| In order to unearth high-quality glutinous rice resources,15introduced glutinousrice varieties were planted and observed in Sichuan Agricultural University, Chengduduring2014 to 2015.The main agronomic,yield and quality characteristics of different glutinousrice types were analyzed and remarked. The results were as follows:1. The main agronomy traits:The sowing-heading days of these introduction glutinous rice varieties ranged from 90 d-115d; and the entire period of duration ranged from 148 d-168 d where 86.67% ofthese cultivars were exceed 150d which belonged to late-maturing cultivars, the entire period of 11 cultivars were longer than CK,4 of them were shorter. The plant height amplitude of glutinous ricecultivars were95.4 cm-185.4 cm, among them 4rice varieties was shorter than CK(122.3 cm).Range of variation of the length of flag leaves were27.50 cm-46.60 cm. The length amplitudes of the second leaf from the top were from 33.30 cm to 55.40 cm. Furthermore, the width of flag leaves and second leaf from the top ranged from 1.70cm?2.50 cm,1.30cm?1.82 cm, respectively, and the area of them ranged from 35.60 cm2?54.60 cm2,35.10 cm2?59.70 cm2, respectively. The ear lengthranged froml7.21 cm to 30.10 cm,most of them distributed on 20 cm to 30 cm which were longer than CK.2.The yield traits:Effective ears amplitude of introduction glutinous ricevarieties was 175.10×105 per hm2?271.80×105per hm2,7 of effective ears of these varieties were higher than 200.00×105per hm2. Number of grains per earamplitude was96.4-213.3, the average of them were 154.57,4 cultivars had less number of grains than CK. The introduction glutinous ricevariety of thousand grain weight amplitude was 16.64g?46.00g, the average of themwas 26.42g,9 varieties of 1000-grains weight ranged from 25.00 g to30.00 g. Each introduction variety of seed setting rate range of variation was 67.98%-91.62%, the average of seed setting rate was81.09%,2 varieties of seed setting rate was less than 70%,5varieties of seed setting rate amplitude was 70%?80%,9 varieties of seed setting rate amplitude was 80%- 90%,1 varieties of seed setting rate were more than 90%.The actual yield ranged from 3325.05 Kghm-2?8433.45Kghm-2,6varieties of the actual yield distribution in between 4500 Kghm-2?6000 Kghm-2,6varieties of the actual yield distribution in between 6000 Kghm-2?7500 Kghm-2,2 varieties of the actual yield was higher than 7500 Kghm-2, the actual yieldof all varieties were higher than CK except D27B.3. The quality character:Brown rice rate amplitude of introduction glutinous rice varieties was 63.29%?79.08%,J212 reached the 1st level of national standards in brown rice rate aspect.8varieties reached the 2nd level of national standards in brown rice rate aspect.2varieties reached the 3rd level of national standards in brown rice rate aspect. Milled rice rateof introduction glutinous rice varieties was 52.70%?68.97%. Head milled rice rate ranged from 47.98%?57.31%.Amylose content amplitude wasl.32%?6.97%,3 cultivarswere less than2%. Amylopectin content amplitude was 70.24%?76.35%.In RVA profile characters, the breakdown value ranged from 356.7cp-3033.0 cp,11 varieties of the breakdownvaluewere more than 1600 cp.The setback value ranged from -3281.3 cp?1344.0 cp, CK was -749.3cp. Order the taste value of CK to be 0, then the taste value of introduction glutinous rice varietiesamplitude was -3.22?1.89,93.33% of these varieties tasted better than CK.Lipid content amplitude was 1.39%?2.60%, only the lipid content of D98 was more than CK.Protein content was pretty good. It ranged from 6.70% to 9.86%,9 varieties of protein content reached above the 1st level of national standards,7 varieties of protein content reached above the 2nd level of national standards. The amino acid content ranged from 58.7mgg-1?86.30mgg-1, and the content of Lys ranged from 1.28mgg-1?3.44mgg-1.4.The main analysis:Correlation analysis results were complicated. The correlation analysis of agronomic trait showed that the entire period exhibited significant positive relationship with the width of sword leaf and the second leaf from the top. Meanwhile, the plant height exhibited significantpositive relationship with the traits of sword leaf and the second leaf from the top, the ear length and the second branch. On the yield traits, Number of grains per ear showed very significant negative relationship with 1000-grain weight, the seed setting rate exhibited very significant positiverelationship with the actual yield. On the quality character, the lipid contentexhibited significant negative relationship with the amylosecontent, but significant positive relationship with the amylopectin content, the taste value showed significant positive relationship with the amylopectin content while significant negative relationship with the amylose content. In RVA profile characters,the setback value exhibited significant positive relationship with the taste value.The main principle analysis showed that there were 4principal componentswhose contribution of characteristic root was 83.64%. Cluster analysis based on the main principle above showed that on the basis ofagronomic traitthe introduction glutinous rice varietiescould be grouped into four types:high height and small leaf type, short height and big leaf type, short height and small leaf type. Meanwhile, according to the yield traits, the introduction glutinous rice varietiescould be grouped into three types:High yield type, middle yield type, low yield type. On the other hands, according to the quality character, the introduction glutinous rice varietiescould be grouped into three types:High PKV type, low PKV type, lowamylose content and highamylopectin content type.5. Selection and use of introduced glutinous rice:According to the analysis, D26, and D92 which had high yield and good quality were suitable for Sichuan province. D26 and D92 which had high PKV could be suggested to makedumplings. W96 and D98 which had high amylopectin, lipid and protein content were suitable for making rice wine. D26and D92 which had high PKV, high amylopectincontent and low amylose content could be suggested to make rice cake. |
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