Characteristics of Good Taste and High Yield Type Japonica Rice in the Lower Reaches of the Yangtze River
[Objective]In order to explore the common agronomic and physiological characteristics of good taste and high yield type japonica rice in the lower reaches of the Yangtze River,the study could provide theoretical basis and technical support for realizing synergistic improvement of rice yield and quality in this region.[Method]The cultivar screening tests were conducted in 2018 and 2022 using 14 and 13 conventional japonica rice cultivars,respectively,to systematically compare the yield and composition,taste quality and textural characteristics,as well as agronomic and physiological indicators such as biomass,stem non-structural carbohydrates(NSC),and leaf area duration(LAD)among the different cultivars.[Result]The taste value and yield varied across the different cultivars,so through clustering by taste value and yield,they can be further divided into three types:medium taste and low yield(ML),medium taste and high yield(MH),good taste and high yield(GH).The average taste value and yield of GH in two years were 68.5 and 10.2 t·hm-2,respectively,which were 6.8%higher in taste value and 14.6%higher in yield than MH and ML.In terms of performance for yield and quality traits,GH showed the highest grain filling percentage and taste scores compared to MH and ML.In terms of the dry matter accumulation,GH increased the proportion of dry matter accumulation at the early stage of grain filling stage,and showed the highest dry matter accumulation from heading stage to 15 days after heading stage.Further analysis of the causes of dry matter accumulation at this stage revealed that GH significantly increased the NSC remobilization rate while steadily increasing LAD.Correlation analyses showed highly significant positive correlations between grain filling percentage and taste,dry matter accumulation and LAD from heading stage to 15 days after heading stage,and NSC remobilization rate.[Conclusion]While maintaining a high LAD from heading stage to 15 days after heading stage(100.4 m2·m-2·d),further increasing NSC remobilization rate during grain filling stage(79.9%)to promote the initiation of grain filling,increasing the dry matter accumulation from heading stage to 15 days after heading stage(3.6 t·hm-2),then improving the grain filling percentage(95.4%),and taste(9.6),which are the common characteristics of good taste and high yield type japonica rice in this region.In addition,the development of water and fertilizer management techniques targeting the enhancement of NSC remobilization at the grain filling stage and NSC accumulation at heading stage is expected to further exploit the yield and taste quality potential of the above good taste and high yield type japonica rice.
lower reaches of the Yangtze Riverjaponica ricegood taste and high yieldgrain filling percentagestem non-structural carbohydrates
万方数据
维普
