摘要
水稻灌浆期高温导致其品质下降,且籽粒品质会随品种和小穗位置的不同而不同.本试验以 4 个籼稻品种为研究对象,采用裂区试验设计,主区为两个播期处理(S1、S2),副区为 4 个籼稻品种处理(V1、V2、V3、V4),研究大田条件下分期播种造成的灌浆期不同温度对水稻不同粒位籽粒品质的影响.结果表明,S1播期下灌浆期高温降低 4 个水稻品种的整精米率、消减值和峰值时间,增加垩白粒率、球蛋白含量、峰值黏度、崩解值和糊化温度;S2播期处理的灌浆期适温条件下,各品种穗上部籽粒的精米率和整精米率明显高于下部.S1播期处理的灌浆期高温条件下,各品种穗上部籽粒的垩白粒率、垩白度、峰值黏度、崩解值均高于下部,且大部分表现为差异显著,消减值和峰值时间均显著低于下部.籽粒谷蛋白含量和精米率与RVA参数间均无显著相关关系,垩白粒率、垩白度、清蛋白、球蛋白和RVA参数间呈现与直链淀粉和RVA参数间相反的相关关系,表明直链淀粉和蛋白组分含量直接影响稻米的糊化特性和食味品质.综上可知,S1播期处理其灌浆期高温降低水稻的整精米率,增加垩白粒率、峰值黏度和糊化温度等,对穗上、中、下部籽粒均有显著影响,且对穗上部籽粒品质的影响更明显.
Abstract
High temperature during grain filling stage can lead to the decline of rice quality,and the grain quality varies with variety and spikelet position.In this study,four indica rice varieties were used as the research objects,and the split-plot design was adopted with two sowing date treatments(S1 and S2)in the main plot and four indica rice varieties(V1,V2,V3,V4)in the subplot,to study the effects of different tem-perature at filling stage on quality of rice grain at different grain positions caused by staged sowing under field conditions.The results showed that high temperature at filling stage under S1 sowing date reduced the whole rice rate,dissipation value and peak time,and increased the chalky grain rate,globin content,peak viscosi-ty,disintegration value and gelatinization temperature of the four rice varieties.Under the suitable temperature condition at grain filling stage of S2 treatment,the rice milling rate and whole rice milling rate of grains from the upper part of panicle in each variety were significantly higher than those from the lower part.Under the high temperature condition at grain filling stage of S1 treatment,the chalky grain rate,chalkines,peak viscosi-ty and disintegration value of grains from the upper part of panicle in each variety were higher than those from the lower part,and most of which were different significantly,but the dissipation value and peak time were significantly lower than those from the lower part.There was no significant correlation between gluten content,rice milling rate and characteristic values of RVA spectrum.The correlations between chalky grain rate,chalk-iness,albumin,globulin and each characteristic value of RVA spectrum were reverse with that between amy-lose and each characteristic value of RVA spectrum,indicating that the contents of amylose and protein com-ponents directly affected the gelatinization characteristics and eating quality of rice.In summary,high tempera-ture at filling stage of S1 treatment reduced the rice milling rate and increased the characteristics such as chalk-iness rate,peak viscosity and gelatinization temperature,which had significant effects on the upper,middle and lower grains,and the effect was more obvious on the grain quality of upper panicle.
国家科技期刊平台
NSTL
万方数据