太湖地区优良食味高产软米粳稻品种特征研究
收稿日期: 2020-09-07
修回日期: 2020-12-03
网络出版日期: 2021-05-10
基金资助
国家现代农业产业技术体系建设专项(CARS-01-27);国家自然科学基金资助项目(31701350);国家重点研发计划资助项目(2017YFD 0301205);江苏省现代农业(水稻)产业技术体系资助项目(JATS[2020]081);江苏(武进)现代农业(稻麦)科技综合示范基地资助项目(JATS[2020]085)
Study on the Characteristics of Soft japonica Rice Varieties with Good Taste and High Yield in Taihu Lake Area
Received date: 2020-09-07
Revised date: 2020-12-03
Online published: 2021-05-10
【目的】探明太湖地区优良食味高产软米粳稻品种特征。【方法】收集适合太湖地区种植的软米粳稻品种,根据软米粳稻品种生育期、产量和食味品质进行分类,比较研究了不同熟期不同产量与食味品质类型的软米粳稻产量和品质形成的差异。【结果】高产类型软米粳稻每穗粒数、群体颖花量显著高于中产类型。与味中类型相比,味优类型软米粳稻穗数、每穗粒数和结实率相当,而千粒重较小。与中产类型相比,高产类型软米粳稻生育中后期干物质积累量和氮素积累量较高,最终干物质量和总氮素积累量较大。与味中类型相比,味优软米粳稻的糙米率、精米率和整精米率有所增加,垩白粒率和垩白度显著提高,直链淀粉含量和蛋白质含量减少,胶稠度变长,淀粉RVA特征值中峰值黏度、热浆黏度、崩解值、最终黏度增加,米饭食味值显著提高。【结论】太湖地区优良食味高产软米粳稻品种特征为穗大粒多,粒重较小,生育中后期干物质与氮素积累能力强,加工品质趋好,外观品质差,蒸煮食味品质优。
张庆, 胡雅杰, 郭保卫, 张洪程, 徐晓杰, 徐玉峰, 朱邦辉, 徐洁芬, 钮中一, 凃荣文 . 太湖地区优良食味高产软米粳稻品种特征研究[J]. 中国水稻科学, 2021 , 35(3) : 279 -290 . DOI: 10.16819/j.1001-7216.2021.0907
【Objective】It is of significance to explore the characteristics of soft japonica rice varieties with good taste and high yield in Taihu Lake area.【Method】 Soft japonica rice varieties suitable for cultivation in Taihu Lake were collected. According to the growth duration, yield and taste quality of the rice varieties, the differences in yield and quality formation of soft japonica rice varieties at different ripening stages were compared. 【Result】Compared with the medium yield type, the number of grains per panicle and the number of spikelets of the high yield type significantly increased in the population. The number of panicle, grain number per panicle and seed setting rate of the good taste type were equal to those of the medium taste type, while the 1000-grain weight was lower. Compared with the medium yield type, the high yield type had higher dry matter accumulation and nitrogen accumulation in the middle and late growth stages, and the final dry matter weight and total nitrogen accumulation were higher. Compared with the medium taste type, brown rice rate, milling rice rate and head milling rice rate of good taste rice increased, chalky rice percentage and chalkiness degree increased significantly, amylose content and protein content reduced, gel consistency were longer, the peak viscosity, hot paste viscosity, breakdown, final viscosity increased, rice and eating value increased significantly. 【Conclusion】 The soft japonica rice varieties with good taste and high yield in Taihu Lake region were featured with large panicle, low grain weight, strong dry matter and nitrogen accumulation ability in middle and late growth stages, good processing quality, poor appearance quality, and excellent cooking and eating quality.
Key words： soft rice; japonica rice; good taste; high yield; variety characteristics
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