| 施肥对中日水稻品系土壤养分及食味品质的影响 |
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| 引用本文： | 王 艳,崔 晶,王小波,赵 梅,朱长娟,施利利,张 欣.施肥对中日水稻品系土壤养分及食味品质的影响[J].中国生态农业学报,2010,18(2):286-289. |
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| 作者姓名： | 王 艳 崔 晶 王小波 赵 梅 朱长娟 施利利 张 欣 |
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| 作者单位： | 1. 山西财经大学,太原,030006
2. 天津农学院,天津,300384 |
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| 基金项目： | 山西省科技攻关项目(20090311027)和天津中日水稻品质食味研究中心项目(0504170)资助 |
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| 摘 要： | 采用田间试验方法,研究不同施肥方法对5种水稻品系土壤养分与稻米食味品质的影响。结果表明:日本优质水稻栽培的施肥方法(日本施肥)比常规施肥产量低,5个品系以ZR13产量最低,ZR63最高。与日本施肥相比,常规施肥显著提高了5个水稻品系土壤NH4+-N含量,降低了土壤速效磷含量;从食味品质指标的变化看,日本施肥比常规施肥蛋白质和淀粉含量低,具有较高的食味值。从不同品系看,ZR63的产量和蛋白质、直链淀粉含量均最高,但食味值最低。日本施肥下,ZR13的食味值比ZR63高17.2%;常规施肥下,ZR51的食味值比ZR63高56.1%。综合产量和食味品质,ZR32、ZR51是比较理想的品系,ZR6、ZR13食味值高,但产量低,ZR63产量高,食味品质差。
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| 关 键 词： | 水稻品系 施肥方法 土壤速效养分 食味品质 产量 |
| 收稿时间： | 2009/1/27 0:00:00 |
| 修稿时间： | 6/9/2009 12:00:00 AM |
Effect of fertilization method on soil available nutrients and taste of Japanese and Chinese rice |
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| WANG Yan,CUI Jing,WANG Xiao-Bo,ZHAO Mei,ZHU Chang-Juan,SHI Li-Li and ZHANG Xin.Effect of fertilization method on soil available nutrients and taste of Japanese and Chinese rice[J].Chinese Journal of Eco-Agriculture,2010,18(2):286-289. |
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| Authors: | WANG Yan CUI Jing WANG Xiao-Bo ZHAO Mei ZHU Chang-Juan SHI Li-Li and ZHANG Xin |
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| Institution: | Shanxi University of Finance and Economics, Taiyuan 030006, China;Tianjin Agricultural University, Tianjin 300384, China;Tianjin Agricultural University, Tianjin 300384, China;Tianjin Agricultural University, Tianjin 300384, China;Tianjin Agricultural University, Tianjin 300384, China;Tianjin Agricultural University, Tianjin 300384, China;Tianjin Agricultural University, Tianjin 300384, China |
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| Abstract: | The effect of the methods of fertilization on available nutrients and taste of Japanese and Chinese rice lines (ZR6, ZR13, ZR32, ZR51 and ZR63) were studied in a field experiment. The results show that yields are lower under Japanese high quality rice fertilization method (Japanese fertilization method) than under the conventional fertilization. Among the tested five lines, yield of ZR13 is the lowest while ZR63 is the highest. The content of soil ammonia N could be significantly increased by the conventional fertilization method compared to Japanese fertilization method, while the content of available phosphorous for the five lines be decreased. Based on change in taste, Japanese fertilization method, under which rice has a good taste, limits rice protein and amylase contents. Yield, protein and amylase contents of ZR63, which tastes the worst, are higher than those of the other lines. Compared with ZR63, the taste of ZR13 improves by 17.2% under Japanese fertilization method while that of ZR51 increases by 56.1% under conventional fertilization. Based on yield and taste, ZR32 and ZR51 are the ideal lines. The yield of ZR6 and ZR13 is lower than the other three lines. Though ZR63 has a high yield, its taste quality is low. |
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| Keywords: | Rice line Fertilization method Soil available nutrient Taste quality Yield |
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