不同轮作模式对优质食味稻米品质的影响及氮肥调控效应  

Impact of Different Crop Rotation Patterns on Quality of Premium-tasting Japonica Rice and Regulatory Effects of Nitrogen Fertilization

作　　者：宋云生 顾俊荣[1] 金梅娟[1] 曹鹏辉 于雅洁 袁彩勇 董明辉[1] SONG Yunsheng;GU Junrong;JIN Meijuan;CAO Penghui;YU Yajie;YUAN Caiyong;DONG Minghui(Taihu Area Institute of Agricultural Sciences,Suzhou,Jiangsu 215106)

机构地区：[1]江苏太湖地区农业科学研究所,江苏苏州215106

出　　处：《中国农学通报》2024年第20期1-8,共8页Chinese Agricultural Science Bulletin

基　　金：江苏省重点研发项目“稻-羊肚菌周年绿色轮作增效关键技术研发”(BE2021315);江苏省种业振兴揭榜挂帅项目“抗稻瘟病外观透明优质食味早熟晚粳稻新品种培育”(JBGS[2021]039);江苏省亚夫科技服务项目“常熟蒋巷生物多样性农业综合种养技术推广应用”(KF(23)1102);江苏现代农业产业技术体系建设项目(JATS[2023]109)。

摘　　要：旨在探讨不同轮作模式与氮肥运筹对优质食味粳稻稻米品质的影响。试验采用了稻-麦、稻-紫云英和稻-羊肚菌3种轮作模式,设置了减氮10%和常规施用量2种氮肥用量水平,按照基蘖肥:穗肥比例设置了4种氮肥比例处理。结果表明,稻-羊肚菌轮作模式、减氮10%的施肥量以及6:4的氮肥比例策略对于优化稻米的加工品质和外观品质最为有利,其糙米率、精米率和整精米率分别达到85.17%、80.38%和72.60%,垩白粒率、垩白大小和垩白度分别为7.33%、18.17%和1.33%。而在蒸煮食味与营养品质方面,稻-紫云英模式结合减氮10%的氮肥用量和基蘖肥:穗肥比例为6:4的氮肥运筹策略表现出最佳的效果,其直链淀粉含量、胶稠度和蛋白质含量分别为13.68%、83.94 mm和6.65 g/100g;稻-羊肚菌模式与减氮10%和基蘖肥:穗肥比例为6:4的组合,直链淀粉含量、胶稠度和蛋白质含量分别为12.41%、85.14 mm和6.23 g/100g,也是一个相对较好的组合。在RVA谱特征值分析中,稻-紫云英模式和稻-羊肚菌模式,在减氮10%、基蘖肥:穗肥比例6:4处理时表现出较高峰值黏度、热浆黏度和崩解值。本研究证实,通过合理的轮作模式和氮肥管理策略,可以有效地调控优质食味粳稻的稻米品质,稻-羊肚菌和稻-紫云英轮作模式在减氮10%以及6:4的氮肥比例策略下,对稻米的加工品质、外观品质、蒸煮食味与营养品质及RVA谱特征值都有积极影响。This study aimed to investigate the effects of different crop rotation patterns and nitrogen fertilizer strategies on the quality of premium-tasting japonica rice.Experiments were conducted by using three crop rotation patterns,including rice-wheat,rice-milk vetch,and rice-morchella.Two nitrogen fertilizer levels were set,including 10% reduction and the regular application rate.Additionally,four nitrogen fertilizer ratios were set based on the base tiller fertilizer to panicle fertilizer ratio.The results indicated that the ricemorchella rotation pattern,combined with 10% reduction in fertilizer application and 6:4 nitrogen fertilizer strategies,was most effective in optimizing the processing and appearance quality of rice.The brown rice rate,milled rice rate,and heading rice rate reached 85.17%,80.38%,and 72.60%,respectively.The chalky grain rate,chalky size,and chalkiness were 7.33%,18.17%,and 1.33%,respectively.In terms of cooking taste and nutritional quality,the rice-milk vetch rotation combined with 10% reduction in nitrogen fertilizer and 6:4 nitrogen fertilizer ratio was the best,and the amylose content,gel consistency,and protein content were 13.68%,83.94 mm,and 6.65 g/100g,respectively.The rice-morchella rotation,with 10% reduction and 6:4 fertilizer ratio,amylose content,gel consistency,and protein content were 12.41%,85.14 mm,and 6.23 g/100 g,respectively,which was a relatively better combination.RVA spectrum analysis revealed that both the ricemilk vetch and rice-morchella rotations demonstrated elevated peak viscosity,hot paste viscosity,and breakdown values under 10% reduction and 6:4 ratio.In conclusion,the study confirmed that the quality of premium-tasting japonica rice could be effectively enhanced through reasonable crop rotation and nitrogen fertilizer management strategy.The rice-morchella and rice-milk vetch rotations had positive effects on the processing quality,appearance,cooking taste,nutritional attributes,and RVA spectrum values of rice when subjected to 10%nitrogen reduction and 6:4

关 键 词：轮作模式 氮肥运筹 稻米品质 优质食味粳稻 RVA谱特征值 

分 类 号：S511.2[农业科学—作物学] S143.1