稻穗構成性狀與食味間關係之研究

Relationship between Characters of Rice Panicle and Palatability of Cooked Rice

吳永培(Yong-Pei Wu) ； 許愛娜(Ai-Na Hsu) ； 黃懿秦(Yih-Ching Huang)

《中華農業研究》 50卷2期 (2001/06) Pp. 38-46

https://doi.org/10.29951/JARC.200106.0004

摘要

為探討稻穗構成性狀與米食味官能品評特性間之關係，供試54個水稻品種包含24個印度型稻及30個日本型稻為材料，於1998年第一期作種植於嘉義農業試驗分所試驗田，結果發現在印度型稻中米飯之口味、黏性與二次枝梗粒數、每穗粒數、每穗穎花數、穗著粒密度呈顯著正相關；而外觀與穗著粒密度間亦呈顯著正相關，而硬性僅與產量呈顯著正相關。至於日本型稻則僅食味總評與稻穀產量一項呈顯著負相關；硬度與二次枝梗粒數、穗數間呈顯著正相關，然穗數與黏性呈顯著負相關。顯示印度型稻與日本型稻穗構成性狀與食味間之關係不同。

關鍵字

穗構成性狀 ； 食味 ； 水稻

並列摘要

The main objective of this study was to determine the relationships between the characters of rice panicle and the palatability of cooked rice. Twenty-four indica and thirty japonica rice varieties (54 in total) were available in this study. All materials were grown at courtesy of Chia-Yi Experiment Station, TARI in the 1st cropping season of 1998. The results obtained by simple correlation analyses between the characters of rice panicle and the palatability of cooked rice of twenty four indica rice varieties showed that the flavor and cohesion of cooked rice were positively correlated with grain number of secondary branches, number of spikelets per panicle, number of fertile grains per panicle and panicle density. Also, the appearance of cooked rice was positively correlated with panicle density, and the grain yield was positively correlated with the hardness of cooked rice. However, the results obtained in thirty japonica rice varieties indicated that the overall sensory evaluation of cooked rice was negatively correlated with grain yield, but the hardness of cooked rice was negatively correlated with grain number of secondary branches and panicle number. In addition, the relationships between characters of rice panicle and the palatability of cooked rice were different in japonica and indica rice.

並列關鍵字

Characters of panicle ； Palatability ； Rice