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对296个四川籼稻地方品种的蒸煮食用品质的研究表明,绝大部分品种的直链淀粉含量（AC）属高、中类型,分别占供试品种的52.70％和45.61％;90％以上的品种属高糊化温度（GT）类型;胶稠度（GC）不同的品种数是软>硬>中。在AC—GT—GC的组合方式中以HHH的比例最高,其后依次为HHS、IHS、HHM、IHH和IHM。并发现原产于四川省古蔺县的“麻子谷”、“麻早”、“麻鸡早”、“盖瓦早”和“椭叶粘”5品种属于理想的组合类型—IIS。
The study on the cooking quality of 296 indica rice landraces showed that most of the cultivars had high amylose content (AC) and medium type, accounting for 52.70% and 45.61% of the tested varieties respectively. More than 90% Is a high gelatinization temperature (GT) type; glue consistency (GC) different varieties is soft> hard> medium. The highest proportion of HHH was used in the AC-GT-GC combination, followed by HHS, IHS, HHM, IHH and IHM. It is also found that the five varieties of “Mazi Valley”, “Mazao”, “Maji Zao”, “Qiba Zao” and “Ellipsoid Stick” originating from Gulin County in Sichuan Province are the ideal combination type-IS.