作物研究2025，Vol.39Issue(5)：379-386,8.
头季与再生季稻米品质及淀粉特性差异分析
Comparative Analysis of Rice Quality and Starch Structural and Functional Properties Between Main-Season and Ratooning-Season Crops
摘要
Abstract
In order to reveal the main factors that cause the difference in rice quality in the first season and ratoon season,and provide a theoretical basis for the screening and cultivation optimization of high-quality ratoon rice varieties,this experiment used early rice ratoon rice variety Lingliangyou 268 and middle rice ratoon rice varieties Wanfengyousizhan and Longjingyou 4013 as materials,combined with temperature data during the filling period,the processing quality(head rice rate)and appearance quality(chalkiness degree,chalkiness grain rate),cooking and eating quality(amylose content,protein content)and starch characteristics(resistant starch,gelatinization temperature,starch particle size)of rice in the first season and ratoon season were compared and analyzed,and their influencing factors were explored.The results showed that the head rice rate of Lingliangyou 268,Longjingyou 4013 and Wanfengyousizhan increased by 8.0,13.0 and 14.9 percentage points respectively in the regeneration season compared with the first season.The amylose content of rice in Longjingyou 4013 and Wanfengyousizhan increased by 6.3 and 4.3 percentage points respectively compared with the first season.The gel consistency sharply of rice in the ratoning season of the three varieties were not significantly different from the first season.The protein content of rice in the ratoon season of Lingliangyou 268 and Wanfengyousizhan was not significantly different from that in the first season.The protein content of rice in the ratoon season of Wanfengyousizhan decreased by 0.056 percentage points compared with that in the first season,and the resistant starch content in the first and ratoon seasons of Lingliangyou 268 and Longjingyou 4013 did not change significantly.The initial gelatinization temperature,peak temperature and termination temperature of rice in the ratoning season of the three varieties were lower than those in the first season.Differences in environmental conditions(such as temperature,light,moisture,etc.)between the first season and the regeneration season may affect the synthesis,accumulation and particle formation of starch during rice filling,resulting in differences in particle size distribution.Comprehensive analysis shows that the difference in temperature during the grain filling period is a key factor regulating the quality differentiation of rice in the first season and the ratoon season.The average temperature during the grain filling period of the three varieties in the first season is 31.6℃,which is higher than the 25.9℃in the ratoon season,which may lead to the inhibition of amylose synthesis,the increase in gelatinization temperature and the uneven distribution of starch particle size in the first season;while the lower filling temperature in the ratoon season is conducive to improving amylose accumulation and starch structure order.Under the conditions of this test,the rice quality of Lingliangyou 268 and Longjingyou 4013 in the ratoon season was higher than that in the first season,making it more suitable for ratoon rice planting model.关键词
再生稻/稻米品质/淀粉/蛋白质/温度Key words
ratooning rice/rice quality/starch/protein/temperature分类
农业科技引用本文复制引用
旷娜,刘腾飞,胡文彬,周政,刘烨,陈化寨,张少东,赵正洪..头季与再生季稻米品质及淀粉特性差异分析[J].作物研究,2025,39(5):379-386,8.基金项目
湖南省重点研发计划项目(2023NK2004) （2023NK2004）
湖南省科技人才托举工程(2022TJ-Y08). （2022TJ-Y08）
