不同施氮水平对粳稻米质的影响  

The Effects of Japonica Rice on Different Nitrogenous Nutrition

作　　者：朱彩云[1] 郭玉华[1] 崔鑫福[1] 张雪[1] 

机构地区：[1]沈阳农业大学农学院,辽宁沈阳110161

出　　处：《中国农学通报》2006年第3期175-178,共4页Chinese Agricultural Science Bulletin

基　　金：农业部结构调整重大技术研究项目"北方优质专用水稻新品种选育及高产高效技术研究"(编号05-01-02A);辽宁省自然科学基金资助项目(20032092)。

摘　　要：利用19个粳稻品种为材料,研究了正常施氮和低施氮水平下,稻米的品质表现,以确定降低施氮对稻米品质的影响。结果表明,氮肥用量降低,稻米的外观品质和加工品质降低,而直链淀粉含量和胶稠度却有所增加。不同品种的品质性状在氮肥用量降低条件下,其变化方向和程度各不相同。氮肥用量降低,日本品种越光和丰锦以及中国品种铁粳4、沈农9017的碾磨品质和蒸煮品质都有所提高,而日本品种福锦和中国品种辽粳454-17的垩白性状明显变劣,米胶变硬,胶稠度降低。In order to define the effects of reducing nitrogenous nutrition on the quality of rice, nineteen Japonica rice varieties were studied. The nineteen varieties were planed on normal and low nitrogenous nutrition. The research showed that reducing nitrogen fertilizer the appearance and milling quality were cut down, but the amylose content and gel consistency was increased. The effects of reducing nitrogenous nutrition on the quality of rice were different among different rice varieties. Reducing nitrogen fertilizer, the milling and cooking quality of Japanese varieties Koshihikari, Toyonishiki and Chinese varieties tie-jing4, Shennong15 were improved, but the chalky color character of Japanese variety Fukunishiki and Chinese variety Liaojing454-17 were obviously decreased, the rice glue was harder, the gel consistency was decreased.

关 键 词：水稻 氮肥 品质 施氮水平 

分 类 号：S511[农业科学—作物学]