温度对稻米品质影响的研究  

Study on the Effect of Temperature on Rice Quality

作　　者：蒙秀菲 伍祥[1] 曾涛 张上都 彭菊 金明 叶勇 周乐良[1] 熊玉堂 陈文强[1] 张元虎[1] Meng xiufei;Wu Xiang;Zeng Tao;ZhangShangdu;Peng Ju;Jin Ming;Ye Yong;Zhou leliang;Xiong Yutang;Chen Wenqiang;Zhang Yuanhu(Rice Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang,Guizhou 550006,China;Crop technology extension station of Guizhou Province,Guiyang,Guizhou 550001,China;Pepper Research Institute of Guizhou Academy of Agricultural Sciences,Guiyang,Guizhou 550006,China)

机构地区：[1]贵州省农业科学院水稻研究所,贵州贵阳550006 [2]贵州省农作物技术推广总站,贵州贵阳550001 [3]贵州省农业科学院辣椒研究所,贵州贵阳550006

出　　处：《山地农业生物学报》2022年第4期83-87,共5页Journal of Mountain Agriculture and Biology

基　　金：贵州省粮油绿色高产高效技术推广项目省本级资金([2021]01);贵州省科技支撑计划项目(黔科合支撑[2019]2305);黔水稻所青年基金([2021]017)。

摘　　要：为探索温度对稻米品质影响,以常规稻大粒香、金麻粘,杂交稻宜香62、源5s/金麻粘为材料,研究水稻生长发育过程中温度对稻米品质影响。结果表明:同一生长条件下,随大田营养生长阶段温度升高、灌浆成熟期温度降低,稻米蛋白质含量显著增加、食味值显著降低、碾米品质及外观品质无明显规律,不同地点同期播种的灌浆成熟期温度越高稻米外观品质越好。大田营养生长阶段温度与蛋白质含量呈极显著正相关,灌浆成熟期温度与食味值呈极显著正相关,食味值与蛋白质含量呈极显著负相关关系,说明大田营养生长阶段温度主要影响稻米蛋白质积累,灌浆成熟期温度主要影响食味优劣。In order to explore the effect of temperature on rice quality,the effects of temperature on rice quality during the growth and development of rice were studied by using conventional rice Dajixiang and jinmajian,hybrid rice Yixiang 62 and yuan5s/jinmajian.The results showed that under the same growth conditions,with the increase of temperature in the field vegetative growth stage and the decrease of temperature in the filling maturity period,the protein content of rice increased significantly,the eating value decreased significantly,and the milling quality and appearance quality had no obvious law.The higher the temperature in the filling maturity period sown at different locations,the better the appearance quality of rice.There is a very significant positive correlation between temperature and protein content in the field vegetative growth stage,a very significant positive correlation between temperature and taste value in the filling maturity stage,and a very significant negative correlation between taste value and protein content,indicating that the temperature in the field vegetative growth stage mainly affects protein accumulation,and the temperature in the filling maturity stage mainly affects the taste.

关 键 词：温度 优质水稻品种 稻米品质 

分 类 号：S511[农业科学—作物学]