氮肥水平对江苏早熟晚粳稻食味品质的影响及其品种间差异  

Effect of Nitrogen Fertilizer Application on Eating Quality of Early-Maturing Late Japonica Rice in Jiangsu and Its Difference among Varieties

作　　者：陈莹莹[1] 胡星星[1] 陈京都[1] 杨雄[1] 马群[1] 陈乔[1] 葛梦婕[1] 戴其根[1] 

机构地区：[1]扬州大学农学院/农业部长江流域稻作技术创新中心,江苏省作物遗传生理重点实验室,江苏扬州225009

出　　处：《作物学报》2012年第11期2086-2092,共7页Acta Agronomica Sinica

基　　金：国家粮食丰产科技工程项目(2011BAD16B03)资助

摘　　要：以江苏省近十年50个早熟晚粳品种稻米为材料，在大田条件下设0、150、187、225、262、298和337kghm^-2 7种施氮水平，研究其对食味品质及品种间差异的影响。结果表明，食味值随施氮量的增加而降低，增施氮肥使稻米蒸煮食味品质变劣。综合评价各品种蒸煮食味品质指标，分析各品种稻米食味品质特点，筛选出18个食味品质较好的品种，食味值在53．9-64．0之间。施氮量对稻米品质指标有一定的调节作用，且因品种类型而异，根据对氮肥响应的敏感程度，将优质品种分为迟钝型、中间型和敏感型3类。其中，通粳981、南粳46、镇稻158、常优2号等品种对氮肥响应迟钝且品质较优，这些品种即使在高产所需的高氮肥条件下也能获得较高的食味值；镇稻661、M1148对氮肥敏感且品质较优，在保优栽培中要注意施氮肥水平对这类品种食味值的影响；其余品种为中间型。在蒸煮品质指标中，食味值与胶稠度、最高黏度及崩解值呈正相关，而与直链淀粉含量、蛋白质含量、热浆黏度、最终黏度、消减值及糊化温度呈负相关。A field experiment was carried out with 50 early-maturing late japonica rice varieties released in late decade in Jiangsu Province, to study the effects of seven nitrogen application levels （0, 150, 187, 225, 262, 298, and 337 kg ha^-1） on the difference in eating qualities. The main results showed that with increasing nitrogen fertilizer, the eating quality was decreased. Eighteen varieties better than others were screened with the taste value between 53.9 and 64.0. The application of nitrogen had the different effects on indexes of eating qualities among varieties. According to responses of taste value to nitrogen application levels, these varieties were divided into three groups （insensitive, intermediate, and sensitive）. The insensitive group with high taste value con- tained varieties, such as Tonging 981, Nanging 46, Zhendao 158, and Changyou 2, which taste values were relatively stable under all nitrogen levels, even under high nitrogen levels. Another group with high taste value was sensitive to nitrogen application lev- els, such as Zhendao 661 and M1148, which we should pay attention to the effect of N fertilizer application to taste value in culti- vating. The rest was intermediate. In terms of their different responses of taste value to nitrogen application levels, good cooking quality could be obtained through properly reducing nitrogen application. There were positive correlations between taste value and gel consistency, PKV and BDV, but negative correlations between taste value and amylose content, protein content, HTV, FNV, SBV, and PT.

关 键 词：水稻 品种 氮肥 食味品质 

分 类 号：S511.22[农业科学—作物学]