关键词: 水稻;食味品质;直链淀粉含量;RVA谱

Abstract:

In order to study the edible quality differences  between indica rice varieties, 24 indica rice varieties with medium amylose content, which had reached the first class standard of edible quality by Ministry of Agriculture, were analyzed. The result indicated that the length/width, alkali spreading value, gel consistency, breakdown viscosity of rice were significant positive correlated with edible quality, but the edible quality were negatively related to grain width, chalky rate, protein content, consistence viscosity, setback viscosity. Results also showed that varieties with better edible quality have smaller grain width, chalky rate, protein content, consistence viscosity, setback viscosity, but higher grain length/width, alkali spreading value, gel consistency, breakdown viscosity. Grain length/width, alkali spreading value, gel consistency were 3 decisive factors influencing edible quality through path analysis statistical method. All these results have provided basis for further improving the rice quality assessment, and also theoretical reliance for plant breeders to conduct selection.

Key words: rice, edible quality, amylose content, RVA chart