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2018年31卷5期 Vol. 31 No. 5西"表$% &Southwest China Journal of Agricultural Sciences877文章编号：1001 -4829(2018)5 -0877 -07D O I：10. 16213/ki.scjas.2018. 5. 001江苏省主要粳稻品种稻米品质研究陈培峰1，顾俊荣1，乔中英1，赵步洪2，季红娟2，董明辉“(1江苏太湖地区农业科学研究所，江苏苏州215155 ;2.江苏里下河地区农业科学研究所，江苏扬州225008"摘要：【目的】本文对江苏省主要粳稻品种稻米品质性状进行综合分析评价，为水稻优质育种和栽培提供参考。
【方法】以18份江苏省主要推广应用的粳稻品种为试材，分析江苏省主要粳稻品种品质性状差异及其相关关系。
【结果】碾米品质、营养品质和蒸煮品质在品种间的差异较小，但外观品质和7V A谱特征值的差异较大；中熟中粳稻、迟熟中粳稻、早熟晚粳稻的碾米品质、外观品质较好，而中熟晚粳稻直链淀粉含量和消减值较低，肢稠度较高，食味品质较好。
相关分析表明，直链淀粉含量与多个品质性状密切相关，直链淀粉含量越高的品种，蛋白质含量最低，肢稠度越小，消减值越大，外观品质和碾米品质与其他的品质性状间无显著相关性。
对各品种水稻的品质性状进行主成分分析，得到了 3个代表食味品质、碾米和外观品质的主成分，其累计贡献率达到82.91 聚类分析结果表明，可将稻米品种分为4类，其中第I类和第IV类品种外观品质较好，第I I类品种育成时间较早，碾米品质和外观品质较差，第III类品种直链淀粉含量较低，肢稠度较高。
【结论】江苏主要粳稻品种的碾米品质和外观品质较好，但蒸煮食味品质一般，优质食味品种较少，在今后的优质稻选育过程中应注重对食味的改良。
关键词:粳稻；品质性状;相关分析；聚类分析中图分类号:S511.2 + 2 文献标识码:AStudy on Rice Quality of Main Japonica Rice Varieties in Jiangsu ProvinceCHEN Pei-feng1，GU Jun-rong1，QIAO Zhong-ying1，ZHAO Bu-hong2，JI Hong-juan2，DONG Ming-liui1 !(1 • Taihu Reg Agric Res Inst of Jiangsu，Jiangsu Suzhou 215155，China; 2. Lixiahe Reg Agric Res Inst o225007, China)Abstract:*Objective】The quality traits o f main japonica rice varieties in Jiangsu province were analyzed and evaluated comprehensively toprovide a reference for high quality rice breeding and cultivation. * Method】The difference of ri lyzed witli 18 m ain varieties of Japonica rice varieties in Jiangsu province as tested materials. * Result】 The diferences of milling，cookingand nutritional quality a mong these varieties were not obvious，but tlie appearance quality and RVA spectriam characteristic valiae were obvious. The middle-maturing m edium，late-maturing medium and early-maturing late Japonica rice varieties had advantages of better millingquality and appearance quality，but the middle-maturing late Japonica rice varieties had the advantages of lo value，higher gel consistency and better eating quality. The correlation analysis showed that amylose content was closely related to multiplequality traits，but the appearance quality and milling quality was not obviously related to other quality traits. The data of rice quality characters were processed by the princijDal component analysis. Based on it，3 princijDal component were founded to pearance quality resjDectively，which t he cumulative contrilDution of thiese 3 components was 82. 91 M. 18 rice cultivars were divided into 4groups according to the cluster analysis，fromwhich group I and IVhad better appearance quality，group II had worse milling and appearancequality and group III had lower amylose content and higher gel consistency. * Conclusion】 So the main Japonica rice varieties of Jiangsu hadbetter milling and appearance quality，worse cooking and eating quality. The high quality rice b the improvement of the taste.Key words: Japonica rice varieties; Quality traits; Correlation analysis; Cluster analysis收稿日期=2017 -05 -10基金项目：江苏省第五期$333工程”科研资助项目（BRA20160 72";苏州市农业科技创新工程项目（SNG201505、SNG2017079) 作者简介:陈培峰（1980 -"，男，江苏无锡人，硕士学位，副研究 员，主要从事水稻遗传育种与高效栽培技术研究，Tel:(0512) 65388221，E-mail:chenp£2005@ 126. c m; !为通讯作者：董明辉，E-mail: mhdong@。
