盐分胁迫对稻米品质性状的影响  

Effects of Salt Stress on Quality Traits of Japonica Rice

作　　者：翟彩娇 邓先亮 张蛟 戴其根[2] 崔士友 ZHAI Caijiao;DENG Xianliang;ZHANG Jiao;DAI Qigeng;CUI Shiyou(Jiangsu Yanjiang Institute of Agricultural Sciences/Nantong Public Technology Service Platform of Salt-tolerant Plants,Nantong,Jiangsu 226541,China;Co-innovation Center for Modern Production Technology of Grain Crops/College of Agronomy,Yangzhou University,Yangzhou,Jiangsu 225009,China)

机构地区：[1]江苏沿江地区农科所/南通市耐盐植物公共技术服务平台,江苏南通226541 [2]扬州大学农学院/江苏省现代粮食作物生产协同创新中心,江苏扬州225009

出　　处：《中国稻米》2020年第2期44-48,共5页China Rice

基　　金：国家科技支撑计划(2015BAD01B03);江苏省重点研发计划(现代农业)(BE2015337,BE2016370)。

摘　　要：为探明不同水平盐胁迫对稻米品质的影响,以耐盐性较好的常农粳8号和南粳9108为试验材料,利用盐池设施设置不同水平土壤含盐量(S0,0 g/kg;S1,1.5 g/kg;S2,3.0 g/kg;S3,4.5 g/kg;S4,6.0 g/kg)试验,研究不同水平盐胁迫对不同水稻品种的加工品质、外观品质、营养品质、稻米淀粉黏滞谱特征值以及食味品质的影响。结果表明,糙米率和精米率随着盐胁迫强度的增加而逐渐降低,而整精米率则表现为V字型变化;盐胁迫对稻米垩白度、透明度无显著影响,但强胁迫处理(S4)下垩白粒率表现为显著下降。随着盐胁迫强度的提高,RVA谱特征值并未表现为线性的增加或减少,而是表现为V型(峰值黏度、热浆黏度、崩解值)或倒V型(消减值、回复值和起始糊化温度)的变化,最低值或最高值出现在S2处理。盐胁迫对食味值和相关参数的影响方面,盐胁迫以及盐胁迫与品种互作均达显著或极显著水平,而品种的影响未达显著水平。随盐胁迫强度的增加,稻米的食味值和相关参数表现为V型(食味值、外观、黏度和平衡度)和倒V型(硬度)变化。相关分析表明,稻米食味值与峰值黏度、热浆黏度、崩解值呈显著或极显著正相关,与糙米率、蛋白质含量、消减值、回复值、起始糊化温度呈极显著负相关。An experiment was carried out to study the effects of salt stress on processing quality, appearance quality, nutritional quality, starch viscosity spectrum characteristic value and taste quality of different rice varieties, under different levels of soil salt content(S0, 0 g/kg;S1, 1.5 g/kg;S2, 3.0 g/kg;S3, 4.5 g/kg;S4, 6.0 g/kg), using Changnonggeng 8 and Nangeng 9108 as materials. The results indicated that brown rice rate and milled rice rate decreased gradually with the increase of salt stress intensity, and head milled rice rate showed V-shape change. Salt stress had no significant effect on chalkiness degree and transparency, but chalky rice rate decreased significantly under strong stress treatment(S4). With the increase of salt stress level, the RVA profile characteristic values did not increase or decrease linearly, but showed the V-type changes(peak viscosity, hot viscosity and breakdown viscosity)or inverted V-type changes(setback viscosity, consistence viscosity and gelatinization temperature), the lowest or highest values appeared at S2 treatment. The effects of salt stress and interaction effects on taste value and related parameters were significant or very significant, but the effects of varieties were not significant. With the increase of salt stress, the taste value and related parameters of rice showed the V-type changes(taste value, appearance, viscousness and balance degree)and inverted V-type change(hardness). Correlation analysis demonstrated that rice taste value was significant or extremely significant positive correlated with peak viscosity, trough viscosity and breakdown, and significant negative correlated with brown rice rate, protein content, setback viscosity, consistence viscosity and gelatinization temperature.

关 键 词：水稻 盐胁迫 稻米品质 

分 类 号：S511.05[农业科学—作物学]