不同品种稻米品质形成对盐胁迫的响应  

Response of Quality Formation of Different Rice Varieties to Salt Stress

作　　者：肖丹丹 李军 邓先亮 卫平洋 唐健 韦还和 陈英龙 戴其根 XIAO Dandan;LI Jun;DENG Xianliang;WEI Pingyang;TANG Jian;WEI Huanhe;CHEN Yinglong;DAI Qigen(Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou,Jiangsu 225009)

机构地区：[1]扬州大学江苏省作物遗传生理重点实验室/江苏省作物栽培生理重点实验室/江苏省粮食作物现代产业技术协同创新中心,江苏扬州225009

出　　处：《核农学报》2020年第8期1840-1847,共8页Journal of Nuclear Agricultural Sciences

基　　金：国家科技支撑计划(2015BAD01B02);江苏省重点研发计划(BE2015337);国家自然科学基金(31901448);江苏省高等学校自然科学研究面上项目(19KJB210004)。

摘　　要：为明确盐浓度对稻米品质形成的影响及其机制,以江苏省大面积种植水稻品种南粳9108和盐稻12号为试验材料,种植于土培池中,全生育期以盐水灌溉代替淡水灌溉,盐浓度设置0.10%、0.15%、0.20%、0.25%、0.30%、0.35%,并以淡水(盐浓度0%)灌溉为对照(CK),研究不同盐浓度对稻米品质形成的影响。结果表明,与CK相比,在低盐浓度(0.10%~0.15%)下,直链淀粉含量显著降低,稻米的糙米率、精米率和整精米率增加,稻米淀粉黏滞特性(RVA谱)的峰值黏度、热浆黏度和最终黏度增加,米饭的外观、黏度、平衡度和食味值在0.10%盐浓度下高于CK,南粳9108和盐稻12号的胶稠度在0.10%盐浓度下分别较CK高4.5和3.5 mm;在中、高盐浓度(0.20%~0.35%)下,稻米的加工品质、蒸煮食味品质和稻米淀粉黏滞特性明显降低。稻米的垩白粒率和垩白度随着盐浓度的增加而减小。综上可知,在低盐浓度(0.10%~0.15%)下,稻米的品质总体有一定的改善;高盐浓度(0.35%)下,稻米品质明显变劣。本研究通过分析不同盐浓度下水稻的品质状况,为滩涂水稻高产与品质调优栽培提供了参考。In order to clarify effect of salt concentration on the formation of rice quality and its mechanism,in this study,large-scale planting varieties of Nanjing 9108 and Yandao 12 in Jiangsu Province were used as experimental materials,planted in soil culture ponds,and salt water irrigation was used instead of fresh water irrigation during the whole growth period.The salt concentrations were set as 0.10%,0.15%,0.20%,0.25%,0.30%,and 0.35%salt concentration and fresh water(0%salt concentration)as the control(CK)to study the effects of different salt concentrations on the formation of rice grain quality.The results showed that compared with CK,the amylose content of rice decreased significantly under the low salt concentration(0.10%~0.15%),while the brown rice rate,precision rice rate and whole rice rate increased,at the same time,the peak viscosity,hot pulp viscosity,and final viscosity of RVA increased.The appearance,viscosity,balance degree and taste value of rice under 0.10%salt concentration were higher than those of the control,and the gel consistency of Nanjing 9108 and Yandao 12 was greater than that of the control(4.5and 3.5mm,respectively)under 0.10%salt concentration;Under the medium and high salt concentration(0.20%~0.35%),the processing quality,cooking taste quality and starch viscosity of rice(RVA)decreased significantly.The chalkiness rate and chalkiness degree of rice decreased with the increase of salt concentration.In conclusion,the quality of rice was improved under the low salt concentration(0.10%~0.15%),and the quality of rice was deteriorated under the high salt concentration(0.35%).By analyzing the quality of rice under different salt concentrations,this study provides a reference for high yield and quality optimization cultivation of rice in the beach.

关 键 词：水稻 盐胁迫 品质 

分 类 号：S511[农业科学—作物学]