摘要
为优质粳稻生产中合理施肥提供科学依据,以优质粳稻品种南粳5055、武运粳27为材料,设置7个氮肥水平(0kg/hm2、75kg/hm2、150kg/hm2、225kg/hm2、300kg/hm2、375kg/hm2和450kg/hm2),研究其对优质粳稻主要品质特性与米饭质构特性的影响。结果表明:随施氮量增加,稻米加工和营养品质提高,外观品质呈先降后升趋势,蒸煮食味品质呈下降趋势,质构特性变差,口感偏硬。在不同氮肥水平下南粳5055较武运粳27米饭的质构特性更稳定,品质更优。生产上南粳5055与武运粳27的氮肥水平宜在保证产量的基础上适当减少,针对不同品种对氮肥敏感性差异相应调整施肥水平。
To provide references for rational fertilization of high quality Japonica rice in production,Two high quality Japonica rice cultivars Nanjing 5055 and Wuyunjing 27 were used as experimental materials,and seven nitrogen level with total N application rate of 0 kg/hm 2,75 kg/hm 2,150 kg/hm 2,225 kg/hm 2,300 kg/hm 2,375 kg/hm 2 and 450 kg/hm 2 respectively were adopted to study the effects of N rate on the eating and textural characteristics.Results:The processing and nutritional quality increased by increasing nitrogen level,while eating and cooking quality decreased with nitrogen level,the appearance quality decreased first and then increased with nitrogen level.Nitrogen fertilizer make the texture characteristics worse,the cooked rice tasted hard.Besides,compared with Wuyunjing 27,Nanjing 5055 showed more stable textural characteristics under different nitrogen levels.Therefore,the nitrogen levels of Nanjing 5055 and Wuyunjing 27 applied on production should be reduced appropriately on the basis of ensuring yield production,and nitrogen application level should be adjusted due to sensitivity of variety to nitrogen fertilizer.
作者
朱大伟
李敏
郭保卫
张洪程
ZHU Dawei;LI Min;GUO Baowei;ZHANG Hongcheng(Innovation Center of Rice Cultivation Technology in Yangtze Valley,Ministry of Agriculture/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province,Yangzhou,Jiangsu 225009;Rice Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang,Guizhou 550006,China)
出处
《贵州农业科学》
CAS
2018年第3期62-66,共5页
Guizhou Agricultural Sciences
基金
江苏省研究生科研创新计划项目"氮肥措施对软米粳稻产量
品质及淀粉理化特性的影响"(KYCX17-1884)
关键词
优质粳稻
氮肥水平
蒸煮食味品质
质构特性
high quality Japonica rice
nitrogen fertilizer application level
eating and cooking quality
textural characteristic
