摘要
为了解析抽穗后叶色及N素含量变化规律及其同产量、食味特性值和食味的关系,以2011年参加水稻区域试验的13个水稻品种(系)为供试材料,采用惯行法栽培管理进行了试验。抽穗至成熟期间,使用SPAD502和CCN6000AGRIEXPERT每10天测定一次各品种(系)的叶色和N素含量;收获后各品种、重复单独测产,从重复Ⅰ中取样,使用德国生产的连续流动分析仪测定食味特性值(直链淀粉和蛋白质含量);食味品尝试验最后进行,品尝员由16名师生参加,分2天进行。结果显示:抽穗后叶色值和N素含量呈现逐渐降低的趋势,成熟前期下降幅度较大;产量、直链淀粉含量、蛋白质含量和食味综合评价间均不存在显著的相关关系;抽穗期的叶色值和N素含量同籽粒中蛋白质含量存在显著正相关,但同产量、直链淀粉含量以及食味综合评价的相关均不显著。为此,根据抽穗期叶色值或N素含量进行低蛋白质含量品种(系)的选择是可行的。
In order to explore the changing rules of leaf color and nitrogen content after ear heading, analyze their relationships with yield, characteristic and sensory taste, 13 rice varieties （lines） that participate regional test as the material were used to conduct the test under conventional conditions in 2011. From period of ear heading to mature, SPAD502 and CCN600 AGRIEXPERT were used to measure the leaf color and nitrogen content every 10 days. Each repeat of each varieties （lines） was harvested separately, then survey production and take samples from repeat I to determine palatability characteristic （amylose and protein content） with Autoanalyzer 3 made in Germany. The sensory test was conducted at last, panel was composed of 16 teachers and students, completed in 2 days. The result showed that, the leaf color value and nitrogen content decreased gradually after heading stage, drop most especially just before mature time. There was no significant correlation among production, amylose content, protein content and sensory comprehensive evaluation. The leaf color value and nitrogen content had significant positive correlation with grain protein content, but no significant correlation with yield, amylose content and sensory comprehensive evaluation. Therefore, according to the leaf color value or nitrogen content, low protein content varieties （lines） could be selected.
出处
《中国农学通报》
CSCD
2013年第15期93-97,共5页
Chinese Agricultural Science Bulletin
基金
天津市农委项目"食味水稻科技创新与成果转化基地"(20100530)
天津农学院科学研究发展基金"指标量化在水稻食味育种中的应用研究"(2011D05)
关键词
水稻
叶色
N素含量
产量
食味
rice
leaf color
nitrogen content
yield
sensory taste
