香稻产量和品质形成的温度效应  

Effect of Temperature on Yield and Quality of Aromatic Rice

作　　者：徐振江[1] 肖立中[1] 王维[1] 唐湘如[1] 任永浩[1] 李之林[1] 

机构地区：[1]华南农业大学农学院,广东广州510642

出　　处：《华南农业大学学报》2006年第4期1-4,共4页Journal of South China Agricultural University

基　　金：广东省农业厅基金资助项目(2001438)

摘　　要：以2个常规香稻品种和1个杂交香稻组合为材料,通过人工气候室控温的方法,研究了不同温度处理对香稻产量和品质的影响.结果表明:灌浆结实期不同温度处理以日均温23℃香稻的产量最高、米质最好、香味得分也最高;高温处理(日均温30℃)使香稻的结实率、实粒数显著降低,虽然千粒质量稍有增加,但最终表现为产量显著降低;高温处理显著降低了精米率、整精米率、直链淀粉含量、碱消值、食味得分和香味得分,而使垩白度增加,胶稠度变硬,从而对香稻品质带来显著影响.Yield and quality of aromatic rice under four different temperature during the grain filling stage were studied by using two conventional aromatic rice cultivars and one hybrid aromatic rice combination. The results showed that yield and quality of aromatic rice of lower temperature （day mean temperature 23 ℃ ） treatment were the best, while yield, filled grain rate and filled grains per panicle of aromatic rice under the highest temperature（ day mean temperature 30℃ ） were significantly reduced. The highest temperature treatment increased chalkiness score, while reduced milled rice, head rice, amylose content, alkali value, eating and aroma score, and gel consistency, therefore, influenced the quality of aromatic rice.

关 键 词：温度 香稻 产量 品质 

分 类 号：S31[农业科学—作物栽培与耕作技术] S511[农业科学—农艺学]