【摘要】 【目的】食味是决定稻米品质的最关键因子，但是稻米食味品质不仅取决于品种自身遗传背景，而且还受施肥和种植季节等环境因素影响。在不同种植季节和不同施氮水平下全面探讨稻米外观、加工、蒸煮营养等品质性状与食味之间的关系，可为培育不同种植条件下均能稳定表现优良食味的水稻新品种具有重要的参考意义。【方法】2021年以17个华南不同类型水稻品种(系)为供试材料，在广州早、晚两季各设置施氮量为0 kg/hm~2(N0)、90 kg/hm~2(N1)、135 kg/hm~2(N2)和180 kg/hm~2(N3)等4种不同处理，通过三因素方差分析、逐步多元回归分析和通径分析，系统探讨稻米外观、加工、蒸煮与营养等品质性状与食味之间的关系。【结果】1)垩白米率(CGR)、垩白度(CD)、胶稠度(GC)和蛋白质(PC)同时受季节、施氮量、品种、季节×施氮水平互作效应、季节×品种互作效应和季节×氮水平×品种三因素互作效应等7种因素影响，是最不稳定的性状；碱消值(ASV)则仅受季节和品种两因素的显著影响，属于最为稳定的性状；糙米率(BRR)、精米率(MRR)、米粒长宽比(LWR)、透明度(TR)和直链淀粉含量(AC)等5个均为中等不稳定性状。2)早、晚两季不同施氮处理共检测到显著影响米饭食味(TV)的品质性状11个。其中，AC和PC在早季、晚季都能重复检测到，且对TV均起负向调控作用；MRR、CGR、CD、TR和GC在晚季中重复检测到；BRR、整精米率(HRR)和ASV仅在晚季N0中检测到。3)对TV有显著影响的11个品质性状中，仅GC和LWR的直接通径系数和总体效应均为正值，即对TV起正向的调控作用；ASV和BRR尽管对TV的直接通径系数为正值，但总体效应为负值，即对TV总体起负向调控作用；其他7个性状均为TV的负向调控因子。【结论】根据这些品质性状对TV的作用大小与方向，培育高食味优质籼稻新品种应该同时具有的品质性状目标:LWR≥3.5、HRR≥58%、TR=1级、CGR≤10%、CD≤1%、AC=13%～17%、ASV≥6.0级、GC≥60 mm和精米PC≤6.4%等。更多还原

【Abstract】 【Objective】The taste of cooked rice is the most critical factor determining grain quality, which is influenced not only by the genetic background of variety but also by environmental factors such as fertilizer application rate and growing season. Systematically investigating the relationship between rice taste and other quality traits—including appearance, processing, cooking, and nutritional properties—under different nitrogen application levels and planting seasons can provide an important scientific reference for breeding new rice varieties with good taste under various production conditions. 【Method】In 2021, 17 types of rice varieties(lines) from South China were used as test materials. Four nitrogen application treatments were applied: 0 kg/hm~2(N0), 90 kg/hm~2(N1), 135 kg/hm~2(N2), and 180 kg/hm~2(N3), in a field in both early and late seasons in Guangzhou City, Guangdong Province. Three-way ANOVA, stepwise multiple regression analysis, and path analysis were used to explore the relationship between rice taste and other major quality traits related to appearance, processing, cooking, and nutrition. 【Result】The results showed that:(1) Chalky grain rate(CGR), chalkiness degree(CD), gel consistency(GC), and protein content(PC) were simultaneously influenced by seven factors: season, nitrogen application rate, variety, the interaction between growing season and nitrogen level, the interaction between season and variety, and the three-way interaction among growing season, nitrogen level and variety. These are the most unstable traits. In contrast, alkali spreading value(ASV) was significantly influenced only by growing season and variety, making it the most stable trait. The other six traits—brown rice rate(BRR), milled rice rate(MRR), length-to-width ratio(LWR), transparency(TR), and amylose content(AC)—exhibited moderate instability.(2) A total of 11 quality traits significantly affecting the taste value(TV) of cooked rice were identified across different nitrogen treatments in both early and late seasons. Among them, AC and PC were consistently detected in both seasons and in the comprehensive combined analysis, both exerting negative effects on TV. MRR, CGR, CD, TR and GC were repeatedly detected in the late season and in the combined analysis. BRR, head rice recovery(HRR), and ASV were only detected under the N0 treatment in the late season and in the combined analysis, respectively, while LWR was only identified in the combined analysis.(3) Among the 11 traits significantly influencing TV, only GC and LWR showed positive direct path coefficients and overall effects, indicating a positive regulatory role on TV. Although ASV and BRR exhibited positive direct path coefficients toward TV, their overall effects were negative, implying a net negative regulatory role. The other seven traits all functioned as negative regulators of TV. 【Conclusion】Based on the magnitude and direction of the effects of these quality traits on TV, the target profile for developing new high-taste indica rice varieties should include: LWR ≥ 3.5, HRR ≥ 58%, TR = Grade 1, CGR ≤ 10%, CD ≤ 1%, AC = 13%–17%, ASV ≥ Grade 6.0, GC ≥ 60 mm, and PC of polished rice ≤ 6.4%更多还原