中国部分优质粳稻外观及蒸煮食味品质特征比较

马会珍,陈心怡,王志杰,朱盈,蒋伟勤,任高磊,马中涛,魏海燕,张洪程,刘国栋

Analysis on Appearance and Cooking Taste Quality Characteristics of Some High Quality Japonica Rice in China

MA HuiZhen,CHEN XinYi,WANG ZhiJie,ZHU Ying,JIANG WeiQin,REN GaoLei,MA ZhongTao,WEI HaiYan,ZHANG HongCheng,LIU GuoDong

表1 0 不同地域优质粳稻外观品质的差异

Table 1 0 Differences in appearance quality of high-quality japonica rice in different regions

指标 Index 类型 Type 最小值 Minimum 最大值 Maximum 平均值 Mean 变异系数 CV (%) 垩白率 CR (%) 北方优质粳稻 NJ 2.18 11.66 7.21bA 51.11 南方优质粳稻 SJ 8.37 45.79 20.10aA 75.67 垩白度 CD (%) 北方优质粳稻 NJ 0.50 3.50 2.02bA 56.07 南方优质粳稻 SJ 1.86 11.21 4.83aA 78.22