| 藏区不同海拔条件下水稻产量构成和米质变化分析 |
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| 引用本文： | 郑地,文春燕,沈显华,胡标林,车菊芹,熊运华,王智权,吴延寿.藏区不同海拔条件下水稻产量构成和米质变化分析[J].作物杂志,2020,36(5):199-72. |
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| 作者姓名： | 郑地 文春燕 沈显华 胡标林 车菊芹 熊运华 王智权 吴延寿 |
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| 作者单位： | 1江西省农业科学院水稻研究所/水稻国家工程实验室（南昌）,330200,江西南昌2察隅县农业技术推广服务站,860600,西藏林芝 |
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| 基金项目： | 西藏自治区重点研发及转化计划(XZ201801NB01);江西省科技厅援藏项目(2020年度) |
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| 摘 要： | 为了探明西藏不同海拔水稻产量和米质变化特征,提高藏区水稻生产水平,分别在海拔1 480、1 600和2 020m以粳稻品种WT87和WJ313开展种植试验,分析其产量构成因素和稻米品质。结果表明,2个品种单株有效穗数、穗长、穗实粒数、千粒重和实际产量都随着海拔的升高而降低,其中单株有效穗数和穗实粒数减少显著,2个品种结实率在不同海拔上的升降趋势不同。外观品质上,海拔对粒型和糙米率的影响不大,精米率随着海拔的升高略有升高,垩白度和垩白粒率因品种差异在不同海拔上变化趋势不一致;蒸煮品质上,胶稠度随着海拔的增加呈降低趋势,RVA谱特征值中崩解值随着海拔的增加而下降,而消减值的变化趋势与之相反,蛋白质和直链淀粉含量均随着海拔的增加而增加;米饭食味品质随着海拔的升高而提高。
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| 关 键 词： | 水稻 高海拔地区 籽粒产量 稻米品质 RVA谱特征值 |
| 收稿时间： | 2020-03-30 |
Analysis on Variation in Rice Yield Components and Quality at Different Altitudes in Tibet |
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| Zheng Di,Wen Chunyan,Shen Xianhua,Hu Biaolin,Che Jüqin,Xiong Yunhua,Wang Zhiquan,Wu Yanshou.Analysis on Variation in Rice Yield Components and Quality at Different Altitudes in Tibet[J].Crops,2020,36(5):199-72. |
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| Authors: | Zheng Di Wen Chunyan Shen Xianhua Hu Biaolin Che Jüqin Xiong Yunhua Wang Zhiquan Wu Yanshou |
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| Institution: | 1Rice Research Institute, Jiangxi Academy of Agricultural Sciences/National Engineering Laboratory for Rice (Nanchang), Nanchang 330200, Jiangxi, China2Chayu Agro-Tech Extension and Service Station, Linzhi 860600, Tibet, China |
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| Abstract: | To ascertain variation in yield components and quality at different altitudes and to improve rice production level in Tibet, two japonica rice varieties, WT87 and WJ313, were planted at three altitudes of 1 480, 1 600 and 2 020m to analyze the grain yield formation and rice quality. The results showed that the effective panicles per plant, panicle length, filled grains per panicle, 1000-grain weight and harvest yield all decreased with the increase of altitude, among which the effective panicles per plant and filled grains per panicle declined significantly, while the changing trends of seed setting rate varied at the different altitudes. As for the appearance quality, the effects of the altitude on grain size and brown rice rate were limited, and the milled rice rate trended to a little increase with the increase of altitude. Chalkiness and chalky rice rate of different varieties showed different changing trends. In cooking quality, the gel consistency decreased with the increase of altitude. The breakdown of RVA profile characteristic value showed decreasing trends with the increase of altitude, whereas the setback value showed an opposite trend. The contents of protein and amylose increased with the increasing of altitudes, and the eating quality of rice increased with the increasing of altitude also. |
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| Keywords: | Rice High altitude region Grain yield Rice quality RVA profile characteristic value |
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