[1]马中涛,马会珍,崔文培,等.成熟度对优良食味水稻南粳9108产量、品质的影响[J].江苏农业学报,2020,(06):1353-1360.[doi:doi:10.3969/j.issn.1000-4440.2020.06.002]
　MA Zhong-tao,MA Hui-zhen,CUI Wen-pei,et al.Effects of maturity on yield and quality of highly palatable rice Nanjing 9108[J].,2020,(06):1353-1360.[doi:doi:10.3969/j.issn.1000-4440.2020.06.002]
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成熟度对优良食味水稻南粳9108产量、品质的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年06期
页码:
1353-1360
栏目:
遗传育种·生理生化
出版日期:
2020-12-31

文章信息/Info

Title:
Effects of maturity on yield and quality of highly palatable rice Nanjing 9108
作者:
马中涛; 马会珍; 崔文培; 付正豪; 蒋伟勤; 朱盈; 魏海燕; 张洪程; 刘国栋
(扬州大学/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/扬州大学农业农村部长江流域稻作技术创新中心，江苏扬州225009)
Author(s):
MA Zhong-tao; MA Hui-zhen; CUI Wen-pei; FU Zheng-hao; JIANG Wei-qin; ZHU Ying; WEI Hai-yan; ZHANG Hong-cheng; LIU Guo-dong
(Yangzhou University/Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Research Institute of Engineering Technology for Crop Industry, Yangzhou University/Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, China)
关键词:
南粳9108; 水稻; 成熟度; 产量; 品质
Keywords:
Nanjing 9108; rice; maturity; yield; quality
分类号:
S511.2+2
DOI:
doi:10.3969/j.issn.1000-4440.2020.06.002
文献标志码:
A
摘要:
为了研究水稻收获的最佳成熟度，探明不同成熟度稻米之间的产量、品质差异及其变化的原因，以南粳9108为材料，设置5个收获期，考察相应的水稻成熟度，并对可能影响水稻产量、品质的因素进行系统性研究。结果表明，在产量方面，成熟度主要改变了水稻的结实率和千粒质量，当成熟度为95.56%时，水稻产量最高；在品质方面，随着成熟度的提高，稻米加工品质、外观品质和食味值均得到了有效提升，部分加工品质、外观品质在成熟度为93.28%时最佳，但与成熟度为95.56%时相比差异不显著；稻米的食味值整体上在成熟度为95.56%时最佳，但与成熟度为93.28%时相比差异不显著；不同成熟度稻米之间的淀粉、蛋白质含量差异相对较小，而淀粉糊化特性、蛋白质组分的差异较大，可能由于成熟度主要改变了稻米的蛋白质组分、淀粉结构，从而影响了稻米品质。综合水稻产量与品质可知，当水稻成熟度为93.28%～95.56%时，为江苏稻区南粳9108的最佳收获期。
Abstract:
In order to study the optimum maturity of rice during harvest, explore the differences of yield and qualiy among rice with different maturities and reasons for their changes, Nanjing 9108 was used as material, five harvest periods were set up to investigate corresponding maturity of rice and systematically study factors that may affect the yield and quality of rice. The results showed that maturity mainly changed seed setting rate and thousand-seed weight of rice, and the yield was the highest when the maturity was 95.56%. On the aspect of quality, processing quality, appearance and eating quality of rice were effectively improved with the increase of maturity. Some processing quality and appearance quality were the best when the maturity was 93.28%, but the difference was not significant compared with those when the maturity was 95.56%. The eating quality of rice was the best when the maturity was 95.56%, but the difference was not significant compared with that when the maturity was 93.28%. The differences of starch contents and protein contents were relatively less among rice with different maturities, while the differences of starch gelatinization properties and protein components were relatively larger. The reason maybe that the maturity mainly affected the rice quality by changing the protein components and starch structure. According to the yield and quality of rice, when the maturity was 93.28%-95.56%, it was the best harvest time of Nanjing 9108.

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备注/Memo

备注/Memo:
收稿日期：2020-07-13基金项目：国家重点研发计划项目(2016YFD0300503)；国家自然科学基金项目(31971841);国家现代农业产业技术体系建设专项(CARS-01-27)；江苏省重点研发计划项目(BE2018355)；江苏省农业产业技术体系专项[JATS(2018)298]；扬州大学拔尖人才计划项目作者简介：马中涛(1997-)，男，河南新乡人，硕士，主要从事稻米品质研究。(E-mail)2426240737@qq.com通讯作者：魏海燕，(E-mail)wei_haiyan@163.com
更新日期/Last Update: 2021-01-15