摘要
垩白性状是重要的稻米外观品质指标。从品种遗传因素、温光气候因素、栽培管理水肥因素等方面分析了稻米垩白产生的原因,阐述了垩白对稻米外观品质、加工品质、蒸煮和食味品质的影响,提出了稻米垩白的改良手段,以期为水稻生产和稻米产业发展提供参考。
Chalky character is an important index of appearance quality of rice.This paper analyzes the causes of chalkiness in rice from the aspects of genetic factors,temperature,light and climate factors,and water and fertilizer factors of cultivation management,expounds the effects of chalkiness on appearance quality,processing quality,cooking and eating quality of rice,and puts forward the improvement measures of chalkiness in rice,in order to provide reference for rice production and rice industry development.
作者
贺梅
黄少锋
张丽萍
宋冬明
HE Mei;HUANG Shao-feng;ZHANG Li-ping;SONG Dong-ming(Rice Research Institute of Heilongjiang Academy of Agricultural Sciences,Jiamusi Heilongjiang 154007,China)
出处
《北方水稻》
CAS
2020年第4期50-52,共3页
North Rice
关键词
垩白
稻米品质
改良手段
Chalkiness
Rice quality
Improvement method
作者简介
贺梅(1982-),女,副研究员;通讯作者:宋冬明(1978-),男,研究员。
