江淮优良食味高产中熟常规粳稻品种的特征
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摘要
从103个中熟常规粳稻品种(品系)中,根据不同食味值和产量水平筛选出具有代表性的3种类型(味优高产、味优中产、味中高产),系统比较各类型品质和产量,以探究江淮优质食味与高产协同的品种特征。结果表明,味优高产类型品种加工品质与味中高产类型品种无显著差异。与味中高产类型相比,味优高产类型品种垩白粒率、垩白面积比、垩白度分别高82.06%、56.34%和93.28%,蛋白质含量、直链淀粉含量分别低14.21%、39.78%,胶稠度高8.73%,消减值和回复值分别低282.11%、37.88%。在产量方面,味优高产类型比味优中产类型高26.73%,其高产原因主要是具有较高的每穗粒数和结实率。与味优中产类型相比,味优高产类型单位面积穗数低22.26%,每穗粒数与结实率分别高42.12%、6.18%,成穗率高4.2%,抽穗期与成熟期叶面积指数分别高5.47%、16.94%,叶面积衰减率低7.25%,抽穗至成熟期干物质积累量和积累比例分别高24.07%和15.50%,着粒密度高40.33%。综上所述,味优高产类中熟常规粳稻的特征是,出糙率和整精米率都达国标1级;透明度由3级至5级不等;蛋白质含量在8%左右;直链淀粉含量在10%左右;胶稠度在75 mm以上; RVA谱消减值在-300 cP以下,回复值在600 cP以下。在产量方面其单位面积穗数310万穗hm–2左右,每穗粒数140个左右,抽穗后叶面积指数、干物质积累量与积累比例都能维持较高水平。
A field experiment was conducted with 103 medium-maturity conventional japonica rice varieties(lines) including main varieties grown in Jianghuai area and released varieties in recent years with potential productivity,from which three types[good taste and high yield(GH),good taste and medium yield(GM),and medium taste and high yield(MH)] were selected to explore the characteristics of varieties with good taste and high yield in Jianghuai area.There was no significant difference in processing quality between GH type and MH type.Compared with MH type,GH type was 82.06%,56.34%,and 93.28% higher in chalkiness rate,chalky area ratio and chalkiness,14.21% and 39.78% lower in protein content and amylose content,8.73%higher in gel consistency,and 282.11% and 37.88% lower in setback and consistence,respectively.The yield of GH type was26.73% higher than that of GM type,due to large number of spikelets per panicle and high seed-setting rate.The panicles per unit land area was 22.26% lower,the number of spikelets per panicle and seed-setting rate were 42.12% and 6.18% higher,the ratio of productive tillers to total tillers was 4.2% higher in GH type than those in GM type.The LAI of GH type during heading and maturity periods was 5.47% and 16.94% higher and the decay rate of LAI was 7.25% lower than those of GM type.From heading to maturity,the dry matter accumulation and its ratio,the photosynthetic potential,the crop growth rate,the net assimilation rate and seed setting density were 24.07%,15.50%,17.59%,13.96%,3.67%,and 40.33% respectively higher in GH type than those in GM type.From above,GH type of medium-maturity conventional japonica rice has the following characteristics:the brown rice rate and the head milled rice rate reach the 1 grade of Chinese standard;the transparency is from grade 3 to grade 5;the protein content is around 8% and the amylose content is around 10%;the gel consistency is over 75 mm;the setback is below-300 cP and the consistence is below 600 cP;the number of panicles per unit land area is around 310×104 ha–1,and the grains number per panicle is around 140.It can keep the dry matter accumulation and the leaf area index in optimum ranges before heading period,and remain the leaf area index,the dry matter accumulation and its ratios at high levels after heading period.
A field experiment was conducted with 103 medium-maturity conventional japonica rice varieties(lines) including main varieties grown in Jianghuai area and released varieties in recent years with potential productivity,from which three types[good taste and high yield(GH),good taste and medium yield(GM),and medium taste and high yield(MH)] were selected to explore the characteristics of varieties with good taste and high yield in Jianghuai area.There was no significant difference in processing quality between GH type and MH type.Compared with MH type,GH type was 82.06%,56.34%,and 93.28% higher in chalkiness rate,chalky area ratio and chalkiness,14.21% and 39.78% lower in protein content and amylose content,8.73%higher in gel consistency,and 282.11% and 37.88% lower in setback and consistence,respectively.The yield of GH type was26.73% higher than that of GM type,due to large number of spikelets per panicle and high seed-setting rate.The panicles per unit land area was 22.26% lower,the number of spikelets per panicle and seed-setting rate were 42.12% and 6.18% higher,the ratio of productive tillers to total tillers was 4.2% higher in GH type than those in GM type.The LAI of GH type during heading and maturity periods was 5.47% and 16.94% higher and the decay rate of LAI was 7.25% lower than those of GM type.From heading to maturity,the dry matter accumulation and its ratio,the photosynthetic potential,the crop growth rate,the net assimilation rate and seed setting density were 24.07%,15.50%,17.59%,13.96%,3.67%,and 40.33% respectively higher in GH type than those in GM type.From above,GH type of medium-maturity conventional japonica rice has the following characteristics:the brown rice rate and the head milled rice rate reach the 1 grade of Chinese standard;the transparency is from grade 3 to grade 5;the protein content is around 8% and the amylose content is around 10%;the gel consistency is over 75 mm;the setback is below-300 cP and the consistence is below 600 cP;the number of panicles per unit land area is around 310×104 ha–1,and the grains number per panicle is around 140.It can keep the dry matter accumulation and the leaf area index in optimum ranges before heading period,and remain the leaf area index,the dry matter accumulation and its ratios at high levels after heading period.
引文
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