论文部分内容阅读
采用表型主成分及聚类分析法,对76个云南高原粳稻的11个品质性状进行分析。结果表明:(1)直链淀粉含量的平均值达食用稻品种品质1级标准,糙米率、透明度、碱消值和胶稠度达2级标准,精米率达3级标准,其余品质性状的平均值均在3级以下。品种间变异最小的品质性状是糙米率和碱消值,变异最大的是垩白度,其次是垩白粒率。(2)稻米品质性状间存在复杂的相关关系。(3)在选出的6个影响云南稻米品质的主因子中,精米率、垩白粒率和垩白度因子对稻米品质的累积贡献率为49.6%。(4)76个云南粳稻聚为4类,其中第1类包括52个品种,表明遗传距离近,遗传基础狭窄。在今后的云南粳稻品质育种中,应降低垩白粒率和垩白度,提高精米率和整精米率,同时拓宽遗传基础。
The phenotypic principal components and cluster analysis were used to analyze the eleven quality traits in 76 Yunnan plateau rice. The results showed that: (1) The average amylose content reached the standard of Grade 1 for rice varieties. The brown rice rate, transparency, alkali consumption value and gel consistency reached Grade 2 standard, and the milled rice rate reached Grade 3 standard. The average of other quality traits Value are below the level 3. The quality traits with the least variation among cultivars were brown rice rate and alkali consumption value. The most significant variation was chalkiness degree, followed by chalky grain rate. (2) There is a complicated correlation between rice quality traits. (3) Among the six main factors that influenced the quality of Yunnan rice, the cumulative contribution rate of milled rice rate, chalky grain rate and chalkiness degree to rice quality was 49.6%. (4) 76 Yunnan japonica rice were clustered into 4 categories, of which the first category consisted of 52 varieties, indicating that the genetic distance was close and the genetic basis was narrow. In the future quality breeding of japonica rice in Yunnan, we should reduce the chalky grain rate and chalkiness, improve milled rice rate and milled rice rate, and broaden the genetic basis.