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作物杂志,2022, 第2期: 22–27 doi: 10.16035/j.issn.1001-7283.2022.02.004

• 专题综述 • 上一篇    下一篇

养分和水分管理对稻米香味影响的研究进展

成大宇(), 刘昆, 高捷, 张杏雨, 顾希, 刘立军()   

  1. 扬州大学农学院/江苏省作物遗传生理重点实验室/江苏省粮食作物现代产业技术协同创新中心,225009,江苏扬州
  • 收稿日期:2021-07-05 修回日期:2021-07-15 出版日期:2022-04-15 发布日期:2022-04-24
  • 通讯作者: 刘立军
  • 作者简介:成大宇,研究方向为水稻栽培生理,E-mail： 1255296124@qq.com
  • 基金资助:
    江苏省农业科技自主创新资金(cx（18）3007);国家重点研发计划(2016YFD0300502);国家重点研发计划(2017YFD0301206);国家自然科学基金(32071947);国家自然科学基金(31871557);江苏高校优势学科建设工程项目

Research Progress on the Effects of Nutrient and Water Management on Rice Fragrance

Cheng Dayu(), Liu Kun, Gao Jie, Zhang Xingyu, Gu Xi, Liu Lijun()   

  1. College of Agriculture, Yangzhou University/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou 225009, Jiangsu, China
  • Received:2021-07-05 Revised:2021-07-15 Online:2022-04-15 Published:2022-04-24
  • Contact: Liu Lijun

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摘要：

香味是稻米重要的商品品质和食味品质指标,2-乙酰-1-吡咯啉（2-AP）是构成稻米香味的主要物质。养分和水分管理除了对水稻产量有影响外,对稻米香味也有重要影响。本文综述了稻米香味物质2-AP的形成机理、相关研究方法及养分和水分等主要管理措施对稻米香味的影响,并从节水灌溉与养分管理互作对稻米香味的影响等方面提出了加强米香的研究方向,为水稻的优质栽培提供理论与实践依据。

关键词: 水稻, 香味, 养分管理, 水分管理, 2-乙酰-1-吡咯啉

Abstract:

Aroma is an important indicator of the quality as a commodity and food of rice. 2-acetyl-1-pyrroline (2-AP) is the main substance that constitutes the rice aroma. In addition to the impact of nutrient and water management on rice yield, rice aroma is also important. In this review, the formation mechanism and related research methods of the rice aroma substance 2-AP and the effects of major management measures like nutrients and water on rice aroma have been summarized. We also suggested future research directions for enhancing rice aroma from the impacts of water-saving irrigation and nutrient management interactions on rice aroma. It also provides a theoretical and practical basis for the high-quality cultivation of rice.

Key words: Rice, Aroma, Nutrient management, Water management, 2-acetyl-1-pyrroline

图1

2-AP合成路线

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