测定18个日本品种（系）、18个江苏品种（系）及3个DH群体粳稻稻米淀粉RVA谱特征值和蒸煮理化指标并分析了不同测定值间的相关性，结果表明如下：（1）江苏品种（系）峰值黏度（PKV）、热浆黏度（HPV）、冷胶黏度（CPV）、回复值（CSV）和直链淀粉含量（AC）均高于日本品种（系），糊化开始温度（PaT）低于日本品种（系），崩解值（BDV）、消减值（SBV）和胶稠度（GC）则差异不显著。根据RVA谱特征值将品种分为4种类型。（2）3个DH群体的RVA谱特征值和蒸煮理化指标均有广泛变异和超亲现象，其中以SBV变异系数最大。（3）各RVA谱特征值间有较好的相关性，PKV、HPV和CPV之间相互呈极显著正相关，PKV、HPV与BDV分别呈显著或极显著正相关，HPV、CPV、SBV与CSV分别呈极显著正相关，BDV与SBV呈极显著负相关，5个群体表现出比较好的一致性。另外，在3个DH群体中，CPV与BDV也呈现极显著正相关，PaT与PKV、BDV均呈显著或极显著正相关，PaT与SBV呈极显著负相关。（4）3个DH群体的蒸煮理化指标与RVA谱特征值的关系也很密切，AC与SBV显著或极显著正相关，与PaT显著或极显著负相关；GC与PKV、BDV、PaT极显著正相关，与SBV极显著负相关。用HPV、CPV、SBV、CSV和PaT5个特征值能较好反映稻米食味品质的优劣。
Starch pasting viscosity tested by Rapid viscosity Analyser (RVA) and cooking physical-chemical indices are two kinds of important evaluation parameter for the eating and cooking quality of rice. It is important to investigate these indices to select high quality rice cultivar. The objectives of this study were to investigate these rice quality indices and analyze their correlations using 18 japonica cultivars (lines) from Jiangsu Province of China, 18 Japanese Japonica cultivars (lines) and three double haploid (DH) populations derived from the cross between Wuyunjing 8 (a Jiangsu japonica cultivar) and Yueguang, Nongken 57, Xiaoqianyou (three Japanese japonica cultivars), respectively. The results showed as follows: (1) There were no significant difference in breakdown (BDV), setback(SBV) and gel consistence (GC) between cultivars(lines) of Jiangsu of China and Japan, but Japanese cultivars(lines) had higher peak viscosity (PKV), hot paste viscosity (HPV), cold paste viscosity (CPV), consistence(CSV) and amylose content (AC), and lower pasting temperature (PaT). Jiangsu and Japanese cultivars (lines) could be clustered into four types based on starch RVA profiles. The cultivars (lines) of the first type including six Japanese cultivars (lines) with superior eating quality had lower HPV, CPV, SBV and CSV, and higher PaT than those of the fourth type including six Jiangsu cultivars (lines) with inferior eating quality. (2) All the RVA profile characteristics and cooking physical-chemical indices of three DH populations had wide genetic variations and were higher than high-parent values or lower than low-parent values, among which SBV had largest coefficient of variation. (3) The tight relationship among RVA profiles was found. There were very significant（P＜0.01） positive correlations among PKV, HPV and CPV, significant （P＜0.05） or very significant positive correlations between PKV and BDV, HPV and BDV, respectively, very significant positive correlations between HPV and CSV, CPV and CSV, SBV and CSV, respectively, and very significant negative correlation between BDV and SBV. Additionally, in three DH populations, there were also same very significant positive correlation between CPV and BDV, significant or very significant positive correlations between PaT and PKV, PaT and BDV, respectively, and very significant negative correlation between PaT and SBV. (4) Cooking physical-chemical indices had tight relationship with starch RVA profiles in three DH populations. AC was significantly positively correlated to SBV and significantly or very significantly negatively correlated to PaT. GC was significantly and positively correlated to PKV, BDV and PaT, respectively, and very significantly and negatively correlated to SBV. The results suggest that HPV, CPV, SBV, CSV and PaT can be used as referenced indices in eating quality selection of Japonica rice.
全 文 ：