摘要
以不同直链淀粉含量软米粳稻和普通粳稻为试验材料,通过设置播种期和穗后遮阴,形成不同灌浆结实期光温处理,探讨结实期光温处理对不同类型粳稻产量和品质的影响。结果表明:与CK相比,两类型品种增温处理产量增加,增温弱光、低温和低温弱光处理产量降低,其中增温弱光和低温弱光处理减产达显著水平,光温复合处理对产量的影响大于单一处理。结实期光温处理主要通过结实率和千粒重来影响产量,与CK相比,两类型品种增温处理结实率提高,增温弱光、低温和低温弱光处理结实率降低;低温处理千粒重增加,增温、增温弱光和低温弱光处理千粒重降低,且光温复合处理影响大于单一处理。就稻米品质而言,与CK相比,两类型品种增温、增温弱光、低温和低温弱光处理精米率和整精米率降低;增温、增温弱光和低温弱光处理垩白粒率和垩白度增加,低温处理垩白粒率和垩白度降低;增温、增温弱光和低温弱光处理蛋白质含量增加,低温处理蛋白质含量降低,增温处理直链淀粉含量增加,而增温弱光、低温和低温弱光处理直链淀粉含量降低;软米粳稻4个处理食味值降低,普通粳稻增温处理食味值增加,普通粳稻增温弱光、低温和低温弱光处理食味值降低;两类型品种4个处理峰值黏度和崩解值降低,消减值增加,且光温复合处理较单一处理影响更大。
Using soft rice japonica rice and conventional japonica rice with different amylose content as experimental materials,the effects of light and temperature stress on the yield and quality of different types of japonica rice at different filling stage were studied by setting sowing date and shading after heading.The results showed that compared with CK,the yield of soft rice japonica rice decreased under four treatments of increasing temperature,increasing temperature with low light,low temperature,and low temperature with low light.The yield of conventional japonica rice increased under increasing temperature,but decreased under increasing temperature with low light,low temperature,and low temperature with low light.Among them,the yield reduction of conventional japonica rice under increasing temperature and low temperature with low light treatment reached a significant level,and the effect of combined light-temperature stress on yield was greater than that of single stress.At the grain filling stage,light and temperature stress affected the yield mainly through seed setting rate and 1000-grain weight.Compared with CK,the seed setting rate and 1000-grain weight of two types of varieties increased under increasing temperature,but decreased under increasing temperature with low light,low temperature,and low temperature with low light.In addition,the effect of combined light-temperature stress on1000-grain weight was greater than that of single stress.In terms of rice quality,compared with CK,the milled rice rate and head rice rate of two types of varieties decreased under four treatments.The chalky grain rate and chalkiness degree increased under the treatments of increasing temperature,increasing temperature with low light,and low temperature with low light,while the chalky grain rate and chalkiness degree decreased under low temperature treatment.The protein content increased under the treatments of increasing temperature,increasing temperature with low light,and low temperature with low light,while protein content decreased under low temperature treatment.The amylose content increased under the increasing temperature treatment,while the amylose content decreased under the treatments of increasing temperature with low light,low temperature,low temperature with low light.The taste value of soft rice under four treatments decreased,and the taste value of conventional japonicarice decreased except that the value increased under increasing temperature treatment.The peak viscosity and breakdown viscosity of two types of varieties decreased under four treatments,while the setback viscosity increased,and the effect of combined light-temperature stress was greater than that of single treatment.
作者
丛舒敏
余恩唯
夏陈钰
薛建涛
李娈
李荣凯
胡雅杰
CONG Shumin;YU Enwei;XIA Chenyu;XUE Jiantao;LI Luan;LI Rongkai;HU Yajie(Jiangsu Key Laboratory of Crop Cultivation and Physiology/CoInnovation Center for Modern Production Technology of Grain Crops/College of Agriculture,Yangzhou University,Yangzhou 225009,China)
出处
《扬州大学学报（农业与生命科学版）》
CAS
北大核心
2022年第5期18-26,共9页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
国家自然科学基金资助项目(31701350、31601246)
江苏省研究生科研与实践创新计划项目(SJCX21-1608)
江苏省大学生创新创业训练计划项目(202111117065Y)。
关键词
水稻
增温
低温
弱光
产量
品质
rice
increasing temperature
low temperature
low light
yield
quality
