[1]岳红亮,代金英,赵绍路,等.粳稻籽粒硬度与品质性状的相关性分析[J].江苏农业学报,2026,42(01):1-7.[doi:doi:10.3969/j.issn.1000-4440.2026.01.001]
　YUE Hongliang,DAI Jinying,ZHAO Shaolu,et al.Correlation analysis in japonica rice grain hardness and quality traits[J].,2026,42(01):1-7.[doi:doi:10.3969/j.issn.1000-4440.2026.01.001]
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粳稻籽粒硬度与品质性状的相关性分析()

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
42
期数:
2026年01期
页码:
1-7
栏目:
遗传育种·生理生化
出版日期:
2026-01-31

文章信息/Info

Title:
Correlation analysis in japonica rice grain hardness and quality traits
作者:
岳红亮1; 代金英1; 赵绍路1; 刘凯1; 宛柏杰1; 朱静雯1; 张梦龙1; 程新杰1; 胡蕾1; 孙一标1
(1.江苏沿海地区农业科学研究所,江苏盐城224000；2.江苏沿海地区农业科学研究所新洋试验站,江苏盐城224049)
Author(s):
YUE Hongliang1; DAI Jinying1; ZHAO Shaolu1; LIU Kai1; WAN Baijie1; ZHU Jingwen1; ZHANG Menglong1; CHENG Xinjie1; HU Lei1; SUN Yibiao1
(1.Institute of Agricultural Sciences in the Coastal District of Jiangsu Province, Yancheng 224000, China;2.Xinyang Experimental Station, Institute of Agricultural Sciences in the Coastal District of Jiangsu Province, Yancheng 224049, China)
关键词:
籽粒硬度指数; 米饭硬度; 食味品质; 加工品质
Keywords:
grain hardness index; hardness of cooked rice; eating quality; processing quality
分类号:
S511
DOI:
doi:10.3969/j.issn.1000-4440.2026.01.001
文献标志码:
A
摘要:
为了明确不同类型粳稻籽粒硬度指数的分布特征及其与米饭硬度、米饭食味值以及粳稻理化指标之间的关系,本研究利用27个粳稻品种,测定了粳稻籽粒硬度指数、理化指标、快速黏度分析仪谱特征值、米饭食味值等25个指标,分析了不同类型粳稻的籽粒硬度指数分布特征,以及籽粒硬度指数与粳稻品质性状间的相关性。结果表明,糯粳稻品种的籽粒硬度指数分布范围最广,普通粳稻的籽粒硬度指数分布范围最集中,籽粒硬度指数的平均值表现为糯粳稻＜半糯粳稻＜普通粳稻。粳稻籽粒硬度指数与米饭硬度、直链淀粉含量、峰值黏度、热浆黏度、冷胶黏度、消减值、峰值时间、回复值等呈极显著正相关,与籽粒长、整精米率呈显著正相关,与米饭食味值、米饭外观、米饭黏度、米饭平衡度、胶稠度、透明度等级、垩白粒率、垩白度呈极显著负相关,与碎米率呈显著负相关,这种相关性在半糯品种中表现更为显著。粳稻籽粒硬度指数与粳稻食味品质、外观品质和加工品质都有显著的相关性。对籽粒硬度进行研究有利于选育出食味品质、外观品质和加工品质均较好的粳稻品种,为粳稻品质育种提供可靠的理论依据,加速优良食味粳稻品种的选育。
Abstract:
To clarify the distribution characteristics of grain hardness index in different types of japonica rice and its relationships with cooked rice hardness, palatability score, and physicochemical properties of japonica rice, this study used 27 japonica rice cultivars to determine 25 indicators, including grain hardness index, physicochemical properties, Rapid Visco Analyzer (RVA) profile characteristics, and palatability score. The distribution characteristics of grain hardness index in different types of japonica rice and the correlations between grain hardness index and quality traits of japonica rice were analyzed. The results showed that the distribution range of grain hardness index was widest in waxy japonica rice cultivars, while it was most concentrated in ordinary japonica rice. The average grain hardness index followed the order: waxy japonica rice < semi-glutinous japonica rice < ordinary japonica rice. The grain hardness index of japonica rice was highly significantly positively correlated with cooked rice hardness, amylose content, peak viscosity, hot paste viscosity, cold paste viscosity, breakdown value, peak time, and setback value, and was significantly positively correlated with grain length and head rice yield. It was highly significantly negatively correlated with palatability score, appearance of cooked rice, stickiness of cooked rice, balance of cooked rice, gel consistency, transparency grade, chalky grain rate, and chalkiness degree, and was significantly negatively correlated with broken rice rate. These correlations were more pronounced in semi-glutinous japonica rice cultivars. The grain hardness index of japonica rice showed significant correlations with eating quality, appearance quality, and processing quality. Research on grain hardness is beneficial for breeding japonica rice cultivars with good eating quality, appearance quality, and processing quality, providing a reliable theoretical basis for quality breeding of japonica rice and accelerating the development of superior-tasting japonica rice cultivars.

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备注/Memo

备注/Memo:
收稿日期：2025-04-03基金项目：2022年度江苏沿海地区农业科学研究所科研基金项目(YHS202205)；江苏省农业科技自主创新基金项目[CX(24)3095]；江苏省种业振兴揭榜挂帅项目[JBGS(2021)040]作者简介：岳红亮(1993-),男,河南周口人,硕士,助理研究员,主要从事水稻遗传育种研究。(E-mail)20201815@jaas.ac.cn通讯作者：孙明法,(E-mail)smf559@163.com
更新日期/Last Update: 2026-02-09