粳稻米蒸煮食味品质与其他品质性状的典型相关分析
Canonical Correlation between Cooking, Eating Quality and Other Quality Traits in Japonica Rice

为探明粳稻米蒸煮食味品质性状与其他品质性状间的相互关系，选用2种穗型水稻，以其穗部位置不同的稻谷粒为试验材料，测定粳稻米蒸煮食味品质与其他品质性状进行典型相关分析。结果表明，粳稻米的蒸煮食味品质与粒形特征、垩白性状、碾磨品质、营养品质和淀粉RVA谱特征值显著相关。典型相关分析表明，蒸煮食味品质与淀粉RVA谱特征值和碾米品质相关性最高，与垩白性状相关度较高，与营养品质和粒形性状相关性相对较低。淀粉RVA谱特征因子主要通过峰黏度、冷胶黏度和热浆黏度对食味值、直链淀粉含量和胶稠度的作用来影响蒸煮食味品质优劣。碾磨因子则主要通过整精米率对直链淀粉含量的作用来影响蒸煮食味品质。垩白因子中主要通过透明度和垩白度的作用影响蒸煮食味品质。营养因子主要通过脂肪酸含量、清蛋白含量和谷蛋白含量对食味值、直链淀粉含量和糊化温度的作用而影响蒸煮食味品质好坏。粒形因子主要通过粒宽、粒长和长宽比对食味值和胶稠度的作用来影响蒸煮食味品质。淀粉RVA谱特征值可以作为评价粳米蒸煮食味品质优劣的首选指标。
To determine relationship between cooking and eating quality traits and other quality traits, two panicle type cultivars with erect panicle and curved panicle were served as material, and cooking, eating quality and other quality traits for different grains on a panicle in japonica rice were measured to study their canonical correlations. The results indicated that cooking and eating quality at different grain positions within a panicle had significant correlation with grain shapes characters, chalky characters, milling quality, nutritional quality and RVA profile characteristics. Canonical correlation analysis indicated that RVA profile parameters and milling quality of the grain showed most significant correlation than other traits with cooking and eating quality of rice at different grain positions within a panicle, while nutritional quality and grain shape showed lower correlation with cooking and eating quality of rice. RVA profiles characteristics affected cooking and eating quality mainly through effects of peak viscosity, cool paste viscosity, hot paste viscosity on eating quality, amylose content, gel consistence. Milling quality affected cooking and eating quality mainly through effects of head rice percentage on amylose content. Chalky characters affected cooking and eating quality mainly through effects of transparence degree and chalkiness degree. Nutritional quality affected cooking and eating quality mainly through effects of fatty acid content, albumin content, glutelin content on eating quality, amylose content and pasting temperature. Grain shape affected cooking and eating quality mainly through effects of grain width, grain length and length-width ratio on taste quality and gel consistence. RVA profiles characteristics can be used as preferred indicator of evaluating on cooking and eating quality of rice.