本文采用单粒稻米作直链淀粉含量分析，研究了5个杂交组合稻米直链淀粉含量的遗传。
Using analysis method of the single grain milled rice amylose content, it has been carried out for the genetic studies of amylose content in 5 hybrid rice combinations.
表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
通过对稻米垩白与直链淀粉含量的表型相关分析和条件性状分析表明，稻米垩白与直链淀粉含量间存在一定程度的正相关关系。
The phenetic correlation analysis and conditional trait analysis between chalkiness and amylose content showed that these two quantitative traits were positively correlated.
尽管各地稻米食用习惯有所差异，软而不粘的中等直链淀粉含量品种均为消费者所喜爱。
Rice with intermediate amylose content that cook tender but not sticky is generally preferred, although consumers' preferences in the habit of eating rice vary in various areas.
有机肥与化肥配合施用可降低稻米的直链淀粉含量。
It can decrease amylose content of rice that organic fertilizer coordinate using fertilizer.
综合考虑供试品种(系)的产量水平、食味品质及其稳定性，银光和云粳20号可作为改良稻米食味品质(特别是降低直链淀粉含量)及其稳定性的亲本。
In view of grain yield, eating quality and its stability, Yinguang and Yunjing 20 could be applied as parents to improve eating quality (especially in low amylose content breeding) and its stability.
综合考虑供试品种(系)的产量水平、食味品质及其稳定性，银光和云粳20号可作为改良稻米食味品质(特别是降低直链淀粉含量)及其稳定性的亲本。
In view of grain yield, eating quality and its stability, Yinguang and Yunjing 20 could be applied as parents to improve eating quality (especially in low amylose content breeding) and its stability.
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