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

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