施镁对不同食味粳稻品种的品质影响  

Effects of magnesium application on quality of different types of japonica rice varieties

作　　者：王永兵 程海涛[2] 马兆惠[2] 吕文彦[2] WANG Yongbing;CHENG Haitao;MA Zhaohui;LU Wenyan(Gansu Yasheng Agricultural Research Institute Co.Ltd,Lanzhou 730000,China;College of Agriculture,Shenyang Agriculture University,Shenyang 110161,China)

机构地区：[1]甘肃亚盛农业研究院有限公司,甘肃兰州730000 [2]沈阳农业大学农学院,辽宁沈阳110161

出　　处：《河北农业大学学报》2020年第3期23-28,44,共7页Journal of Hebei Agricultural University

基　　金：辽宁省教育厅科研项目(LSNFW201709);沈阳农业大学成果转化项目(2017210101000686).

摘　　要：在影响稻米品质的诸多因素中,镁处理对稻米品质的影响极为重要。本试验以优良食味粳稻品种‘秋田小町’、软米品种‘彦粳软玉1号’和一般高产品种‘辽星1号’为研究对象,通过裂区试验,MgO用量按0、90、180、270 kg/hm^2基施,研究施镁对不同水稻品种品质构成因素的影响。结果表明:品质性状存在品种间相应差异。对于‘秋田小町’和‘辽星1号’,合理选择施镁量有助于提高其糙米率和精米率,改善米饭的外观、黏度、平衡度和食味值,降低米饭硬度。而对于较低直链淀粉含量的软米品种,施镁有助于提高蔗糖含量。综合比较,‘秋田小町’和‘辽星1号’选择180 kg/hm^2MgO用量对改善品质最佳,而‘彦粳软玉1号’,选择用270 kg/hm^2 MgO用量对于提高其蔗糖含量和淀粉RVA特征值(Rapid visco-analyze)的最高粘度最有利,可见施镁总体能够改善稻米品质,但不同品种类型存在差异。As one of the factors that affect rice quality,magnesium treatment is extremely important to the rice quality.Three rice varieties were studied,including‘Akitakomachi’—a variety of japonica with good taste,‘Yanjingruanyu 1’—a variety of soft rice,and‘Liaoxing1’—a general high-yield variety.To study the effect of magnesium on the quality components of different rice varieties,a split block experiment was conducted with different MgO application rates of 0,90,180 and 270 kg per hectare as a base fertilizer.The study showed that there were corresponding differences in quality characters of different varieties of rice.As for‘Akitakomachi’and‘Liaoxing 1’,proper amount of selecting magnesium was beneficial to improve the rates of brown rice and white rice,improve the appearance,viscosity,balance and taste value of rice,and reduce the hardness.Applying magnesium can improve sucrose content for the varieties of soft rice with lower amylose content.Comprehensive comparison suggests that the choice of 180 kg/hm^2 MgO dosage for‘Akitakomachi’and‘Liaoxing 1’is the best way to improve the quality,while the choice of 270 kg/hm^2 MgO dosage for‘Yanjingruanyu 1’is the most beneficial to improve the sucrose content and the highest viscosity of the characteristic value of RVA(rapid visco-analyze).It can be seen that magnesium application can generally improve the quality of rice,but there are differences among different varieties.

关 键 词：食味粳稻 镁 品质 

分 类 号：S511.22[农业科学—作物学]