不同施氮水平对水稻主要食味品质性状影响的研究

Studies on the Effect of Different Nitrogen Application to Shape and Main Taste Quality of Rice

摘要:

对20个水稻品种(系)在不同施氮水平下的主要食味品质性状变化规律研究结果表明:多数品种随着施氮量的增加,稻米蛋白质含量、直链淀粉含量上升,蛋白质含量上升的幅度大于直链淀粉含量,与此同时,米饭的硬度逐渐增加,米饭粘性、外观、平衡度、食味值逐渐下降,在高氮时下降尤为明显。但也有少数品种的表现趋势与此不同。相关分析结果表明:蛋白质含量与直链淀粉含量极显著正相关,在高氮时与米饭粘性显著负相关,米饭硬度与粘性、外观及食味均呈极显著负相关,米饭粘性、外观均与食味极显著正相关。综合来看,蛋白质含量对稻米食味的影响明显大于直链淀粉含量,吉03-2843、吉06-43、吉粳95品种食味品质受施氮量影响小,适宜在中高氮条件下栽培。

Abstract:

The changing regularity of shape and main characteristics of taste of 20 rice varieties under different N application was studied.The results showed that with increasing of N application most varieties’ protein content and straight chain starch content were increased,and protein content rose more greatly than straight chain starch content.Meanwhile,the hardness of the rice was increasing,the stickiness of rice,outward appearance,balance and taste value were decreased,and these indices decreased obviously in high N treatment.But a few varieties were different.The results of related analysis showed that protein content was positively related to straight chain starch content.Under high N conditions,protein content was negatively related to rice stickiness.The hardness of rice was negatively related to stickiness,outward appearance and taste.Stickiness of rice,outward appearance was positively related to taste property.To sum up,protein content influenced the taste of rice more greatly than straight chain starch content.Taste property of ‘Ji 03-2843’,‘Ji 06-43’ and ‘Jijing 95’was less influenced by N application,so they were suitable to be grown under high N condition.