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

Abstract

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

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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References 46

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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	—	—

The Impacts of Post-Anthesis Warming on Grain Yield and Quality of Late Japonica Rice in a Double Rice Cropping System

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