中国稻米
中國稻米
중국도미
CHINA RICE
2015年
4期
44-48
,共5页
顾俊荣%季红娟%韩立宇%董明辉%赵步洪%陈培峰
顧俊榮%季紅娟%韓立宇%董明輝%趙步洪%陳培峰
고준영%계홍연%한립우%동명휘%조보홍%진배봉
水稻%实地氮肥管理技术%轻干湿交替灌溉%籽粒结实%稻米品质
水稻%實地氮肥管理技術%輕榦濕交替灌溉%籽粒結實%稻米品質
수도%실지담비관리기술%경간습교체관개%자립결실%도미품질
rice%site-specific nitrogen management%alternate wetting and drying irrigation%seed setting%grain quality
为探讨不同类型高产水稻水氮高效利用特性,以大穗型杂交粳稻甬优8号和穗粒兼顾型常规粳稻苏10-100为材料,通过实地氮肥管理技术和全生育期轻干湿交替灌溉技术联合运用(T1),研究其对水稻籽粒结实和主要品质性状的影响。与常规水肥管理(T0)相比,T1处理降低了有效穗数,但显著或极显著地提高了每穗粒数、结实率、充实度和千粒重,苏10-100和甬优8号分别增加了6.21%、1.68%,3.30%、9.06%和2.53%、13.63%、8.10%、10.35%。 T1处理对糙米率、精米率、整精米率的影响品种间无显著差异;但显著降低了稻米垩白粒率和垩白度,改善了外观品质;降低了稻米直链淀粉含量和粗蛋白含量,增加了胶稠度,改善了2个水稻品种的蒸煮食味品质;同时增加了稻米最高黏度、热浆粘度、崩解值和最终黏度,降低了消减值和糊化温度。
為探討不同類型高產水稻水氮高效利用特性,以大穗型雜交粳稻甬優8號和穗粒兼顧型常規粳稻囌10-100為材料,通過實地氮肥管理技術和全生育期輕榦濕交替灌溉技術聯閤運用(T1),研究其對水稻籽粒結實和主要品質性狀的影響。與常規水肥管理(T0)相比,T1處理降低瞭有效穗數,但顯著或極顯著地提高瞭每穗粒數、結實率、充實度和韆粒重,囌10-100和甬優8號分彆增加瞭6.21%、1.68%,3.30%、9.06%和2.53%、13.63%、8.10%、10.35%。 T1處理對糙米率、精米率、整精米率的影響品種間無顯著差異;但顯著降低瞭稻米堊白粒率和堊白度,改善瞭外觀品質;降低瞭稻米直鏈澱粉含量和粗蛋白含量,增加瞭膠稠度,改善瞭2箇水稻品種的蒸煮食味品質;同時增加瞭稻米最高黏度、熱漿粘度、崩解值和最終黏度,降低瞭消減值和糊化溫度。
위탐토불동류형고산수도수담고효이용특성,이대수형잡교갱도용우8호화수립겸고형상규갱도소10-100위재료,통과실지담비관리기술화전생육기경간습교체관개기술연합운용(T1),연구기대수도자립결실화주요품질성상적영향。여상규수비관리(T0)상비,T1처리강저료유효수수,단현저혹겁현저지제고료매수립수、결실솔、충실도화천립중,소10-100화용우8호분별증가료6.21%、1.68%,3.30%、9.06%화2.53%、13.63%、8.10%、10.35%。 T1처리대조미솔、정미솔、정정미솔적영향품충간무현저차이;단현저강저료도미성백립솔화성백도,개선료외관품질;강저료도미직련정분함량화조단백함량,증가료효주도,개선료2개수도품충적증자식미품질;동시증가료도미최고점도、열장점도、붕해치화최종점도,강저료소감치화호화온도。
In order to investigate the characteristics of water and nitrogen efficient utilization of rice with different types of rice pro-duction, using Yongyou 8 and Su10-100 as material. This study aimed at grain setting traits and quality of two types of japonica rice under the site-specific nitrogen management and the whole growth period of moderate dry wet alternate irrigation technology(T1). Compared with the conventional water and fertilizer management (T0), the effective panicles of T1 treatment were decreased, but the grains per spike, seed setting rate, grain plumpness and 1 000-grain weight were increased, the Su10-100 and Yongyou 8 were in-creased by 6.21%, 1.68%, 3.30%, 9.06% and 2.53%, 13.63%, 8.10%, 10.35%. The results showed that there was no significant dif-ference between T1 and T0 on brown rice rate, milled rice rate, head rice rate; but there was significantly difference between T1 and T0 on chalky rice rate and chalkiness degree. T1 treatment could reduce the amylose content, crude protein content, setback viscosity and gelatinization temperature, increase the gel consistency, peak viscosity, hot viscosity, final viscosity and breakdown viscosity.