CAJ | 학술논문

以42个水稻品种为试材,探讨农艺性状及生理特性对不同株穗型水稻品质的影响.结果表明:弯穗型、中穗型、轻穗型和高秆型垩白粒率较低,垩白度较小,外观品质较优;半直立穗型、散穗型、中穗型、中秆型糙米率、精米率和整精米率较大,加工品质较优;弯穗型、散穗型、重穗型和中秆型胶稠度较长,直链淀粉含量较低,蒸煮食味品质较优;直立穗型、散穗型、轻穗型和矮秆型蛋白质含量较多,营养品质较优.适当减小穗颈节宽度、穗长、二次枝梗数和着粒密度对改善品质有促进作用.成熟期光合速率在13.6 μmol/(m~2·s)时,蒸煮品质较优;叶绿素含量的积累对加工品质和蒸煮食味品质有不利影响,但能促进营养品质的改善;成熟期保持较大的叶面积指数对加工品质有促进作用,但对营养品质不利.
이42개수도품충위시재,탐토농예성상급생리특성대불동주수형수도품질적영향.결과표명:만수형、중수형、경수형화고간형성백립솔교저,성백도교소,외관품질교우;반직립수형、산수형、중수형、중간형조미솔、정미솔화정정미솔교대,가공품질교우;만수형、산수형、중수형화중간형효주도교장,직련정분함량교저,증자식미품질교우;직립수형、산수형、경수형화왜간형단백질함량교다,영양품질교우.괄당감소수경절관도、수장、이차지경수화착립밀도대개선품질유촉진작용.성숙기광합속솔재13.6 μmol/(m~2·s)시,증자품질교우;협록소함량적적루대가공품질화증자식미품질유불리영향,단능촉진영양품질적개선;성숙기보지교대적협면적지수대가공품질유촉진작용,단대영양품질불리.
In order to identify grain quality of rice plants with different panicle type,42 rice varieties were tested.Taking with panicle erectness,grain density,single panicle weight and plant height,the cultivars were classified into erect,semi-erect and curve panicle types;dense,semi-dense and loose panicle types;heavy,middle and light panicle types;height,middle,semi-dwarf and dwarf haulms,respectively.The effects of agronomic traits and physiological characteristics on quality were analysed.The results showed that curve,semi-dense and light panicle types,and height haulm had little chalky grains and small chalkiness were good appearance quality.Semi-erect,loose and middle panicle types,and middle haulm had high brown rice rate,milled rice rate and head rice rate,so they had good processing quality.Curve,loose and heavy panicle types,and middle haulm had big gel consistency,small amylose content,with cooking and eating quality.Erect,loose and light panicle types, and short haulm had high protein content with good nutritional quality.Suitable reducing neck-panicle node width,panicle length,secondary rachis branches and grain density was beneficial to quality.When photosynthesis rate was on 13.6 μmol/(m~2·s) at the maturity stage,it should have good cooking quality.The chlorophyll content was negatively associated with processing,or cooking,quality,but was beneficial to nutritional quality.Maintaining larger LAI at the maturity stage was beneficial to processing quality,but was unfavorable for nutritional quality.