Effect of nitrogen application rate on cooking and eating qualities of different growth-development types of japonica rice | 氮肥水平对不同生育类型粳稻稻米蒸煮食味品质的影响

中国人. 【目的】研究4种氮肥水平下粳稻蒸煮食味品质的变化规律。【方法】以长江中下游地区3种生育类型中有代表性的50个常规粳稻品种为供试材料,研究4种施氮水平下稻米蒸煮食味品质指标的差异以及各指标与食味值的关系,并对食味值的氮素敏感性及其品种类型特征进行聚类分析和评价。【结果】(1)在施氮量0―300 kg?hm-2范围内,直链淀粉含量、胶稠度和食味值随施氮量增加而有所下降。(2)生育类型间,胶稠度随着生育期的延迟而略有下降;直链淀粉含量和食味值随生育期的延迟呈上升趋势。(3)根据食味值对氮肥响应的敏感程度,供试品种可分为迟钝型、中间型和敏感型3种。并据此推荐了利于生产实践中改善蒸煮食味品质的两类品种：一类是食味值较高且在各氮肥水平下表现比较稳定的品种,另一类在高氮肥水平下食味值较低,但其对氮肥响应较为敏感,通过适当减少施氮量也能改善其食味。【结论】在施氮量0―300 kg?hm-2范围内,3个生育期类型水稻品种胶稠度和直链淀粉含量均随着氮肥水平的增加而呈下降趋势;稻米食味值对氮肥的敏感性因品种而异。

英语. 【Objective】 The change rule of cooking and eating qualities of three growth-development types of Japonica rice varieties was studied. 【Method】 A field experiment was carried out with 50 Japonica rice varieties of three growth-development types adopted in the region of Yangtze River, to study the effects of four nitrogen levels (zero, low, medium and high) on the difference in cooking and eating qualities. Variety difference of taste value in response to nitrogen levels was also discussed and their types were also classified. 【Result】 The main results showed that in the range of 0-300 kg?hm-, with the level of nitrogen increased, the amylase content, gel consistency and taste value of Japonica rice varieties decreased. The taste value and amylase content increased with extension of the growth duration, and the effect on gel consistency was on the contrary. All the 50 rice cultivars could be classified into three types (insensitive, intermediate and sensitive) in terms of their different responses of taste value to nitrogen application levels. And two rice groups among them were also recommended. One group was the varieties with high and stable taste value under all nitrogen levels, the other group was the varieties which were sensitive to nitrogen application levels, and good cooking quality could be obtained through proper reducing nitrogen application. 【Conclusion】 In the range of 0-300 kg?hm-, with the nitrogen level increased the amylase content and gel consistency of Japonica rice varieties decreased. The sensitivity of rice taste value to nitrogen fertilizer is different among varieties.