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利用AMMI模型对18个水稻品种的食味品质性状——米饭光泽度、粘性、柔软性、弹性和综合口感进行了2年3点的稳定性分析,并以食味品质性状的表型值和AMMI分析的前三维主成分值(IPCA1～3)为性状指标,对18份供试品种进行了聚类分析和评价。结果表明,5项食味品质指标在不同基因型、地点和年份间的差异以及G×E互作方差都达到极显著水平(P<0.01);不同栽培方式也能显著地影响稻米食味品质,且对各项食味指标的作用方向完全一致,即绿色食品栽培>有机栽培>常规栽培>高产栽培;粳稻品种的食味品质及其稳定性整体上要优于籼稻品种,其中食味品质好且稳定性高的籼、粳品种有 W002、早丰九号、武育粳 3号、广陵香粳、盐粳 5号、3004、丰优香占、R405和南京16号。综合考虑品种的产量水平和外观品质,W002、丰优香占、南京16号等可作为育种亲本,以改良水稻品种的食味和外观品质及其稳定性。
The AMMI model was used to analyze the food quality traits of 18 rice cultivars - rice glossiness, viscosity, softness, elasticity and comprehensive taste for 2 years and 3 o’clock stability analysis. The phenotypic values of the taste quality traits and AMMI analysis (IPCA1 ~ 3) were used as traits to conduct cluster analysis and evaluation on 18 tested cultivars. The results showed that there were significant differences in G × E interaction variances among different genotypes, locations and years (P <0.01), and different cultivation methods could significantly affect the eating quality of rice The directions of all kinds of food taste indicators are exactly the same, that is, green food cultivation> organic cultivation> conventional cultivation> high-yielding cultivation. The eating quality and stability of japonica rice varieties are better than indica rice varieties in general, with good eating quality and high stability Of japonica varieties W002, ZF9, Wuyujing3, GuanglingXiangjing, Yanjing5, 3004, FengYouXiang, R405 and Nanjing16. Considering the yield and quality of varieties, W002, Fengyouxiangzhan and Nanjing No.16 could be used as breeding parents to improve the taste, appearance quality and stability of the rice varieties.