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9 不同地域优质粳稻整精米粒型的差异

Table 9 Differences in grain types of high-quality japonica rice in different regions

粒型 Grain type 类型 Type 最小值 Minimum 最大值 Maximum 平均值 Mean 变异系数 CV (%) 整精米粒长 L (mm) 北方优质粳稻 NJ 4.04 6.42 4.73aA 14.65 南方优质粳稻 SJ 4.50 5.15 4.91aA 5.35 整精米粒宽 W (mm) 北方优质粳稻 NJ 2.47 2.70 2.61aA 2.77 南方优质粳稻 SJ 2.49 2.77 2.66aA 4.87 整精米长/宽比 L/W 北方优质粳稻 NJ 1.52 2.61 1.82aA 16.86 南方优质粳稻 SJ 1.65 2.08 1.85aA 9.21 同一竖列数据后不同小、大写字母分别表示处理间差异达 5%和 1%显著水平。下同 Different small and capital letters after the same vertical data indicate significantly different at 5% and 1% probability levels, respectively. The same as below