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稻米品质性状最重要以及研究较多的是蒸煮食味品质,通过对稻米直链淀粉含量、胶稠度与糊化温度,还有稻米香味及蒸煮后的米粒延伸性等主要理化指标方面的进展研究,综述了稻米蒸煮食味品质性状的遗传特征,以及利用分子标记对这些数量性状基因位点(QTLs)进行定位的研究进展,对加速稻米品质分子育种具有重要指导意义。
The most important research on rice quality traits and its research are the cooking and eating quality. Through the research on the main physical and chemical indexes such as amylose content, gel consistency and gelatinization temperature, rice flavor and rice extensibility after cooking, The genetic characteristics of rice cooking and eating quality traits as well as the progress of molecular marker mapping of these QTLs were reviewed, which is of great guiding significance for accelerating rice molecular breeding.