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| 土壤水分供给对不同水稻的产量构成及其淀粉品质的影响 | |
| 引用本文： | 徐正浩,朱丽青,徐林娟,沈国军,何勇,孙映宏,袁侠凡.土壤水分供给对不同水稻的产量构成及其淀粉品质的影响[J].核农学报,2011,25(6):1249-1254. |
| 作者姓名： | 徐正浩 朱丽青 徐林娟 沈国军 何勇 孙映宏 袁侠凡 |
| 作者单位： | 1. 浙江大学环境与资源学院／教育部环境修复与生态健康重点实验室,浙江杭州310058／浙江大学生物系统工程与食品科学学院,浙江杭州310058 2. 浙江大学环境与资源学院／教育部环境修复与生态健康重点实验室,浙江杭州,310058 3. 浙江大学生物系统工程与食品科学学院,浙江杭州,310058 4. 浙江省绍兴市越城区农业技术推广中心,浙江绍兴,312000 5. 杭州市水文水资源监测总站,浙江杭州,310014 6. 浙江天凌农业科技有限公司,浙江诸暨,311800 |
| 基金项目： | 浙江省科技计划项目，教育部人文社会科学研究一般项目 |
| 摘 要： | 在人工气候室和网室条件下,测定了4个水分处理下2个籼型水稻材料中9B和金早47的株产量和淀粉品质。结果表明,中9B在水分胁迫下株产量显著降低主要原因在于有效穗数显著减少,而金早47随水分胁迫加重株产量显著降低,原因是水稻穗型变小,总粒数和实粒数显著减小。在水分胁迫下,2个水稻品种在产量构成中的不同表现,反映了不同水稻品... |
| 关 键 词： | 水稻 水分供给 产量 食味品质 基因型差异 |
| 收稿时间： | 2011-01-05 |
| 修稿时间： | 2011-08-31 |
RICE YIELD AND STARCH QUALITY OF TWO RICE VARIETIES UNDER DIFFERENT SOIL WATER SUPPLY LEVELS |
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| XU Zheng-hao,ZHU Li-qing,XU Lin-juan,SHEN Guo-jun,HE Yong,SUN Ying-hong,YUAN Xia-fan.RICE YIELD AND STARCH QUALITY OF TWO RICE VARIETIES UNDER DIFFERENT SOIL WATER SUPPLY LEVELS[J].Acta Agriculturae Nucleatae Sinica,2011,25(6):1249-1254. | |
| Authors: | XU Zheng-hao ZHU Li-qing XU Lin-juan SHEN Guo-jun HE Yong SUN Ying-hong YUAN Xia-fan |
| Abstract: | Pot experiments were conducted to study the responses of two indica rice Zhong 9B and Jinzao 47, under four different levels of soil water supply at climatological chamber and greenhouse conditions. Two rice varieties responded differently to water stress. The yield decrease of Zhong 9B under two environmental treatments of 60% and 40% soil water content were mainly caused by the decrease of effective numbers of panicles. The yield of Jinzao 47 was also decreased under water stress, which was caused by smaller panicle of grains per panicle and seed setting rate. In addition the effects of water supply levels on the starch quality were investigated. Results showed that the amylose content and setback viscosity increased apparently, whereas the peak viscosity, hot paste viscosity, cool paste viscosity and breakdown viscosity decreased with the decline of the water supply levels. It seemed that different water supply levels had no effect on the pasting temperature and gel texture parameters. Although the starch quality parameters reported in this study showed that the eating quality of the cooked rice became poorer, the rice varieties could be used as other purposes, such as providing suitable food for diabetic patients. |
| Keywords: | rice water supply yield taste quality genotype difference |
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