优质水稻新种质ZY56的创制及评价

邱东峰,葛平娟,刘刚,杨金松,陈建国,张再君

Breeding and Evaluation of Elite Rice Line ZY56

DongFeng QIU,PingJuan GE,Gang LIU,JinSong YANG,JianGuo CHEN,ZaiJun ZHANG

表6 不同加工精米时间ZY56与鄂中5号直链淀粉含量和胶稠度变化

Table 6 Changes of amylose content and glue consistency of ZY56 and Ezhong 5 during different milling time of rice

播种期（月/日） Sowing date(M/D)	品种 Variety	精米30 s Milling for 30 s		精米60 s Milling for 60 s		精米90 s Milling for 90 s
播种期（月/日） Sowing date(M/D)	品种 Variety	直链淀粉含量 Amylose content (%)	胶稠度 Gel consistency (mm)	直链淀粉含量 Amylose content (%)	胶稠度 Gel consistency (mm)	直链淀粉含量 Amylose content (%)	胶稠度 Gel consistency (mm)
05/18	鄂中5号 Ezhong 5	14.2	90	14.0	77	13.9	78
05/18	ZY56	13.9	70	14.0	73	13.4	75
05/30	鄂中5号 Ezhong 5	15.0	69	13.9	70	14.3	70
05/30	ZY56	15.8	68	16.0	65	16.4	56
06/12	鄂中5号 Ezhong 5	17.3	52	15.5	60	19.2	40
06/12	ZY56	14.4	70	15.0	68	14.3	72