【摘要】 选用２２ 个近代育成的品种（ 系） 和国外引进的优质品种，进行了随机区组的品种比较试验，并分析了供试品种的１２ 项蒸煮食味品质特性。结果表明，所测定的１２ 项蒸煮食味品质特性在供试品种间均存在着极显著的遗传差异；在蒸煮食味品质特性中，味度值、胶稠度、最高粘度、下降粘度值、粘滞峰消减值的品种间变异系数较大；食味品质优良的品种具有最高粘度及下降粘度值大，而粘滞峰消减值小等特点。本文还根据对不同年代育成的品种及国外引进的优质品种间的蒸煮食味品质特性比较分析结果，讨论了黑龙江省稻米蒸煮食味品质现状，并提出了黑龙江省今后的育种目标及选择指标。更多还原

【Abstract】 Twenty two varieties bred in different ages and foreign good quality varieties were used to make a varietal comparative trial in randomized blocks and to analysis 12 cooking and eating quality properties of used rice varieties. The results showes that the 12 measured cooking and eating quality properties have maximum significant genetic difference; among the cooking and eating quality properties, varietal variation coefficents of rice eating value, gel consistency, peak viscosity, break down and setback are commonly large. The varieties with good eating quality have large peak viscosity and break down of cooked rice and small setback. In the essay, according to the comparative analysis results of quality properties between the varieties bred in different ages and foreign good quality varieties, the present situation of cooking and eating and qualities of rice grain in Heilongjiang Province was studied, the future breeding objectives and selection index in Heilongjiang Province were advanced.更多还原