花后增温对双季晚粳稻产量和稻米品质的影响

doi:10.3864/j.issn.0578-1752.2020.07.004

摘要/Abstract

摘要： 【目的】 明确花后增温对双季晚粳稻产量和稻米品质的影响,以期为未来气候变暖条件下双季晚粳稻安全生产和优质栽培提供理论依据。 【方法】 本研究于2017—2018年在江西农业大学上高科技驿站试验基地进行,该地区位于江西双季稻主产区。以籼粳杂交稻甬优1538为试验材料,设置花后增温（post-anthesis warming treatment,PAW;从抽穗期到成熟期昼夜不间断增温）和不增温对照（ambient temperature treatment,CK;安装与增温处理相同的装置,但不供电）2个处理,随机区组设计,3次重复。采用稻田开放式远红外主动增温（free-air temperature increase,FATI）系统对水稻冠层进行增温,对比分析了不增温和花后增温条件下,晚粳稻产量、产量构成、加工品质、外观品质、RVA谱特征值、直链淀粉含量、蛋白质含量和氨基酸含量的变化。【结果】 花后增温导致晚粳稻甬优1538的产量和稻米品质发生明显变化,且2年变化趋势基本一致。与不增温对照相比,花后增温2.2℃显著降低了晚粳稻产量,平均降幅为4.4%。花后增温条件下,2年晚粳稻的糙米率、精米率和整精米率均无显著变化,但2年的垩白粒率和垩白度分别平均显著提高了27.4%和24.4%。花后增温提高了米粉RVA谱特征值的峰值黏度、热浆黏度和糊化温度,降低了其消减值,而对崩解值和最终黏度无显著影响。花后增温条件下,直链淀粉含量呈下降趋势,2年平均降幅为6.4%;但精米中蛋白质相对含量和绝对含量均呈增加趋势,2年平均增幅分别为8.7%和6.6%。另外,花后增温均提高了精米中非必需氨基酸和必需氨基酸的含量,并且非必需氨基酸对增温的响应比必需氨基酸敏感,其中非必需氨基酸的总量显著提高了5.7%。从氨基酸的相对比例可以发现,花后增温对绝大多数氨基酸的相对比例无显著影响,而酪氨酸和甲硫氨酸的相对比例显著提高。【结论】 花后增温降低了晚粳稻产量,对稻米加工品质无显著影响,使稻米外观品质品和蒸煮品质变差,而有利于改善其营养品质和食味品质。

关键词: 全球变暖, 花后增温, 双季晚粳稻, 产量, 稻米品质

Abstract: 【Objective】 The aim of this study was to evaluate the response of the grain yield and quality of late japonica rice in a double rice cropping system to post-anthesis warming, so as to provide a theoretical basis for the safe production and high quality cultivation of double-cropped late japonica rice under the future warming conditions.【Method】 This experiment was conducted at Shanggao Experimental Station of Jiangxi Agricultural University in 2017 and 2018, which was located in the main producing area of a double rice cropping system. The field warming experiment consisted of post anthesis warming treatment (PAW: increases temperature day and night continuously from heading stage to maturity stage) and ambient temperature treatment (CK) with three replicates in a randomized complete block design. The tested rice cultivar was indica-japonica hybrid rice Yongyou1538. PAW treatment was treated with a free-air temperature increase (FATI) facility. Grain yield, yield components, milling quality, appearance quality, RVA, amylose content, protein content, and amino acid content were compared and analyzed between control and post-anthesis warming treatments. 【Result】 Grain yield and quality of Yongyou 1538 changed obviously under PAW, and the change trend was basically consistent in two years. The specific performances were as follows: compared with CK, post-anthesis warming with an average canopy temperature increase of 2.2℃ decreased the grain yield by an average of 4.4% in two years. PAW had no significant effects on the milling quality, but increased chalky grain rate and chalkiness by an average of 27.4% and 24.4% in two years, respectively. Peak viscosity, trough viscosity, and pasting temperature showed increase trends under post-anthesis warming condition, but decreased setback, and had no effects on breakdown and final viscosity. The amylose content was decreased by an average of 6.4%, but the protein relative and absolute contents in milled rice were increased by an average of 8.7% and 6.6%, respectively. In addition, the content of non-essential amino acids and essential amino acids in milled rice were both increased under PAW, and the response of non-essential amino acids to PAW was more sensitive than that of essential amino acids, among which the total amount of non-essential amino acids was significantly increased by 5.7%. From the relative ratio of amino acids, it could be found that PAW had no significant effect on the relative ratio of most amino acids, but Tyr and Met. 【Conclusion】 Post-anthesis warming decreased grain yield of late japonica rice, deteriorated its appearance and cooking quality, but benefited its nutritional and eating quality.

Key words: global warming, post-anthesis warming, double-cropped late japonica rice, grain yield, grain quality

杨陶陶,解嘉鑫,黄山,谭雪明,潘晓华,曾勇军,石庆华,张俊,曾研华. 花后增温对双季晚粳稻产量和稻米品质的影响[J]. 中国农业科学, 2020, 53(7): 1338-1347.

TaoTao YANG,JiaXin XIE,Shan HUANG,XueMing TAN,XiaoHua PAN,YongJun ZENG,QingHua SHI,Jun ZHANG,YanHua ZENG. The Impacts of Post-Anthesis Warming on Grain Yield and Quality of Late Japonica Rice in a Double Rice Cropping System[J]. Scientia Agricultura Sinica, 2020, 53(7): 1338-1347.

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年份Year	处理Treatment	全天Diurnal	夜间Night time	白天Daytime
2017	CK	20.0±0.1	17.9±0.2	25.1±0.2
	PAW	21.8±0.2	19.9±0.2	26.5±0.1
	Δ	1.8	2.0	1.4
2018	CK	22.0±0.2	18.1±0.0	26.0±0.4
	PAW	24.4±0.2	21.2±0.2	27.7±0.1
	Δ	2.4	3.1	1.7

年份 Year	处理 Treatment	产量 Grain yield (t·hm^-2)	有效穗数 Panicle number (10⁴·hm^-2)	每穗粒数 Spikelet number per panicle	结实率 Filled grain percentage (%)	千粒重 1000-grain weight (g)
2017	CK	11.19±0.39a	238.1±8.5a	263.7±11.9a	82.6±3.5b	26.9±0.2a
	PAW	10.54±0.34b	233.5±13.2a	250.2±11.1a	84.6±4.1b	26.2±0.3b
2018	CK	10.80±0.17ab	235.4±8.1a	237.6±15.7a	94.0±0.9a	26.5±0.2b
2018	PAW	10.48±0.13b	232.8±14.9a	235.6±10.7a	92.0±2.1a	26.2±0.2b
方差分析ANOVA	年份 (Y)	ns	ns	ns	**	ns
	处理 (T)	*	ns	ns	ns	**
	年份×处理 Y×T	ns	ns	ns	ns	*

年份 Year	处理 Treatment	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 (%)
2017	CK	83.2±0.5a	73.8±0.3a	65.4±2.5ab	29.7±2.3c	8.7±1.1c
	PAW	82.1±1.1a	72.6±1.1a	66.7±0.1a	39.0±2.6b	11.4±0.1b
2018	CK	82.1±0.5a	70.5±0.6b	58.1±1.5c	42.0±1.7b	11.3±0.5b
	PAW	82.1±0.6a	70.4±0.7b	61.6±2.3bc	51.0±3.0a	13.3±1.1a
方差分析ANOVA	年份 (Y)	ns	**	**	**	**
	处理 (T)	ns	ns	ns	**	**
	年份×处理 Y×T	ns	ns	ns	ns	ns

年份 Year	处理 Treatment	直链淀粉含量 Amylose content (%)	峰值黏度 Peak viscosity (cP)	热浆黏度 Trough viscosity (cP)	崩解值 Breakdown (cP)	最终黏度 Final viscosity (cP)	消减值 Setback (cP)	糊化温度 Pasting temperature (℃)
2017	CK	14.6±0.4a	3587±10b	2132±52b	1455±47a	3217±75ab	-370±81b	78.6±1.2a
	PAW	13.3±0.4b	3756±64a	2272±61a	1484±31a	3286±14a	-470±63b	79.6±1.2a
2018	CK	15.3±0.3a	3031±20d	1786±52d	1245±66b	3120±30b	89±44a	73.4±0.5b
	PAW	14.7±0.1a	3189±112c	1954±95c	1235±85b	3175±68b	-14±47a	75.0±0.9b
方差分析ANOVA	年份 (Y)	**	**	**	**	*	**	*
	处理 (T)	**	**	**	ns	ns	*	*
	年份×处理 Y×T	ns	ns	ns	ns	ns	ns	ns

氨基酸 Amino acid		含量Content (mg·g^-1)		相对比例Relative proportion (%)
氨基酸 Amino acid		CK	PAW	CK	PAW
非必需氨基酸	天冬氨酸 Asp	5.67±0.14b	5.96±0.11a	9.20±0.38a	9.18±0.28a
Non-essential amino acid	谷氨酸 Glu	11.12±0.11b	11.63±0.13a	18.04±0.26a	17.90±0.23a
	丝氨酸 Ser	4.22±0.04a	4.52±0.21a	6.84±0.13a	6.96±0.29a
	甘氨酸 Gly	4.03±0.05b	4.40±0.05a	6.54±0.19a	6.78±0.06a
	组氨酸 His	1.20±0.12a	1.28±0.10a	1.94±0.22a	1.97±0.12a
	精氨酸 Arg	4.81±0.19a	4.79±0.19a	7.80±0.17a	7.37±0.13a
	丙氨酸 Ala	4.23±0.12a	4.46±0.25a	6.86±0.18a	6.86±0.29a
	脯氨酸 Pro	4.67±0.25a	4.67±0.07a	7.58±0.31a	7.18±0.08a
	酪氨酸 Tyr	2.29±0.09b	2.97±0.15a	3.72±0.08b	4.57±0.26a
	半胱氨酸 Cys	0.29±0.02a	0.28±0.01a	0.46±0.04a	0.43±0.03a
	总量 Total	42.53±0.43b	44.95±0.76a	—	—
必需氨基酸	苏氨酸 Thr	2.02±0.15a	2.04±0.16a	3.28±0.17a	3.14±0.20a
Essential amino acid	缬氨酸 Val	2.39±0.12a	2.45±0.18a	3.88±0.12a	3.77±0.21a
	甲硫氨酸 Met	1.20±0.08b	1.58±0.04a	1.95±0.09b	2.43±0.09a
	异亮氨酸 Ile	1.93±0.06a	1.90±0.06a	3.13±0.04a	2.92±0.12a
	亮氨酸 Leu	5.96±0.27a	6.18±0.23a	9.67±0.26a	9.51±0.20a
	苯丙氨酸 Phe	3.78±0.28a	3.84±0.19a	6.12±0.34a	5.90±0.17a
	赖氨酸 Lys	1.84±0.02a	2.03±0.07a	2.98±0.04a	3.12±0.14a
	总量 Total	19.13±0.92a	20.01±0.72a	—	—