Method for screening rice plants with excellent eating taste features

Abstract

The invention discloses a method for screening rice plants with excellent eating taste features, and relates to the technical field of rice breeding. Unhusked rice is husked to obtain brown rice; thebrown rice is divided into two halves; the germless ends are used for determination; the germ-containing ends are used for germination and seedling growth; the germless ends with similar sizes are putinto an ELISA plate; the germ-containing ends are put to the corresponding positions of the other ELISA plate; a KOH solution is added; the ELISA plates are coated by preservation films and are put into a constant-temperature box; the ELISA plates are taken out; the rice scattering degree is observed; the pasting temperature value is judged; alkali liquid in the holes are dried through suction; aI2-KI solution is added; the materials are fast and uniformly stirred; the color is observed; the darker color indicates the higher straight chain starch content; the rice grains with great rice grain alkali spreading value and low straight chain starch content are selected; the other group of corresponding germ-containing end half rice is selected out; the germination breeding can be performed.The method provided by the invention can be used for conveniently, fast and efficiently screening out high-quality individuals; the screening efficiency on low-generation segregated large groups can be improved; the breeding time is greatly shortened.

Description

technical field [0001] The invention relates to the technical field of rice breeding, in particular to a method for screening rice plants with excellent eating characteristics. Background technique [0002] Amylose Content (AC) and gelatinization temperature (GT) are one of the main factors affecting the eating quality of rice. The rice with low AC has the characteristics of translucent luster, smooth and elastic taste, and will not return to life when cold. Alkali spreading value (ASV) is an important index to reflect the gelatinization temperature of rice. With low GT, the rice is soft and dense, and the taste is good. The standard method for determining rice AC or GT is to measure a certain number of rice samples according to the relevant national standard method, and the operation steps are relatively many and complicated, which limits their application to a certain extent. In 2001, Wei Zhencheng, Zhang Mingwei, etc. proposed a half-grain method for the joint determina...

AI Technical Summary

Problems solved by technology

The standard method for measuring rice AC or GT is to measure a certain number of rice samples according to the relevant national standard method, and the operation steps are relatively many and complicated, which limits their application to a certain extent

In 2001, Wei Zhencheng, Zhang Mingwei et al. proposed a half-grain method for the simultaneous determination of rice gelatinization temperature and amylose content in "Research on the Half-grain Determination of Indica Rice Gelatinization Temperature and Amylose Content" Method, that is, use the same half-grain rice to continue to measure its amylose content after measuring the alkali digestion value-gelatinization temperature; later Hu Peisong et al. People's "Research on the Simplified Determination Method of Rice Amylose Content" has been improved, but the single gelatinization process needs more than 23h

[0004] In rice hybrid breeding, due to the continuous segregation of the traits of the hybrid progeny, it generally takes more than seven or eight generations of selection to obtain a homozygous line with stable traits, which has the disadvantages of long time consumption and large labor investment.

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