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eating quality traits
相关语句
  食味品质
     According to anlysis of correlation and link of QTLs ,main eating quality traits existed relationship significantly.
     从相关分析和QTL的连锁关系来看,稻米主要食味品质性状之间关系密切。
短句来源
  食味品质性状
     According to anlysis of correlation and link of QTLs ,main eating quality traits existed relationship significantly.
     从相关分析和QTL的连锁关系来看,稻米主要食味品质性状之间关系密切。
短句来源
  相似匹配句对
     On Quality
     论素质
短句来源
     QUALITY
     质量
短句来源
     (4) Good grain and eating quality.
     ④品质达部颁一级优质米标准;
短句来源
     Insoluble Amylose and the Changes of Rice Eating Quality
     不溶性直链淀粉与米饭的质变
短句来源
     The Realm of Eating
     吃出来的境界——苏轼食品诗管窥
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QTLs (Quantitative trait loci)affecting main rice eating quality characters were an-alyzed using a recombinant inbred(RI)lines derived from a cross of Asominori×IR 24 and its RFLP map with293molecular markers by single marker analysis and interval mapping.Twenty eight QTLs for grain eating quality were found,and another six QTLs that could exist were also found.According to anlysis of correlation and link of QTLs ,main eating quality traits existed relationship significantly.Molecular marker...

QTLs (Quantitative trait loci)affecting main rice eating quality characters were an-alyzed using a recombinant inbred(RI)lines derived from a cross of Asominori×IR 24 and its RFLP map with293molecular markers by single marker analysis and interval mapping.Twenty eight QTLs for grain eating quality were found,and another six QTLs that could exist were also found.According to anlysis of correlation and link of QTLs ,main eating quality traits existed relationship significantly.Molecular marker C445on the chromosome 4affected chew-streng,sticky,taste-sense,eating taste and cool meal quality of cooked rice.Marker G1314B on the chromosome 2af-fected hardness,taste-sense,sticky and eating taste quality of cooked rice.G952B on the chromo-some 11was molecular marker of chew-streng,hardness and eating taste quality of cooked rice.

本研究利用Asominori/IR24的71份重组自交系群体及其相应的具有293个分子标记的RFLP图谱,采用单因子方差分析和区间做图方法,对控制稻米食味品质性状的数量性状位点(QTL)进行分析。检测出控制稻米食味品质性状的QTL28个,另有6个可能存在的QTL亦被检测到。从相关分析和QTL的连锁关系来看,稻米主要食味品质性状之间关系密切。米饭咬劲、粘弹性、味觉、食味及冷饭质地等均与第4染色体的分子标记C445有关。G1314B同时影响米饭硬度、味觉、粘弹性和食味特性,G952B是影响咬劲、硬度和食味等性状的分子标记。

Investigation on stability of rice-eating quality, including luster, viscosity, tenderness, elasticity and integrated valueof organleptic evaluation (IVOE) of 18 varieties wascarried out using additive main effects and multiplicative interaction (AMMI) model in three sites and two years. Eighteen tested varieties were further clustered and evaluated based on the phenotypic values of five palatability properties and IPCA 1-3 from the AMMI analysis. Results showed that genotype by environment interactions...

Investigation on stability of rice-eating quality, including luster, viscosity, tenderness, elasticity and integrated valueof organleptic evaluation (IVOE) of 18 varieties wascarried out using additive main effects and multiplicative interaction (AMMI) model in three sites and two years. Eighteen tested varieties were further clustered and evaluated based on the phenotypic values of five palatability properties and IPCA 1-3 from the AMMI analysis. Results showed that genotype by environment interactions and the eating quality differences between different genotypes, sites and years were all significant at 1% level. Meanwhile, different cultivations could significantly affect the five rice-eating quality traits with the samedirection, namely, green food cultivation > organic cultivation > common cultivation > high production cultivation. In general, the five palatability properties and their stability in Japonica varieties were better than those of Indica varieties. Five Japonica varieties and four Indica varieties, which included W002, Zaofeng9, Wuyujing3, Guanglingxiangjing, Yanjing5, 3004, Fengyouxiangzhan, R405, Nanjing16, had good eating quality and high stability. In consideration with the grain production, appearance quality, etc., W002, Fengyouxiangzhan and Nanjing16 could be applied as breeding parents to improve the eating and appearance quality and their stability of elite rice.

利用AMMI模型对18个水稻品种的食味品质性状——米饭光泽度、粘性、柔软性、弹性和综合口感进行了2年3点的稳定性分析,并以食味品质性状的表型值和AMMI分析的前三维主成分值(IPCA1~3)为性状指标,对18份供试品种进行了聚类分析和评价。结果表明,5项食味品质指标在不同基因型、地点和年份间的差异以及G×E互作方差都达到极显著水平(P<0.01);不同栽培方式也能显著地影响稻米食味品质,且对各项食味指标的作用方向完全一致,即绿色食品栽培>有机栽培>常规栽培>高产栽培;粳稻品种的食味品质及其稳定性整体上要优于籼稻品种,其中食味品质好且稳定性高的籼、粳品种有 W002、早丰九号、武育粳 3号、广陵香粳、盐粳 5号、3004、丰优香占、R405和南京16号。综合考虑品种的产量水平和外观品质,W002、丰优香占、南京16号等可作为育种亲本,以改良水稻品种的食味和外观品质及其稳定性。

 
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