“秀水123”和“上师大3号”水稻农艺性状、产量、食味品质及根系比较研究  

Comparison of agronomic characters,yield,edible quality and rootage between "Xiushui 123" and "Shangshida 3" rice varieties

作　　者：张建中[1] 白洁[2] 张建明 应红山 陆马全 徐申中[2] 许良[2] 李建粤[2] 

机构地区：[1]上海市农业技术推广服务中心,上海201103 [2]上海师范大学生命与环境科学学院,上海200234 [3]上海市宝山区种子管理站,上海201901

出　　处：《上海农业学报》2009年第3期39-41,F0003,共4页Acta Agriculturae Shanghai

基　　金：上海市科学技术委员会资助(063919141)资助

摘　　要：相同栽培条件下比较"秀水123"和"上师大3号"两种水稻的农艺性状、产量、食味品质指标和根系特性。结果显示:"上师大3号"比"秀水123"总生育期少2 d;两种水稻总体株型相似,"上师大3号"比"秀水123"约高10 cm,秆茎比"秀水123"粗壮,每穗实粒数也明显高于"秀水123",较"秀水123"增产3.85%;两种水稻食味品质在碱消值、胶稠度和直链淀粉含量指标上基本相同;"上师大3号"根数比"秀水123"明显增加,在水稻生长后期,"上师大3号"侧根结构依然保持完好状态。Under the same cultural conditions the agronomic characters, yield, edible quality and rootage were compared between ＂Xiushui 123＂ and ＂Shangshida 3＂ rice varieties. The results showed that compared with ＂Xiushui 123＂,＂Shangshida 3＂ was two days shorter in whole growth period,similar in plant type but sturdier in stem,about 10 cm taller in plant height,noticeably more filled grains per panicle and 3.85% higher in grain yield. The two varieties were basically the same in alkali spreading value,gel consistency and amylose content three edible quality indexes. The root number of ＂ Shangshida 3＂ was obviously more than that of ＂Xiushui 123＂ and the small branch root structure of ＂Shangshida 3＂ remained intact at later stage of growth.

关 键 词：水稻 农艺性状 比较分析 “秀水123” “上师大3号” 产量 食味品质 

分 类 号：S511.037[农业科学—作物学]