浙江省粽子专用糯稻品种筛选及其综合评价

doi:10.3969/j.issn.1004-1524.2022.12.01

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (12): 2583-2593.DOI: 10.3969/j.issn.1004-1524.2022.12.01

浙江省粽子专用糯稻品种筛选及其综合评价

王保君¹(), 程旺大¹, 沈亚强¹, 陈召桂², 彭玉慧², 朱佳伟³, 黄家频³, 张红梅¹^,^*()

1.嘉兴市农业科学研究院生态环境研究所,浙江嘉兴 314016
2.浙江五芳斋实业股份有限公司,浙江嘉兴 314000
3.浙江禾天下种业股份有限公司,浙江嘉兴 314000

收稿日期:2022-03-16 出版日期:2022-12-25 发布日期:2022-12-26
通讯作者: 张红梅
作者简介:*张红梅,E-mail: xiuyingyifei10@sina.com
王保君(1990—),男,山西繁峙人,硕士,农艺师,主要从事耕作制度与农业生态研究。E-mail:wbj19901012@163.com
基金资助:
嘉兴市科技计划(应用性基础研究)(2020AZ10001);嘉兴市科技计划(应用性基础研究)(2020AZ10002);嘉兴市科技计划(应用性基础研究)(2021AZ10014);浙江省基础公益研究计划(LGN20C130003);浙江省农业重大技术协同推广计划(2019XTTGLY01);浙江省“三农六方”科技协作计划(2021SNLF002)

Selection and comprehensive evaluation of special glutinous rice varieties for dumpling in Zhejiang Province, China

WANG Baojun¹(), CHENG Wangda¹, SHEN Yaqiang¹, CHEN Zhaogui², PENG Yuhui², ZHU Jiawei³, HUANG Jiapin³, ZHANG Hongmei¹^,^*()

1. Institute of Eco-Environmental Sciences, Jiaxing Academy of Agricultural Sciences, Jiaxing 314016, Zhejiang, China
2. Zhejiang Wufangzhai Industrial Co., Ltd., Jiaxing 314000, Zhejiang, China
3. Zhejiang Hetianxia Seed Industry Co., Ltd., Jiaxing 314000, Zhejiang, China

Received:2022-03-16 Online:2022-12-25 Published:2022-12-26
Contact: ZHANG Hongmei

摘要/Abstract

摘要：

为筛选适宜浙江地区种植的粽子专用优质糯稻品种材料,以环太湖地区收集的27份糯稻种质为研究对象,采用相关分析、主成分分析法和聚类分析法对其田间产量、米质和加工成粽子的食味品质等指标进行综合评价。结果表明:粽子的受喜爱程度与粽子的气味、软硬适宜度、蛋白质含量呈显著正相关;根据主成分分析结果,绍糯9714的综合得分最高;根据5个主成分得分进行聚类,可将27份糯稻种质资源划分为5类,其中适合做粽子的糯米主要集中在第1类(浙糯优1号、浙糯106、绍糯9714、嘉禾糯1号,具有较好的品相、感官和加工品质,综合评分高)、第2类(皖垦糯1116、太湖糯、澄糯218、镇糯19、苏御糯、糯示02、糯示03、糯示05、香糯833,该类群具有较好的风味品质,但产量和品质较差,综合评分中等)和第3类(皖垦糯1号、糯示01、糯示04、糯示06、糯示07、糯示08、皖垦糯3号、武育糯4819,该类群具有较好的感官品质,综合评分中等),结合直链淀粉含量低于2%、粽子紧实度大于0.9的生产要求,最终筛选出适合浙江省种植的粽子专用糯稻品种材料有绍糯9714、浙糯106、糯示01、皖垦糯3号、浙糯优1号、嘉禾糯1号。

关键词: 糯稻, 粽子, 主成分分析, 食味

Abstract:

To select high-quality glutinous rice varieties suitable for making dumpling (glutinous rice dumpling wrapped in reed leaf) in Zhejiang Province, 27 glutinous rice germplasm resources were collected around Taihu Lake as materials. The field yield, rice quality and eating quality of dumpling were evaluated by correlation analysis, principal component analysis and cluster analysis from glutinous rice varieties. The results showed that there was a significant positive correlation between the favorite degree of dumpling and smell, suitability of soft and hard, and content of protein. Principal component analysis indicated that comprehensive evaluation value of Shaonuo9714 was the highest. 27 glutinous rice resources were divided into 5 classes by cluster analysis. It was suitable for making dumpling to concentrate in glutinous rice class 1 (Zhenuoyou No.1, Zhenuo 106, Shaonuo 9714, Jiahenuo No.1, with good appearance, sensory and processing quality and high comprehensive score), class 2 (Wankennuo 1116, Taihunuo, Chengnuo 218, Zhennuo 19, Suyunuo, Nuoshi 02, Nuoshi 03, Nuoshi 05 and Xiangnuo 833, which had good flavor quality, but poor yield and quality, with medium comprehensive score) and Class 3 (Wankennuo 1, Nuoshi 01, Nuoshi 04, Nuoshi 06, Nuoshi 07, Nuoshi 08, Wankennuo 3 and Wuyunuo 4819, which had good sensory quality and medium comprehensive score). Combined with the production requirements that the amylose content was less than 2% and the compactness of dumpling was greater than 0.9, the special glutinous rice varieties suitable for dumpling planting in Zhejiang were Shaonuo 9714, Zhenuo 106, Nuoshi 01, Wankennuo 3, Zhenuoyou No.1 and Jiahenuo No.1.

Key words: glutinous rice, dumpling, principal component analysis, taste

中图分类号:

S511.23

王保君, 程旺大, 沈亚强, 陈召桂, 彭玉慧, 朱佳伟, 黄家频, 张红梅. 浙江省粽子专用糯稻品种筛选及其综合评价[J]. 浙江农业学报, 2022, 34(12): 2583-2593.

WANG Baojun, CHENG Wangda, SHEN Yaqiang, CHEN Zhaogui, PENG Yuhui, ZHU Jiawei, HUANG Jiapin, ZHANG Hongmei. Selection and comprehensive evaluation of special glutinous rice varieties for dumpling in Zhejiang Province, China[J]. Acta Agriculturae Zhejiangensis, 2022, 34(12): 2583-2593.

图/表 10

参考文献 22

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编号 Code	糯稻材料 Glutinous rice materials	齐穗日期 Date of glutinous rice full heading	播齐历期 Period of sowing to full heading/d
J-01	皖垦糯1116 Wankennuo1116	2020-08-21	88
J-02	皖垦糯1号Wankennuo No.1	2020-08-24	91
J-03	浙糯优1号 Zhenuoyou No.1	2020-09-07	105
J-04	春江糯 6号 ChunjiangnuoNo.6	2020-09-03	101
J-05	太湖糯 Taihunuo	2020-09-07	105
J-06	澄糯218 Chengnuo218	2020-08-26	93
J-07	光明糯1号 Guangmingnuo No.1	2020-08-26	93
J-08	镇糯19 Zhennuo19	2020-08-24	91
J-09	浙糯106 Zhenuo106	2020-09-02	100
J-10	祥湖13 Xianghu13	2020-08-27	94
J-11	绍糯9714 Shaonuo 9714	2020-08-31	98
J-12	甬糯34 Yongnuo 34	2020-09-12	110
编号 Code	糯稻材料 Glutinous rice materials	齐穗日期 Date of glutinous rice full heading	播齐历期 Period of sowing to full heading/d
J-13	苏御糯 Suyunuo	2020-08-20	87
J-14	糯示01 Nuoshi01	2020-08-24	91
J-15	嘉禾糯1号Jiahenuo No.1	2020-08-31	98
J-16	糯示02 Nuoshi02	2020-08-27	94
J-17	糯示03 Nuoshi03	2020-08-25	92
J-18	糯示04 Nuoshi04	2020-08-20	87
J-19	糯示05 Nuoshi05	2020-08-20	87
J-20	糯示06 Nuoshi06	2020-08-20	87
J-21	香糯833 Xiangnuo 833	2020-08-25	92
J-22	糯示07 Nuoshi07	2020-08-20	87
J-23	糯示08 Nuoshi08	2020-08-22	89
J-24	糯示09 Nuoshi09	2020-08-20	87
J-25	糯示10 Nuoshi10	2020-08-24	91
J-26	皖垦糯3号 WankennuoNo.3	2020-08-27	91
J-27	武育糯4819 Wuyunuo4819	2020-08-24	94

编号 Code	糯稻材料 Glutinous rice materials	齐穗日期 Date of glutinous rice full heading	播齐历期 Period of sowing to full heading/d
J-01	皖垦糯1116 Wankennuo1116	2020-08-21	88
J-02	皖垦糯1号Wankennuo No.1	2020-08-24	91
J-03	浙糯优1号 Zhenuoyou No.1	2020-09-07	105
J-04	春江糯 6号 ChunjiangnuoNo.6	2020-09-03	101
J-05	太湖糯 Taihunuo	2020-09-07	105
J-06	澄糯218 Chengnuo218	2020-08-26	93
J-07	光明糯1号 Guangmingnuo No.1	2020-08-26	93
J-08	镇糯19 Zhennuo19	2020-08-24	91
J-09	浙糯106 Zhenuo106	2020-09-02	100
J-10	祥湖13 Xianghu13	2020-08-27	94
J-11	绍糯9714 Shaonuo 9714	2020-08-31	98
J-12	甬糯34 Yongnuo 34	2020-09-12	110
编号 Code	糯稻材料 Glutinous rice materials	齐穗日期 Date of glutinous rice full heading	播齐历期 Period of sowing to full heading/d
J-13	苏御糯 Suyunuo	2020-08-20	87
J-14	糯示01 Nuoshi01	2020-08-24	91
J-15	嘉禾糯1号Jiahenuo No.1	2020-08-31	98
J-16	糯示02 Nuoshi02	2020-08-27	94
J-17	糯示03 Nuoshi03	2020-08-25	92
J-18	糯示04 Nuoshi04	2020-08-20	87
J-19	糯示05 Nuoshi05	2020-08-20	87
J-20	糯示06 Nuoshi06	2020-08-20	87
J-21	香糯833 Xiangnuo 833	2020-08-25	92
J-22	糯示07 Nuoshi07	2020-08-20	87
J-23	糯示08 Nuoshi08	2020-08-22	89
J-24	糯示09 Nuoshi09	2020-08-20	87
J-25	糯示10 Nuoshi10	2020-08-24	91
J-26	皖垦糯3号 WankennuoNo.3	2020-08-27	91
J-27	武育糯4819 Wuyunuo4819	2020-08-24	94

编号 Code	糙米率 Brown rice rate/%	整精米率 Headmilled rice rate/%	阴糯米率 Negative glutinous rice rate/%	碱消值 Alkali spreading value	直链淀粉含量 Amylose content/%	精米率 Milled rice rate/%	粒长 Kernel length/ mm	长宽比 Ratio of length/ width	蛋白质含量 Protein content/%	白度等级 Whiteness grade	胶稠度 Gel consistency/ mm
CK	81.4	66.6	2.0	7.0	0.6	71.0	4.8	1.6	7.10	1	100
J-01	82.7	61.2	2.0	6.7	1.6	72.3	4.8	1.7	8.00	1	100
J-02	82.2	51.5	1.0	6.1	2.1	68.4	4.8	1.7	8.63	1	100
J-03	82.6	65.2	1.0	7.0	0.7	73.2	6.4	2.3	6.89	1	100
J-04	79.2	63.8	2.0	7.0	0.6	66.5	4.8	1.7	7.08	1	100
J-05	81.2	63.6	0	7.0	0.6	70.4	4.7	1.7	8.08	1	100
J-06	79.1	63.4	0	6.6	1.5	69.3	5.0	1.8	7.90	1	100
J-07	83.7	59.4	1.0	6.6	1.2	72.2	4.7	1.6	7.66	1	100
J-08	82.1	56.4	2.0	6.6	2.0	70.8	4.9	1.7	7.84	1	100
J-09	79.8	63.9	1.0	7.0	0.4	66.4	4.8	1.7	7.61	1	100
J-10	79.8	66.0	2.0	7.0	0.8	68.2	4.6	1.7	7.28	1	100
J-11	80.3	67.7	1.0	7.0	0.4	70.8	5.0	1.7	8.43	1	100
J-12	80.8	50.0	1.0	7.0	0.4	68.2	4.7	1.5	7.08	1	100
J-13	82.8	48.2	0	6.1	2.0	70.8	7.0	2.4	9.06	1	100
J-14	77.5	63.3	1.0	6.4	1.9	66.8	5.3	2.0	7.90	1	100
J-15	79.9	65.9	1.0	7.0	0.4	67.9	4.6	1.7	7.20	1	100
J-16	81.2	64.8	0	6.4	1.7	71.4	5.0	1.8	7.87	1	100
J-17	79.9	59.3	0	6.3	1.7	69.0	5.1	1.7	8.16	1	100
J-18	79.5	62.0	0	5.5	2.0	70.1	6.1	2.5	8.57	1	100
J-19	80.1	59.8	2.0	7.0	1.2	70.7	5.1	1.9	9.02	1	100
J-20	81.1	54.2	2.0	6.1	2.3	68.0	5.1	1.8	8.97	1	100
J-21	82.8	68.2	2.0	6.4	1.2	72.4	4.6	1.6	7.84	1	100
J-22	79.0	51.6	1.0	5.2	2.6	67.2	5.2	1.9	8.87	1	100
J-23	78.9	55.4	7.5	6.7	2.0	69.5	5.2	1.9	8.54	1	100
J-24	78.2	56.6	15.5	6.5	2.4	68.0	5.8	2.2	7.85	1	100
J-25	76.9	55.4	13.5	6.3	2.5	67.0	6.5	2.7	8.22	1	100
J-26	82.9	64.9	0	6.2	1.6	70.0	4.8	1.7	8.13	1	100
J-27	82.3	66.5	2.0	6.1	2.1	71.9	5.0	1.9	8.78	1	100

编号 Code	糙米率 Brown rice rate/%	整精米率 Headmilled rice rate/%	阴糯米率 Negative glutinous rice rate/%	碱消值 Alkali spreading value	直链淀粉含量 Amylose content/%	精米率 Milled rice rate/%	粒长 Kernel length/ mm	长宽比 Ratio of length/ width	蛋白质含量 Protein content/%	白度等级 Whiteness grade	胶稠度 Gel consistency/ mm
CK	81.4	66.6	2.0	7.0	0.6	71.0	4.8	1.6	7.10	1	100
J-01	82.7	61.2	2.0	6.7	1.6	72.3	4.8	1.7	8.00	1	100
J-02	82.2	51.5	1.0	6.1	2.1	68.4	4.8	1.7	8.63	1	100
J-03	82.6	65.2	1.0	7.0	0.7	73.2	6.4	2.3	6.89	1	100
J-04	79.2	63.8	2.0	7.0	0.6	66.5	4.8	1.7	7.08	1	100
J-05	81.2	63.6	0	7.0	0.6	70.4	4.7	1.7	8.08	1	100
J-06	79.1	63.4	0	6.6	1.5	69.3	5.0	1.8	7.90	1	100
J-07	83.7	59.4	1.0	6.6	1.2	72.2	4.7	1.6	7.66	1	100
J-08	82.1	56.4	2.0	6.6	2.0	70.8	4.9	1.7	7.84	1	100
J-09	79.8	63.9	1.0	7.0	0.4	66.4	4.8	1.7	7.61	1	100
J-10	79.8	66.0	2.0	7.0	0.8	68.2	4.6	1.7	7.28	1	100
J-11	80.3	67.7	1.0	7.0	0.4	70.8	5.0	1.7	8.43	1	100
J-12	80.8	50.0	1.0	7.0	0.4	68.2	4.7	1.5	7.08	1	100
J-13	82.8	48.2	0	6.1	2.0	70.8	7.0	2.4	9.06	1	100
J-14	77.5	63.3	1.0	6.4	1.9	66.8	5.3	2.0	7.90	1	100
J-15	79.9	65.9	1.0	7.0	0.4	67.9	4.6	1.7	7.20	1	100
J-16	81.2	64.8	0	6.4	1.7	71.4	5.0	1.8	7.87	1	100
J-17	79.9	59.3	0	6.3	1.7	69.0	5.1	1.7	8.16	1	100
J-18	79.5	62.0	0	5.5	2.0	70.1	6.1	2.5	8.57	1	100
J-19	80.1	59.8	2.0	7.0	1.2	70.7	5.1	1.9	9.02	1	100
J-20	81.1	54.2	2.0	6.1	2.3	68.0	5.1	1.8	8.97	1	100
J-21	82.8	68.2	2.0	6.4	1.2	72.4	4.6	1.6	7.84	1	100
J-22	79.0	51.6	1.0	5.2	2.6	67.2	5.2	1.9	8.87	1	100
J-23	78.9	55.4	7.5	6.7	2.0	69.5	5.2	1.9	8.54	1	100
J-24	78.2	56.6	15.5	6.5	2.4	68.0	5.8	2.2	7.85	1	100
J-25	76.9	55.4	13.5	6.3	2.5	67.0	6.5	2.7	8.22	1	100
J-26	82.9	64.9	0	6.2	1.6	70.0	4.8	1.7	8.13	1	100
J-27	82.3	66.5	2.0	6.1	2.1	71.9	5.0	1.9	8.78	1	100

编号 Code	色泽 Color	气味 Smell	紧实度 Compactness	黏性适宜度 Viscosity suitability	软硬适宜度 Soft and hard suitability	喜爱程度 Liking degree
J-01	0.98±0.04 ab	0.98±0.06 a	0.86±0.07 abcdefg	0.50±0.11 ab	0.48±0.13 bc	0.79±0.12 ab
J-02	0.95±0.05 abcd	0.81±0.06 abc	0.91±0.04 abcdef	0.82±0.07 a	0.72±0.11 abc	0.76±0.06 abcd
J-03	0.96±0.02 abc	0.69±0.14 bcd	0.98±0.02 abc	0.72±0.09 ab	0.65±0.16 abc	0.80±0.04 ab
J-04	0.73±0.06 def	0.68±0.05 bcd	0.76±0.04 defghi	0.67±0.12 ab	0.81±0.05 abc	0.52±0.14 cd
J-05	1.00±0.09 ab	0.74±0.10 abcd	0.89±0.06 abcdefg	0.72±0.11 ab	0.59±0.10 abc	0.67±0.08 abcd
J-06	0.89±0.10 abcde	0.72±0.10 abcd	0.89±0.08 abcdefg	0.70±0.08 ab	0.43±0.14 c	0.63±0.07 abcd
J-07	0.80±0.07 abcdef	0.54±0.10 cd	0.98±0.02 abc	0.67±0.09 ab	0.53±0.08 bc	0.50±0.06 d
J-08	0.60±0.09 f	0.65±0.08 bcd	0.73±0.03 efghi	0.75±0.06 ab	0.62±0.14 abc	0.70±0.06 abcd
J-09	0.95±0.05 abcd	0.76±0.07 abcd	1.02±0.02 a	0.75±0.11 ab	0.82±0.12 abc	0.74±0.09 abcd
J-10	0.78±0.03 bcdef	0.51±0.08 d	0.64±0.06 hi	0.71±0.09 ab	0.57±0.13 abc	0.54±0.09 bcd
J-11	0.89±0.06 abcde	0.79±0.10 abcd	0.97±0.04 abc	0.71±0.1 ab	0.81±0.08 abc	0.80±0.04 ab
J-12	0.72±0.07 ef	0.60±0.06 bcd	0.72±0.04 fghi	0.68±0.1 ab	0.65±0.13 abc	0.72±0.07 abcd
J-13	0.91±0.02 abcde	0.84±0.06 ab	0.80±0.06 bcdefghi	0.67±0.11 ab	0.67±0.15 abc	0.76±0.09 abcd
J-14	0.91±0.09 abcde	0.72±0.10 abcd	0.98±0.02 abc	0.85±0.14 a	0.96±0.07 a	0.84±0.08 a
J-15	0.93±0.04 abcde	0.69±0.06 bcd	1.00±0.00 ab	0.71±0.11 ab	0.59±0.15 abc	0.76±0.11 abcd
J-16	0.98±0.07 ab	0.69±0.08 bcd	0.91±0.03 abcdef	0.76±0.12 ab	0.61±0.15 abc	0.69±0.09 abcd
J-17	0.85±0.07 abcde	0.73±0.06 abcd	0.93±0.04 abcde	0.69±0.13 ab	0.52±0.12 bc	0.67±0.07 abcd
J-18	0.74±0.08 cdef	0.65±0.09 bcd	0.74±0.12 efghi	0.65±0.08 ab	0.74±0.12 abc	0.78±0.09 abc
J-19	1.02±0.05 a	0.65±0.11 bcd	0.74±0.07 efghi	0.72±0.08 ab	0.52±0.10 bc	0.84±0.06 a
J-20	0.93±0.05 abcde	0.67±0.08 bcd	0.61±0.10 i	0.74±0.09 ab	0.78±0.09 abc	0.80±0.04 ab
J-21	0.81±0.03 abcdef	0.72±0.09 abcd	0.81±0.03 bcdefghi	0.72±0.09 ab	0.54±0.12 bc	0.76±0.04 abc
J-22	0.78±0.07 bcdef	0.71±0.07 abcd	0.69±0.09 ghi	0.76±0.12 ab	0.80±0.1 abc	0.82±0.06 a
J-23	0.96±0.06 abcd	0.58±0.11 bcd	0.85±0.04 abcdefg	0.80±0.04 ab	0.82±0.1 abc	0.73±0.04 abcd
J-24	0.91±0.03 abcde	0.69±0.08 bcd	0.82±0.08 abcdefg	0.61±0.15 ab	0.52±0.15 bc	0.67±0.04 abcd
J-25	0.74±0.12 cdef	0.71±0.05 abcd	0.72±0.09 efghi	0.44±0.14 b	0.42±0.12 c	0.54±0.10 bcd
J-26	0.89±0.04 abcde	0.75±0.10 abcd	0.95±0.04 abcd	0.73±0.09 ab	0.74±0.13 abc	0.80±0.04 ab
J-27	0.74±0.10 cdef	0.78±0.08 abcd	0.78±0.10 cdefghi	0.64±0.12 ab	0.89±0.05 ab	0.80±0.07 ab

浙江省粽子专用糯稻品种筛选及其综合评价

Selection and comprehensive evaluation of special glutinous rice varieties for dumpling in Zhejiang Province, China

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指标 Traits	主成分Principal component
指标 Traits	PC1	PC2	PC3	PC4	PC5
实际产量Yield (X₁)	0.373	0.212	-0.180	0.822	-0.095
粽子气味Smell(X₂)	-0.200	0.376	0.781	0.024	0.310
粽子紧实度Compactness(X₃)	0.535	0.344	0.292	-0.133	0.406
黏性适宜度Viscosity suitability(X₄)	0.136	0.630	-0.563	-0.393	-0.019
硬度适宜度Soft and hard suitability(X₅)	-0.101	0.655	-0.480	0.019	0.279
喜爱程度Liking degree(X₆)	-0.258	0.767	0.111	-0.014	0.227
糙米率Brown rice rate(X₇)	0.186	0.408	0.467	-0.092	-0.643
整精米率Headmilled rice rate(X₈)	0.686	0.159	0.075	0.381	0.252
阴糯米率Negative glutinous rice rate(X₉)	0.354	0.709	0.015	-0.012	-0.446
碱消值Alkali spreading value(X₁₀)	0.775	-0.279	0.068	-0.379	0.136
直链淀粉Amylose content(X₁₁)	-0.903	-0.041	-0.008	0.154	0.040
蛋白质Protein content(X₁₂)	-0.794	0.335	0.100	-0.018	-0.007

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