开放式空气CO_2浓度升高对稻米品质的影响  

Effect of Free Air CO_2 Enrichment to Rice Quality of Rice

作　　者：徐长亮[1] 李军营[1] 谢辉[1] 朱建国[2] 范桂枝[1] 蔡庆生[1] 

机构地区：[1]南京农业大学生命科学学院 [2]中国科学院南京土壤研究所,江苏南京210008

出　　处：《中国农学通报》2008年第9期391-397,共7页Chinese Agricultural Science Bulletin

基　　金：国家自然科学基金"FACE条件下高CO2浓度对水稻源库平衡的影响分析;大气二氧化碳浓度升高对稻麦轮作生态系统生产力的影响"(30270800;40231003)

摘　　要：了解大气CO2浓度升高对粳稻和籼稻稻米品质的影响,为今后合理筛选育种材料提供依据。以粳稻Asominori与籼稻IR24为材料,田间试验,于2003年和2004年连续2年在FACE(Free Air CO2 Enrichment,大气CO2浓度增加200μmol/mol)和正常大气CO2浓度(约370μmol/mol)下,分析了稻米的加工品质、外观品质和蒸煮食味品质。与对照相比,两年内IR24和Asominori的糙米率、精米率和整精米率等加工品质都显著降低了,降低幅度分别为-3.14%～-0.21%和-3.14%～-0.33%;FACE对水稻粒长、粒宽以及粒形无显著影响;但与对照相比,IR24和Asominori的垩白米率却由对照下的29.63%和30.81%显著降低至18.93%和24.78%;FACE对两品种精米中直链淀粉含量无显著影响,但对RVA(RapidVis-cosity Analyzer)谱中各指标影响显著,其中FACE处理显著提高了两品种的最高粘度,而崩解值、消减值和糊化温度由于受到其它互作效应的影响两年的变化趋势不尽相同,蒸煮食味品质变化复杂;此外,IR24和Asominori的粗蛋白含量由对照下的11.77%和10.23%显著降低至10.97%和9.91%。两年内,IR24和Asominori除加工品质和食味品质表现趋势相同外,外观品质和蒸煮品质表现出籼稻IR24对CO2浓度升高的响应程度大于粳稻Asominori。Understanding the effect of elevated CO2 on rice quality of indica （IR24） and japonica （Asominori） will offer some breeding materials under future elevated CO2 environment. The variety IR24 and Asominori were used to research the processing quality, appearance quality, cooking and eating quality responded to Free Air CO2 Enrichment （FACE, ambient ＋ 200μ mol/mol） during 2003 and 2004. Compared to the control, brown rice rate （BRR）, milled rice rate （MRR）, head rice rate （HRR） of IR24 and Asominori under FACE were reduced -3.14%--0.21% and -3.14%--0.33%, respectively; elevated CO2 had no significant effect on grain length, grain width and grain shape; chalky grain rate of IR24 and Asominori were reduced from 29.63% and 30.81% under FACE to 18.93% and 24.78% under ambient, respectively; elevated CO2 had no significant effect on amylose content; each index of Rapid Viscosity Analyzer （RVA） responded to elevated CO2 was not the same, among of them, only peak viscosity was significantly increased in IR24 and Asominori under FACE during two years; crude protein content of IR24 and Asominori were reduced from 11.77% and 10.23% under FACE to 10.97% and 9.91% under ambient, respectively. During two years, among of the detected rice qualities under FACE, only processing quality and eating quality responded to elevated CO2were same. The degree of response to FACE in Asominori and IR24 showed that the rice quality of IR24 had greater effect than that of Asominori.

关 键 词：CO2浓度 籼稻和粳稻 加工品质 外观品质 蒸煮食味品质 

分 类 号：Q945.79[生物学—植物学]