Amylose Content in Good Eating Quality Rice Under Different Nitrogen Rates and Sowing Dates

doi:10.16819/j.1001-7216.2016.6068

Abstract

Abstract:

The amylose content in good eating quality rice was investigated under four nitrogen application levels including high(450 kg/hm²), medium(300 kg/hm²), low(150 kg/hm²) and zero(CK) levels, different sowing dates and short daylight treatment by using the semi-glutinous new japonica rice varieties (strains) with different amylose content in 2013 and 2014. The results showed that the level of nitrogen fertilizer has a significant effect on amylose content of good eating quality japonica rice. The amylose content was decreased with the increasing level of nitrogen fertilizer. The amylose content under the high nitrogen level was the lowest in the two years. Sowing date has a significant influence on amylose content of good eating quality japonica rice. The amylose content was decreased with the sowing date postponed. The effect of sowing date on amylose content was related to the temperature during 6-15 days after heading, and high temperature resulted in the increase of amylose content. This was also confirmed under the short daylight treatment.

Key words: nitrogen application level, sowing date, good eating quality japonica rice, amylose content

摘要：

以直链淀粉含量不同的半糯粳稻新品种(系)为材料,设置高氮(450 kg/hm²)、中氮(300 kg/hm²)、低氮(150 kg/hm²)和不施肥(CK)4个氮肥水平,分期播种并进行短日照处理,研究了氮肥用量和播期对优良食味粳稻直链淀粉含量的影响。结果表明,氮肥用量对优良食味粳稻的直链淀粉含量有显著影响,随着氮肥用量的增加,直链淀粉含量有降低的趋势,两年均以高氮处理的直链淀粉含量最低。播期对优良食味粳稻的直链淀粉含量也有显著影响,随播期的推迟,直链淀粉含量呈降低趋势,这主要与抽穗后6~15 d的温度有关,高温可使直链淀粉含量提高。短日照处理的结果也证实了这一点。

关键词: 氮肥用量, 播期, 优良食味粳稻, 直链淀粉含量

CLC Number:

Shu YAO, Xin YU, Li-hui ZHOU, Tao CHEN, Qing-yong ZHAO, Zhen ZHU, Ya-dong ZHANG, Chun-fang ZHAO, Ling ZHAO, Cai-lin WANG. Amylose Content in Good Eating Quality Rice Under Different Nitrogen Rates and Sowing Dates[J]. Chinese Journal OF Rice Science, 2016, 30(5): 532-540.

姚姝, 于新, 周丽慧, 陈涛, 赵庆勇, 朱镇, 张亚东, 赵春芳, 赵凌, 王才林. 氮肥用量和播期对优良食味粳稻直链淀粉含量的影响[J]. 中国水稻科学, 2016, 30(5): 532-540.

Figures/Tables 7

References 44

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变异来源 Source of variation	2013				2014
变异来源 Source of variation	df	SS	MS	F	df	SS	MS	F
重复 Repetition	2	2.94	1.47	6.23^**	1	0.15	0.15	1.63
处理 Treatment(T)	3	3.11	1.04	4.40^*	3	1.68	0.56	6.25^**
品种 Variety(V)	2	98.50	49.25	209.02^**	7	50.72	7.25	81.04^**
处理×品种T×V	6	0.72	0.12	0.51	21	6.62	0.32	3.52^**
误差 Error	22	5.18	0.24		31	2.77	0.09
总变异 Total	35	110.45			63	61.94

变异来源 Source of variation	2013				2014
变异来源 Source of variation	df	SS	MS	F	df	SS	MS	F
重复 Repetition	2	2.94	1.47	6.23^**	1	0.15	0.15	1.63
处理 Treatment(T)	3	3.11	1.04	4.40^*	3	1.68	0.56	6.25^**
品种 Variety(V)	2	98.50	49.25	209.02^**	7	50.72	7.25	81.04^**
处理×品种T×V	6	0.72	0.12	0.51	21	6.62	0.32	3.52^**
误差 Error	22	5.18	0.24		31	2.77	0.09
总变异 Total	35	110.45			63	61.94

施氮处理 Nitrogen treatment	直链淀粉含量 Amylose content/%
施氮处理 Nitrogen treatment	2013	2014
对照CK	10.46 a	9.04 AB
低氮 Low nitrogen application level	10.34 ab	8.90 AB
中氮Medium nitrogen application level	9.93 ab	9.17 A
高氮High nitrogen application level	9.74 b	8.73 B

施氮处理 Nitrogen treatment	直链淀粉含量 Amylose content/%
施氮处理 Nitrogen treatment	2013	2014
对照CK	10.46 a	9.04 AB
低氮 Low nitrogen application level	10.34 ab	8.90 AB
中氮Medium nitrogen application level	9.93 ab	9.17 A
高氮High nitrogen application level	9.74 b	8.73 B

品种 Variety	直链淀粉含量 Amylose content/%
2013
G7020	12.37±0.46 A
南粳9108 Nanjing 9108	9.54±0.28 B
G7012	8.44±0.36 C
2014
G7101	10.66±0.37 A
G7102	9.63±0.36 B
G7104	9.51±0.35 B
G7103	9.15±0.81 B
G7105	8.53±0.57 C
南粳9108 Nanjing 9108	8.30±0.08 CD
南粳5055 Nanjing 5055	8.07±0.01 CD
G7012	7.83±0.12 D