关键词: 糯稻, 品质, 优质达标率, 品质改良

Abstract:

【Objective】 To understand the recent status of the grain quality of glutinous rice cultivars and to clarify the key objective for genetic improvement of glutinous rice in China. 【Method】 Seven grain quality traits and superior quality rates (SQR) of 570 glutinous rice cultivars bred since 1980s of the 20th century were analyzed. 【Result】 The results showed that each average values of all seven quality traits had reached or surpassed the standards of the Third Superior Quality of Rice. The SQRs of 7 grain quality traits tested were from 64.4% to 97.9%, with the average of 81.9%. The excellent glutinous rice varieties with all of 7 grain quality traits in or above the standards of the Third Superior Quality,occupied about 45.1% of total 570 tested materials. The average SQRs of the glutinous rice cultivars bred in 1980s and 1990s of the 20th century and 2001-2007 were of 81.5%, 81.0%, and 84.3%, respectively. Compared with the 1980s, the glutinous rice cultivars bred in 2001-2007 had higher SQR in brown rice rate (BRR), gelatinization temperature (GT) and amylose content (AC), higher by 6%, 11.8%, and 13.4%, respectively, showing the grain quality of the glutinous rice cultivars bred in 2001-2007 was better than those both in 1980s and 1990s. It was noted that the SQRs of head rice rate (HRR) in 1980s, 1990s and 2001-2007 were of 71.0%, 58.3%, and 62.9%, respectively, all lower than that of other 6 rice quality traits. The grain quality of japonica glutinous rice cultivars, in general, was better than that of indica ones. Regarding to the rice growing areas, the varieties of glutinous rice in the Central and North China had better grain quality than that in the South west and South China. 【Conclusion】 It is concluded that the grain quality of glutinous rice cultivars bred in the past recent 25 years in China is rather good. However, the grain quality of glutinous rice should be continuously improved, especially in raising further head rice rate.

Key words: glutinous rice, rice quality, superior quality rate, genetic improvement