CN101258833A - Rice taste breeding method - Google Patents
Rice taste breeding method Download PDFInfo
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- CN101258833A CN101258833A CNA2008100529289A CN200810052928A CN101258833A CN 101258833 A CN101258833 A CN 101258833A CN A2008100529289 A CNA2008100529289 A CN A2008100529289A CN 200810052928 A CN200810052928 A CN 200810052928A CN 101258833 A CN101258833 A CN 101258833A
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Abstract
The invention relates to a rice taste breeding method which pertains to the technical field of rice breeding. The rice taste breeding method is to breed rice through the process of preparation of parental rice, combined hybridization and efficient selection of progenies. The breeding process is characterized in that: (1) preparation of parental rice: rice germplasm is collected and planted, agronomic characters is inspected and taste physical and chemical indexes are measured to rice germplasm resources; (2) combined hybridization: two types of parental rice which have a content of amylose less than 18 percent, a content of protein less than 8 percent, good starch gelatinization property and complementary characters are selected for combined hybridization by using instruments and equipment; (3) selection of combined hybrid progenies: the instruments and equipment are used for measuring the taste physical and chemical character indexes, then selection is made after combined hybridization to select rice taste varieties. The method of the invention greatly improves the breeding level of taste rice with short breeding term, low cost and high efficiency, which complies with market needs and meets the demands of consumers for high quality taste rice.
Description
Technical field
The invention belongs to the rice breeding technology field, particularly relate to a kind of rice taste breeding method.
Background technology
Paddy rice is one of most important cereal crop.At present, raising along with people's living standard, the consumer begins to develop to the direction of " fewer but better " to the demand of staple food rice, just presenting the trend that changes to " quality food flavor type " by " scalar type ", but there is high-quality food flavor rice kind scarcity in existing japonica rice, lacks corresponding match technology means, the industrialization system is not built entirely, is difficult to form stable some urgent problems such as market.Existing simple be that the breeding method of target can not satisfy the needs in market by rule of thumb with the high yield.
The food flavor of paddy rice: during the actual edible rice of people, to its nice or be not very good eating and given a kind of evaluation.Though interpersonal, feel there are differences for the hobby and the nice degree of rice, it is generally acknowledged that the condition of high-quality food flavor rice should be: (1) outward appearance: rice is as clear as crystal, adularescent gloss, rice grain expansion and not broken; (2) smell: the distinctive sweet taste of rice is arranged, distribute the delicate fragrance of new rice; (3) stickiness: sensation rice grain soft smooth when having a meal, stickiness and elastic force are arranged, chew and respond sense; (4) sense of taste: be similar to tastelessly, slightly feel oiliness, a little sweet sensation is chewed repeatedly, and taste is constant.
The sense of taste by the people is tasted the food flavor of identifying judgement rice, must lack objectivity, therefore, according to tasting the evaluation result of identifying, the one-tenth that influences the rice food flavor is grouped into proterties analyzes, carry out the food flavor research that to carry out objective evaluation, by the physical and chemical index that is associated with food flavor, can predict to a certain extent and infer the food flavor level, determine the standard that food flavor is estimated.The influence factor of rice taste is many, the mechanism complexity, internal factor comprises physical behavior, the starch gelatinization characteristic of rice and influences the chemical composition (as amylose content and protein content etc.) of food flavor that these internal factors can account for influences 70% of rice food flavor evaluation proportion.These achievement datas can be measured with corresponding instrument at present.
Summary of the invention
The present invention provides a kind of rice taste breeding method for solving the technical problem that exists in the known technology.
The purpose of this invention is to provide the method for using instrument assist-breeding high-grade rice food flavor new varieties, set up the paddy rice high-quality food flavor breeding offspring who combines with south numerous added-generation and select system.
Influencing in the middle of rice taste all multifactor, kind hereditary capacity most importantly, that is, seed selection high-quality food flavor quality is the key point that solves the rice quality food flavor.The chemical factors that influences rice taste comprises: protein content, amylose content, starch viscosity characteristic and rice hardness/ratio of viscosities etc.Improve breeding by the comprehensive utilization new and high technology and select efficient, advanced person's analytical instrument is used for the apolegamy of parent material and the choice of different generations material, and the seed selection of carrying out high-quality food flavor japonica rice variety that combines with south numerous added-generation is a new approach efficiently.
The technical scheme that the present invention takes for the technical problem that exists in the solution known technology is:
The rice taste method of breeding through processes such as parental rice preparation, combined hybrid, the efficient choices of offspring, carries out rice breeding, is characterized in: breeding process is,
(1) parental rice is prepared
Collect rice germplasm and plantation, carry out the economical character species test of rice germplasm resource;
Adopt instrument and equipment to detect the food flavor physical and chemical index of rice germplasm resource, in conjunction with economical character show carry out that rice taste germ plasm resource is compiled, the determining of screening and hybrid combination;
(2) hybrid combination
With instrument and equipment select that the physical and chemical index amylose content is lower than 18%, protein content is lower than 8%, starch gelatinization characteristic good (RVA viscosity determinator measurement result is higher than 380RVU), rice hardness/ratio of viscosities are little, has two parental rices of complementary proterties to carry out the preparation of hybrid combination in twos;
(3) the hybrid combination offspring selects
Measure the food flavor physical and chemical index with instrument and equipment, investigate the result in conjunction with economical character and carry out hybrid combination offspring choice, breeding rice food flavor kind.
The present invention can also adopt following technical measures:
Described rice taste breeding method is characterized in: when the hybrid combination offspring selected, the seed selection amylose content was low, protein content is low and the high good rice taste kind of high viscosity.
Described rice taste breeding method is characterized in: when the hybrid combination offspring selects, only add for not selecting when hybrid strain is normally planted F1, F2, F3 for plantation;
F4, F5 select the low and low rice taste fringe of protein content of amylose content for carrying out ear selection;
In F6, F7 generation, carries out strain and selects, and selects that amylose content is low, protein content is low, the high rice strain of high viscosity
In F8, F9 generation, carries out strain and selects, and selects that amylose content is low, protein content is low, high viscosity height, the disintegration value is big, output is high rice taste kind.
Described rice taste breeding method is characterized in: F4, F5 select the 1000-2000 fringe when selecting, and F6, F7, F8, F9 carry out strain and select.
Described rice taste breeding method is characterized in: the hybrid combination offspring plants and adopts greenhouse or south numerous added-generation kind method for planting.
Described rice taste breeding method is characterized in: the physical and chemical index of rice taste and determining instrument equipment thereof are: amylose content, continuous-flow analyzer; Protein content, the continuous-flow analyzer; Rice viscosity, viscosity determinator; Hardness, adhesivity, elasticity, recovery and chewability etc., the physical property measurement instrument; Fast protein, amylose, food flavor pH-value determination pH, the food flavor meter.
Advantage that the present invention has and good effect:
Rice taste breeding method has been owing to adopted technical solution of the present invention, therefore, 1. the application of advanced analytical instrument to rice material measure have the measurement result repeatability good, be not subjected to that subjective factor influences, characteristics conveniently.Quick and the quantifiable food flavor detection appraisement system that set up to be fit to japonica rice for the evaluation and the material screening of japonica rice variety food flavor provides scientific and reliable detection technique means, can improve the breeding for quality level of japonica rice flavour rice greatly.2. using the south numerous added-generation method can shortening the breeding cycle, reduces manpower, material resources and financial resources, the breeding efficiency height.3. the instrumental method of physicochemical property combines with southern numerous method of breeding, can analyze selection to the rice taste improved seeds fast and accurately.
Description of drawings
Fig. 1 is a schematic flow sheet of the present invention.
Wherein, [parent material] field economical character combines with the physical and chemical index analysis and carries out the parent material screening.
[F1-F3 from generation to generation] Hainan or greenhouse add generation, do not select.
[F4, F5 extensive choice from generation to generation] by amylose content, protein content determination, selected.
[F6-F7 from generation to generation] selected in conjunction with the food flavor trial test by the mensuration of amylose content, protein content, rice physical characteristic, starch viscosity characteristic.
[F8-F9 from generation to generation] by the mensuration of amylose content, protein content, physical characteristic, viscosity characteristics, tastes choice in conjunction with food flavor.
Embodiment
For further understanding summary of the invention of the present invention, characteristics and effect, exemplify following examples now, and conjunction with figs. is described in detail as follows:
See also accompanying drawing 1.
Embodiment 1
Rice taste breeding method, through parental rice preparation, combined hybrid, offspring's selection course, its rice taste breeding process is:
1. parental rice is prepared
The plantation of rice germplasm resource, the investigation of field economical character, indoor species test;
Adopt instrument and equipment to detect the parental rice physical and chemical index, carry out rice germplasm resource acquisition, screening;
2. hybrid combination
The parent material that comprehensive proterties is good is hybridized the preparation combination in twos; The seed selection amylose content is low or protein content is low, and proterties has complementary two parental rices, hybrid combinations in twos;
3. the hybrid combination offspring handles and selects
Hybrid strain is normally planted;
F1, F2, F3 adopt during for plantation greenhouse and Hainan to add generation to expand numerous field planting, only add generation not select;
F4, F5 select the low and low fringe of protein content of amylose content for carrying out extensive 1500 fringe ear selections; Carry out comprehensive proterties simultaneously and select (economical character, food flavor characteristic physico-chemical analysis);
In F6 generation, carried out extensive 1000 fringe ear selections, selects that amylose content is low, protein content is low, the high fringe of high viscosity; Carry out preferably according to food flavor characteristic and determination of yield result;
In F7 generation, carried out extensive 1000 fringe ear selections, selects that amylose content is low, protein content is low, the high fringe of high viscosity; And according to food flavor characteristic, determination of yield result, the preferred strain of food flavor trial test evaluation result;
In F8, F9 generation, carries out strain and selects, and selects that amylose content is low, protein content is low, high viscosity height, the high strain of output, obtains the well flavour rice kind of comprehensive proterties excellence of food flavor characteristic.
Embodiment 2
Rice taste breeding method, through parental rice preparation, combined hybrid, offspring's selection course, its rice taste breeding process is:
1. the selection of parental rice material
Collect the variety resources of rice in main japonica rice producing region, plant, and carry out the field investigation and the laboratory species test of Other Main Agronomic Characters at the different times of rice growth in the field.After rice harves, carry out the physico-chemical analysis of food flavor characteristic with instruments such as flow analysis instrument, quick viscosity apparatus, physical characteristic analyzer, food flavor meter, rice pellets instrument for evaluating.Physical and chemical index comprises: moisture, protein, amylose and the fatty acid of gelatinization point, high viscosity, the lowest point viscosity, disintegration value, the viscosity of bringing back to life, hardness, adhesivity, elasticity, recovery and chewability, mensuration rice or brown rice, head rice rate, the white grain of chalk rate, unsound grain, yellow grain, percent cracked rice etc.Screening quality better, the excellent kind of food flavor.
2. hybrid combination preparation
In Hainan the paddy rice high-quality flavour rice kind that filters out is hybridized combo, adopt artificial emasculation pollination's method to hybridize preparation, results pack respectively after the hybrid seed maturation.
3. the Different Cross Combinations progeny material is handled and is selected (is example with 30 hybrid combination materials):
1. F1, F2, F3 plant in Hainan for material, only add for not selecting.
2. in F4, F5 generation, carried out ear selection (each selects 100 strains 30 hybrid combination, amounts to 3000 strains), carries out the physico-chemical analysis of field observation evaluation and food flavor characteristic simultaneously.Select strain about 2000 by the field observation evaluation, again the food flavor characteristic of 2000 strains is carried out physico-chemical analysis, select 200 left and right sides strains.
3. F6 is for optimizing 20 strains according to food flavor characteristic and determination of yield result.
4. F7 is for tasting evaluation result, preferred 5 strains of regional test result according to food flavor characteristic, determination of yield result, food flavor.
5. F8, F9 select for carrying out strain, select according to being: the physico-chemical analysis result of food flavor characteristic, determination of yield result, food flavor are tasted qualification result and regional test result.The flavour rice improved seeds are selected in the comprehensive back of above result from 5 strains.
Main analytical instrument of rice taste breeding and the application in the rice quality food flavor is analyzed thereof: 1. AA3 type Continuous Flow Analysis instrument: the protein, the amylose content that are used to measure material.Protein, amylose content and food flavor have substantial connection in the grain of rice, there are some researches show, and other kinds are low relatively for the protein of high-quality flavour rice, amylose content level.2. the quick viscosity apparatus of RVA that Australian Newport company produces: a kind of instrumentation that is used for test sample viscosity and variation thereof is the most effective a kind of analysis tool that is applied to analytical test cereal, cereal fabricated product and starch gelatinization characteristic at present.It can measure the gelatinization characteristic of rice fast, and is less to testing required sample dosage, only is the 3-4 gram usually, is very suitable for hybridizing the evaluation and the screening of early generation material.Its mensuration project comprises gelatinization point, high viscosity, MV minium viscosity, final viscosity, disintegration value, recovery value etc.3. physical property measurement instrument: be used to measure a kind of instrument of food texture characteristic, except that being used for the food texture characteristic, also be widely used in other research fields.What the rerum natura instrument was reacted mainly is the texture of food characteristic relevant with mechanical characteristic, its result has higher sensitivity and objectivity, and can carry out quantification processing accurately to the result by the special-purpose software that is equipped with, come the objective texture characteristic of estimating rice all sidedly with the index that quantizes.And it is few to test required sample dosage, and the mensuration project comprises hardness, adhesivity, elasticity, recovery and chewability etc.4. food flavor meter: measure the compositions such as moisture, protein, amylose and fatty acid of rice or brown rice, but utilize food flavor meter anthropomorphic dummy that the rice sample is judged indirectly.Above composition, rerum natura and food flavor meter etc. are remarkable with the correlation of sensory test, set up the food flavor of the measurable rice of multivariable multiple regression equation, and the food flavor value is the upper limit with 100, uses numeral, can be used for fast detecting, the screening of White Rice Taste.5. rice pellets instrument for evaluating: the particle instrument for evaluating can be measured the exterior quality project relevant with the paddy grade (such as head rice rate, the white grain of chalk rate, unsound grain, Huang Li etc.), can also measure the quality project relevant with rice processing (such as: percent cracked rice etc.).
Claims (6)
1. rice taste breeding method through parental rice preparation, combined hybrid, the efficient selection process of offspring, carries out rice breeding, it is characterized in that: breeding process is,
(1) parental rice is prepared
Collect rice germplasm and plantation, carry out the economical character species test of rice germplasm resource;
Adopt instrument and equipment to detect the food flavor physical and chemical index of rice germplasm resource, in conjunction with the economical character performance carry out that rice taste germ plasm resource is compiled, the determining of screening and hybrid combination;
(2) hybrid combination
With instrument and equipment select that the physical and chemical index amylose content is lower than 18%, protein content is lower than 8%, the good RVA viscosity determinator of starch gelatinization characteristic measurement result is higher than 380RVU, has two parental rices of complementary proterties to carry out the preparation of hybrid combination in twos;
(3) the hybrid combination offspring selects
Measure the food flavor physical and chemical index with instrument and equipment, investigate the result in conjunction with economical character and carry out hybrid combination offspring choice, breeding rice food flavor kind.
2. rice taste breeding method according to claim 1 is characterized in that: when the hybrid combination offspring selected, the seed selection amylose content was low, protein content is low and the high good rice taste kind of high viscosity.
3. rice taste breeding method according to claim 1 is characterized in that: when the hybrid combination offspring selects, hybrid strain is normally planted
F1, F2, F3 only add generation during for plantation and do not select;
F4, F5 select the low and low rice taste fringe of protein content of amylose content for carrying out ear selection;
In F6, F7 generation, carries out strain and selects, and selects that amylose content is low, protein content is low, the high rice strain of high viscosity;
In F8, F9 generation, carries out strain and selects, select that amylose content is low, protein content is low, high viscosity height, through tasting the excellent rice strain of experimental identification food flavor.
4. rice taste breeding method according to claim 3 is characterized in that: F4, F5 select the 1000-2000 fringe when selecting, and F6, F7, F8, F9 carry out strain and select.
5. rice taste breeding method according to claim 1 is characterized in that: the hybrid combination offspring plants and adopts greenhouse or south numerous added-generation kind method for planting.
6. rice taste breeding method according to claim 1 is characterized in that: the physical and chemical index of rice taste and determining instrument equipment thereof are: amylose content, continuous-flow analyzer; Protein content, the continuous-flow analyzer; Rice viscosity, viscosity determinator.
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| CNA2008100529289A CN101258833A (en) | 2008-04-29 | 2008-04-29 | Rice taste breeding method |
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| CNA2008100529289A CN101258833A (en) | 2008-04-29 | 2008-04-29 | Rice taste breeding method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104174A (en) * | 2015-09-18 | 2015-12-02 | 江苏丘陵地区镇江农业科学研究所 | Cultivation method for high-yield japonica rice variety with good taste |
| CN107624569A (en) * | 2017-08-28 | 2018-01-26 | 沈阳裕赓种业有限公司 | Utilize method of the nitrogen paddy than screening Taste quality and the double high japonica rice varieties of protein content |
| CN112021120A (en) * | 2020-09-16 | 2020-12-04 | 湛江市农业科学研究院（广东省（湛江）区域性农业试验中心） | Method for screening sweet potato fruit line |
-
2008
- 2008-04-29 CN CNA2008100529289A patent/CN101258833A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104174A (en) * | 2015-09-18 | 2015-12-02 | 江苏丘陵地区镇江农业科学研究所 | Cultivation method for high-yield japonica rice variety with good taste |
| CN107624569A (en) * | 2017-08-28 | 2018-01-26 | 沈阳裕赓种业有限公司 | Utilize method of the nitrogen paddy than screening Taste quality and the double high japonica rice varieties of protein content |
| CN112021120A (en) * | 2020-09-16 | 2020-12-04 | 湛江市农业科学研究院（广东省（湛江）区域性农业试验中心） | Method for screening sweet potato fruit line |
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Open date: 20080910 |