Crops ›› 2019, Vol. 35 ›› Issue (5): 82-88.doi: 10.16035/j.issn.1001-7283.2019.05.014

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Effects of Organic Fertilizer and Straw Returning on Nutrition and Taste Quality of Rice in Saline-Sodic Soil of Northeast China

Li Guannan1,2,Huang Lihua2,Zhang Lu2,Chen Jiaxing1,2,Yang Jingmin1   

  1. 1 College of Resources and Environment, Jilin Agricultural University, Changchun 130118, Jilin, China
    2 Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, Jilin, China
  • Received:2019-04-04 Revised:2019-08-02 Online:2019-10-15 Published:2019-11-07
  • Contact: Lihua Huang,Jingmin Yang

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Abstract:

The effects of different fertilization measures on rice qualities were studied by long-term field fertilization experiment in saline-sodic soil paddy and laboratory analysis. Five different fertilization treatments including CK, NPK, M, MNPK and RNPK were used in the experiment. The results showed that four fertilization treatments improved brown rice rate, milled rice rate and head rice rate compared to CK treatment, and improved paddy rice processing quality to a certain extent; NPK and M treatments improved rice appearance quality; MNPK and RNPK treatments reduced rice appearance quality; N, P and K fertilizer combination could improve rice protein content, water content and rice taste quality, which was the best in the initial stage of rice planting in saline- sodic soil paddy. In summary, organic fertilization application cannot improve rice quality in saline-sodic soil paddy in a short time span. Rational application of chemical fertilizers should be an important fertilization measure in the primary stage of planting rice in saline-sodic soil paddy. The issue of organic fertilization application and rice quality improvement in saline-sodic soil paddy is a long-term process, which needs further study.

Key words: Saline-sodic soil, Rice, Organic fertilizer, Straw returning to field, Nutritional taste quality

Table 1

Effects of different treatments on the processing qualities of rice %"

处理
Treatment		 糙米率
Brown rice rate		 精米率
Milled rice rate		 整精米率
Head rice rate
CK 78.1b 67.6a 65.2a
NPK 82.0a 69.9a 67.9a
M 80.6ab 69.3a 67.9a
MNPK 79.7ab 68.8a 67.2a
RNPK 79.7ab 68.3a 66.4a

Table 2

Effects of different treatments on the appearance qualities of rice"

处理
Treatment		 垩白度(%)
Chalkiness degree		 垩白粒率(%)
Chalky grain rate		 长宽比
Length/Width
CK 5.9ab 15.1b 1.60b
NPK 4.5b 12.3b 1.70a
M 4.9ab 12.4b 1.63b
MNPK 6.3a 20.4a 1.65ab
RNPK 6.1a 19.9a 1.70a

Table 3

Effects of different treatments on the rice cooking quality"

处理
Treatment		 直链淀粉含量(%)
Amylose content		 胶稠度(mm)
Gel consistency		 食味值
Taste value
CK 18.9a 77.0b 72.0ab
NPK 15.1c 82.0a 73.5a
M 19.3a 76.5b 71.0b
MNPK 17.5b 78.3b 72.4ab
RNPK 16.6b 80.5a 73.2a

Table 4

Effects of different treatments on RVA characteristic spectrum of rice cP"

处理
Treatment		 峰值黏度
Peak viscosity		 热浆黏度
Hot paste viscosity		 冷浆黏度
Cool paste viscosity		 糊化温度(℃)
Gelatinization temperature		 崩解值
Break down value		 回复值
Recovery value		 消减值
Setback value
CK 2 451c 1 706c 2 726a 78.4a 746c 1 021a 275a
NPK 2 601a 1 784a 2 691b 70.2b 817a 906c 90e
M 2 495b 1 746b 2 720a 77.4a 749c 974b 225b
MNPK 2 518b 1 750b 2 710ab 75.7ab 768b 960b 192c
RNPK 2 528b 1 759b 2 700ab 73.9ab 769b 941b 172d

Table 5

Effects of different treatments on the rice nutritional quality"

处理Treatment 含水量Water content (%) 蛋白质含量Protein content (%) Ca (mg/kg) Mg (mg/kg) K (mg/kg) Na (mg/kg) Mg/K
CK 6.0d 6.7b 29.1d 184.8d 770.1d 13.6d 0.24d
NPK 8.5b 7.5a 49.3a 326.7b 1 126.5b 21.9a 0.29a
M 6.2d 7.1ab 38.5c 334.6a 1 239.4a 19.4b 0.27c
MNPK 7.4c 7.0ab 43.8b 287.6c 1 027.2c 17.9c 0.28b
RNPK 10.0a 7.4a 42.0bc 283.4c 1 012.3c 18.9b 0.28b

Table 6

Relationship between rice processing, appearance quality traits and taste quality indexes"

项目Item 糙米率
Brown
rice rate		 精米率
Milled rice rate		 整精米率
Head rice rate		 垩白粒率
Chalky grain rate		 垩白度
Chalkiness degree		 长宽比
Length/Width		 食味值
Taste value		 蛋白质含量
Protein
content		 直链淀粉含量
Amylose
content		 胶稠度
Gel consistency		 消减值
Setback value
精米率
Milled rice rate		 -0.987**
整精米率
Head rice rate		 -0.923* -0.954*
垩白粒率
Chalky grain rate		 -0.479 -0.488 -0.365
垩白度
Chalkiness degree		 -0.781 -0.775 -0.653 -0.921*
长宽比
Length/Width		 -0.507 -0.390 -0.261 -0.202 -0.108
食味值Taste value -0.338 -0.243 -0.054 -0.254 -0.006 -0.926*
蛋白质含量
Protein content		 -0.808 -0.711 -0.638 -0.116 -0.459 -0.876 -0.668
直链淀粉含量
Amylose content		 -0.596 -0.517 -0.339 -0.089 -0.220 -0.935* -0.956* -0.803
胶稠度
Gel consistency		 -0.591 -0.477 -0.313 -0.034 -0.265 -0.984** -0.921* -0.895* -0.955*
消减值Setback value -0.843 -0.785 -0.658 -0.100 -0.456 -0.860 -0.784 -0.910* -0.930* -0.899*
糊化温度
Gelatinization temperature		 -0.846 -0.755 -0.599 -0.360 -0.650 -0.824 -0.690 -0.942* -0.831 -0.897* 0.920*

Table 7

Relationship between RVA spectrum eigenvalues and Mg/K in rice"

项目Item 峰值黏度
Peak
viscosity		 热浆黏度
Hot paste
viscosity		 冷浆黏度
Cool paste
viscosity		 崩解值
Break
down value		 消减值
Setback
value		 回复值
Recovery
value		 糊化温度
Gelatinization
temperature
热浆黏度Hot paste viscosity -0.965**
冷浆黏度Cool paste viscosity -0.957* -0.926*
崩解值Break down value -0.964** -0.860 -0.920*
消减值Setback value -0.998** -0.963** -0.973** -0.962**
回复值Recovery value -0.978** -0.992** -0.967** -0.895* -0.983**
糊化温度Gelatinization temperature -0.920* -0.887* -0.888* -0.887* -0.920* -0.902*
Mg/K -0.892* -0.967** -0.874 -0.753 -0.895* -0.952* -0.746
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