山东农业科学2024，Vol.56Issue(12)：16-25,10.DOI:10.14083/j.issn.1001-4942.2024.12.003
灌浆期高温对水稻不同粒位籽粒品质的影响
Effects of High Temperature during Filling Stage on Grain Quality at Different Positions in Rice
摘要
Abstract
High temperature during grain filling stage can lead to the decline of rice quality,and the grain quality varies with variety and spikelet position.In this study,four indica rice varieties were used as the research objects,and the split-plot design was adopted with two sowing date treatments(S1 and S2)in the main plot and four indica rice varieties(V1,V2,V3,V4)in the subplot,to study the effects of different tem-perature at filling stage on quality of rice grain at different grain positions caused by staged sowing under field conditions.The results showed that high temperature at filling stage under S1 sowing date reduced the whole rice rate,dissipation value and peak time,and increased the chalky grain rate,globin content,peak viscosi-ty,disintegration value and gelatinization temperature of the four rice varieties.Under the suitable temperature condition at grain filling stage of S2 treatment,the rice milling rate and whole rice milling rate of grains from the upper part of panicle in each variety were significantly higher than those from the lower part.Under the high temperature condition at grain filling stage of S1 treatment,the chalky grain rate,chalkines,peak viscosi-ty and disintegration value of grains from the upper part of panicle in each variety were higher than those from the lower part,and most of which were different significantly,but the dissipation value and peak time were significantly lower than those from the lower part.There was no significant correlation between gluten content,rice milling rate and characteristic values of RVA spectrum.The correlations between chalky grain rate,chalk-iness,albumin,globulin and each characteristic value of RVA spectrum were reverse with that between amy-lose and each characteristic value of RVA spectrum,indicating that the contents of amylose and protein com-ponents directly affected the gelatinization characteristics and eating quality of rice.In summary,high tempera-ture at filling stage of S1 treatment reduced the rice milling rate and increased the characteristics such as chalk-iness rate,peak viscosity and gelatinization temperature,which had significant effects on the upper,middle and lower grains,and the effect was more obvious on the grain quality of upper panicle.关键词
籼稻/不同粒位/稻米品质/RVA参数/灌浆期高温Key words
Indica rice/Different seed position/Rice grain quality/RVA parameters/High temperature at filling stage分类
农业科技引用本文复制引用
田文涛,胡玉婷,严鹏,刘越,田小海..灌浆期高温对水稻不同粒位籽粒品质的影响[J].山东农业科学,2024,56(12):16-25,10.基金项目
国家重点研发计划项目(2017YFD0301400) （2017YFD0301400）
湖北省重点研发计划项目(2020BBB060) （2020BBB060）
