尽管杂交水稻的发展取得了很大进展,产量也有所提高,提高粮食品质的挑战依然存在。在这项研究中,对5个不育系和11个恢复系的29个新杂交水稻进行了稻米质构特性和淀粉理化特性的研究。除一个具有高表观直链淀粉含量(AAC)(26.9%)的不育系TeA(P1)外,所有其他父母表现出低AAC。Gui263在恢复系中表现出最高的AAC(20.6%),因此,TeA/Gui263杂种在所有杂交水稻中表现出最高的AAC(23.1%)。无菌之间的平均AAC相似,恢复系和杂交水稻。然而,无菌系的米饭和凝胶的平均硬度显着高于恢复系和杂交水稻(p<0.05)。杂种的糊化温度和糊化温度明显高于恢复系(p<0.05)。基于理化特性的聚类分析将亲本和杂交水稻分为两个主要群体。一组包括P1(TeA),P12和P14三个杂交水稻来源于P1,而其他群体,包括39个水稻品种,可以进一步分为三个子组。AAC与许多参数显示出显著的相关性,包括峰值粘度,热峰粘度,冷峰粘度,击穿,挫折,起始温度,峰值温度,结论温度,糊化焓,凝胶硬度和米饭硬度(p<0.05)。主成分分析显示,第一成分,由AAC组成,峰值粘度,击穿,挫折,起始温度,峰值温度,结论温度和凝胶硬度,解释了44.1%的差异,表明AAC是影响杂交水稻籽粒品质的最重要因素。总的来说,这项研究能够有针对性地改善关键稻米品质属性,特别是AAC和纹理属性,这将有助于开发优质水稻品种。
Although great progress has been made in the development of hybrid rice with increased yield, challenges for the improvement of grain quality still remain. In this study, the textural properties of cooked rice and physicochemical characteristics of starch were investigated for 29 new hybrid rice derived from 5 sterile and 11 restorer rice lines. Except for one sterile line Te A (P1) with high apparent amylose content (AAC) (26.9%), all other parents exhibited a low AAC. Gui 263 demonstrated the highest AAC (20.6%) among the restorer lines, so the Te A/Gui 263 hybrid displayed the highest AAC (23.1%) among all the hybrid rice. The mean AAC was similar between sterile, restorer lines and hybrid rice. However, the mean hardness of cooked rice and gels of sterile lines were significantly higher than that of restorer lines and hybrid rice (p < 0.05). Pasting temperature and gelatinization temperatures were significantly higher in the hybrids than in the restorer lines (p < 0.05). Cluster analysis based on the physicochemical properties divided the parents and hybrid rice into two major groups. One group included P1 (Te A), P12 and P14 and three hybrid rice derived from P1, while the other group, including 39 rice varieties, could be further divided into three subgroups. AAC showed significant correlation with many parameters, including peak viscosity, hot peak viscosity, cold peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature, enthalpy of gelatinization, gel hardness and cooked rice hardness (p < 0.05). Principal component analysis revealed that the first component, comprised of the AAC, peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature and gel hardness, explained 44.1% of variance, suggesting AAC is the most important factor affecting the grain quality of hybrid rice. Overall, this study enables targeted improvements to key rice grain quality attributes, particularly AAC and textural properties, that will help to develop superior rice varieties.