氮肥水平对不同生育类型粳稻稻米蒸煮食味品质的影响.pdfVIP

中国农业科学 2010,43(21):4543-4552 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2010.21.026 氮肥水平对不同生育类型粳稻稻米蒸煮食味品质的影响 高 辉，马 群，李国业，杨 雄，李雪侨，殷春渊，李 敏，张 庆，张洪程，戴其根，魏海燕 （扬州大学农学院/农业部长江流域稻作技术创新中心/江苏省作物遗传生理重点实验室，江苏扬州 225009 ） 摘要：【目的】研究4种氮肥水平下粳稻蒸煮食味品质的变化规律。【方法】以长江中下游地区3种生育类型 中有代表性的50个常规粳稻品种为供试材料，研究4种施氮水平下稻米蒸煮食味品质指标的差异以及各指标与食 味值的关系，并对食味值的氮素敏感性及其品种类型特征进行聚类分析和评价。【结果】（1）在施氮量0—300 kg·hm-2 范围内，直链淀粉含量、胶稠度和食味值随施氮量增加而有所下降。（2）生育类型间，胶稠度随着生育期的延迟 而略有下降；直链淀粉含量和食味值随生育期的延迟呈上升趋势。（3）根据食味值对氮肥响应的敏感程度，供试 品种可分为迟钝型、中间型和敏感型 3 种。并据此推荐了利于生产实践中改善蒸煮食味品质的两类品种：一类是 食味值较高且在各氮肥水平下表现比较稳定的品种，另一类在高氮肥水平下食味值较低，但其对氮肥响应较为敏 感，通过适当减少施氮量也能改善其食味。【结论】在施氮量 0—300 kg·hm-2 范围内，3 个生育期类型水稻品种胶 稠度和直链淀粉含量均随着氮肥水平的增加而呈下降趋势；稻米食味值对氮肥的敏感性因品种而异。 关键词：水稻；生育类型；氮肥水平；蒸煮食味品质 Effect of Nitrogen Application Rate on Cooking and Eating Qualities of Different Growth-Development Types of Japonica Rice GAO Hui, MA Qun, LI Guo-ye, YANG Xiong, LI Xue-qiao, YIN Chun-yuan, LI Min, ZHANG Qing, ZHANG Hong-cheng, DAI Qi-gen, WEI Hai-yan (College of Agronomy, Yangzhou University/Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou 225009, Jiangsu) Abstract: 【Objective 】 The change rule of cooking and eating qualities of three growth-development types of Japonica rice varieties was studied. 【Method 】 A field experiment was carried out with 50 Japonica rice varieties of three growth-development types adopted in the region of Yangtze River, to study the effects of four nitrogen levels (zero, low, medium and high) on the difference in cooking and eating qualities. Variety difference of taste value in response to nitrogen levels was also discuss