Impact of Different Crop Rotation Patterns on Quality of Premium-tasting Japonica Rice and Regulatory Effects of Nitrogen Fertilization
This study aimed to investigate the effects of different crop rotation patterns and nitrogen fertilizer strategies on the quality of premium-tasting japonica rice.Experiments were conducted by using three crop rotation patterns,including rice-wheat,rice-milk vetch,and rice-morchella.Two nitrogen fertilizer levels were set,including 10% reduction and the regular application rate.Additionally,four nitrogen fertilizer ratios were set based on the base tiller fertilizer to panicle fertilizer ratio.The results indicated that the rice-morchella rotation pattern,combined with 10% reduction in fertilizer application and 6:4 nitrogen fertilizer strategies,was most effective in optimizing the processing and appearance quality of rice.The brown rice rate,milled rice rate,and heading rice rate reached 85.17% ,80.38% ,and 72.60% ,respectively.The chalky grain rate,chalky size,and chalkiness were 7.33% ,18.17% ,and 1.33% ,respectively.In terms of cooking taste and nutritional quality,the rice-milk vetch rotation combined with 10% reduction in nitrogen fertilizer and 6:4 nitrogen fertilizer ratio was the best,and the amylose content,gel consistency,and protein content were 13.68% ,83.94 mm,and 6.65 g/100g,respectively.The rice-morchella rotation,with 10% reduction and 6:4 fertilizer ratio,amylose content,gel consistency,and protein content were 12.41% ,85.14 mm,and 6.23 g/100 g,respectively,which was a relatively better combination.RVA spectrum analysis revealed that both the rice-milk vetch and rice-morchella rotations demonstrated elevated peak viscosity,hot paste viscosity,and breakdown values under 10% reduction and 6:4 ratio.In conclusion,the study confirmed that the quality of premium-tasting japonica rice could be effectively enhanced through reasonable crop rotation and nitrogen fertilizer management strategy.The rice-morchella and rice-milk vetch rotations had positive effects on the processing quality,appearance,cooking taste,nutritional attributes,and RVA spectrum values of rice when subjected to 10% nitrogen reduction and 6:4 fertilizer strategies.
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