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[目的]研究不同海拔环境条件下耐冷性粳米淀粉RVA谱特性的变化规律,以及水稻耐冷性对稻米品质的影响,旨在为云南高原粳稻优质耐冷新品种的选育提供科学依据。[方法]以4个强耐冷型粳稻品种和5个弱耐冷型粳稻品种为材料,分别种植于3个不同海拔生态类型的代表点,比较分析云南高原粳稻区不同海拔条件下不同耐冷性粳稻品种的稻米淀粉RVA谱变化特征。[结果]随种植海拔的升高,弱耐冷性品种的消减值明显增大,峰值黏度和崩解值显著减小,而强耐冷品种的峰值黏度和崩解值呈先降后升趋势,消减值的变化则表现先升后降趋势。[结论]强耐冷性品种的稻米淀粉RVA谱特性受海拔变化的影响较弱耐冷性品种小,蒸煮食味品质的变化相对较稳定,但弱耐冷性品种的蒸煮食味品质随海拔升高明显呈变劣趋势。
[Objective] The study aimed to study the variation regularity of RVA profile of cold-tolerance rice starch under different altitude conditions and the effect of cold tolerance of rice on rice quality in order to provide a scientific basis for the breeding of high-quality, cold-tolerant new varieties of japonica rice in Yunnan Plateau. [Method] With 4 strong cold type japonica rice varieties and 5 weakly cold type japonica rice varieties as materials, they were planted at 3 representative points of ecotypes at different altitudes. The rice varieties with different cold tolerance japonica rice varieties at different altitudes in Yunnan Plateau were compared and analyzed. RVA profiles of rice starch. [Result] With the elevation of planting altitude, the decreasing value of weak and cold tolerant varieties obviously increased, the peak viscosity and disintegration value decreased significantly, while the peak viscosity and the disintegration value of strong and cold resistant variety decreased first and then increased. Changes in the value of depreciation rose first and then decreased. [Conclusion] The RVA profile characteristics of rice with strong cold tolerance were less affected by altitude changes. Cold-tolerance varieties were smaller and the cooking-eating quality was relatively stable. However, the cooking and eating quality of weak-cold-tolerant varieties was obviously changed with altitude Bad trend.