施氮量和直播密度对稻米食味品质和淀粉结构的影响  

Effects of Nitrogen Application and Sowing Density on Eating Quality and Starch Structure of Direct-Seeding Rice

作　　者：胡雅杰[1] 薛建涛 吴培 李娈 丛舒敏 余恩唯 倪嘉颢 张洪程[1] Hu Yajie;Xue Jiantao;Wu Pei;Li Luan;Cong Shumin;Yu Enwei;Ni Jiahao;Zhang Hongcheng(Jiangsu Key Laboratory of Crop Cultivation and Physiology,Agricultural College of Yangzhou University/Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009)

机构地区：[1]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,扬州225009

出　　处：《中国粮油学报》2022年第2期7-13,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2017YFD0301205);国家自然科学基金(31701350);江苏省现代产业技术体系专项(JATS〔2019〕444)。

摘　　要：为了明确直播条件下软米粳稻与常规粳稻食味品质与淀粉结构差异特征及其对氮肥和密度的响应变化。本研究以软米粳稻南粳9108和常规粳稻丰粳3227为供试材料,设置3个施氮量(0、150和300 kg hm^(-2))和3个密度(90×10^(4)、180×10^(4)和360×10^(4)hm^(-2)),研究施氮量和密度及其互作对水稻食味品质和淀粉结构的影响。结果表明,与常规粳稻相比,软米粳稻直链淀粉含量低,蛋白质含量低,胶稠度长,米饭硬度低和黏度大,淀粉RVA谱中崩解值大、消减值小和糊化温度低,淀粉相对结晶度、有序度和峰强度较高,而片层距离较短,稻米食味品质优。随着施氮量增加,稻米直链淀粉含量降低,蛋白质含量提高,胶稠度变短,米饭硬度增加,稻米食味值下降。相关分析表明,施氮量与蛋白质含量和硬度呈极显著正相关,与米饭食味值、黏度、峰值黏度、热浆黏度、最终黏度和片层距离呈极显著负相关。而密度与稻米食味品质和淀粉结构相关指标均无显著相关性。The purpose of the present study was to clarify the differences in eating quality and starch structure between soft japonica rice and conventional japonica rice under direct-seeding condition,as well as the change in response to nitrogen fertilizer and density.In the present study,three nitrogen rates(0,150 and 300 kg ha^(-1))and three densities(90×10^(4),180×10^(4)and 360×10^(4)ha^(-1))were used to study the effects of nitrogen rates,densities and their interactions on the eating quality and starch structure of rice.The results indicated that compared with the conventional japonica rice,soft japonica rice had low amylose content and protein content,increased gel consistency,low hardness and high stickiness,and high breakdown value and decreased setback and low pasting temperature,as well as high starch relative crystallinity and degree of order and peak intensity,while shorter lamellar distance,which led to high eating quality.With the increase of nitrogen application,amylose content decreased,protein content increased,gel consistency became shorter,the hardness increased,and the palatability value decreased.Correlation analysis indicated that nitrogen rate was significantly positively correlated with protein content and hardness,and negatively correlated with rice palatability value,viscosity,peak viscosity,hot viscosity,final viscosity and lamellar distance.However,there was no significant correlation between density and rice eating quality and starch structure.

关 键 词：直播稻 施氮量 密度 食味品质 淀粉结构 

分 类 号：S365[农业科学—作物栽培与耕作技术]