通过米粒粒型分类，对2013-2014年通过四川省审定的36个中籼杂交水稻组合的主要品质性状进行了分析，并研究了品质性状指标间的相关关系。结果表明，36个组合中只有2个组合的稻米品质指标全部达国颁优质稻谷标准3级以上，这2个组合的米粒长宽比都在2.9以上；在单个品质性状指标中，这些组合优质达标率（达到国颁优质稻谷标准3级以上）最高的是糙米率，其次是胶稠度，第三是整精米率，达标率较低的是垩白粒率和垩白度。长米粒型组合垩白粒率和垩白度优质达标率均为16.67%，中米粒型组合分别为0和14.29%，短米粒型组合分别为10.00%和0。垩白粒率和垩白度是中籼杂交稻组合稻米品质提升的主要障碍因子。品质性状相关分析结果：垩白粒率和垩白度与米粒长宽比呈极显著负相关，与直链淀粉含量呈极显著正相关；在长米粒型组合中，垩白粒率、垩白度与直链淀粉含量显著或极显著正相关；在中米粒型组合中，垩白粒率、垩白度与米粒长宽比显著或极显著负相关，与直链淀粉含量极显著正相关；在短米粒型组合中，垩白粒率和垩白度与其他主要品质性状相关性均不显著。建议在遗传改良中籼杂交稻垩白粒率和垩白度时可以从粒型着手，选择米粒粒型偏长、容重大、无裂纹、近圆柱形的材料和组合。
况浩池1，2# ,罗俊涛1，2# ,曾正明1，2* ,杨扬1，2,陈光珍1，2 ,何兴材1，2,付均1，2,蒋钰东1，2,郑军1，2
. 不同粒型中籼杂交稻组合稻米品质及相关性分析[J]. 中国稻米, 2016
, 22(2)
: 15
-20
.
DOI: 10.3969/j.issn.1006-8082.2016.02.003
According to the classification method of rice grain shape analysis on the situation of quality characters and correlation was conducted by using the 36 medium indica hybrid rice combinations authorized in Sichuan Province during 2013-2014. The results indicated that only 2 combinations reach three grade quality standards in the 36 indica hybrid rice combinations, the length-width ratio of the 2 combinations were greater than 2.9. According to the grain quality of individual traits, the highest quality rate is brown rice rate, followed by gel consistency and head milled rice rate, the last were chalky rice rate and chalkiness degree. The high quality rate of chalky rice rate and chalkiness degree of length grain type combinations were both 16.67%. The high quality rate of chalky rice rate and chalkiness degree of medium grain type combinations were 0 and 14.29%. The high quality rate of chalky rice rate and chalkiness degree of short grain type combinations were 10.00% and 0 respectively. Improving the quality of medium indica hybrid rice combinations was restricted by chalky rice rate and chalkiness degree. Correlation analysis of quality results showed that the chalky rice rate and chalkiness degree were highly significant negative correlation with length-width ratio and highly significant positive correlation with amylose content. The chalky rice rate and chalkiness degree were highly significant positive correlation with amylose content in length grain type combinations. The chalky rice rate and chalkiness degree were highly significant negative correlation with length-width ratio and highly significant positive correlation with amylose content in medium grain type combinations. The chalky rice rate and chalkiness degree were not significantly correlated with other quality traits of short grain type combination. It is suggested that genetic improvement of the chalky rice rate and chalkiness degree in medium indica hybrid rice combinations could start from grain shape. It is a good suggestion to select long grain type, big capacity, no crack and almost cylindrical materials or combinations.
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