施用有机肥和秸秆还田对东北苏打盐碱地水稻营养与食味品质的影响

李冠男,黄立华,张璐,陈嘉兴,杨靖民

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

Guannan Li,Lihua Huang,Lu Zhang,Jiaxing Chen,Jingmin Yang

表6 稻米加工、外观品质性状与食味品质指标间的相关分析

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*