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rice eating quality
相关语句
  稻米食味品质
     This paper has reviewed the evaluation standard of the eating quality of rice, the correlation between the eating quality and the other qualities of rice, the natural effecting factors and the improving research progresses of rice eating quality. This paper has also summarized the present research progresses and the prospect of improving the rice eating quality through genetic engineering.
     本文综述了稻米食味品质的评价标准、食味品质与稻米其他品质的相关性、影响食味品质的自然因素以及稻米食味品质改良研究进展,并提出了利用基因工程技术改良稻米食味品质的研究现状和展望。
短句来源
     It would improve rice eating quality that increased fat content and controlled protein content.
     提高脂肪含量 ,适度控制蛋白质含量有利于改善稻米食味品质
短句来源
     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.
     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。
短句来源
  “rice eating quality”译为未确定词的双语例句
     Progresses in the Study on the Assessing, Genetic and Breeding of the Rice Starch RVA Profile in Rice Eating Quality
     RVA谱在稻米蒸煮食用品质评价及遗传育种方面的研究进展
短句来源
     Amylose content was negatively correlated with protein content in mature grains,and the correlation coefficient was 0.81786,indicating that shading during initial period of young spike was possibly unfavorable to rice eating quality.
     成熟籽粒直链淀粉与蛋白质含量呈负相关性,相关系数r=-0.817 86,表明孕穗期遮光可能会对稻米的食味品质产生不利影响。
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
     Water resources had a slight impact on RVA testing, while sample quantity had serious effects on the final result and subsequent assessment of rice eating quality.
     采用相仿AAC的不同类型水稻和不同AAC的早舢稻为材料,研究了辐照对淀粉粘滞性、理化品质和淀粉粒的影响,结果表明辐照可产生改性的米粉和食用品质。
短句来源
     Rice eating quality includes the amylose content, gel temperature and gel consistency of rice. In the meanwhile, the other qualities of rice and some non-genetic factors such as climate, producing area, culture, ingathering, dryness, storage, processing, meal, and so on, are also involved.
     稻米的食味品质应从稻米的直链淀粉含量(AC)、糊化温度(GT)、胶稠度(GC)等方面来衡量,有时候还要考虑到稻米的其他品质以及气候、产地、栽培、收获、干燥、贮藏、加工、炊饭等非遗传因素的影响。
短句来源
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  相似匹配句对
     Research Into the Eating Characters of Rice
     大米食用品质指标的研究
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
     Study on Rice-Cooking and Rice Eating-Test
     关于稻米的蒸煮及食味评价的研究
短句来源
     Effect of Soil Water on Compositions and Eating Quality of Rice
     土壤水分对稻米成分及食味品质的影响
短句来源
     Eating-quality is one of the most important qualities for rice.
     食味品质是最重要的稻米品质性状之一。
短句来源
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A rice eating quality index, gelatinization temperature (GT) was genetically analyzed with the materials of three lines and F_2 of hybrid rices.Following results were obtained. 1. The gelatinization temperature in parental lines Zheng San 97A and Xian Dang 1 scored average 1.68 and 1.88, which were classified as high GT type, while that in other three parental lines reached 6.13, 6.94 and 6.14, which are low GT type. In three F_1 hybrids, the mean scores were 1.73, 1.65 and 1.71, appearing as high...

A rice eating quality index, gelatinization temperature (GT) was genetically analyzed with the materials of three lines and F_2 of hybrid rices.Following results were obtained. 1. The gelatinization temperature in parental lines Zheng San 97A and Xian Dang 1 scored average 1.68 and 1.88, which were classified as high GT type, while that in other three parental lines reached 6.13, 6.94 and 6.14, which are low GT type. In three F_1 hybrids, the mean scores were 1.73, 1.65 and 1.71, appearing as high GT type. 2. The distribution of GT in F_2 showed a bimodel curve and skewed to left, which agreeed with a segregation ration of 12∶1∶3, with no significance by x~2 test. Therefore, the high GT was controlled by two pairs dominant genes with epistatic gene effect. 3. The seed purity of Gan Hua 2 (IR24 x Xian Dang 1) can be identified due to dominant gene in high GT.

本文以KOH扩散法分析了汕优3号、汕优6号、赣化2号等三个杂交水稻双亲、F_1和F_2的糊化温度。结果表明五个供试亲本分别归属于二种不同的糊化温度类型。珍汕97A、献党1号的平均糊化温度级别是1.68、1.88,为典型的高糊化温度类型;而IR661、IR26、IR24的平均糊化温度级别为6.13、6.94、6.14,是典型的低糊化温度类型。三个F_1无论是高×低,还是低×高,它们的平均糊化溫度级别是1.73、1.65、1.71,均表现为高糊化温度。三个F_2糊化溫度分离都呈偏态双峰曲线分布。根据各组合中高、中、低三种类型的籽粒数,可以得到12:1:3的分离比,经X~2测定,三个X~2值都小于PO.01,无显著性差异。因此,可以认为,高糊化温度是个显性性状,是由二对基因控制的,而且,基因间具有上位效应。另外,利用高糊化温度是显性的特点,测定了赣化2号(IR24×献党1号)组合的种子纯度。结果表明,杂种和母本间的差异显著。因此,通过糊化温度测定可以测定该组合F1杂种的纯度。同时,本文还针对杂交水稻米质差的情况,提出了改进意见。

QTL (Quantitative trait loci)that affecting main rice quality characters and Indica_Japonica differentiation were analyzed by using a recombinant inbred(RI)lines derived from a cross of Asominori×IR 24 and its RFLP map with 293 molecular markers by single marker analysis and interval mapping,QTL for rice fat content and protein content was analyezed.And relation between fat content,protein content and eating taste quality traits analyzed.One QTL(fat )for fat content and three QTL(Prl,Pr2 and Pr3)for protein...

QTL (Quantitative trait loci)that affecting main rice quality characters and Indica_Japonica differentiation were analyzed by using a recombinant inbred(RI)lines derived from a cross of Asominori×IR 24 and its RFLP map with 293 molecular markers by single marker analysis and interval mapping,QTL for rice fat content and protein content was analyezed.And relation between fat content,protein content and eating taste quality traits analyzed.One QTL(fat )for fat content and three QTL(Prl,Pr2 and Pr3)for protein content were detected .It indicated that there were significant correlation between fat and cooked rice taste,cooked rice appearance.There was significant negative correlation between protein content and cooked rice eating quality.It would improve rice eating quality that increased fat content and controlled protein content.

研究利用Asominori/IR2 4 的 71份重组自交系群体及其相应的具有 2 93个分子标记的RFLP图谱 ,采用单因子方差分析和区间作图方法 ,对稻米的粗脂肪含量和蛋白质含量特性进行了QTL分析 ,并研究了粗脂肪含量和蛋白质含量与食味品质性状的关系。检测出 1个控制脂肪含量的QTL(Fat)和 3个控制蛋白质含量的QTL(Prl、Pr2和Pr3)。研究表明 ,粗脂肪含量与稻米食味、米饭外观等性状呈显著相关 ,稻米蛋白质含量对稻米食味品质有明显的负向效应。提高脂肪含量 ,适度控制蛋白质含量有利于改善稻米食味品质

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...

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。

 
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