籼稻背景下导入Wx in等位基因改良稻米食味和理化品质

杨勇,陆彦,郭淑青,石仲慧,赵杰,范晓磊,李钱峰,刘巧泉,张昌泉

Improvement of rice eating quality and physicochemical properties by introgression of Wx in allele in indica varieties

Yong YANG,Yan LU,Shu-Qing GUO,Zhong-Hui SHI,Jie ZHAO,Xiao-Lei FAN,Qian-Feng LI,Qiao-Quan LIU,Chang-Quan ZHANG

表2 不同近等基因系稻米理化和外观品质

Table 2 Appearance quality and physicochemical properties of different near-isogenic lines

品系 Line 表观直链淀粉含量 Apparent amylose content (%) 胶稠度 Gel consistency (mm) 食味值 Taste value 垩白粒率 Chalkiness rate (%) 垩白度 Chalkness degree (%) 3611(Wxa) 25.51±1.48 a 42.35±4.17 c 43.15±1.35 c 18.62±0.87 a 2.89±1.05 a NIL(Wxin) 19.85±0.27 b 78.54±2.32 b 55.09±2.51 b 13.04±0.30 b 1.93±0.06 c NIL(Wxb) 14.78±0.55 c 87.62±3.48 a 60.51±1.87 a 13.05±0.40 b 2.03±0.32 b