| 大气CO_2浓度升高对粳稻稻米物性及食味品质的影响 |
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| 引用本文： | 赵轶鹏,宋琪玲,王云霞,赖上坤,周娟,朱建国,杨连新,王余龙.大气CO_2浓度升高对粳稻稻米物性及食味品质的影响[J].农业环境保护,2012(8):1475-1482. |
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| 作者姓名： | 赵轶鹏 宋琪玲 王云霞 赖上坤 周娟 朱建国 杨连新 王余龙 |
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| 作者单位： | [1]扬州大学江苏省作物栽培生理重点实验室,江苏扬州225009 [2]中国科学院南京土壤研究所土壤与农业可持续发展国家重点实验室,南京210008 |
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| 基金项目： | 国家自然科学基金面上项目（31171460）;江苏省高校自然科学重大基础研究项目（11KJA210003）;江苏高校优势学科建设工程资助项目 |
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| 摘 要： | 在2009和2010年利用独特的稻/麦轮作系统FACE（Free Air CO2 Enrichment,开放式空气CO2浓度增高）平台,以武运粳21、扬辐粳8号、武香粳14和武粳15为供试材料,研究了高浓度CO（2比大气背景CO2浓度高200 μmol·mol-1）对粳稻蒸煮米的硬度、粘性、香气、光泽、完整性、味道和口感等的影响。物性分析仪测定结果表明,高浓度CO2环境下粳稻熟米的硬度和粘性总体呈增加趋势,其中扬辐粳8号两指标的增幅均达显著水平。食味计测定结果显示,高浓度CO2对蒸煮稻米香气、光泽度、完整性、味道和口感等食味品质指标均没有影响。相关分析表明,CO2与品种的互作对米饭硬度和粘性有显著影响,但对食味品质参数均没有影响。CO2与年度、CO2与年度和品种间的互作对所有测定参数均无显著影响。两年数据一致表明,未来高浓度CO2环境下粳稻蒸煮米的硬度和粘性将呈增加趋势,增幅因品种而异,但米饭食味品质无显著变化。
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| 关 键 词： | 粳稻 FACE（Free Air CO2 Enrichment） 物性 食味品质 |
Impacts of Elevated CO2 Concentration on Texture and Palatability of Cooked Japonica Rice |
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| ZHAO Yi-peng,SONG Qi-ling,WANG Yun-xia,LAI Shang-kun,ZHOU Juan,ZHU Jian-guo,YANG Lian-xin,WANG Yu-long.Impacts of Elevated CO2 Concentration on Texture and Palatability of Cooked Japonica Rice[J].Agro-Environmental Protection,2012(8):1475-1482. |
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| Authors: | ZHAO Yi-peng SONG Qi-ling WANG Yun-xia LAI Shang-kun ZHOU Juan ZHU Jian-guo YANG Lian-xin WANG Yu-long |
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| Institution: | 1.Key Laboratory of Crop Genetics ＆ Physiology of Jiangsu Province, Yangzhou 225009, China; 2.State Key Laboratory of Soil and Sustain- able Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China) |
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| Abstract: | Rising atmospheric carbon dioxide （CO2） concentration promotes plant growth and enhances crop yield, however, it＇s impacts on crop quality is unclear. To investigate the effects of elevated COz concentration on the cooking and eating quality of japonica rice, free-air CO2 enrichment（FACE ） experiments were conducted at Jiangdu, Jiangsu, China in 2009 and 2010. Four varieties of japonica rice were ex- posed to ambient and elevated（ca. 200 Ixmol· tool-I above ambient） concentrations of CO2. At maturity, rice grains were dehulled and then milled, and milled rice were cooked. The cooked rice were assessed for hardness, stickiness, aroma, luster, intactness, flavor, taste and the overall palatability. Elevated CO2 eoncentratio/a tended to increase the hardness and stickiness of cooked flee, but the response was different between varieties. Among all tested varieties, only Yangfujing 8 showed significantly increase in hardness and stickiness under elevated CO2 concentration. Elevated CO2 concentration did not change eating quality of cooked rice, such as aroma, luster, intactness, flavor, taste, as well as overall palatability on an index by integrating the individual traits. Significant CO2 by variety interactions occurred in hardness and sticki- ness, but not in other taste traits. These results indicated that rice grains grown in high CO2 environments tend to be more hardy and sticky after cooking, and the texture changes were variety-dependent. The rice palatability may not change in the future high CO2 environment. |
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| Keywords: | japonica rice FACE（Free Air C02 Enrichment） texture palatability |
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