广东省水稻主导品种‘粤禾丝苗’品质性状分析

方志强; 陆展华; 刘维; 王晓飞; 王石光; 巫浩翔; 潘朝阳; 张丽婷; 何秀英

doi:10.7671/j.issn.1001-411X.202503021

广东省水稻主导品种‘粤禾丝苗’品质性状分析

Quality characteristic analysis of leading rice variety ‘Yuehesimiao’ in Guangdong Province

摘要

摘要:
目的优质是水稻育种的重要目标之一，涵盖加工品质、外观品质、蒸煮食味品质和营养品质等多项指标。‘粤禾丝苗’是由广东省农业科学院水稻研究所育成的优质稻主栽品种，具有抗倒伏、抗逆性强以及稻米品质优良等特性，已得到广泛应用。本研究旨在对‘粤禾丝苗’的稻米品质及其相关基因型进行系统性分析，进一步挖掘其优质特性并为水稻育种及品种改良提供理论支撑。
方法以‘粤香占’和‘玉针香’为对照，分析‘粤禾丝苗’的粒型、直链淀粉含量、胶稠度等稻米品质性状，以及淀粉黏滞谱特征(包括峰值黏度、冷浆黏度、消减值等)，并对品质相关基因进行PCR扩增与基因型分析，同时挖掘‘粤禾丝苗’在品质育种中的应用潜力。
结果 ‘粤禾丝苗’粒型介于2个对照品种之间，粒型基因主要为gs3、gw7；加工品质各性状优良，具有低直链淀粉含量和高胶稠度等特性，优良的蒸煮食味品质与Wx^b基因有关；表现出高蛋白质和脂肪酸含量特点，在早季栽培条件下尤为显著。以‘粤禾丝苗’为恢复系和骨干亲本所培育的杂交稻和常规稻均具有较好的品质特性。
结论 ‘粤禾丝苗’是一个外观品质优良、加工品质优异的中长粒水稻品种，研究结果可为培育产量、抗性和品质协同提升的水稻新品种提供理论依据。

Abstract:
Objective High quality is one of the core objectives in rice breeding, encompassing multiple aspects such as processing quality, appearance quality, cooking and eating quality, as well as nutritional quality. ‘Yuehesimiao’ is a high-quality main rice variety developed by the Rice Research Institute of Guangdong Academy of Agricultural Sciences. It exhibits strong lodging resistance, high stress tolerance, and excellent grain quality, and has been widely adopted. This study was aimed to systematically analyze the grain quality and associated genotypes of ‘Yuehesimiao’, further explore its superior traits, and provide a theoretical support for rice breeding and variety improvement.
Method Using high-quality varieties ‘Yuexiangzhan’ and ‘Yuzhenxiang’ as controls, the grain quality traits of ‘Yuehesimiao’ (including grain shape, amylose content, gel consistency) were measured, and its starch viscosity profile (including peak viscosity, cool paste viscosity and setback viscosity, etc.) were characterized. Simultaneously, PCR amplification and genotyping were performed for quality-related genes. Meanwhile, the application potential of ‘Yuehesimiao’ in quality breeding was explored.
Result The grain shape of ‘Yuehesimiao’ was intermediate between those of the two control varieties, with its grain morphology primarily governed by gs3 and gw7 genes. The processing quality traits of ‘Yuehesimiao’ were excellent, featuring low amylose content and high gel consistency. Its superior cooking and eating quality was associated with Wx^b gene. Additionally, ‘Yuehesimiao’ was demonstrated with high protein and fatty acid contents, with these characteristics being particularly pronounced under early-season cultivation conditions. The quality characteristics of hybrid and conventional rice varieties developed using ‘Yuehesimiao’ as a restorer line or a founder parent were excellent.
Conclusion ‘Yuehesimiao’ is a medium-to-long grain rice variety with excellent appearance quality and superior processing quality. These findings provide a theoretical basis for developing new rice varieties featuring synergistic improvement of yield, stress resistance, and grain quality.

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