基于3种方法的西南杂交籼稻稻米食味评价及品种优选

卢慧¹(

),袁玉洁¹,张丝琪¹,陈虹¹,陈多¹,钟晓媛¹,李博¹,邓飞¹,陈勇¹,李贵勇²,任万军¹(

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Evaluation of Rice Eating Quality and Optimization of Varieties of Southwest Indica Hybrid Rice Based on Three Taste Evaluation Methods

Hui LU¹(

),YuJie YUAN¹,SiQi ZHANG¹,Hong CHEN¹,Duo CHEN¹,XiaoYuan ZHONG¹,Bo LI¹,Fei DENG¹,Yong CHEN¹,GuiYong LI²,WanJun REN¹(

)

图2. 20个杂交籼稻品种食味在3种食味评价方法下综合对比
a、b、c分别代表永胜生态点品种在感官百分制评分、等级综合评分、食味计评分下20个籼稻品种的食味值;d、e、f分别表示大邑生态点品种在感官百分制评分、等级综合评分、食味计评分下20个籼稻品种的食味值。SHP：感官百分制评分;CGR：等级综合评分;TAV：食味计评分

Fig. 2. Comprehensive comparison of the taste of 20 hybrid indica rice varieties under three taste evaluation methods
a, b, c represents the taste value of 20 indica rice varieties under the sensory hundred percentage point system, comprehensive grade rating, and taste analyzer value of Yongsheng eco-point varieties, respectively; d, e, f represents the taste value of 20 indica rice varieties under the sensory hundred percentage point system, comprehensive grade rating, and taste analyzer value of Dayi eco-point varieties, respectively. SHP: Sensory hundred percentage point system, CGR: Comprehensive grade rating, TAV: Taste analyzer value