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中国农学通报

中国农学通报 ›› 2021, Vol. 37 ›› Issue (5): 21-25.doi: 10.11924/j.issn.1000-6850.casb20190500098

所属专题： 资源与环境； 水稻

• 生物科学 • 上一篇    下一篇

水稻低直链淀粉资源筛选

陈庭木1(), 王宝祥1, 胡明珠2, 迟铭1, 徐波1, 徐大勇1()   

  1. 1江苏省连云港市农业科学院/江苏省现代作物生产协同创新中心,江苏连云港 222006
    2江苏农林职业学院现代园艺专业,江苏句荣 212400
  • 收稿日期:2019-05-06 修回日期:2019-08-28 出版日期:2021-02-15 发布日期:2021-02-25
  • 通讯作者: 徐大勇
  • 作者简介:陈庭木,男,安徽芜湖人,1977年出生,副研究员,本科,学士,主要从事水稻品质遗传育种与生物统计研究。通信地址：222023 江苏连云港市海州区香海湖路农科巷 连云港市农业科学院,E-mail： chentingmu@139.com。
  • 基金资助:
    现代农业技术体系建设专项资金资助“水稻综合试验站”(连云港站);江苏省科技计划重点项目“清香软粳的水稻基因发掘、育种材料创制及其方法”(BE2017323);国家七大育种专项“长江中下游优质高产高效粳稻新品种培育”(2017YFD0100400)

Low-amylose Rice Resources: Screening

Chen Tingmu1(), Wang Baoxiang1, Hu Mingzhu2, Chi Ming1, Xu Bo1, Xu Dayong1()   

  1. 1The Agricultural Science Academy of Lianyungang/Jiangsu Modern Crop Production Collaborative Innovation Center, Lianyungang Jiangsu 222006
    2Modern Horticulture Major, Jiangsu Vocational College of Agriculture and Forestry, Jurong Jiangsu 212400
  • Received:2019-05-06 Revised:2019-08-28 Online:2021-02-15 Published:2021-02-25
  • Contact: Xu Dayong

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摘要：

为了在水稻外观品质改良的同时提高食味品质,通过对引自IRRI及中国水稻种质资源库的1000多份材料测定直链淀粉含量,并对IRRI资源测定外观品质。研究发现：目前水稻优良食味品种多数外观品质差,且“软米”标准欠缺。水稻直链淀粉含量分布十分宽,其中软米范围品种数量少,糯米品种较软米品种多,且分为优质糯稻与劣质糯稻两类。其他类型品种数量最多,直链淀粉含量变异最大,软米类型品种蛋白质含量显著高于糯稻及较高直链淀粉含量品种。本试验通过筛选获得12份软米资源,为软米选育提供了多样化资源,并给出了一个软米判定标准。

关键词: 低直链淀粉含量, 优质糯稻, 酿造糯稻, 优良食味水稻, 蛋白质含量

Abstract:

To improve the appearance and taste quality of rice simutaneously, the amylose contents in more than 1000 rice varieties from IRRI and China Rice Germplasm Resource Bank were determined, and the appearance quality of IRRI resources was identified. The results showed that most of rice varieties with good taste had poor appearance quality and the “soft rice” standard was deficient. The amylose contents of rice were widely distributed, and the number of varieties in the soft rice range was small. The glutinous rice varieties were slightly more than “soft rice” varieties, and they were divided into high-quality glutinous rice and low-quality glutinous rice. The other types had the largest number of variety and the largest variation in amylose content, the soft rice type had significantly higher protein content and higher amylose content than glutinous rice. Twelve soft rice resources were screened in this experiment, which provided diversified resources for soft rice breeding, and a criterion for judging soft rice.

Key words: low amylose content, high quality glutinous rice, brewing glutinous rice, good taste rice, protein content

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