CN103960127B

CN103960127B - A kind of method that improves brown rice eating mouth feel

Info

Publication number: CN103960127B
Application number: CN201410225895.9A
Authority: CN
Inventors: 黄群策; 黄蔚洲
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-05-27
Filing date: 2014-05-27
Publication date: 2016-05-18
Anticipated expiration: 2034-05-27
Also published as: CN103960127A

Abstract

The present invention relates to a kind of method that improves brown rice eating mouth feel, the method is in view of the poor problem of diploid rice brown rice food flavor in prior art, by means of genome polyploidization technology initiative Autotetraploidy Rice new germ plasm; In new germ plasm, the content of starch of brown rice increases more than 1 times, and the surface area of its brown rice seed coat only increases by 58.7%, realizes thus the large grain type of Brown Rice, thin seed coat and the better improvement of eating mouth feel; The present invention; Technical matters; Simply, Breeding Efficiency is higher, can significantly improve the utilization rate of Brown Rice and improve its food flavor, and its social benefit and economic benefits are quite obvious.

Description

A kind of method that improves brown rice eating mouth feel

Technical field

The invention belongs to Crop Genetic Breeding technical field, be specifically related to a kind of method that improves Brown Rice quality, particularly a kind of method of utilizing genome polyploidization technique improvement brown rice eating mouth feel.

Background technology

Paddy rice is important cereal crops. Make a general survey of the development course of modern rice genetic improvement, twice great breeding technique change occurring 20th century, i.e. breeding wheat for semidwarfness and breeding of hybridized rice, makes rice breeding level obtain essence lifting thus. The rice dwarf breeding starting the 1950's is taking the plant height of improvement Native Rice Varieties as breeding objective, is intended to solve high yield and contradiction resistant to lodging, and then the yield potentiality of excavation rice varieties. The success of rice dwarf breeding, impels rice yield potentiality to rise to 400kg/667m2 by 200kg/667m2. The Social benefit and economic benefit that the breeding of hybridized rice that 20 century 70s succeed causes is more obvious.

Along with the fast development of human social economy, population increases, and the deterioration of land area minimizing and environment, makes food problem seem very outstanding. The utilization rate that how to improve crop output per area and raising agricultural product (particularly paddy) under existing agricultural production conditions is two large technical difficult problems that are worth research.

Japanese government starts to advocate national edible husked rice in the eighties in 20th century, and its object mainly comprises two aspects: the rice milling yield (85%～90%) of first brown rice is higher by 15%～20% than the rice milling yield of polished rice (60%～70%). For edible polished rice, edible husked rice just means has increased by 15%～20% rice supply. It two is that main nutrient composition (protein, amino acid, lipid material and the bioactivator etc.) major part of paddy is deposited on kind of an intracutaneous, and the nutritive value of brown rice (with the rice of seed coat) is higher than the nutritive value of polished rice (the not rice with seed coat). But the food flavor of brown rice is more weaker than polished rice, main cause is exactly that the seed coat of most of rice varieties is harder, and digestion time is longer, and boiling technology requires stricter.

Be the effective way that improves paddy utilization rate by advocating national edible husked rice, the food flavor mouthfeel that fundamentally improves brown rice by a kind of new breeding method contributes to improve the product utilization rate of new rice variety.

Therefore, a kind of method of effective improvement brown rice eating mouth feel is provided, its technical matters is fairly simple, Breeding Efficiency is higher, and then the seed coat attenuation, the food flavor that impel brown rice improve, grain type becomes large, rice milling yield is higher, this will fundamentally improve brown rice eating mouth feel, and this quality breeding method and technology will have market prospects widely, and its Social benefit and economic benefit is quite obvious.

Summary of the invention

For the deficiencies in the prior art, the invention provides a kind of method that improves brown rice eating mouth feel, its technical matters is fairly simple, Breeding Efficiency is higher, and then impel seed coat attenuation, the food flavor of brown rice to improve, grain type becomes large, rice milling yield is higher. The method is in view of the poor problem of diploid rice brown rice food flavor in prior art, and adopting genome polyploidization technology is first Autotetraploidy Rice by diploid rice induction, and then filters out the reasonable Autotetraploidy Rice new lines of food flavor. The method can significantly improve the utilization rate of Brown Rice and improve its food flavor.

Technical scheme of the present invention is achieved in that a kind of method that improves brown rice eating mouth feel, and its method adopts following steps to improve brown rice eating mouth feel:

1) seed pre-treatment: with have special gene type diploid rice (Oryzasativa, 2n=2x=24) and seed is original parent material, soaks seed and vernalization processing, until seed exposes white bud point;

2) medicament induction is processed: it is in 0.1% colchicine solution 48 hours that the seed that exposes white bud point in step 1) is immersed in to mass percent concentration, and, within every 12 hours, clean 1 time, after last cleaning, be placed in wet tissue and protect bud 24 hours;

3) seedling: by step 2) in be placed on seedling in seedling culture basin through protecting the seed of bud;

4) transplant: in the time that rice shoot reaches 5 leaf 1 heart, transplant to field;

5) screening: carry out the individual plant screening of 3 generations or 5 generations taking clever shell size as technical indicator under field condition, form thus Autotetraploidy Rice colony (strain);

6) Autotetraploidy Rice new germ plasm qualification: the caryotype (2n=4x=48) of determining Autotetraploidy Rice new germ plasm with genome authenticate technology;

7) Autotetraploidy Rice new germ plasm brown rice Quality Identification: in new germ plasm, the content of starch of brown rice increases more than 1 times, and the surface area of its brown rice seed coat increases by 58.7%, realizes thus the large grain type of brown rice, thin seed coat and the better improvement of eating mouth feel.

Described diploid rice seed is IR28, new rice No. 22 or bright extensive 63 rice varieties.

The present invention has following good effect:

(1) brown rice of the diploid rice kind of applying on producing is at present than the more difficult boiling of its corresponding polished rice, and the former is poorer than the latter's food flavor, and this present situation is difficult to be improved by general genetic and breeding method. Be Autotetraploidy Rice by genome polyploidization approach by diploid rice induction, the latter's brown rice shows the characteristics such as seed coat is thinner, food flavor is better than the former brown rice;

(2) Biological Principles that improves rice quality by this method is: when being that the diploid rice kind induction of 25 grams is while reaching more than 50 grams Autotetraploidy Rice strains for mass of 1000 kernel by mass of 1000 kernel, the latter's brown rice volume has increased by 100%, and its seed coat surface area has only increased by 58.7%, the content of starch that is brown rice has increased by 1 times, and the surface area of its seed coat only increases by 58.7%. So the brown rice food flavor of Autotetraploidy Rice is better than the brown rice food flavor of diploid rice.

(3) by genome polyploidization initiative Autotetraploidy Rice new germ plasm, and then filter out the better new lines of brown rice food flavor, this will start a new way for rice quality breeding.

Technological improvement based on above three aspects: and technological merit, and then cause contributing to improve the Cooking Quality of Brown Rice and improving rice milling yield by the method for induction Autotetraploidy Rice.

Detailed description of the invention

Improve a method for brown rice eating mouth feel, its method adopts following steps to improve brown rice eating mouth feel:

Embodiment 1: we can be summarized as the example of this invention technology with dliploid rice variety " IR28(2) " (its mass of 1000 kernel is for 24.3g) for the test of passing through induction autotetraploid approach improvement rice taste quality that material was carried out. In this technical system, first " IR28(2) " seed is placed in to beaker and carries out presoaking and germinating 48 hours. Subsequently, utilize colchicine solution to soak 48 hours kind of the bud of sprouting of test material, thus kind of sprout cell is carried out to the induction of genome polyploidization. Then, protect bud taking the large kind bud of Peng as test material and grow seedlings. Seedling is transplanted to field plantation after hardening and according to the morphological feature of Autotetraploidy Rice (sturdy, the large clever shell of plant, the long awns in clever shell top and setting percentage are low etc.), it is carried out to evaluation and screening. Subsequently, the screening that new germ plasm is carried out to 3 generations or 5 generations obtains the new strain of Autotetraploidy Rice " IR28(4) " of genetic stability afterwards, and then set up " IR28(4) " new lines. Result to the qualification of " IR28(4) " rice matter shows, the content of starch of " IR28(4) " (its mass of 1000 kernel is 49.1g) brown rice increases more than 1 times than its dliploid original parent " No. IR28 (2) ", and the surface area of surface area ratio the latter brown rice seed coat of the former brown rice seed coat only increases by 58.7%. Realize the large grain type of Brown Rice, thin seed coat and the better improvement of eating mouth feel by genome polyploidization technology.

Claims

1. a method that improves brown rice eating mouth feel, is characterized in that: its method adopts following steps to improve brown rice eating mouth feel:

5) screening: carry out the individual plant screening of 3 generations or 5 generations taking clever shell size as technical indicator under field condition, form thus Autotetraploidy Rice colony;

7) Autotetraploidy Rice new germ plasm brown rice Quality Identification: in new germ plasm, the content of starch of brown rice increases more than 1 times, and the surface area of its brown rice seed coat increases by 58.7%, realizes thus the large grain type of brown rice, thin seed coat and the better improvement of eating mouth feel;