Crops ›› 2024, Vol. 40 ›› Issue (6): 71-77.doi: 10.16035/j.issn.1001-7283.2024.06.009

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Evaluation on Yield and Quality of Fragrant Japonica Rice in Plain Rice Production Region in Central Liaoning

Yang Tiexin1(), Dong Liqiang1, Ma Liang1, Feng Yingying1, Li Zhiqiang2()   

  1. 1Liaoning Rice Research Institute, Shenyang 110101, Liaoning, China
    2Liaoning Academy of Agricultural Sciences, Shenyang 110161, Liaoning, China
  • Received:2024-01-21 Revised:2024-03-22 Online:2024-12-15 Published:2024-12-05

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Abstract:

In order to improve the competitiveness in the high-end rice market and meet the increasing demand for high-quality fragrant rice, the yield, rice quality and 2-acetyl-1-pyrroline (2AP) content of 13 fragrant japonica rice cultivars were studied under the same management mode in plain rice production area in central Liaoning, the indexes were comprehensively evaluated. The results showed that the yields of Liaogengxiang 1 and the other eight cultivars could exceed 9000 kg/ha, and factors for high yields varied with different cultivars; amylose content, head rice rate, chalkiness and taste value were the main factors limiting the grade of high-quality rice; the 2AP content of Liaojingxiang 1, Yanjing 476, Yanjing 935, Yanjing 939 and Huaxiangjing 1 were significantly higher than that of other cultivars. Principal component analysis showed that the cumulative variance contribution rate of the first four principal components were above 80%, and the top five cultivars were Tiejingxiang 1, Longjingxiang 6, Yanjing 476, Liaojingxiang 1 and Jiyuanxiang 1. Considering yield, quality and 2AP content, Liaojingxiang 1 could be selected as a high-quality fragrance japonica rice cultivar in plain rice production region in central Liaoning.

Key words: Fragrant rice, Japonica rice, Fragrance, Yield, Quality

Table 1

The basical information of fragrant japonica rice"

序号
Number		 品种
Cultivar		 类型
Type		 生育期
Growth period (d)		 选育单位
Breeding organization		 品质等级
Quality grade		 适种地区
Suitable region
1 辽粳香1号 粳型常规水稻 160 辽宁省水稻研究所 2 辽宁省中熟、晚熟稻区
2 辽粳香2号 粳型常规水稻 151 辽宁省水稻研究所 2 辽宁省早熟、中熟稻区
3 盐粳476 粳型常规水稻 161 辽宁省盐碱地利用研究所 2 辽宁省中熟、晚熟稻区
4 盐粳935 粳型常规水稻 160 辽宁省盐碱地利用研究所 2 辽宁省中熟、晚熟稻区
5 盐粳939 粳型常规水稻 160 辽宁省盐碱地利用研究所 3 沈阳以南中熟、晚熟稻区
6 铁粳香3号 粳型常规水稻 148 铁岭市农业科学院 2 辽宁省早熟、中熟稻区
7 隆粳香6号 粳型常规水稻 143 天津天隆种业科技有限公司 2 辽宁省东北部
8 天隆优619 粳型三系杂交水稻 151 天津天隆种业科技有限公司 2 辽宁东部及北部中熟、早熟稻区
9 天隆优717 粳型三系杂交水稻 158 天津天隆种业科技有限公司 1 辽宁省中熟、晚熟稻区
10 浑粳香2号 粳型常规水稻 152 沈阳博科种业有限公司 2 辽宁省早熟、中熟稻区
11 华香粳1号 粳型常规水稻 159 辽宁丰民农业高新技术有限公司 2 沈阳以南中熟、晚熟稻区
12 勇稻香 粳型常规水稻 160 沈阳领先种业有限公司 3 辽宁省中熟、晚熟稻区
13
 吉源香1号
 粳型常规水稻
 146
 肇源县庄稼人生产资料连锁有限公司
 2
 黑龙江省≥10 ℃活动
积温2750 ℃区域

Fig.1

The actual yield of different fragrant japonica rice varieties Different lowercase letters indicate significant differences among different varieties (P < 0.05), the same below."

Table 2

The yield components of fragrant japonica rice varieties"

序号
Number		 品种
Cultivar		 有效穗数
Effective panicle number (/m2)		 穗粒数
Spike numbers per panicle		 结实率
Seed-setting rate (%)		 千粒重
1000-grain weight (g)
1 辽粳香1号 354.50±5.31bc 133.57±2.71ab 83.37±1.24g 25.13±0.03cd
2 辽粳香2号 337.53±4.59de 123.78±2.80cd 87.43±0.45cde 25.93±0.17bc
3 盐粳476 359.07±3.71b 114.60±1.77e 88.88±0.59abcd 26.04±0.05bc
4 盐粳935 407.53±7.74a 141.47±1.39a 80.43±0.34h 23.30±0.21e
5 盐粳939 350.87±6.23bcd 137.32±1.25ab 82.56±1.16gh 25.29±0.45cd
6 铁粳香3号 306.53±4.38g 124.77±5.93cd 90.43±0.59ab 24.90±0.15d
7 隆粳香6号 328.46±5.75ef 125.35±2.11cd 87.76±1.25bcd 23.76±0.45e
8 天隆优619 327.50±4.95ef 120.57±3.93de 90.80±0.82a 26.57±0.07ab
9 天隆优717 317.61±3.87fg 131.73±1.03bc 84.33±0.55fg 27.24±0.37a
10 浑粳香2号 340.71±3.66cde 123.94±1.48cd 87.15±0.45cde 25.33±0.22cd
11 华香粳1号 333.89±4.40e 124.65±1.14cd 84.65±1.09efg 26.96±0.45a
12 勇稻香 304.41±4.25g 118.90±1.45de 86.22±1.24def 27.14±0.47a
13 吉源香1号 307.57±2.43g 119.43±2.74de 89.53±0.98abc 24.00±0.12e

Table 3

The milling quality of different fragrant japonica rice varieties"

序号
Number		 品种
Cultivar		 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 (%)		 粒长
Grain length
(mm)		 粒宽
Grain width
(mm)		 粒长宽比
Grain length-
width ratio (%)
1 辽粳香1号 77.31±1.72cd 62.43±2.45d 61.48±1.00a 4.33±2.25cde 3.23±0.98b 5.00±0.06ef 2.63±0.15b 1.90±0.06e
2 辽粳香2号 80.20±2.01abc 67.15±2.25abcd 61.26±1.76a 6.87±0.96c 1.90±0.25c 5.10±0.00e 2.63±0.03b 1.93±0.03e
3 盐粳476 74.82±0.64d 63.93±0.44cd 58.24±1.08ab 1.37±0.20e 0.23±0.03e 4.90±0.00f 2.80±0.00a 1.80±0.00f
4 盐粳935 78.59±0.12abc 63.54±1.47cd 54.18±1.40bc 16.53±1.19a 4.97±0.63a 5.10±0.06e 2.73±0.03ab 1.90±0.00e
5 盐粳939 81.38±0.59a 69.97±0.41ab 59.53±1.23a 5.60±0.53cd 1.63±0.12cd 4.90±0.00f 2.80±0.00a 1.80±0.00f
6 铁粳香3号 77.62±1.93bcd 64.52±2.76cd 52.52±2.26c 1.97±0.47e 0.46±0.16de 5.83±0.07c 2.33±0.03b 2.53±0.03a
7 隆粳香6号 76.55±1.29cd 65.62±1.80bcd 61.72±2.19a 1.17±0.41e 0.36±0.15de 4.40±0.00g 2.60±0.00b 1.70±0.00g
8 天隆优619 80.26±0.58abc 71.20±0.71a 60.18±0.67a 3.20±0.52de 0.73±0.20cde 5.97±0.03b 2.60±0.00b 2.30±0.00b
9 天隆优717 81.63±0.84a 68.57±0.78abc 52.45±0.35c 6.03±0.30cd 1.27±0.09cde 5.93±0.03bc 2.70±0.00ab 2.27±0.03bc
10 浑粳香2号 77.05±0.76cd 70.78±0.98a 54.19±1.50bc 3.50±0.25de 0.83±0.03cde 5.30±0.00d 2.40±0.00b 2.20±0.00c
11 华香粳1号 81.10±0.02ab 68.22±1.18abc 54.03±0.68bc 7.60±1.21c 1.93±0.27c 5.37±0.03d 2.60±0.00b 2.07±0.03d
12 勇稻香 80.20±1.03abc 68.13±1.52abc 53.59±0.72c 7.10±0.70c 2.00±0.31c 6.37±0.03a 2.60±0.00b 2.47±0.06a
13 吉源香1号 78.12±0.52abcd 68.12±0.30abc 61.94±0.92a 12.30±1.63b 3.73±0.73b 4.23±0.03h 2.60±0.00b 1.60±0.00h

Table 4

The nutrient quality of different fragrant japonica rice varieties"

序号Number 品种Cultivar 蛋白质含量Protein content (%) 直链淀粉含量Amylose content (%) 酸度值Acidity value 食味值Taste value
1 辽粳香1号 6.67±0.12bc 17.10±0.67g 16.50±0.57a 90.33±1.20a
2 辽粳香2号 5.93±0.09g 19.27±0.12de 13.60±0.06de 83.00±0.58cde
3 盐粳476 6.83±0.03ab 20.03±0.07ab 13.47±0.07e 78.67±0.33gh
4 盐粳935 5.23±0.07h 18.83±0.07e 14.50±0.10bc 84.33±0.67c
5 盐粳939 6.10±0.06fg 20.33±0.09a 13.67±0.03de 79.33±0.33gh
6 铁粳香3号 6.43±0.03cde 19.37±0.09cde 13.23±0.03e 82.00±0.58def
7 隆粳香6号 6.17±0.30efg 19.93±0.34abc 13.33±0.03e 80.33±0.33fg
8 天隆优619 6.53±0.03bcd 19.13±0.93e 13.40±0.10e 81.67±0.67ef
9 天隆优717 6.57±0.09bcd 20.17±0.03a 13.47±0.03e 78.33±0.33h
10 浑粳香2号 7.10±0.00a 19.47±0.07bcde 13.57±0.03e 86.33±0.88b
11 华香粳1号 6.33±0.03def 20.03±0.03ab 13.63±0.07de 83.67±0.33cd
12 勇稻香 6.43±0.07cde 19.83±0.07abcd 14.07±0.03cd 84.33±0.33c
13 吉源香1号 6.67±0.07bc 17.83±0.27f 14.73±0.12b 83.00±0.58cde

Table 5

The cooking and eating quality of different fragrant japonica rice varieties"

序号Number 品种Cultivar 外观Appearance 硬度Hardness 黏度Viscosity 平衡度Balance 食味值Taste value
1 辽粳香1号 6.30±0.90ab 6.67±0.58b 6.30±0.68bc 6.20±0.85ab 67.50±2.83bc
2 辽粳香2号 4.10±0.25de 7.47±0.15ab 4.27±0.18de 4.27±0.17de 64.53±0.77cde
3 盐粳476 4.57±0.12cde 7.40±0.10ab 5.13±0.24cd 4.37±0.09cd 61.60±0.45cdefg
4 盐粳935 5.90±0.53abc 6.70±0.15b 5.80±0.31bc 5.83±0.32b 65.27±1.16cde
5 盐粳939 3.33±0.43ef 7.20±0.70ab 3.67±0.26e 3.43±0.09def 59.23±2.03efg
6 铁粳香3号 6.97±0.62a 6.97±0.09b 7.77±0.69a 7.00±0.64a 72.67±2.65ab
7 隆粳香6号 6.20±0.81ab 6.60±0.35b 6.53±0.43b 6.60±0.44ab 74.23±2.86a
8 天隆优619 3.87±0.38e 7.77±0.23ab 4.23±0.35de 3.90±0.42de 63.43±2.22cdef
9 天隆优717 4.23±0.41de 7.27±0.79ab 4.20±0.21de 4.47±0.44cd 60.20±2.31defg
10 浑粳香2号 2.03±0.12f 8.27±0.41a 2.40±0.38f 2.40±0.15f 56.90±1.36g
11 华香粳1号 3.23±0.15ef 7.80±0.56ab 3.10±0.35ef 3.13±0.30ef 57.77±1.39fg
12 勇稻香 5.30±0.44bcd 6.93±0.15b 6.20±0.53bc 5.50±0.55bc 66.57±2.07bc
13 吉源香1号 6.00±0.35ab 6.70±0.31b 6.03±0.27bc 6.00±0.26ab 66.37±3.30cd

Fig.2

The 2AP contents of rice grain of different aromatic fragrant japonica rice varieties"

Table 6

Comprehensive score of different fragrant japonica rice varieties"

综合排名
Comprehensive ranking		 品种
Cultivar		 综合得分
Comprehensive score		 主成分1
PC1		 主成分2
PC2		 主成分3
PC3		 主成分4
PC4
1 铁粳香3号 0.982 1.062 1.264 -0.031 1.062
2 隆粳香6号 0.957 1.188 0.936 0.898 0.106
3 盐粳476 0.424 -0.092 0.554 2.170 -0.129
4 辽粳香1号 0.367 1.299 -0.835 0.900 -0.367
5 吉源香1号 0.199 0.788 0.735 -1.734 -1.525
6 勇稻香 0.160 0.080 0.688 -1.349 0.772
7 天隆优619 -0.195 -0.926 0.699 0.006 -0.291
8 辽粳香2号 -0.255 -0.381 0.063 -0.339 -0.656
9 天隆优717 -0.287 -0.758 -0.238 -0.552 1.929
10 盐粳935 -0.376 1.158 -2.355 -0.456 -0.296
11 盐粳939 -0.556 -0.736 -1.054 0.323 0.695
12 华香粳1号 -0.654 -1.143 -0.540 -0.142 0.384
13 浑粳香2号 -0.765 -1.539 0.082 0.305 -1.683
因子权重分析Factor weight analysis
方差贡献率Variance contribution rate (%) 0.335 0.274 0.110 0.082
累计方差贡献率Cumulative variance contribution rate (%) 35.453 62.829 73.879 82.123
权重Weight (%) 43.171 33.335 13.455 10.038

Fig.3

The principal component factor load matrix heat map"

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