Crops ›› 2020, Vol. 36 ›› Issue (5): 199-203.doi: 10.16035/j.issn.1001-7283.2020.05.030

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Analysis on Variation in Rice Yield Components and Quality at Different Altitudes in Tibet

Zheng Di1,2(), Wen Chunyan1(), Shen Xianhua1, Hu Biaolin1, Che Jüqin2, Xiong Yunhua1, Wang Zhiquan1, Wu Yanshou1()   

  1. 1Rice Research Institute, Jiangxi Academy of Agricultural Sciences/National Engineering Laboratory for Rice (Nanchang), Nanchang 330200, Jiangxi, China
    2Chayu Agro-Tech Extension and Service Station, Linzhi 860600, Tibet, China
  • Received:2020-03-30 Revised:2020-06-03 Online:2020-10-15 Published:2020-10-12
  • Contact: Wu Yanshou E-mail:744454039@qq.com;1078158827@qq.com;yanshou@126.com

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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.

Key words: Rice, High altitude region, Grain yield, Rice quality, RVA profile characteristic value

Table 1

Comparison of rice yield components and yield at different altitudes"

品种
Variety		 海拔
Altitude
(m)		 穗长
Panicle length
(cm)		 单株有效穗数
Effective panicles
per plant		 穗实粒数
Filled grains
per panicle		 结实率
Seed setting
rate (%)		 千粒重
1000-grain
weight (g)		 理论产量
Theoretical yield
(kg/hm2)		 实际产量
Harvest yield
(kg/hm2)
WT87 1 480 17.5±3.3a 24±2a 132±16a 92.6±1.1ab 22.5±0.2b 9 480±149a 7 095
1 600 15.7±0.5a 19±2b 105±6b 95.3±0.6a 23.2±0.4a 6 630±330b 7 005
2 020 13.3±0.2b 10±1c 93±5c 89.5±4.5b 21.5±0.5c 5 955±322c 5 475
WJ313 1 480 15.5±0.4a 27±4a 129±12a 78.4±4.8a 26.4±1.0a 10 875±907a 6 825
1 600 15.4±0.4a 19±2b 128±13a 78.3±12.8a 27.2±0.8a 8 025±158b 6 705
2 020 13.2±0.2b 9±2c 93±14b 84.3±2.8a 24.7±2.4a 6 180±1 620c 5 445

Table 2

Comparison of rice appearance quality at different altitudes"

品种
Variety		 海拔
Altitude (m)		 米长
Length (mm)		 米宽
Width (mm)		 糙米率
Brown rice rate (%)		 精米率
Milled rice rate (%)		 整精米率
Head rice rate (%)		 垩白粒率
Chalky rice rate (%)		 垩白度
Chalkiness (%)
WT87 1 480 4.96±0.01b 2.44±0.00b 79.8±1.0a 71.1±0.9b 74.5±3.78b 15.2±1.8a 5.3±1.2a
1 600 5.12±0.00a 2.51±0.00a 80.5±0.2a 73.8±0.3a 78.6±3.19b 11.9±1.2b 3.5±0.5b
2 020 4.96±0.01b 2.43±0.01b 80.3±0.2a 74.4±0.3a 93.3±1.63a 5.2±1.7c 1.7±0.7c
WJ313 1 480 4.76±0.00b 2.86±0.01b 81.5±0.5a 72.1±1.0b 72.6±0.11b 25.9±1.4b 11.1±1.0b
1 600 4.82±0.01a 2.91±0.02a 82.5±0.1a 73.8±1.0b 68.1±6.24b 37.9±1.7a 13.9±0.1a
2 020 4.78±0.01b 2.86±0.01b 82.0±0.1a 76.5±0.2a 88.8±1.15a 23.7±3.2b 11.9±1.8b

Table 3

Comparison of rice cooking quality at different altitudes"

品种
Variety		 海拔
Altitude
(m)		 胶稠度
Gel consistency
(mm)		 碱消值(级)
Alkali digestibility		 最高粘度
Peak
viscosity (cP)		 热浆粘度
Through
viscosity (cP)		 冷胶粘度
Final
viscosity (cP)		 崩解值
Breakdown
(cP)		 消减值
Setback
(cP)		 蛋白质含量
Protein
(%)		 直链淀粉含量
Amylose (%)
WT87 1 480 57.5±3.5a 7±0a 3 080±1a 2 076±5a 3 423±3a 1 005±4a 343±4c 4.8±0.1b 18.9±1.1ab
1 600 54.5±2.1a 7±0a 3 098±45a 2 117±71a 3 489±47a 981±26a 391±2b 6.6±0.0a 17.5±0.4b
2 020 42.5±2.1b 7±0a 2 505±29b 1 784±23b 3 096±23b 721±52b 592±6a 6.8±0.9a 20.6±0.6a
WJ313 1 480 54.5±2.1a 7±0a 2 974±51a 1 964±71a 3 191±59a 1 010±20a 217±9c 5.2±0.0b 19.2±0.7a
1 600 52.5±0.7a 7±0a 2 897±158a 2 042±70a 3 232±113a 855±88b 336±45b 5.3±0.2b 20.2±0.4a
2 020 43.0±2.8b 7±0a 2 463±177b 1 719±88b 2 967±165a 744±90b 504±13a 6.0±0.1a 21.3±0.6a

Table 4

Score of rice appearance and taste at different altitudes"

品种
Variety		 海拔
Altitude (m)		 外观
Appearance		 口感
Taste		 综合评分
Final score
WT87 1 480 4.0 4.9 57.9
1 600 4.4 5.0 57.4
2 020 5.4 5.7 63.3
WJ313 1 480 4.2 5.1 61.0
1 600 4.6 5.4 64.5
2 020 5.5 5.9 66.9
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