收获期对粳稻食味理化特性的影响  

Effect of Harvesting Time on the Physicochemical Properties Related to Palatability of Japonica Rice

作　　者：李文敏 李萍 崔晶[2] 谷新艳[1] 翟雅莉 王宁 LI Wenmin;LI Ping;CUI Jing;GU Xinyan;ZHAI Yali;WANG Ning(College of Basic Science,Tianjin Agricultural University,Tianjin 300384,China;International Joint Research Center of Technology Innovation and Achievement Transformation on Palatability of Rice,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津农学院基础科学学院,天津300384 [2]天津农学院天津市食味水稻科技创新与成果转化国际联合研究中心,天津300384

出　　处：《天津农业科学》2020年第10期25-30,共6页Tianjin Agricultural Sciences

基　　金：2019年国家级大学生创新创业训练计划项目(201910061014);2019年天津市企业科技特派员项目(19JCTPJC60600);2018年天津市教委科研计划项目(2018KJ182)。

摘　　要：水稻食味与其理化特性密切相关。以5个粳稻品种(系)为材料,设置4个收获期,研究采收时间对稻米食味理化特性的影响,确定基于食味的供试水稻品种(系)最佳收获期。结果表明,随着收获时间的延迟,稻谷千粒重先增加后下降,抽穗后第55 d收获,千粒重大,籽粒饱满。抽穗后第55 d收获,直链淀粉含量较低,蒸煮米饭粘度最大,硬度/粘度较小。随着收获时间的延迟,蛋白质含量和米饭的食味值都是先增加后下降,抽穗后第55 d收获,蒸煮米饭的食味值最高。米饭的食味值与精米蛋白质含量和米饭硬度/粘度呈极显著负相关,与米饭硬度呈显著负相关,与米饭粘度呈极显著正相关。综上所述,抽穗后第55 d是供试水稻品种(系)确保食味的最佳收获期,直链淀粉和蛋白质含量较低,米饭质地适宜,食味值最高。The palatability of rice is closely related to its physicochemical properties.Using 5 japonica rice varieties(lines)as materials and setting 4 harvesting time,the effect of harvesting time on the physicochemical properties of rice was determined in order to figure out the best harvesting time based on palatability.The results showed that with the delay of harvesting time,the 1000-grain weight of paddy rice first increased and then decreased.When harvested on the 55th day after heading,the 1000-grain weight was heavy and the grains were full.Moreover,the amylose content was low,the cooked rice had the highest adhesion,and the hardness/adhesion was small when harvested on the 55th day after heading.The protein content and palatability value both increased first and then declined with the harvesting time increasing and the palatability could reach the highest value when the rice was harvested on the 55th day after heading.Additionally,the palatability value showed an extremely significantly negative effect on the protein content as well as hardness/adhesion of cooked rice,and displayed a significantly negative effect on the hardness of cooked rice,however,presented an extremely significantly positive correlation with the adhesion of cooked rice.In summary,the 55th day after heading was the best harvesting time for the tested rice varieties(lines)to ensure the palatability and when harvested at this time,the low amylose and protein content could be obtained,the texture of cooked rice was suitable,and the palatablity of cooked rice could arrive the highest value.

关 键 词：粳稻 收获期 理化特性 食味 相关性分析 

分 类 号：S511.4[农业科学—作物学]