作物杂志,2020, 第3期: 125–131 doi: 10.16035/j.issn.1001-7283.2020.03.019

• 生理生化·植物营养·栽培耕作 • 上一篇    下一篇

气象条件对优质再生稻米形成的影响

田玉聪1,2, 段门俊1,2, 朱杰3, 冯香诏1,2, 高珍珍1,2, 刘章勇1,2, 陈阜4, 金涛1,2()   

  1. 1长江大学主要粮食作物产业化湖北省协同创新中心,434025,湖北荆州
    2长江大学湿地生态与农业利用教育部工程研究中心,434025,湖北荆州
    3湖北省襄阳市农业科学院,441000,湖北襄阳
    4中国农业大学农学与生物技术学院,100193,北京
  • 收稿日期:2019-10-29 修回日期:2019-12-21 出版日期:2020-06-15 发布日期:2020-06-10
  • 通讯作者: 金涛 E-mail:jintao@yangtzeu.edu.cn
  • 作者简介:田玉聪,主要从事作物栽培学与土壤学方面研究,E-mail: 1024317877@qq.com
  • 基金资助:
    国家“十三五”粮食丰产增效科技创新专项“粮食作物丰产增效资源配置机理与种植模式优化”(2016YFD0300208)

Effects of Meteorological Conditions on Formation of High Quality Ratoon Rice

Tian Yucong1,2, Duan Menjun1,2, Zhu Jie3, Feng Xiangzhao1,2, Gao Zhenzhen1,2, Liu Zhangyong1,2, Chen Fu4, Jin Tao1,2()   

  1. 1Hubei Collaborative Innovation Center for Grain Industry, Yangtze University, Jingzhou 434025, Hubei, China
    2Engineering Research Center of Ecology and Agricultural Use of Wetland of Ministry of Education, Yangtze University, Jingzhou 434025, Hubei, China
    3Xiangyang Academy of Agricultural Sciences, Xiangyang 441000, Hubei, China
    4College of Agronomy and Biotechnology, China Agricultural University, Beijing 100193, China
  • Received:2019-10-29 Revised:2019-12-21 Online:2020-06-15 Published:2020-06-10
  • Contact: Tao Jin E-mail:jintao@yangtzeu.edu.cn

摘要:

为探明影响再生稻稻米品质的主要气象因子,以甬优4949、新两优223和丰两优香1号为试验材料,于2016-2017年在湖北省洪湖市沙口镇展开大田试验,对比分析2年3个再生稻品种的品质差异及其与头季、再生季各气象因子间的相关性。结果表明,不同品种再生稻稻米品质差异显著。供试品种中,甬优4949的加工、外观及蒸煮品质表现最佳,其整精米率2016年为68.5%,2017年为66.2%,显著高于新两优223和丰两优香1号;其垩白粒率、垩白度和直链淀粉含量最低,2016年分别为2.5%、1.4%和17.4%,2017年分别为2.9%、1.6%和16.5%。丰两优香1号营养品质最佳,其清蛋白、球蛋白、谷蛋白和总蛋白含量最高,并显著高于甬优4949,2年丰两优香1号总蛋白含量分别达9.23g/100g(2016年)和9.16g/100g(2017年)。再生稻稻米品质与气象条件相关性分析结果表明,再生稻加工品质与头季灌浆期日最低温度(Tmin)、日均温度(Tmean)和有效积温(effective accumulated temperature,EAT),及再生季始穗前和灌浆期EAT呈显著正相关。外观、蒸煮食味与营养品质均与头季营养生长期间Tmean和EAT呈显著负相关,与再生季始穗前Tmin,灌浆期间Tmin、日最高温度及Tmean呈显著正相关。再生稻头季营养生长阶段与再生季灌浆期气象条件均能显著影响再生稻稻米品质,温度因子是影响再生稻稻米品质的主要气象因素。

关键词: 再生稻, 稻米品质特性, 气象因子, 品种差异

Abstract:

In order to study the main meteorological factors affecting the quality of ratoon rice, a field experiment was carried out in Shakou Town, Honghu City, Hubei Province from 2016 to 2017 with ratoon rice varieties of Yongyou 4949, Xinliangyou 223 and Fengliangyouxiang 1, for comparing and analyzing the difference of rice quality and its correlation with meteorological factors in the main rice and ratoon rice. The results showed that there were significant differences in rice quality among different varieties of ratoon rice. Among the tested varieties, Yongyou 4949 was the best in terms of milling, appearance and cooking quality, and its whole milled rice rate was 68.5% in 2016 and 66.2% in 2017, which was significantly higher than other two varieties. The chalky grain rate, chalkiness degree and amylose content of Yongyou 4949 were the lowest, which were 2.5%, 1.4% and 17.4% in 2016, 2.9%, 1.6% and 16.5% in 2017, respectively. The nutritional quality of Fengliangyouxiang 1 was the best and its contents of albumin, globulin, gluten and total protein were the highest and significantly higher than Yongyou 4949. The total protein content of Fengliangyouxiang 1 reached 9.23g/100g in 2016 and 9.16g/100g in 2017. The milling quality of ratoon rice was significantly positively correlated with the daily minimum temperature (Tmin), daily average temperature (Tmean), effective accumulated temperature (EAT) before the initial heading and during the filling stage of the main rice. The appearance, cooking and nutritional quality were significantly negatively correlated with the Tmean and EAT during the vegetative growth period of the main rice, and significantly positively correlated with the Tmin before the initial heading and the Tmin, maximum daily temperature and Tmean during the filling stage of the ratoon rice. The meteorological conditions of the vegetative growth stage of the main rice and the filling stage of the ratoon rice can significantly affect the quality of the rice, whereas, the temperature is the main meteorological factor affecting the quality of ratoon rice.

Key words: Ratoon rice, Rice quality character, Meteorological factor, Variety difference

表1

2016-2017年试验地气象因子"

年份
Year
品种
Variety
有效积温(℃)
Effective accumulated temperature
降水量(mm)
Precipitation
日照时数(h)
Sunshine duration
光合有效辐射(MJ/m2)
Photosynthetically active radiation
头季
Main rice
再生季
Ratoon rice
头季
Main rice
再生季
Ratoon rice
头季
Main rice
再生季
Ratoon rice
头季
Main rice
再生季
Ratoon rice
2016 甬优4949
Yongyou 4949
2 045.1 1 019.1 1 298.2 149.4 816.3 407.4 2 580.02 1 176.01
新两优223
Xinliangyou 223
1 671.8 941.4 1 297.2 103.7 769.5 450.7 2 453.93 1 269.68
丰两优香1号
Fengliangyouxiang 1
1 671.8 944.3 1 297.2 104.6 769.5 450.7 2 453.93 1 273.08
2017 甬优4949
Yongyou 4949
2 141.9 932.5 984.9 192.0 923.5 290.0 2 853.10 896.25
新两优223
Xinliangyou 223
1 785.0 817.0 980.6 196.3 898.2 268.0 2 776.92 869.82
丰两优香1号
Fengliangyouxiang 1
1 785.0 817.0 980.6 196.3 898.2 268.0 2 776.92 869.82

表2

再生稻加工及外观品质比较"

年份
Year
品种
Variety
糙米率(%)
Brown rice rate
精米率(%)
Polished rice rate
整精米率(%)
Whole polished rice rate
垩白粒率(%)
Chalky grain rate
垩白度(%)
Chalkiness degree
长宽比
Length-width ratio
2016 甬优4949
Yongyou 4949
79.5±0.3a 69.7±0.2a 68.5±0.3a 2.5±0.1b 1.4±0.2a 2.1±0.1c
新两优223
Xinliangyou 223
80.5±0.1a 68.7±0.1b 62.2±0.5b 4.7±1.0ab 1.1±0.2a 2.9±0.1a
丰两优香1号
Fengliangyouxiang 1
80.9±2.2a 67.7±0.6c 60.2±1.2c 7.4±2.2a 2.3±1.1a 2.8±0.1b
2017 甬优4949
Yongyou 4949
76.8±0.6a 67.6±0.6a 66.2±0.8a 2.9±0.2b 1.6±0.3a 2.1±0.1b
新两优223
Xinliangyou 223
77.7±0.4a 65.9±0.2b 60.0±0.6b 7.0±0.9a 2.1±0.2a 2.8±0.1a
丰两优香1号
Fengliangyouxiang 1
77.7±1.0a 66.4±0.9ab 58.9±1.2b 8.5±1.4a 2.6±0.9a 2.7±0.1a

表3

再生稻直链淀粉含量及蛋白含量差异比较"

年份
Year
品种
Variety
直链淀粉(%)
Amylose
清蛋白(g/100g)
Albumin
球蛋白(g/100g)
Globulin
醇溶蛋白(g/100g)
Gliadin
谷蛋白(g/100g)
Glutenin
总蛋白(g/100g)
Total protein
2016 甬优4949
Yongyou 4949
17.4±0.6b 0.75±0.10b 0.47±0.06b 0.46±0.03a 6.45±0.25b 8.13±0.20b
新两优223
Xinliangyou 223
20.7±0.8a 0.91±0.09ab 0.57±0.01ab 0.43±0.02a 6.85±0.04ab 8.76±0.08a
丰两优香1号
Fengliangyouxiang 1
20.4±0.9a 0.95±0.02a 0.62±0.06a 0.47±0.01a 7.20±0.51a 9.23±0.45a
2017 甬优4949
Yongyou 4949
16.5±0.9b 0.73±0.09b 0.45±0.06b 0.43±0.04a 6.42±0.25b 8.02±0.20b
新两优223
Xinliangyou 223
18.8±0.5a 0.90±0.10a 0.55±0.02ab 0.42±0.01a 6.83±0.04ab 8.70±0.09a
丰两优香1号
Fengliangyouxiang 1
18.6±1.0a 0.93±0.03a 0.60±0.07a 0.45±0.01a 7.18±0.51a 9.16±0.44a

表4

头季气象条件与再生稻稻米品质间Pearson相关系数"

品质指标
Quality index
播种-始穗Sowing-Initial heading 始穗-齐穗Initial heading-Full heading 齐穗-成熟 Full heading-Maturation
Tmin Tmax Tmean EAT 降水量
Precipitation
日照时数
Sunshine
duration
PAR Tmin Tmax Tmean EAT 降水量
Precipitation
日照时数
Sunshine
duration
PAR Tmin Tmax Tmean EAT 降水量
Precipitation
日照时数
Sunshine
duration
PAR
糙米率Brown rice rate -0.197 -0.969** -0.428 -0.238 -0.945** -0.988** -0.984** 0.270 0.386 0.321 -0.949** -0.263 -0.703 -0.767 -0.952** -0.951** -0.950** -0.789 -0.877* -0.886* -0.902*
精米率Polished rice rate -0.821* -0.472 -0.367 -0.596 -0.798 -0.634 -0.557 -0.266 0.062 -0.142 -0.714 -0.378 -0.742 -0.778 -0.752 -0.743 -0.751 -0.920** -0.824* -0.744 -0.778
整精米率Whole polished rice rate -0.928** -0.189 -0.854* -0.957** -0.273 -0.010 -0.089 -0.485 -0.276 -0.443 -0.198 -0.687 -0.474 -0.461 -0.213 -0.204 -0.213 -0.547 -0.358 -0.253 -0.282
垩白粒率Chalky grain rate -0.878* -0.155 -0.788 -0.872* -0.267 -0.037 -0.061 -0.351 0.063 0.246 -0.199 -0.511 0.369 -0.381 -0.194 -0.181 -0.192 -0.507 -0.392 -0.201 -0.242
垩白度Chalkiness degree -0.639 -0.229 -0.358 -0.496 -0.479 -0.361 -0.293 0.194 -0.258 -0.046 -0.445 -0.194 0.376 -0.429 -0.424 -0.411 -0.420 -0.607 -0.566 -0.400 -0.442
长宽比Length-width ratio -0.794 -0.531 -0.958** -0.979** -0.084 -0.350 -0.441 0.500 0.455 0.556 -0.182 -0.744 0.203 -0.159 -0.145 -0.152 -0.144 -0.209 -0.018 -0.089 -0.069
清蛋白含量Albumin content -0.797 -0.536 -0.958** -0.962** -0.096 -0.354 -0.447 0.453 0.330 0.451 -0.170 -0.663 0.157 -0.128 -0.165 -0.173 -0.164 -0.196 -0.032 -0.122 -0.095
球蛋白含量Globulin content -0.726 -0.574 -0.923** -0.913* -0.165 -0.407 -0.494 0.468 0.322 0.440 -0.215 -0.639 0.096 -0.067 -0.226 -0.235 -0.226 -0.129 -0.043 -0.177 -0.153
醇溶蛋白含量Gliadin content -0.172 -0.523 -0.165 -0.023 -0.564 -0.546 -0.544 0.043 -0.108 -0.096 -0.491 -0.083 -0.522 -0.518 -0.577 -0.582 -0.580 -0.488 -0.477 -0.569 -0.564
谷蛋白含量Glutenin content -0.744 -0.439 -0.854* -0.874* -0.040 -0.274 -0.359 0.471 0.262 0.401 -0.071 -0.611 0.195 -0.177 -0.095 -0.103 -0.095 -0.244 -0.066 -0.047 -0.023
总蛋白含量Total protein content -0.739 -0.491 -0.882* -0.890* -0.088 -0.325 -0.411 0.465 0.276 0.409 -0.126 -0.617 0.154 -0.133 -0.146 -0.155 -0.147 -0.200 -0.027 -0.099 -0.074
直链淀粉含量Amylose content -0.487 -0.827* -0.893* -0.826* -0.486 -0.707 -0.769 0.542 0.593 0.627 -0.543 -0.721 -0.114 -0.185 -0.522 -0.524 -0.519 -0.190 -0.406 -0.434 -0.434

表5

再生季气象条件与再生稻稻米品质Pearson相关系数"

品质指标
Quality index
播种-始穗 Sowing-Initial heading 始穗-齐穗 Initial heading-Full heading 齐穗-成熟 Full heading-Maturation
Tmin Tmax Tmean EAT 降水量
Precipitation
日照时数
Sunshine duration
PAR Tmin Tmax Tmean EAT 降水量
Precipitation
日照时数
Sunshine duration
PAR Tmin Tmax Tmean EAT 降水量
Precipitation
日照时数
Sunshine duration
PAR
糙米率Brown rice rate -0.677 -0.994** -0.965** -0.570 -0.858* -0.975** -0.978** 0.810 -0.928** -0.861* 0.418 -0.820* 0.539 0.569 -0.599 -0.725 -0.709 -0.534 -0.558 -0.935** -0.955**
精米率Polished rice rate -0.160 -0.556 -0.387 -0.989** -0.185 -0.704 -0.694 0.795 -0.611 -0.773 0.731 -0.547 0.793 0.759 -0.203 -0.057 -0.083 -0.956** -0.436 -0.708 -0.695
整精米率Whole polished rice rate -0.723 -0.068 -0.256 -0.782 -0.437 -0.124 -0.106 0.426 -0.053 -0.320 0.643 -0.051 0.571 0.518 -0.740 -0.648 -0.669 -0.799 -0.117 -0.176 -0.146
垩白粒率Chalky grain rate -0.623 -0.030 -0.198 -0.772 -0.434 -0.159 -0.144 -0.342 -0.001 -0.252 -0.525 -0.029 -0.412 -0.366 -0.607 -0.532 -0.554 -0.811 0.258 -0.240 -0.203
垩白度Chalkiness degree -0.203 -0.296 -0.170 -0.771 -0.044 -0.443 -0.438 -0.407 -0.243 -0.405 -0.274 -0.195 -0.239 -0.195 -0.146 -0.063 -0.087 -0.802 0.425 -0.508 -0.487
长宽比Length-width ratio -0.907* -0.415 -0.576 -0.488 -0.711 -0.243 -0.264 -0.127 -0.266 -0.006 -0.589 -0.241 -0.482 -0.438 -0.935** -0.895* -0.906* -0.498 -0.100 -0.195 -0.233
清蛋白含量Albumin content -0.884* -0.414 -0.569 -0.507 -0.737 -0.234 -0.252 -0.079 -0.319 -0.049 -0.468 -0.301 -0.319 -0.272 -0.877* -0.844* -0.858* -0.547 -0.023 -0.156 -0.197
球蛋白含量Globulin content -0.880* -0.467 -0.610 -0.438 -0.751 -0.292 -0.308 -0.006 -0.375 -0.112 -0.333 -0.342 -0.180 -0.126 -0.850* -0.828* -0.841* -0.491 -0.070 -0.209 -0.247
醇溶蛋白含量Gliadin content -0.274 -0.540 -0.500 -0.312 -0.494 -0.518 -0.512 0.590 -0.633 -0.589 0.624 -0.582 0.778 0.806 -0.130 -0.221 -0.218 -0.214 -0.147 -0.427 -0.440
谷蛋白含量Glutenin content -0.795 -0.337 -0.487 -0.524 -0.627 -0.161 -0.175 -0.112 -0.250 -0.009 -0.308 -0.221 -0.175 -0.115 -0.755 -0.714 -0.730 -0.582 -0.013 -0.079 -0.110
总蛋白含量Total protein content -0.827* -0.386 -0.534 -0.493 -0.678 -0.210 -0.225 -0.069 -0.301 -0.040 -0.315 -0.272 -0.172 -0.115 -0.789 -0.756 -0.771 -0.550 -0.028 -0.126 -0.160
直链淀粉含量Amylose content -0.985** -0.758 -0.867* -0.086 -0.880* -0.628 -0.644 0.234 -0.581 -0.359 -0.239 -0.497 -0.122 -0.071 -0.977** -0.997** -0.997** -0.109 -0.397 -0.585 -0.616
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