开放式增温对华南双季稻稻米品质的影响
收稿日期: 2022-04-06
修回日期: 2022-06-17
网络出版日期: 2023-01-10
基金资助
广东省基础与应用基础研究基金资助项目(2019A1515110860);国家自然科学基金资助项目(31601263);广东省农业科学院学科团队建设项目(202112TD);广东省重点领域研发计划资助项目(2021B0707010006)
Effect of Free Air Temperature Increase on Grain Quality of Double-cropping Rice in South China
Received date: 2022-04-06
Revised date: 2022-06-17
Online published: 2023-01-10
杨陶陶, 邹积祥, 伍龙梅, 包晓哲, 江瑜, 张楠, 张彬 . 开放式增温对华南双季稻稻米品质的影响[J]. 中国水稻科学, 2023 , 37(1) : 66 -77 . DOI: 10.16819/j.1001-7216.2023.220402
【Objective】 The double cropping rice growing area in South China is one of the main producing areas of high-quality indica rice. However, the impact of global warming on rice quality of double-cropping rice in South China remains unclear. 【Method】 A field experiment was designed with ambient temperature treatment (CK) and whole growth period warming treatment (W). The warming treatments were generated with free air temperature increase (FATI) facilities. The milling, appearance, nutritional and eating quality of early rice (i.e., Hefengsimiao in 2020 and Yuehesimiao in 2021) and late rice (i.e., Yuehesimiao in 2020 and 2021) were compared and analyzed between CK and warming treatments. 【Result】 Compared to the CK, the warming treatment (early rice, 1.5-1.8 ℃; late rice, 1.9-2.0 ℃) had no significant effect on the brown rice rate of early and late rice. The milled rice rate and head rice rate of early rice decreased significantly, while the milled rice rate and head rice rate of late rice did not change under warming conditions. The warming effects on the chalky grain rate and chalkiness fallowed opposite trends between the early and late rice. Warming significantly increased the chalky grain rate and chalkiness of early rice, but decreased the chalky grain rate of late rice. The amylose contents of early and late rice decreased, while the protein contents increased under warming conditions. In addition, warming increased the peak viscosity and stickiness of early and late rice, while decreased their setback, pasting temperature and hardness of late rice. Correlation analysis showed that the changes in rice flour pasting property and cooked rice texture of early and late rice were mainly related to the reduction in amylose content under warming conditions. 【Conclusion】 Warming worsens the milling and appearance qualities of early rice, but it is beneficial to improving its nutritional and eating quality. The appearance, nutritional and eating quality of late rice are improved under warming conditions.
Key words： global warming; double-cropping rice; grain quality
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