播期和地点对南粳44稻米品质的影响  

Effect of Different Sowing Date and Sites on Grain Quality of Nanjing 44

作　　者：朱镇[1] 赵庆勇[1] 张亚东[1] 陈涛[1] 姚姝[1] 周丽慧[1] 于新[1] 王才林[1] 

机构地区：[1]江苏省农业科学院粮食作物研究所、江苏省优质水稻工程技术研究中心、国家水稻改良中心南京分中心,江苏南京210014

出　　处：《西南农业学报》2013年第5期1747-1752,共6页Southwest China Journal of Agricultural Sciences

基　　金：现代农业产业技术体系建设专项资金(CARS-01-47);农业部超级晚稻新品种选育与示范项目

摘　　要：采用不同地点分期播种试验,研究了不同播期、地点对南粳44稻米品质的影响,结果表明:随着播期的推迟,南粳44稻米加工品质变好,垩白率、垩白度和直链淀粉含量呈曲线变化,蛋白质含量增加,胶稠度降低,食味值下降,糊化温度上升;随着地点的南移,南粳44稻米加工品质降低,垩白率和垩白度变大,糊化温度降低,直链淀粉含量和食味值呈先降后升的曲线变化。不同播期和地点对南粳44稻米垩白度和垩白率影响最大,其次是整精米率、蛋白质含量和食味值。糙米率、精米率、粒长、粒宽和长宽比在不同播期和地点间相对比较稳定,而直链淀粉含量、胶稠度和糊化温度受播期影响较大,在不同地点的表现则相对稳定。In this trial,the effects of different sowing date and sites on grain quality of Nanjing 44 were studied with sowing date by stage in different sites.The results showed that along with sowing date postponing,the rice milling quality traits of Nanjing 44 were meliorated,the change of the chalky rice rate,chalkiness degree and amylose content took on curve,and the protein content and the gelatinization temperature increased,but the gel consistency and the eating value decreased.Along with the decrease of latitude,the rice milling quality traits and the gelatinization temperature of Nanjing 44 decreased,the chalky rice rate and chalkiness increased,and the change of amylase content and eating value took on curve of descend firstly then ascend.The effects of different sowing dates and different sites on chalkiness and chalky rice rate were the greatest,and next those of head rice rate,protein content and eating value.Brown rice rate,milled rice rate,grain length,grain width and ratio of length and width were fairly stable in different treatment.For amylose content,gel consistency and gelatinization temperature,the effects of different sowing dates were greater than that of different sites.

关 键 词：播期 地点 南粳44 稻米品质 

分 类 号：S511.2[农业科学—作物学]