南粳系列水稻品种的食味品质与稻米理化特性

赵春芳,岳红亮,黄双杰,周丽慧,赵凌,张亚东,陈涛,朱镇,赵庆勇,姚姝,梁文化,路凯,王才林

Eating Quality and Physicochemical Properties in Nanjing Rice Varieties

ZHAO ChunFang,YUE HongLiang,HUANG ShuangJie,ZHOU LiHui,ZHAO Ling,ZHANG YaDong,CHEN Tao,ZHU Zhen,ZHAO QingYong,YAO Shu,LIANG WenHua,LU Kai,WANG CaiLin

表3 南粳系列品种及其亲本的热力学特性

Table 3 Thermal properties of Nanjing rice varieties and their parents

品种 Variety 起始温度 To (℃) 峰值温度 Tp (℃) 最终温度 Tc (℃) 糊化焓 ?Hgel (J·G-1) 回生焓 ?Hret (J·G-1) 回生度 R (%) 南粳46 NJ46 60.71±0.61d 67.52±0.77c 78.64±1.55ab 6.32±0.98b 0.41±0.01c 6.62±0.79c 南粳5055 NJ5055 63.09±0.21bc 70.04±1.74ab 79.67±3.22ab 7.36±0.78a 0.48±0.04c 6.62±1.28c 南粳9108 NJ9108 64.26±0.14ab 70.79±0.31ab 80.72±0.16a 7.96±0.96a 0.57±0.02c 7.19±1.18c 关东194 Kanto194 65.45±0.93a 72.82±2.90a 82.89±3.74a 8.05±0.64a 0.50±0.09c 6.32±1.58c 武粳13 WJ13 62.67±0.48bc 69.66±0.95ab 81.96±1.83a 5.88±0.05c 1.98±0.21a 33.6±3.93a 武香粳14 WXJ14 61.84±0.22cd 67.97±0.03b 77.79±0.70b 6.38±1.05b 0.88±0.08b 14.2±3.58b