浙江与日本粳稻品种品质的比较

对2个浙江晚粳优质米品种（秀水11和秀水63）和日本品种（越光和日本晴）进行品质比较.结果表明,2个浙江品种的平均垩白粒率（28.85%）、平均垩白度（6.0%）分别是日本品种均值的约3倍和约6倍;平均直链淀粉含量（17.65%）较日本品种高约2%,差异达显著水平.蒸煮试验表明,2个浙江品种蒸煮品质除饭香味相仿外,其余蒸煮指标显著不及相应蒸煮处理的日本品种,其先浸后蒸处理的蒸煮品质优于现淘现蒸处理的日本晴,与越光相仿.越光籽粒外观品质明显不及日本晴,而蒸煮品质明显优于日本晴,说明理化分析指标与食味品质具有不一致性.因此晚粳稻品质育种及稻米品质鉴定应当在评价稻米理化分析指标的基础上,注重对食味品质的评价.

Comparison Study on Grain Quality between Zhejiang'''' s and Japanese Rice Cultivars

Grain qualities between Zhejiang short - grain rice cultivars (Xiushui 11 and Xiushui 63) and Japanese rice cultivars (Koshihikari and Nihonbare) were compared. The two Zhejiang cultivars give average chalkiness rate(28.85% ), average chalkiness degree (6. 0% ), and average amylose content (17. 65% ), respectively about three times (significantly at 1% ) , six times (significantly at 1% ) , and 2% (significantly at 5% ) higher than the two Japanese cultivars. Cooked the same way, the two Zhejiang' s cultivars also perform significantly worse in all the tasting characters except scent compared with the Japanese cultivars. Zhejiang' s cultivars cooked after immersing in water show almost similar tasting characters to Koshihikari, even better than Nihonbare cooked instantly after washing. Additionally, the milling qualities of Koshihikari are obviously worse, but its tasting characters are significantly better compared with Nihonbare. These results implicate that rice grain inspection indexes are not concordant with rice tasting characters.