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伊犁地区是新疆稻米主产区之一,为了解该区域稻米品质现状,对新疆伊犁地区种植的19个水稻品种的出糙率、精米率、整精米率、粒长、粒长宽比、垩白度、垩白粒率、碱消值级、胶稠度、直链淀粉等指标进行检测分析。结果表明,垩白度、垩白粒率性状在品种间的变异系数较大。利用SPSS进行主成分聚类分析结果表明,新疆伊犁水稻碾磨品质、蒸煮食味品质相对较好;但垩白度和垩白粒率较高,垩白度、垩白粒率是影响伊犁地区稻米品质的主要限制因子,建议把降低垩白度和垩白粒率作为伊犁地区今后水稻品质改良的重点方向。
Yili region is one of the main rice producing areas in Xinjiang. In order to understand the status quo of rice quality in the region, the brown rice rate, milled rice rate, milled rice rate, grain length, grain aspect ratio, Whiteness, chalky grain rate, alkali consumption level, gel consistency, amylose and other indicators were detected and analyzed. The results showed that the coefficients of variation of chalky rice and chalky rice rate were higher among cultivars. The results of principal component analysis using SPSS showed that the rice milling quality and the cooking and eating quality in Yili of Xinjiang were relatively good. However, the chalkiness and chalky grain rate were higher, while the chalkiness and chalky grain rate were the factors affecting the rice yield It is suggested that the reduction of chalkiness and chalky grain rate should be the key direction of rice quality improvement in Yili Prefecture in the future.