粒叶比对优质粳稻稻米品质的影响  

Effects of grain-leaf ratio on quality of high-quality japonica rice

作　　者：姚宇 邢志鹏 陶钰 黄志成 王坤庭 霍中洋[1] 胡雅杰 郭保卫 魏海燕[1] 高辉 张洪程[1] YAO Yu;XING Zhi-peng;TAO Yu;HUANG Zhi-cheng;WANG Kun-ting;HUO Zhong-yang;HU Ya-jie;GUO Bao-wei;WEI Hai-yan;GAO Hui;ZHANG Hong-cheng(College of Agriculture,Yangzhou University,Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Research Institute of Rice Industrial Engineering Technology,Yangzhou University,Yangzhou 225009,China)

机构地区：[1]扬州大学农学院/江苏省作物栽培生理重点实验室/江苏省粮食作物现代产业技术协同创新中心/扬州大学水稻产业工程技术研究院,江苏扬州225009

出　　处：《江苏农业学报》2022年第4期865-874,共10页Jiangsu Journal of Agricultural Sciences

基　　金：国家自然科学基金项目(31801293);江苏省农业科技自主创新基金项目[CX(20)1012];江苏水稻产业技术体系项目[JATS(2020)432];江苏省大学生创新创业训练计划项目(202011117087Y);江苏省高校优势学科建设工程资助项目。

摘　　要：为阐明不同粒叶比水稻群体的稻米品质特征与差异,以大面积生产上代表性迟熟中粳水稻品种淮稻5号和南粳9108为试验材料,设置穗肥施氮量和齐穗期花叶疏剪处理,在灌浆结实期形成不同粒叶比差异的水稻群体,以研究粒叶比对优质粳稻稻米品质的影响。结果表明,随粒叶比的提高,稻米的糙米率、精米率和整精米率降低,稻米加工品质变差。高粒叶比处理的米粒垩白粒率和垩白度较高,外观品质较差;稻米蛋白质含量随粒叶比的升高而降低,水稻粒叶比低,则营养品质优。增加水稻粒叶比能降低直链淀粉含量,增加胶稠度、黏度和平衡度,降低硬度,提高米饭食味值。穗肥用氮量减少,稻米外观品质变优,米饭食味值提高,水稻淀粉黏滞性改善。在穗肥施氮量和齐穗期花叶疏剪处理下,稻米直链淀粉含量和蛋白质含量均与食味值呈极显著负相关关系,且蛋白质含量与食味值的相关性更大。因此,减施穗肥施氮量和提高粒叶比均利于米饭食味值增加,且蛋白质含量改变对米饭食味值的调节作用更大。In order to clarify the characteristics and differences of rice quality under different grain-leaf ratios, Huaidao 5 and Nanjing 9108, two representative late maturing medium japonica rice varieties in large-scale production, were used as test materials. Treatments of panicle nitrogen-fertilizer amount and flower-leaf thinning at full heading stage were set to form different rice grain filling population with different grain-leaf ratios and different grain quality. The results showed that with the increase of grain-leaf ratio, the brown rice rate, milled rice rate and head rice rate were decreased, thus the processing quality of rice became worse;the chalkiness rate and chalkiness degree were increased, then the rice appearance quality was deteriorated;the nutritional quality was decreased with reduced protein content;the amylose content was decreased, while the gel consistency, viscosity and equilibrium degree were increased;the hardness was reduced;the taste value of rice was increased. In addition, the reduction of panicle nitrogen-fertilizer amount promoted the rice appearance quality, increased the taste value, and improved the starch viscosity properties of rice. Under the treatments of panicle nitrogen-fertilizer amount and flower-leaf thinning, the amylose content and protein content of rice were negatively correlated with the taste value, and the correlation between protein content and taste value was the largest. Therefore, the reduction of panicle nitrogen-fertilizer amount and increasing of grain-leaf ratio were conducive to the improvement of rice taste value. In addition, the difference in protein content could have a greater regulatory effect on rice taste value.

关 键 词：水稻 花叶疏剪 粒叶比 穗肥施氮量 稻米品质 

分 类 号：S511.22[农业科学—作物学]