Effects of Nitrogen Fertilizer on Grain Quality of Different Cultivars of Japonica Rice  

施氮量对不同类型粳稻品质的影响

作　　者：HU Ya-jie XUE Jian-tao LI Luan YU En-wei NI Jia-hao XING Zhi-peng GUO Bao-wei 胡雅杰;薛建涛;李娈;余恩唯;倪嘉颢;邢志鹏;郭保卫(扬州大学农学院,江苏省作物遗传生理重点实验室,粮食作物现代产业技术协同创新中心,江苏扬州225009)

机构地区：[1]Agricultural College of Yangzhou University,Jiangsu Key Laboratory of Crop Cultivation and Physiology,Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou 225009,PRC

出　　处：《Agricultural Science & Technology》2020年第2期1-8,共8页农业科学与技术（英文版）

基　　金：国家重点研发计划课题(2017YFD0301205);国家自然科学基金(31701350,31601246);江苏省现代产业技术体系专项(JATS[2018]298)。

摘　　要：Three cultivars of Japonica rice:hybrid Japonica rice,inbred Japonica rice and soft Japonica rice,were used to study the effects of recommended nitrogen fertilizer on grain quality including milling,appearance,nutrition,cooking and eating quality,pasting property and their relationships in direct seeding rice.Recommended nitrogen fertilizer improved the brown rice rate,the milled rice rate,and the protein content;increased the chalky grain rate and the chalkiness,and reduced the amylose content,palatability and pasting viscosity.The nitrogen fertilizer caused the appearance,the cooking and the eating quality to deteriorate.Lower amylose content and protein content were found in soft Japonica rice compared to those in hybrid Japonica or inbred Japonica rice under the condition of the recommended rate of nitrogen fertilizer,contributing to high cooking and eating quality.Correlation analysis indicated that palatability was negatively correlated with amylose content,protein content,hardness and gelatinization temperature,and was positively correlated with stickiness,peak viscosity and breakdown.Therefore,the decreased amylose and protein content of the soft Japonica rice cultivar planted under the condition of the recommended rate of nitrogen fertilizer is beneficial to achieving high taste quality.为了阐明直播条件下不同类型粳稻品种稻米品质的差异,以杂交粳稻、常规粳稻、软米粳稻三种不同类型水稻品种为材料,研究直播条件下不同施氮量对稻米品质的影响。研究结果表明,与无氮处理相比,常规施氮量提高了不同类型水稻品种糙米率、精米率和蛋白质含量,增加了垩白粒率和垩白度,但减少了直链淀粉含量、食味值和糊化黏度。因此,氮肥应用使得稻米外观品质和蒸煮食味品质变劣。就不同类型水稻品种而言,在常规施氮条件下软米粳稻直链淀粉含量和蛋白质含量低于杂交粳稻和常规粳稻,从而软米粳稻具有较高的食味品质。相关分析表明,稻米食味值与直链淀粉含量、蛋白质含量、硬度、糊化温度呈负相关,而与粘度、峰值黏度、崩解值呈正相关。因此,在无氮条件下种植软米粳稻,降低水稻直链淀粉含量和蛋白质含量利于提高水稻食味品质。

关 键 词：Nitrogen fertilizer Grain quality Japonica rice PALATABILITY Pasting viscosity 

分 类 号：S511.22[农业科学—作物学]