415 7	-0.219 7	9
新稻36号 Xindao 36	0.250 6	-0.940 7	-0.215 4	-0.605 4	0.522 1	-1.238 0	-0.251 5	-0.667 4	-0.119 1	8
新稻45号 Xindao 45	1.044 3	-1.172 8	0.200 4	0.185 3	2.176 0	-1.543 5	0.234 0	0.204 2	0.848 6	4
新稻56号 Xindao 56	1.248 3	2.648 8	0.897 5	0.422 3	2.601 2	3.485 9	1.047 8	0.465 5	2.233 7	1
新稻57号 Xindao 57	1.713 4	0.672 7	-1.249 0	1.160 0	3.570 3	0.885 4	-1.458 2	1.278 7	1.918 8	2
GDW1	-0.677 4	-0.066 5	-1.675 7	0.668 3	-1.411 6	-0.087 5	-1.956 3	0.736 7	-0.930 7	13
GDW2	0.845 7	-0.988 2	0.974 3	0.516 9	1.762 2	-1.300 6	1.137 5	0.569 7	0.883 2	3
GDW9	-0.555 6	-0.305 4	1.494 9	0.661 1	-1.157 8	-0.401 9	1.745 2	0.728 7	-0.284 2	11

表4 不同粳稻品种(系)主成分综合得分和排序

Table 4 Composite score of principal component and order of different japonica rice varieties (lines)

品种 Variety	因子1 Factor 1	因子2 Factor 2	因子3 Factor 3	因子4 Factor 4	主成分 1 PC 1	主成分 2 PC 2	主成分 3 PC 3	主成分 4 PC 4	综合得分 Composite score	排序 Order
新稻42号 Xindao 42	0.369 9	0.230 5	-0.294 9	-1.529 8	0.770 8	0.303 4	-0.344 3	-1.686 3	0.156 5	6
新稻46号 Xindao 46	-0.027 4	0.674 2	-1.542 0	-0.657 9	-0.057 1	0.887 3	-1.800 3	-0.725 2	-0.236 5	10
新稻47号 Xindao 47	-0.471 0	-0.912 2	-0.783 7	0.856 0	-0.981 5	-1.200 6	-0.915 0	0.943 6	-0.744 6	12
新稻50号 Xindao 50	-2.025 6	1.230 9	0.942 1	-0.619 0	-4.220 8	1.619 9	1.099 9	-0.682 3	-1.716 5	16
农林315号 Nonglin 315	0.198 9	-0.852 5	0.601 8	-0.995 8	0.414 5	-1.122 0	0.702 6	-1.097 7	-0.060 1	7
GDY1	0.388 4	0.019 6	1.274 6	0.408 2	0.809 4	0.025 8	1.488 1	0.450 0	0.709 0	5
GDY6	-1.397 7	0.531 4	-0.726 9	0.316 6	-2.912 5	0.699 3	-0.848 7	0.348 9	-1.406 3	15
GDY8	-1.105 8	-0.519 2	0.236 8	1.404 9	-2.304 2	-0.683 2	0.276 5	1.548 6	-1.032 1	14
新稻11号 Xindao 11	0.201 1	-0.250 6	-0.134 7	-2.191 5	0.419 1	-0.329 8	-0.157 3	-2.415 7	-0.219 7	9
新稻36号 Xindao 36	0.250 6	-0.940 7	-0.215 4	-0.605 4	0.522 1	-1.238 0	-0.251 5	-0.667 4	-0.119 1	8
新稻45号 Xindao 45	1.044 3	-1.172 8	0.200 4	0.185 3	2.176 0	-1.543 5	0.234 0	0.204 2	0.848 6	4
新稻56号 Xindao 56	1.248 3	2.648 8	0.897 5	0.422 3	2.601 2	3.485 9	1.047 8	0.465 5	2.233 7	1
新稻57号 Xindao 57	1.713 4	0.672 7	-1.249 0	1.160 0	3.570 3	0.885 4	-1.458 2	1.278 7	1.918 8	2
GDW1	-0.677 4	-0.066 5	-1.675 7	0.668 3	-1.411 6	-0.087 5	-1.956 3	0.736 7	-0.930 7	13
GDW2	0.845 7	-0.988 2	0.974 3	0.516 9	1.762 2	-1.300 6	1.137 5	0.569 7	0.883 2	3
GDW9	-0.555 6	-0.305 4	1.494 9	0.661 1	-1.157 8	-0.401 9	1.745 2	0.728 7	-0.284 2	11

图1 16个粳稻品种(系)稻米品质性状聚类

Fig.1 Cluster analysis of quality traits for the sixteen japonica rice varieties (lines)

表5 不同类别稻米品质性状对比

Table 5 Comparison of quality traits among different rice varieties

类别 Category	品种(系) Cultivar classifi cation	碾磨品质 Milling quality			外观品质 Appearance quality					蒸煮品质 Cooking-quality
类别 Category	品种(系) Cultivar classifi cation	糙米率 Brown rice rate (%)	整精米率 Head rice rate (%)	精米率 Milled rice rate (%)	垩白度 Chalky degree (%)	垩白率 Chalky rate (%)	粒长 Grain length (mm)	粒宽 Grain width (mm)	长宽比 Aspect ratio	蛋白质含量 Protein content (%)	直链淀粉含量 Amylose content (%)	胶稠度 Gel consis tency(mm)
Ⅰ	GDY1 GDW2 新稻45号新稻42号新稻36号新稻11号新稻47号 GDY8 农林315号 GDW9 新稻46号 GDW1	82.27	58.71	72.72	1.20	9.32	5.30	2.63	2.03	7.87	17.36	75.24
Ⅱ	新稻50号 GDY6	81.52	49.70	70.05	0.40	3.00	6.50	2.35	2.75	7.69	18.20	71.70
Ⅲ	新稻56号新稻57号	83.83	63.82	75.40	10.00	41.45	5.15	2.65	2.00	7.93	16.95	77.65

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不同粳稻品种(系)稻米品质性状分析

Analysis of Rice Quality Traits of Different Japonica Rice Varieties (Lines)

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