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分析了全国47个不同籼粳杂交水稻组合的蒸煮和食用品质。结果表明,我国多数杂交水稻的直链淀粉含量较高,胶稠度硬,糊化温度和籽粒伸长率中等;多数粳型杂交水稻的直链淀粉含量低,胶稠度软,糊化温度低。从总体分析,我国籼型杂交水稻的蒸煮和食用品质优于当前种植的早籼稻,与晚籼稻相近。相关分析表明,.在籼粳同类型的杂交水稻中,除籼型杂交水稻的直链淀粉含量与胶稠度外,其直链淀粉含量,胶稠度,糊化温度和籽粒伸长中的任两两性状间均无明显相关。本文讨论了改良我国杂交水稻蒸煮和食用品质的途径。
The cooking and eating quality of 47 indica-japonica hybrid rice combinations in China were analyzed. The results showed that most of the hybrid rice had higher amylose content, stiff gel consistency, gelatinization temperature and grain elongation rate. Most japonica hybrid rice had low amylose content, soft gel consistency and low gelatinization temperature. From the overall analysis, the cooking and edible quality of indica hybrid rice in China is superior to the current indica rice planted at present, similar to the late indica rice. Correlation analysis showed that, except for the amylose content and gel consistency of indica hybrid rice, the amylose content, gel consistency, gelatinization temperature and grain elongation of any indica - japonica hybrid rice No significant correlation between the two traits. This article discusses ways to improve the cooking and eating quality of hybrid rice in China.