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水稻食味品质形成影响因素研究与展望

Research Progress and Prospects of Factors Affecting Rice Eating Quality
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摘要 改良水稻食味品质已是全面提升稻米品质,增强国际竞争力的必然要求。鉴于当前稻米品质尤其是食味品质研究进展缓慢,严重制约了规模化生产条件下水稻的优质化生产和产业化发展水平,本研究分析了稻米食味品质与其密切相关的理化指标之间的关系,归纳总结了影响稻米优质食味形成的主要栽培措施及其研究进展。在此基础上,综合分析了当前稻米食味品质研究中存在的问题并提出了相关建议,旨在为全面提升规模化生产条件下的稻米食味品质提供理论依据。 Improving the eating quality of rice is an inevitable requirement to enhance China’s rice quality and its international competitiveness. In view of the slow research progress of rice quality, especially the eating quality in China, the high quality production and industrialization of rice under the large-scale production are severely restricted. Therefore, this paper analyzes the relationships between rice eating quality and physicochemical indexes which are closely related to rice eating quality, and summarizes the main cultivation techniques that affected the formation of rice eating quality and their research progresses. On this basis, the paper studies the causes of the slow progress on rice eating quality research and the existing problems, and puts forward development countermeasures to improve the palatability of rice under the large scale production in China.
作者 习敏 季雅岚 吴文革 许有尊 孙雪原 周永进 Xi Min;Ji Yalan;Wu Wenge;Xu Youzun;Sun Xueyuan;Zhou Yongjin(Rice Research Institute,Anhui Academy of Agricultural Sciences/Innovation Center of Rice Cultivation Technology in the Yangtze Valley,Ministry of Agriculture and Rural Affairs,Hefei 230031)
出处 《中国农学通报》 2020年第12期159-164,共6页 Chinese Agricultural Science Bulletin
基金 安徽省自然科学基金项目“氮肥调控水稻垩白籽粒灌浆的氮代谢生理研究”(1708085QC76) 国家自然科学基金项目“基于氮代谢解析氮素穗肥调控水稻垩白籽粒灌浆的生理机制”(31601265) 国家重点研发计划项目“长江中下游单季粳稻优质高效品种筛选及配套机械化栽培技术”(2016YFD0300503)。
关键词 水稻 食味品质 淀粉 蛋白质 栽培技术 rice(Oryza sativa L.) eating quality starch protein cultivation techniques
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