A potted experiment was conducted to explore the differences in rice quality between the main rice and ratoon rice by setting the same temperature,using the indica-japonica hybrid rice Yongyou 4149 as the research material.The results showed that under high temperature condition,the brown rice percentage,milled rice percentage,head milled rice percentage,grain length,chalky rice rate,chalkiness degree,and amylose content of ratoon season rice were significantly higher than those of the main season rice.There was no significant difference in gel consistency between the two season rice.Under the suitable temperature condition,the milled rice percentage,head milled percentage and grain length of ratoon season rice were significantly higher than those of the main season rice.There was no significant difference in brown rice percentage,chalky rice rate,chalkiness degree,amylose content and gel consistency between the two season rice.The crude protein content in ratoon season rice were significantly lower than those in the main season rice under high temperature and suitable temperature conditions.Therefore,under the same conditions,compared with the main season rice,the milled rice quality and cooking taste quality of the ratoon season rice are better,but the nutritional quality is reduced.
国家科技期刊平台
NSTL
万方数据
