稻米淀粉RVA谱特征与品质性状相关性的研究.pdfVIP

2005,38(4):657-663 Scientia Agricultura Sinica / 225009 2 114 101 RVA RVA 1 RVA AAC 2 RVA AACGC (GT); 3 RVA RVA RVA Studies on the Rice RVA Profile Characteristics and Its Correlation with the Quality SUI Jiong-ming, LI Xin, YAN Song, YAN Chang-jie, ZHANG Rong, TANG Shu-zhu, LU Ju-fei, CHEN Zong-xiang, GU Ming-hong Department of Agronomy/ Agricultural College/ Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009 Abstract: Rice quality is a key factor and widely concerned by rice breeders and consumers, but it is difficult to evaluate it only through physical and chemical indices. In this study, 114 and 105 varieties including indica, japonica and waxy varieties were employed in two replicates to study the relationship between RVA profile characteristics and rice quality, including the appearance quality, cooking physico-chemical factor and cooking quality. The main results were as follows: (1) RVA profiles characteristics had close relationships with translucency and chalkiness. Rice varieties with higher chalkiness had significant AAC, HPV, CPV, SBV and CSV. (2) RVA profiles characteristics had significant correlation with AAC and GC, but no significant with GT. (3) With the exception to PKV, all the other RVA profiles characteristics correlated significantly with eating quality. These results showed that RVA profiles characteristics could be used as indices to assist in varietal selection for good cooking rice quality. Key words: Rice; RVA profiles; Appearance quality; Cooking physico-chemical factor; Eating quality 4