CAJ | 학술논문

直链淀粉含量与粒型是影响稻米蒸煮、食味及外观品质的重要因素，降低水稻品系的直链淀粉含量或选育其长粒型品系对提高水稻品质具有重要意义。本研究采用回交与分子标记辅助选择相结合的方法对主栽杂交水稻的保持系天B与龙特甫B的直链淀粉含量和对龙特甫B的粒型进行改良，选育出较好保持原品系的优良农艺性状、稻米品质得到明显改良的天B改良系5个和龙特甫B改良系4个。品质分析测定表明9个改良系的直链淀粉含量较改良前明显下降，天B和龙特甫B分别由改良前的23.5%和34.5%下降至平均14.4%和23.9%，胶稠度变长，糊化温度升高；龙特甫B改良系的粒长得到显著改良，粒长由龙特甫B的8.10 mm增加到10.40 mm、长宽比由2.36增加到3.80；天B改良系的粒长也有一定程度的增加，谷粒长由9.95 mm增加到10.30 mm、长宽比由3.34增加到3.65~3.94；此外，天B及龙特甫B改良系其垩白粒率及垩白度都有所降低或降幅较大。研究结果表明，通过分子标记辅助选择改良天B和龙特甫B的稻米品质是有效的。
직련정분함량여립형시영향도미증자、식미급외관품질적중요인소，강저수도품계적직련정분함량혹선육기장립형품계대제고수도품질구유중요의의。본연구채용회교여분자표기보조선택상결합적방법대주재잡교수도적보지계천B여룡특보B적직련정분함량화대룡특보B적립형진행개량，선육출교호보지원품계적우량농예성상、도미품질득도명현개량적천B개량계5개화룡특보B개량계4개。품질분석측정표명9개개량계적직련정분함량교개량전명현하강，천B화룡특보B분별유개량전적23.5%화34.5%하강지평균14.4%화23.9%，효주도변장，호화온도승고；룡특보B개량계적립장득도현저개량，립장유룡특보B적8.10 mm증가도10.40 mm、장관비유2.36증가도3.80；천B개량계적립장야유일정정도적증가，곡립장유9.95 mm증가도10.30 mm、장관비유3.34증가도3.65~3.94；차외，천B급룡특보B개량계기성백립솔급성백도도유소강저혹강폭교대。연구결과표명，통과분자표기보조선택개량천B화룡특보B적도미품질시유효적。
Amylose content (AC) and grain shape are important factors affecting cooking, eating and appearance qualities in rice. Reduction of the amylose content and selection of long grain type are much significant for improvement of rice quality. In this study, the AC in Tian B and Longtepu B, maintainers of the main cultivated hybrid varieties, and the grain type in Longtepu B were improved by backcross and molecular marker-assisted selection (MAS) methods. As a result, 5 and 4 quality obviously improved lines from Tian B and Longtepu B, respectively, with their original superior agronomic characters were obtained. The quality analysis data showed that AC with all the 9 improved lines decreased significantly compared with those before improvement. It dropped from 23.5%in Tian B to averaged 14.4%in the improved lines and from 34.5%in Longtepu B to averaged 23.9%in the improved lines, respectively. The gel consistency (GC) become longer while gelatinization temperature (GT) increasing in the improved lines. The grain length of Longtepu B improved lines increased significantly with the grain length from 8.10 mm to 10.40 mm and the grain length/breath (L/B) ratio from 2.36 to 3.80. And the grain length in Tian B improved lines also increased to a certain degree with the grain length from 9.95 mm to 10.30 mm and the grain L/B ratio from 3.34 to 3.65~3.94. Meanwhile, the chalkness rate and chalkiness percentage in the improved lines of Tian B and Longtepu B were reduced in some or large degree. Study results indicated that improvement of rice quality of Tian B and Longtepu B by MAS is much efficient.