不同粳稻品种的垩白性状研究及其胚乳结构观察

doi:10.3969/j.issn.1004-1524.2016.11.01

浙江农业学报 ›› 2016, Vol. 28 ›› Issue (11): 1803-1811.DOI: 10.3969/j.issn.1004-1524.2016.11.01

• 作物科学 • 下一篇

不同粳稻品种的垩白性状研究及其胚乳结构观察

彭波^{1, 2, *}, 孙艳芳^{1, 2}, 庞瑞华^{1, 2}, 李慧龙³, 宋晓华³, 袁红雨^{1, 2}, 张斯荷^{1, 2}, 周棋赢^{1, 2}, 李琪瑞¹, 李丹¹, 宋世枝^{3, *}

1.信阳师范学院生命科学学院,河南信阳 464000;
2.信阳师范学院大别山农业生物资源保护与利用研究院,河南信阳 464000;
3.河南省信阳市农业科学院,河南信阳 464000

收稿日期:2016-03-11 出版日期:2016-11-15 发布日期:2016-11-16
通讯作者: ^*通信作者,彭波,E-mail:pengbo@xynu.edu.cn; 宋世枝,E-mail:ssz669@163.com
作者简介:彭波(1980—),男,河南信阳人,博士,讲师,主要从事水稻遗传育种研究。E-mail:pengbo@xynu.edu.cn
基金资助:
河南省高等学校重点科研项目(15A180059); 国家自然科学基金(U1404319); 河南省重点科技攻关项目(152102110100, 152102110036); 河南省重大科技专项(121100110200); 信阳师范学院青年科研基金重点项目(2014-QN-048); 信阳师范学院高层次人才科研启动基金项目(0201430); 信阳师范学院“南湖学者奖励计划”青年项目(2016056); 信阳师范学院大学生科研基金项目(2014-DXS-140); 大别山农业生物研究院开放课题

Study on chalkiness character and endosperm structure of rice grain in different japonica varieties

PENG Bo^{1, 2, *}, SUN Yan-fang^{1, 2}, PANG Rui-hua^{1, 2}, LI Hui-long³, SONG Xiao-hua³, YUAN Hong-yu^{1, 2}, ZHANG Si-he^{1, 2}, ZHOU Qi-ying^{1, 2}, LI Qi-rui¹, LI Dan¹, SONG Shi-zhi^{3, *}

1. College of Life Sciences, Xinyang Normal University, Xinyang 464000, China;
2. Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang 464000, China;
3.Xinyang Academy of Agricultural Science, Xinyang 464000, China

Received:2016-03-11 Online:2016-11-15 Published:2016-11-16

摘要/Abstract

摘要： 水稻垩白对稻米的外观品质、加工品质、蒸煮食味品质和营养品质有极大的影响作用,是稻米最重要的品质性状之一。试验主要调查了15个不同粳稻品种的垩白率、垩白度和垩白面积,并对稻米胚乳细胞形态结构和淀粉粒进行了扫描电镜观察。结果显示,供试15个不同粳稻品种之间差异最大的垩白性状为垩白率,垩白面积次之,最后为垩白度,并且垩白率和垩白度之间存在明显的线性关系。对于不同的粳稻品种,其胚乳细胞的排列方式、淀粉粒的分布和垩白性状的发生之间存在一定的相关性。在同一品种之内, 垩白米与无垩白米的淀粉粒有明显差异,垩白稻米的透明部位和无垩白稻米的淀粉粒之间没有明显差异。

关键词: 粳稻, 垩白, 胚乳, 淀粉粒, 电镜扫描

Abstract: Grain chalkiness greatly affects the grain appearance, milling, eating, cooking, and nutritional qualities, so it is one of the most important traits of grain qualities. It is essential to elucidate the relation of the chalkiness formation and the development of endosperm structure and starch granule of different japonica rice varieties. Here, we have mainly investigated the chalkiness characters such as degree of percentage of grains with chalkiness (PGWC), endosperm chalkiness (DEC) and square of chalky endosperm (SCE) in fifteen japonica rice varieties. Moreover, the endosperm structure and starch granules of rice grain were also observed with scanning electron microscope (SEM). Our results showed that the fifteen japonica varieties had a significant linear relationship between PGWC and DEC. Among the varieties, the biggest difference was PGWC, the second was SCE, and the last was DEC. Furthermore, there is a certain correlation between the arrangement of endosperm cells, the distribution of starch granules and the occurrence of chalkiness characters in different japonica rice varieties. As to the same variety, the starch granules of grains between the chalky and non-chalky had obvious difference, while the starch granules from the transparent parts of chalkiness and the non-chalky showed no significant difference.

Key words: japonica rice varieties, chalkiness, endosperm, starch granule, scanning electron microscope

中图分类号:

S511

彭波, 孙艳芳, 庞瑞华, 李慧龙, 宋晓华, 袁红雨, 张斯荷, 周棋赢, 李琪瑞, 李丹, 宋世枝. 不同粳稻品种的垩白性状研究及其胚乳结构观察[J]. 浙江农业学报, 2016, 28(11): 1803-1811.

PENG Bo, SUN Yan-fang, PANG Rui-hua, LI Hui-long, SONG Xiao-hua, YUAN Hong-yu, ZHANG Si-he, ZHOU Qi-ying, LI Qi-rui, LI Dan, SONG Shi-zhi. Study on chalkiness character and endosperm structure of rice grain in different japonica varieties[J]. , 2016, 28(11): 1803-1811.

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不同粳稻品种的垩白性状研究及其胚乳结构观察

Study on chalkiness character and endosperm structure of rice grain in different japonica varieties

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