粮油食品科技

中国科技核心期刊
“2022中国精品期刊展”入选期刊
美国EBSCO学术数据库收录期刊
瑞典DOAJ(开放存取期刊目录)收录期刊
美国《化学文摘》(CA) 收录期刊
英国《食品科技文摘》(FSTA)收录期刊
日本科学技术振兴机构(中国文献数据库)(JSTChina)收录期刊
美国《乌利希国际期刊指南》(UPD)收录期刊

日本の寒地,北海道におけるもち米良質育種(日语原文)
DOI:
作者:
作者单位:

作者简介:

通讯作者:

基金项目:


Breeding for High Quality Glutinous Rice in Hokkaido in Northern Japan
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
    摘要:

    北海道のもち米は,従来,硬化性が低く硬くなりにくいため,おこわや和菓子などに向く。しかし,東北以南の銘柄もち米に比べ,精米蛋白含有率(蛋白質)が高く,精米白度や搗き餅の食味が劣っていた。さらに,近年には需要を広げるため,切り餅・成型餅および米菓に向く搗き餅の硬化性が高い品種の育成も要望された。そこで,新品種の早期開発のために世代促進栽培や葯培養を行い,選抜効率を高めるため初期世代から玄米と精米の白度,蛋白質および硬化性と関係がある糊化特性の機器による分析を,また少量もち米による硬化性を実測し,さらに中期世代からのおこわや搗き餅の食味試験などを行い,農業形質とともに品質改良を進めた。その結果,近年の育成品種では粒大が大きく,穂ばらみ期と開花期の両障害型耐冷性も強く生産の安定性が向上した。さらに,育成年次が新しい品種ほど蛋白質が低く,蛋白質と負の相関関係がある精米白度が高くなった。また,おこわや搗き餅の食味も向上した。一方,搗き餅の硬化性については,従来の低い品種だけで無く,粳品種を母本として硬化性が高い品種も育成された。しかし,東北以南の銘柄もち米には搗き餅の食味や硬化性の高さがまだ及ばず,さらに改良を進める必要がある。

    Abstract:

    Glutinous rice produced in the coldest rice cultivation region of Hokkaido Japan has low hardening speed and is suitable for Japanese sweet and steamed glutinous rice called okowa. However, compared to the main branded glutinous varieties in the area south of Tohoku district, rice produced in Hokkaido has a high protein content, low whiteness of milled rice, and low eating quality of pounded rice cake. Moreover, recently in order to expand demands for Hokkaido rice, it’s required to develop a new variety suitable for sliced rice-cake, molded rice-cake and rice cracker while has high hardening speed of pounded rice-cake. In order to develop a new variety quickly, we used accelerated generation advancement and drug cultivation techniques. In addition, for efficient selection, we analyzed the whiteness of brown and milled rice, the protein content and gelatinization property which is related to hardening speed from early generations of breeding materials mechanically. We also measured hardening speed using a small amount of rice sample. We tested the eating quality of steamed glutinous rice and of pounded rice-cake from the intermediate generations. In this way, agronomic characters and quality were improved at the same time. We obtained newly bred varieties with larger grain size and higher cold tolerance at both the flowering and the booting stages, leading to higher stability for production. Compared to earlier generation, later generation varieties had a lower protein content, higher whiteness of milled rice, and higher eating qualities of steamed glutinous rice and pounded rice-cake. Moreover, a negative correlation was found between the protein content and the whiteness of milled rice. On the other hand, in addition to new rice varieties with low hardening speed, two new varieties with high hardening speed were developed. However, concerning eating quality and hardening speed of pounded rice cake, these new varieties were inferior to the top branded glutinous varieties in the area of south of Tohoku district, and need to be improved further.

    参考文献
    相似文献
    引证文献

当期目录


年第卷第

文章目录

过刊浏览

引用本文

丹野 久,吉村 徹,平山 裕治.日本の寒地,北海道におけるもち米良質育種(日语原文)[J].粮油食品科技,2022,30(5):13-25.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2022-09-26
  • 出版日期: