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| 开放式空气CO2浓度升高对稻米品质的影响 | |
| 引用本文： | 徐长亮,李军营,谢 辉,朱建国,范桂枝,蔡庆生.开放式空气CO2浓度升高对稻米品质的影响[J].中国农学通报,2008,24(9):391-397. |
| 作者姓名： | 徐长亮 李军营 谢 辉 朱建国 范桂枝 蔡庆生 |
| 作者单位： | 1. 南京农业大学生命科学学院,江苏南京210095;宿迁市农业局,江苏宿迁223800 2. 南京农业大学生命科学学院,江苏南京,210095 3. 中国科学院南京土壤研究所,江苏南京,210008 4. 南京农业大学生命科学学院,江苏南京210095;东北林业大学生命科学学院,黑龙江哈尔滨150040 |
| 摘 要： | 了解大气CO2浓度升高对粳稻和籼稻稻米品质的影响，为今后合理筛选育种材料提供依据。以粳稻Asominori与籼稻IR24为材料，田间试验，于2003年和2004年连续2年在FACE（Free Air CO2 Enrichment，大气CO2浓度增加200μmol/mol）和正常大气CO2浓度（约370μmol/mol）下，分析了稻米的加工品质、外观品质和蒸煮食味品质。与对照相比，两年内IR24和Asominori的糙米率、精米率和整精米率等加工品质都显著降低了，降低幅度分别为-3.14%~-0.21%和-3.14%~-0.33%；FACE对水稻粒长、粒宽以及粒形无显著影响；但与对照相比，IR24和Asominori的垩白米率却由对照下的29.63%和30.81%显著降低至18.93%和24.78%；FACE对两品种精米中直链淀粉含量无显著影响，但对RVA(Rapid Viscosity Analyzer)谱中各指标影响显著，其中FACE处理显著提高了两品种的最高粘度，而崩解值、消减值和糊化温度由于受到其它互作效应的影响两年的变化趋势不尽相同，蒸煮食味品质变化复杂；此外，IR24和Asominori的粗蛋白含量由对照下的11.77%和10.23%显著降低至10.97%和9.91%。两年内，IR24和Asominori除加工品质和食味品质表现趋势相同外，外观品质和蒸煮品质表现出籼稻IR24对CO2浓度升高的响应程度大于粳稻Asominori。 |
| 关 键 词： | CO2浓度 籼稻和粳稻 加工品质 外观品质 蒸煮食味品质 |
| 收稿时间： | 2008-07-23 |
| 修稿时间： | 2008-07-28 |
Effect of Free Air CO2 Enrichment to Rice Quality of Rice |
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| Xu Changliang,Li Junying,Xie Hui,Zhu Jianguo,Fan Guizhi,Cai Qingsheng.Effect of Free Air CO2 Enrichment to Rice Quality of Rice[J].Chinese Agricultural Science Bulletin,2008,24(9):391-397. | |
| Authors: | Xu Changliang Li Junying Xie Hui Zhu Jianguo Fan Guizhi Cai Qingsheng |
| Institution: | College of Life Sciences，Nanjing Agricultural University, Nanjing 210095; Office of Agricultural Management, Suqian Sity, Jiangsu 223800; Institute of Soil Science, Chinese Academy of Sciences, Nanjing, Jiangsu 210008; College of Life Sciences, Northeast Forestry University, Harbin, Hailongjiang 150040 |
| Abstract: | Understanding the effect of elevated CO2 on rice quality of indica (IR24) and japonica (Asominori) will offer some breeding materials under future elevated CO2 environment. The variety IR24 and Asominori were used to research the processing quality, appearance quality, cooking and eating quality responded to Free Air CO2 Enrichment (FACE, ambient + 200μmol/mol) during 2003 and 2004. Compared to the control, brown rice rate(BRR), milled rice rate (MRR), head rice rate (HRR) of IR24 and Asominori under FACE were reduced -3.14%~-0.21% and -3.14%~-0.33%, respectively; elevated CO2 had no significant effect on grain length, grain width and grain shape; chalky grain rate of IR24 and Asominori were reduced from 29.63% and 30.81% under FACE to 18.93% and 24.78% under ambient, respectively; elevated CO2 had no significant effect on amylose content; each index of Rapid Viscosity Analyzer (RVA) responded to elevated CO2 was not the same, among of them, only peak viscosity was significantly increased in IR24 and Asominori under FACE during two years; crude protein content of IR24 and Asominori were reduced from 11.77% and 10.23% under FACE to 10.97% and 9.91% under ambient, respectively. During two years, among of the detected rice qualities under FACE, only processing quality and eating quality responded to elevated CO2 were same. The degree of response to FACE in Asominori and IR24 showed that the rice quality of IR24 had greater effect than that of Asominori. |
| Keywords: | CO2 concentrationzz Indica rice and Japonica ricezz processing qualityzz appearance qualityzz cooking and eating qualityzz |
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