Abstract: Grain milling quality,appearance quality,cooking and eating quality and RVA(rapid visco analyzer)parameters of 135 japonica rice germplasm resources were systematically evaluated in Henan ricegrowing regions alongside the Yellow River,so as to screen out rice germplasm resources with good quality and provide reference for quality improvement breeding of rice in Henan rice-growing regions alongside the Yellow River.The results showed that the tested japonica rice germplasm resources exhibited abundant variation in quality traits.The variation coefficient of grain milling quality traits showed head milled rice rate>milled rice rate>brown rice rate.The variation coefficient of appearance quality traits showed chalki ness degree>chalky grain rate>ratio of length to width.Alkali spreading value,amylose content,gel consistency and protein content were the important parameters affecting cooking and eating quality,and their variation coefficients showed alkali spreading value>amylose content>gel consistency>protein content.The clustering analysis results showed that the 135 japonica rice germplasm resources could be classified into two categories.Germplasm resources with better grain quality were mostly modern cultivars,and poor quality germplasm resources were mainly landrace rice cultivars.Correlation analysis results of quality traits showed that there were significant or highly significant corelations among appearance quality,cooking and eating quality and milling quality.Chalky grain rate,chalkiness degree,grain length and ratio of length to width were negatively correlated with brown rice rate;chalky grain rate and chalkiness degree were negatively correlated with the head milled rice rate;chalky grain rate was positively correlated with chalkiness degree,gelatinization temperature,amylose content and protein content,and negatively correlated with alkali spreading value and gel consistency;amylose content was positively correlated with hot paste viscosity,cold paste viscosity and consistence value,and negatively correlated with breakdown value and gel consistency;alkali spreading value was negatively correlated with peak viscosity,breakdown value,setback value,pasting temperature and protein content,and positively correlated with peak time.

Key words: Japonica rice, Germplasm resources, Rice grain quality, Milling quality, Appearance quality, Cooking and eating quality, Henan rice-growing regions alongside the Yellow River

摘要： 对135份粳稻种质资源（黄淮稻区种质资源105份、黄淮稻区以外地方品种30份）在河南省沿黄稻区的加工品质、外观品质、蒸煮食味品质、RVA（快速黏度分析）参数等进行分析，以期筛选出品质性状优良的种质资源，为河南省沿黄稻区水稻品质改良育种提供参考。结果表明,参试粳稻种质资源在各个品质性状上均表现出丰富的变异。加工品质性状的变异系数表现为整精米率>精米率>糙米率，外观品质性状的变异系数表现为垩白度>垩白粒率>籽粒长宽比。碱消值、直链淀粉含量、胶稠度和蛋白质含量是影响稻米蒸煮食味品质的重要参数,它们的变异系数表现为碱消值>直链淀粉含量>胶稠度>蛋白质含量。聚类分析结果表明， 135份粳稻种质资源可分为两大类，品质较好的大多为黄淮稻区现代育种材料，而品质较差的多为粳稻地方品种。品质性状的相关分析结果表明，外观品质、蒸煮食味品质、加工品质各性状之间存在显著或极显著的相关关系。垩白粒率、垩白度、籽粒长度及长宽比与糙米率均呈极显著负相关；垩白粒率和垩白度与整精米率均呈极显著负相关；垩白粒率与垩白度、糊化温度、直链淀粉含量、蛋白质含量均呈极显著正相关，而与碱消值、胶稠度均呈极显著负相关；直链淀粉含量与热浆黏度、冷浆黏度、回复值均呈极显著正相关，与崩解值、胶稠度均呈极显著负相关；碱消值与最高黏度、崩解值、消碱值、糊化温度、蛋白质含量均呈极显著负相关，与成糊时间呈极显著正相关。

关键词: 粳稻, 种质资源, 稻米品质, 加工品质, 外观品质, 蒸煮食味品质, 河南省沿黄稻区