地点和播期对半糯粳稻食味品质的影响

doi:10.16819/j.1001-7216.2021.210207

摘要/Abstract

摘要：

【目的】明确新育成半糯粳稻的蒸煮食味品质特性及其对环境条件的响应。【方法】以生产上大面积种植的优良食味粳稻品种南粳46和南粳9108及其杂交育成的38个半糯粳稻品系为材料,通过两个地点两个播期的品系比较试验,分析了供试品系的淀粉理化指标、RVA谱特征值和食味品质。【结果】测定的12个蒸煮食味品质性状在品系间的差异均极显著。供试品系的外观品质和食味品质均较好,10个品系的食味值超过南粳9108,6个品系超过南粳46,晚粳类型的食味值高于中粳类型。地点对蒸煮食味品质性状的影响除了峰值黏度不显著以外,其余性状均达极显著水平;影响较大的性状是食味值、回复值和直链淀粉含量,其次是外观品质、峰值时间和冷胶黏度,对峰值黏度、胶稠度和崩解值的影响较小。直链淀粉含量、胶稠度、峰值时间、崩解值、消减值、回复值、外观品质和食味值在地点与品种间的互作也达显著或极显著水平。与南京种植相比,泗洪种植时直链淀粉含量普遍增加,胶稠度则普遍下降,RVA谱特征值除了崩解值多数下降以外,其余特征值多呈上升趋势。泗洪的外观品质和食味值普遍比南京好,泗洪的食味值平均增加了7.8分。播期对蒸煮食味品质性状的影响除了糊化温度、崩解值和消减值不显著以外,其余性状均达极显著水平;影响最大的性状是胶稠度,其次是直链淀粉含量、回复值、食味值和峰值时间,崩解值的影响最小。胶稠度、峰值黏度、热浆黏度、冷胶黏度、崩解值、消减值和食味值在播期与品种间的互作也达显著或极显著水平。推迟播种,直链淀粉含量升高,胶稠度下降,糊化温度变化不大,RVA谱特征值除了崩解值和消减值有升有降以外,峰值黏度、热浆黏度、冷胶黏度,峰值时间和回复值普遍上升。外观品质和食味值普遍提高。【结论】地点和播期及其与品种的互作对半糯粳稻的外观品质和蒸煮食味品质都有显著影响。优质稻米的生产,要选择适合当地气候条件的优质品种类型,并使其在最适气候与栽培条件下灌浆结实。

关键词: 半糯粳稻, 食味品质, 地点, 播期

Abstract:

【Objective】 The aim of this study is to make clear the eating and cooking quality (ECQ) characteristics of new semi-waxy japonica rice and the influence of environmental conditions during maturity. 【Method】 The starch physical and chemical indexes, rapid visco analyzer (RVA) profile characteristics and ECQs of the tested lines were analyzed by varietal comparative experiments in two sites on two sowing dates. Good taste quality rice varieties Nanjing 46 and Nanjing 9108, which were widely planted, and 38 semi-glutinous japonica rice lines derived from the progenies of the hybrid between Nanjing 46 and Nanjing 9108 were used as materials. 【Result】 The differences of 12 ECQs among 40 semi-waxy japonica rice varieties (lines) were significant at 1% level. The tested lines showed better appearance quality (AQ) and ECQ, the taste value (TV) of 10 lines was higher than that of Nanjing 9108, and the TV of six lines was higher than that of Nanjing 46. The TV of late japonica lines was higher than that of medium japonica lines. In addition to peak viscosity (PKV), the effects of location on the ECQs were significant at 1% level. The most affected characters were TV, consistency viscosity (CSV) and amylose content (AC), followed by AQ, the peak time (PeT) and cool paste viscosity (CPV), with PKV, gel consistency (GC) and breakdown viscosity (BDV) being the least affected. The interaction between sites and varieties for AC, GC, PeT, BDV, setback viscosity (SBV), CSV, AQ and TV were also significant at 5% or 1% levels. Compared with the varieties planted in Nanjing, the AC of the varieties planted in Sihong increased generally, while GC generally decreased. The RVA profile characteristics followed an upward trend except BDV. AQ in Sihong was generally better than Nanjing, TV in Sihong was generally better, with an average increase of 7.8 points. The effects of sowing date on ECQs were significant at 1% level except GT, BDV and SBV. GC was the most affected character, followed by AC, CSV, TV and PeT, and BDV was the least. The interaction between sowing dates and varieties in GC, PKV, HPV, CPV, BDV, SBV and TV was also significant at 5% or 1% levels. When sowing was delayed, AC, PKV, HPV, CPV, PeT, CSV, AQ and TV generally increased, GC decreased, GT, BDV and SBV changed little. 【Conclusion】 The AQ and ECQ of semi glutinous japonica rice were significantly affected by location, sowing date and their interaction with varieties. In the production of high quality rice, it is necessary to select the type of high quality varieties suitable for the local climate conditions, and ensure them of optimum climate and cultivation conditions for grain filling.

Key words: semi-waxy japonica rice, eating quality, location, sowing date

王才林, 张亚东, 陈涛, 朱镇, 赵庆勇, 赵春芳, 姚姝, 周丽慧, 赵凌, 魏晓东, 路凯, 梁文化. 地点和播期对半糯粳稻食味品质的影响[J]. 中国水稻科学, 2021, 35(4): 373-382.

Cailin WANG, Yadong ZHANG, Tao CHEN, Zhen ZHU, Qingyong ZHAO, Chunfang ZHAO, Shu YAO, Lihui ZHOU, Ling ZHAO, Xiaodong Wei, Kai LU, Wenhua LIANG. Effect of Location and Sowing Date on Eating Quality of Semi-waxy japonica Rice[J]. Chinese Journal OF Rice Science, 2021, 35(4): 373-382.

图/表 10

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变异来源 Source of variance	自由度 df	直链淀粉含量AC	胶稠度 GC	糊化温度GT	峰值黏度PKV	热浆黏度HPV	冷浆黏度 CPV
重复Repetition	1	0.54 ^*	0.11	1.65^*	3 498	18 150	32 603
品种Variety	39	0.53^**	84.63^**	2.52^**	194 056^**	99 962^**	102 064^**
误差Error	39	0.13	17.49	0.34	81 436	28 507	32 810
变异来源 Source of variance	自由度 df	峰值时间 PeT	崩解值 BDV	消减值 SBV	回复值 CSV	外观品质 AQ	食味值 TV
重复Repetition	1	0.02	37 584	57 459	2 101^*	0.15 ^*	24.24^**
品种Variety	39	0.08^**	89 320^**	96 568^**	3 359^**	0.35^**	84.49^**
误差Error	39	0.02	30 918	25 947	485	0.03	7.61

变异来源 Source of variance	自由度 df	直链淀粉含量AC	胶稠度 GC	糊化温度GT	峰值黏度PKV	热浆黏度HPV	冷浆黏度 CPV
重复Repetition	1	0.54 ^*	0.11	1.65^*	3 498	18 150	32 603
品种Variety	39	0.53^**	84.63^**	2.52^**	194 056^**	99 962^**	102 064^**
误差Error	39	0.13	17.49	0.34	81 436	28 507	32 810
变异来源 Source of variance	自由度 df	峰值时间 PeT	崩解值 BDV	消减值 SBV	回复值 CSV	外观品质 AQ	食味值 TV
重复Repetition	1	0.02	37 584	57 459	2 101^*	0.15 ^*	24.24^**
品种Variety	39	0.08^**	89 320^**	96 568^**	3 359^**	0.35^**	84.49^**
误差Error	39	0.02	30 918	25 947	485	0.03	7.61

项目Item	直链淀粉含量AC/%	胶稠度GC/mm	糊化温度GT/℃	峰值黏度PKV/cP	热浆黏度HPV/cP	冷浆黏度CPV/cP
平均Average	8.9	83.7	72.6	2823	1507	2043
变异系数CV/%	5.8	7.8	1.5	11.0	14.8	11.1
最小值Min.	8.0	60.3	69.2	2128	1088	1628
最大值Max.	9.9	94.3	74.4	3366	1993	2584
中熟中粳平均Average for MMR	8.8	87.1	71.9	2607	1436	2031
迟熟中粳平均Average for LMR	8.7	78.9	73.7	2907	1471	1988
晚粳平均Average for LR	9.0	84.5	72.3	2889	1560	2077
项目Item	峰值时间PeT/min	崩解值BDV/cP	消减值SBV/cP	回复值CSV/cP	外观品质` AQ	食味值 TV
平均Average	6.0	1316	-779	537	1.9	76.2
变异系数CV/%	3.4	16.1	-28.2	7.6	22.7	4.6
最小值Min.	5.6	917	-1400	482	1.1	65.6
最大值Max.	6.5	1910	-384	636	3.0	82.5
中熟中粳平均Average for MMR	6.1	1171	-575	596	1.8	73.6
迟熟中粳平均Average for LMR	5.9	1436	-920	517	2.2	76.3
晚粳平均Average for LR	6.1	1329	-811	517	1.7	77.4

项目Item	直链淀粉含量AC/%	胶稠度GC/mm	糊化温度GT/℃	峰值黏度PKV/cP	热浆黏度HPV/cP	冷浆黏度CPV/cP
平均Average	8.9	83.7	72.6	2823	1507	2043
变异系数CV/%	5.8	7.8	1.5	11.0	14.8	11.1
最小值Min.	8.0	60.3	69.2	2128	1088	1628
最大值Max.	9.9	94.3	74.4	3366	1993	2584
中熟中粳平均Average for MMR	8.8	87.1	71.9	2607	1436	2031
迟熟中粳平均Average for LMR	8.7	78.9	73.7	2907	1471	1988
晚粳平均Average for LR	9.0	84.5	72.3	2889	1560	2077
项目Item	峰值时间PeT/min	崩解值BDV/cP	消减值SBV/cP	回复值CSV/cP	外观品质` AQ	食味值 TV
平均Average	6.0	1316	-779	537	1.9	76.2
变异系数CV/%	3.4	16.1	-28.2	7.6	22.7	4.6
最小值Min.	5.6	917	-1400	482	1.1	65.6
最大值Max.	6.5	1910	-384	636	3.0	82.5
中熟中粳平均Average for MMR	6.1	1171	-575	596	1.8	73.6
迟熟中粳平均Average for LMR	5.9	1436	-920	517	2.2	76.3
晚粳平均Average for LR	6.1	1329	-811	517	1.7	77.4

变异来源 Source of variance	自由度 df	直链淀粉含量AC	胶稠度 GC	糊化温度 GT	峰值黏度PKV	热浆黏度HPV	冷浆黏度 CPV
地点内重复 Repetition within site	2	0.30	35.82	9.71	11 941	57 189	83 235^*
地点Site(S)	1	20.07^**	216.15^**	41.04^**	157 088	741 318^**	1431 660^**
品种Variety(V)	19	0.61^**	65.96^**	7.81	294 668^**	191 793^**	183 126^**
地点×品种S×V	19	0.55^**	129.05^**	6.51	59 091	25 723	28 060
误差Error	38	0.13	17.03	4.62	54 061	17 915	20 589
变异来源 Source of variance	自由度 df	峰值时间 PeT	崩解值 BDV	消减值 SBV	回复值 CSV	外观品质 AQ	食味值 TV
地点内重复Repetition within site	2	0.04	19 517	36 483	2 639^**	0.11 ^*	83.63^**
地点Site(S)	1	1.27^**	215 904^**	640 283^**	112 575^**	3.98^**	1233.76^**
品种Variety(V)	19	0.10	84 041^**	107 778^**	4 305^**	0.25^**	19.99 ^*
地点×品种S×V	19	0.04 ^*	59 783^**	59 186^**	2 250^**	0.16^**	17.26 ^*
误差Error	38	0.02	23 958	20 198	379	0.02	9.95