| 李宏，周少川，黄道强，赖穗春，王志东，周德贵，王重荣.水稻优质食味的认知及育种实践[J].广东农业科学,2014,41(4):15-18 |
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水稻优质食味的认知及育种实践 |
| Cognition and breeding practice for good eating quality of rice |
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| DOI： |
| 中文关键词: 水稻 食味品质 育种 |
| 英文关键词: rice eating quality breeding |
| 基金项目:比尔和梅琳达窑盖茨基金会项目；广东省水稻产
业化推进专项(2007020400003) |
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| 摘要点击次数: 1241 |
| 全文下载次数: 607 |
| 中文摘要: |
| 从育种工作者的视角认知和评述了稻米食味品质及其相关研究。在整合稻米消费者、稻米经营(生产)
者、品质学专家对优质食味认知的基础上，将稻米优质食味细化为米饭的软弹、滑、香，从米饭的优质食味、米饭的物
理特性、稻米的物理特性、稻米的化学组成、水稻植株生物学特性、水稻基因等方面全面系统地梳理了稻米食味品质
相关研究结果。介绍了优质食味品质育种实践及优质食味品种美香占2 号及系列品种的培育，强调了食味品尝试验
和拓宽育种亲本遗传距离对优质食味品质育种的重要性。 |
| 英文摘要: |
| The rice eating quality and its related research were recognized and reviewed within breeder爷s vision.
Based on cognition of consumers, rice traders and experts in rice quality, the criterion of good eating quality was
summarized as sense of soft and elastic, smooth袁aromatic冶aroused from cooked rice. The study on eating quality was
reorganized袁including physical characteristics of cooked rice, physical characteristics of rice, chemical composition of rice,
biological traits of rice plant and rice genes. Breeding for good eating quality and development of Meixiangzhan 2 and its
derivative varieties were introduced, the importance of asting rice and broadening genetic distance between parents for good
eating quality breeding was emphasized. |
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