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对我国大陆几种不同地区的普通野生稻(O.rufipogon Griff)、药用野生稻(O.officinalisWall)、疣粒野生稻(O.meyeriana Baill)和栽培稻(O.saliva L.)的籼(O.sativa subsp.indica Kato)、粳(O.sativa subsp.japonica Kato)亚种的稻米蒸煮品质进行了比较,结果表明:普通野生稻直链淀粉的平均含量、碱消值和胶稠度均大于药用野生稻和疣粒野生稻。以普通野生稻的蒸煮品质变异最大,其中,茶陵普通野生稻的蒸煮品质较优良,在利用野生稻的优质米育种中值得予以重视。三个野生稻中,普通野生稻与栽培稻籼亚种的直链淀粉含量、糊化温度和胶稠度等均具有较大的相似性。从这些表现推断,籼亚种与普通野生稻的亲缘关系最为接近,最先由普通野生稻演变而成的应为籼亚种,籼亚种乃栽培稻演化过程中的基本型;粳亚种为变异型。
Indica of O. rufipogon Griff, O. officinalis Wall, O. meyeriana Baill and O. saiva L. in several different areas of China, (O.sativa subsp. Indica Kato) and O.sativa subsp. Japonica Kato subspecies. The results showed that the average contents of amylose, the alkaline value and the gel consistency of common wild rice Greater than the medicinal wild rice and wart wild rice. The variation of cooking quality of common wild rice was the largest, among which, Chaling common wild rice had better cooking quality and deserved attention in quality rice breeding using wild rice. Among three wild rice cultivars, the amylose content, gelatinization temperature and gel consistency of common wild rice and cultivated rice indica subspecies had a great similarity. Based on these results, indica subspecies is most closely related to Oryza rufipogon (Oryza rufipogon). The first development of Oryza sativa is Indica subsp., Indica subspecies is the basic type in the evolution of Oryza sativa. For the variant.