Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (19): 3932-3945.doi: 10.3864/j.issn.0578-1752.2012.19.004

• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY·AGRICULTURE INFORMATION TECHNOLOGY • Previous Articles     Next Articles

Effect of Planting Methods on Quality of Different Growth and Development Types of Japonica Rice Under High-Yielding ultivation Condition

 HUO  Zhong-Yang, LI  Jie, XU  Ke, DAI  Qi-Gen, WEI  Hai-Yan, GONG  Jin-Long, ZHANG  Hong-Cheng   

  1. 1.扬州大学农学院/农业部长江流域稻作技术创新中心/江苏省作物遗传生理重点实验室，江苏扬州 225009
  • Received:2012-05-25 Online:2012-10-01 Published:2012-07-19

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Abstract: 【Objective】The variations of rice quality among different planting methods of high-yielding cultivation conditions were investigated.【Method】A comparative experiment was carried out with early-maturing late japonica rice (EMLJ), late-maturing medium japonica rice (LMMJ) and medium-maturing medium japonica rice (MMMJ) (including Japonica conventional rice and japonica hybrid rice) as materials to study the difference in processing quality, appearance quality, cooking and eating quality, nutritional quality and RVA profile characteristics of artificial transplanting (AT), mechanical transplanting (MT) and direct seeding (DS) rice under high-yielding cultivation conditions. Furthermore, the correlation analysis between rice quality characters and temperature and light condition during grain-filling periods was studied. 【Result】 Brown rice rate was no significant difference among different planting methods. The order of milled rice and head milled rice rate among different planting methods was AT＞MT＞DS in EMLJ, while MT＞AT＞DS in LMMJ and MMMJ. Chalkiness rate was AT＞MT＞DS, and chalkiness size was MT＞AT＞DS. Chalkiness degree was AT＞MT＞DS in EMLJ and conventional LMMJ, while MT＞AT＞DS in MMMJ and hybrid LMMJ. Amylose content was DS＞MT＞AT and gel consistency was AT＞MT＞DS. Protein content between AT and MT was in generally quite, and DS was slightly lower than that of AT and MT, but there was no significant difference in addition to MMMJ. Peak viscosity, trough viscosity and breakdown was AT＞MT＞DS, setback was DS＞MT＞AT, peak time among different planting methods was no significant difference, final viscosity was AT＞MT＞DS in EMLJ and conventional LMMJ while DS＞MT＞AT in MMMJ and hybrid LMMJ, pasting temperature was DS＞MT＞AT in EMLJ and conventional LMMJ while AT＞MT＞DS in MMMJ and hybrid LMMJ.【Conclusion】Compared with AT and MT, the appearance quality of DS is slightly better, while processing quality, cooking and eating quality and nutritional quality become worse. The processing and appearance quality between AT and MT are different due to varieties types. The cooking and eating quality of AT is better than that of MT. The nutritional quality between AT and MT is in generally quite. Therefore, it is beneficial to obtain good quality characters to choose reasonable planting methods and supporting appropriate rice varieties types.

Key words: japonica rice, growth and development type, planting method, high-yielding cultivation, rice quality

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