| 不同类型籼粳杂交稻产量和品质性状差异及其与灌浆结实期气候因素间的相关性 |
| |
| 引用本文： | 徐栋,朱盈,周磊,韩超,郑雷鸣,张洪程,魏海燕,王珏,廖桉桦,蔡仕博.不同类型籼粳杂交稻产量和品质性状差异及其与灌浆结实期气候因素间的相关性[J].作物学报,2018,44(10):1548-1559. |
| |
| 作者姓名： | 徐栋 朱盈 周磊 韩超 郑雷鸣 张洪程 魏海燕 王珏 廖桉桦 蔡仕博 |
| |
| 作者单位： | 扬州大学江苏省作物遗传生理重点实验室/扬州大学农业部长江流域稻作技术创新中心/粮食作物现代产业技术协同创新中心;宁波市海曙区洞桥镇政府;宁波市鄞州区气象局 |
| |
| 基金项目： | This study was supported by the Grants from the National Key Research Program(2016YFD0300503);This study was supported by the Grants from the National Key Research Program(2017YFD0301205);the National Natural Science Foundation of China(23701350);the China Agriculture Research System(CARS-01-27);the Key Research Program of Jiangsu Province(BE2016344);the Major Independent Innovation Project in Jiangsu Province(CX[15]1002);Engineering Fund of Jiangsu Province(SXGC[2017]294) |
| |
| 摘 要： | 为找出不同类型籼粳杂交稻在品质表现上存在差距的原因,以18个早熟晚粳籼粳杂交稻品种(品系)为材料,从中筛选出产量与蒸煮食味品质具有代表性的3种类型(A类高产优质型, B类高产不优质型, C类低产不优质型)。2年中A类和B类的平均产量分别较C类高22.66%和22.26%,其高产的原因主要是具有较高的单位面积穗数和每穗粒数。A类的糙米率和整精米率分别比B和C类高1.9%~2.5%和13.9%~22.7%。与A类相比,B类和C类的垩白率和垩白度分别高43.3%~47.5%和64.5%~71.4%。B和C类的平均直链淀粉含量较A类分别高31.7%、33.0%。A类平均胶稠度较B和C类分别高4.0%、4.5%,A类品种的峰值粘黏度和崩解值最高,消减值最低,蛋白质含量3种类型无显著性差异。相关性分析表明,灌浆结实期温度与加工品质、外观品质、蒸煮食味品质呈负相关。籼粳杂交稻优质的获得,除品种遗传因素外,可通过合理的播期或栽培管理调节,使水稻灌浆结实期处于相对较低的温度下则有利于其稻米外观品质和蒸煮食味品质的同步提高或改良。
|
| 收稿时间： | 2017-12-20 |
Differences in Yield and Grain Quality among Various Types of Indica/japonica Hybrid Rice and Correlation between Quality and Climatic Factors during Grain Filling Period |
| |
| Dong XU,Ying ZHU,Lei ZHOU,Chao HAN,Lei-Ming ZHENG,Hong-Cheng ZHANG,Hai-Yan WEI,Yu WANG,An-Ye LIAO,Shi-Bo CAI.Differences in Yield and Grain Quality among Various Types of Indica/japonica Hybrid Rice and Correlation between Quality and Climatic Factors during Grain Filling Period[J].Acta Agronomica Sinica,2018,44(10):1548-1559. |
| |
| Authors: | Dong XU Ying ZHU Lei ZHOU Chao HAN Lei-Ming ZHENG Hong-Cheng ZHANG Hai-Yan WEI Yu WANG An-Ye LIAO Shi-Bo CAI |
| |
| Institution: | 1.Jiangsu Key Laboratory of Crop Genetics and Physiology / Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture / Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, Jiangsu, China;2.Dongqiao Town Hall, Haishu District, Ningbo, Zhejiang Province, Ningbo 315157, Zhejiang, China;3.Meteorology Bureau of Yinzhou, Ningbo 315100, Zhejiang, China |
| |
| Abstract: | Abstract: In order to find out the reasons for quality performance difference in different indica/japonica hybrid rice varieties, a field experiment was conducted with 18 early maturing late indica/japonica hybrid rice varieties (lines), among them three representative types of indica/japonica hybrid rice (including Type A: good quality with high yield; Type B: bad quality with high yield; Type C: bad quality and low yield) were screened according to them yield, cooking and eating quality. The variation in the yield and quality of different types of indica/japonica hybrid rice was studied. The average yields of A and B were 22.66% and 22.26% higher than there of C respectively, due to more panicles per unit area and large number of spikelets per panicle of A and B. The rates of brown rice and head milled rice of A were 1.9% to 2.5% and 13.9% to 22.7% higher than those of B and C respectively. Compared with A, the average chalky rate and chalkiness of B and C were 43.3% to 47.5% and 64.5% to 71.4% higher. The average amylose contents were 31.7% and 33% higher in B and C than in A, and the average gel consistency was 4.0% and 4.5% longer in A than in B and C respectively. Type A had the highest peak viscosity, breakdown, and the lowest setback. There was no significant differences in protein content among three types of indica/japonica hybrid rice. The temperature during the grain filling period was negatively correlated with the processing quality, appearance quality, the cooking and eating quality of indica/japonica hybrid rice. Therefore, in addition to genetic factors, through reasonable sowing date or cultivation management regulation, we can get relatively low temperature at grain filling stage of rice, which is conducive to the synchronous improvement in appearance quality and cooking and eating quality. |
| |
| Keywords: | indica/japonica hybrid rice yield difference of quality |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《作物学报》浏览原始摘要信息 |
| 点击此处可从《作物学报》下载免费的PDF全文 |
|
