枯草芽孢杆菌和哈茨木霉菌对水稻稻米品质的影响

王金玲, 潘越, 李思宇, 沈炘垭, 刘立军

The Effects of Bacillus subtilis and Trichoderma harzianum on Rice Grain Quality

Wang Jinling, Pan Yue, Li Siyu, Shen Xinya, Liu Lijun

表1 枯草芽孢杆菌和哈茨木霉菌对稻米加工和外观品质的影响

Table 1 Effects of B.subtilis and T.harzianum on the processing and appearance quality of rice

年份 Year 品种 Variety 处理 Treatment 糙米率 Brown rice rate 精米率 Milled rice rate 整精米率 Head milled rice rate 垩白粒率 Chalkiness rate 垩白度 Chalkiness degree 2022 南粳9108 CK 84.0±1.1a 73.4±1.2a 69.6±0.6a 9.0±0.1a 7.2±0.2a BS 83.8±0.1a 74.3±0.7a 69.8±1.9a 8.9±0.0b 7.0±0.1a TH 84.3±1.2a 75.1±0.6a 71.4±0.5a 8.3±0.1c 6.4±0.2b 淮稻5号 CK 83.7±0.7a 73.1±0.7a 69.9±0.4a 9.0±0.1a 7.1±0.1a BS 84.4±0.7a 72.8±0.8a 69.1±1.3a 8.3±0.0b 6.9±0.3a TH 83.9±0.3a 73.4±0.2a 70.1±0.8a 8.2±0.2b 6.0±0.2b 2023 南粳9108 CK 83.5±1.3a 74.3±0.4b 69.6±0.8b 9.2±0.1a 7.1±0.0a BS 84.8±0.5a 75.1±0.5a 70.0±0.8ab 8.7±0.1b 6.5±0.3b TH 84.9±0.7a 75.9±0.3a 71.0±0.4a 8.5±0.1c 6.3±0.1b 淮稻5号 CK 84.4±0.9a 73.9±0.4a 70.2±0.3a 8.6±0.1a 6.7±0.3a BS 83.8±0.3a 72.5±1.2a 69.3±1.2a 8.0±0.0b 6.1±0.3b TH 85.0±1.1a 73.3±0.3a 69.9±0.1a 7.6±0.1c 5.9±0.2b