花后不同时段低温对籼粳杂交稻稻米品质性状的影响  

Effect of Low Temperature After Flowering on Grain Quality of indica-japonica Hybrid Rice

作　　者：曾研华[1,2] 张玉屏[1] 潘晓华[2] 朱德峰[1] 向镜[1] 陈惠哲[1] 张义凯[1] 曾勇军[2] ZENG Yanhua;ZHANG Yuping;PAN Xiaohua;ZHU Defeng;XIANG Jing;CHEN Huizhe;ZHANG Yikai;ZENG Yongjun(State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 311400;Collaborative Innovation Center for the Modernization Production of Double Cropping Rice, Jiangxi Agricultural University / Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education / Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Nanchang 33)

机构地区：[1]中国水稻研究所水稻生物学国家重点实验室,杭州311400 [2]2江西农业大学双季稻现代化生产协同创新中心/作物生理生态与遗传育种教育部重点实验室/江西省作物生理生态与遗传育种重点实验室,南昌330045

出　　处：《中国水稻科学》2017年第2期166-174,共9页Chinese Journal of Rice Science

基　　金：国家现代农业技术体系建设专项(CARS-01-09B);浙江省自然科学基金资助项目(Y13C130013);江西省科技支撑计划资助项目(20123BBF60167);江西省自然科学基金资助项目(20161BAB214171);江西省教育厅项目(GJJ150380);江西农业大学博士启动费资助项目(9032305504)

摘　　要：【目的】花后低温是影响米质的首要生态因子。为明确花后低温对甬优品种稻米品质性状及淀粉RVA谱特性的影响,【方法】以籼粳杂交稻甬优17号、甬优538和杂交籼稻中浙优1号、常规粳稻浙粳88为材料,采用盆栽试验,通过人工气候箱于水稻花后0-15d(前期)、15-30d(中期)和30d-成熟(后期)分别进行20℃、17℃和14℃的低温处理。【结果】花后低温显著影响供试品种整精米率、垩白度、胶稠度、直链淀粉含量及蛋白质,使甬优品种淀粉RVA谱特征值峰值黏度、热浆黏度、冷胶黏度、崩解值降低,回复值和消减值升高。花后前期低温对稻米加工品质影响最大,而花后中、后期低温对外观品质、蒸煮食味品质和营养品质影响最大,且甬优17号比甬优538对低温更敏感。花后低温对稻米品质影响明显,低温处理影响因品种类型、品质指标及处理时段而异。【结论】生产中应基于品种特性综合考虑稻米各品质指标,在结实期采取相应的米质调优栽培措施,充分发挥籼粳杂交稻品种的品质潜力。【Objective】The temperature during grain-filling stage of rice is the primary ecologic factor to rice qualities.The research was conducted to reveal the effects of low post-anthesis temperature on rice quality and starch viscosity of Yongyou varieties during grain filling.【Method】Four varieties,two indica-japonica hybrid rice(Yongyou538,YY538;Yongyou17,YY17)and two indica rice(Zhongzheyou1,ZZY1)and japonica rice(Zhejing88,ZJ88),were chamber-cultured at temperature as low as20℃from0to15days after flowering(S1),17℃from15days to30daysafter flowering(S2)and14℃from30days after anthesis to maturity(S3)in a pot experiment.【Result】Lowtemperature after flowering significantly affected the head rice rate,chalkiness,gel consistency,amylose content andprotein content of rice,and decreased peak viscosity,hot paste viscosity,cold paste viscosity,breakdown value ofYongyou varieties,and increased setback and consistency.Compared with CK treatment,S1treatment had the greatestinfluence on rice processing quality,S2and S3treatments had the greatest influence on appearance quality,cooking andeating quality and nutritional quality.Moreover,YY17is more sensitive to low temperature than YY538.Overall,low temperature after flowering exerted significant impact on grain quality,which varied with genotype,rice quality index and treatment time.【Conclusion】The present study indicated that given rice quality indexes differed amony varieties in rice production,we should adopt corresponding measures for high rice quality in grain-filling so as to give the quality potential of indica-japonica hybrid rice into full play.

关 键 词：籼粳杂交稻 灌浆结实期 不同低温 稻米品质 淀粉黏滞性谱 

分 类 号：S511[农业科学—作物学]