长江下游地区味优高产协同粳稻的品种特性

doi:10.3864/j.issn.0578-1752.2024.04.015

Abstract

Abstract:

【Objective】In order to explore the common agronomic and physiological characteristics of good taste and high yield type japonica rice in the lower reaches of the Yangtze River, the study could provide theoretical basis and technical support for realizing synergistic improvement of rice yield and quality in this region. 【Method】The cultivar screening tests were conducted in 2018 and 2022 using 14 and 13 conventional japonica rice cultivars, respectively, to systematically compare the yield and composition, taste quality and textural characteristics, as well as agronomic and physiological indicators such as biomass, stem non-structural carbohydrates (NSC), and leaf area duration (LAD) among the different cultivars.【Result】The taste value and yield varied across the different cultivars, so through clustering by taste value and yield, they can be further divided into three types: medium taste and low yield (ML), medium taste and high yield (MH), good taste and high yield (GH). The average taste value and yield of GH in two years were 68.5 and 10.2 t·hm^-2, respectively, which were 6.8% higher in taste value and 14.6% higher in yield than MH and ML. In terms of performance for yield and quality traits, GH showed the highest grain filling percentage and taste scores compared to MH and ML. In terms of the dry matter accumulation, GH increased the proportion of dry matter accumulation at the early stage of grain filling stage, and showed the highest dry matter accumulation from heading stage to 15 days after heading stage. Further analysis of the causes of dry matter accumulation at this stage revealed that GH significantly increased the NSC remobilization rate while steadily increasing LAD. Correlation analyses showed highly significant positive correlations between grain filling percentage and taste, dry matter accumulation and LAD from heading stage to 15 days after heading stage, and NSC remobilization rate.【Conclusion】 While maintaining a high LAD from heading stage to 15 days after heading stage (100.4 m²·m^-2·d), further increasing NSC remobilization rate during grain filling stage (79.9%) to promote the initiation of grain filling, increasing the dry matter accumulation from heading stage to 15 days after heading stage (3.6 t·hm^-2), then improving the grain filling percentage (95.4%), and taste (9.6), which are the common characteristics of good taste and high yield type japonica rice in this region. In addition, the development of water and fertilizer management techniques targeting the enhancement of NSC remobilization at the grain filling stage and NSC accumulation at heading stage is expected to further exploit the yield and taste quality potential of the above good taste and high yield type japonica rice.

Key words: lower reaches of the Yangtze River, japonica rice, good taste and high yield, grain filling percentage, stem non-structural carbohydrates

ZHU TianCi, MA TianFeng, KE Jian, ZHU TieZhong, HE HaiBing, YOU CuiCui, WU ChenYang, WANG GuanJun, WU LiQuan. Characteristics of Good Taste and High Yield Type Japonica Rice in the Lower Reaches of the Yangtze River[J].Scientia Agricultura Sinica, 2024, 57(4): 820-830.

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年份 Year	品种 Cultivar	播始历期 SS-HS (d)	生育天数 Growth duration (d)	年份 Year	品种 Cultivar	播始历期 SS-HS (d)	生育天数 Growth duration (d)
2018	苏香粳3号 SXJ3	87	147	2022	南粳3908 NJ3908	105	150
2018	南粳0212 NJ0212	86	149	2022	嘉119 J119	103	145
2018	武育粳3号 WYJ3	89	145	2022	鄂香2号 EX2	112	152
2018	南粳9108 NJ9108	85	149	2022	皖粳1608 WJ1608	117	164
2018	宁粳3号 NJ3	91	145	2022	德康粳1号 DKJ1	107	144
2018	武运粳31 WYJ31	91	146	2022	镇稻668 ZD668	106	144
2018	南粳52 NJ52	87	145	2022	镇稻28 ZD28	108	150
2018	宁粳8号 NJ8	89	151	2022	镇稻6080 ZD6080	109	149
2018	宁粳7号 NJ7	88	149	2022	泗稻301 SD301	103	140
2018	南粳5055 NJ5055	91	151	2022	镇稻18 ZD18	117	149
2018	武运粳23 WYJ23	91	149	2022	隆8351 L8351	105	152
2018	武粳14 WJ14	91	146	2022	镇稻9049 ZD9049	100	155
2018	宁粳1号 NJ1	91	145	2022	武育粳39 WYJ39	107	155
2018	淮稻5号 HD5	86	147

年份 Year	指标 Index	变幅大小 Variable amplitude	均值 Mean	标准差 Standard deviation	变异系数 CV (%)
2018	食味值 Taste value	62.8-68.9	65.5	2.1	3.2
2018	产量 Yield (t·hm^-2)	7.1-11.3	9.2	1.4	15.1
2022	食味值 Taste value	60.2-70.1	66.4	3.0	4.5
2022	产量 Yield (t·hm^-2)	7.3-11.4	9.8	1.4	14.4

品种类型 Type	有效穗数 Panicles (m^-2)	每穗粒数 Spikelets per panicle	总颖花量 Spikelets (×10³·m^-2)	结实率 Grain filling percentage (%)	千粒重 1000-grain weight (g)
味中低产 ML	364.0±15.1a	89.2±7.1b	32.4±1.6b	88.2±2.9c	26.5±2.1a
味中高产 MH	344.3±16.9a	119.2±0.5a	41.0±2.2a	91.8±0.6b	26.5±0.8a
味优高产 GH	365.9±14.2a	111.9±10.3a	41.0±4.3a	95.4±1.1a	27.1±1.3a

品种类型 Type	食味品质Eating quality		质构特性Texture characteristics
品种类型 Type	外观 Appearance	口感 Taste	硬度 Hardness	黏度 Viscosity	平衡度 Balance degree	弹性 Springing
味中低产 ML	8.91±0.08b	8.78±0.13c	6.36±0.91a	0.51±0.11a	0.08±0.02a	0.76±0.01a
味中高产 MH	9.33±0.09a	9.22±0.16b	6.03±1.34a	0.56±0.03a	0.10±0.03a	0.78±0.01a
味优高产 GH	9.58±0.21a	9.60±0.22a	5.93±0.59a	0.58±0.01a	0.10±0.01a	0.78±0.01a

品种类型 Type	移栽-抽穗期 TP-HS (t·hm^-2)	抽穗-抽穗后15 d HS-15DAH (t·hm^-2)	抽穗后15 d-成熟期 15DAH-MS (t·hm^-2)	移栽-成熟期 TP-MS (t·hm^-2)
味中低产 ML	10.0±0.2a	1.8±0.2b	2.8±0.6b	14.5±0.3b
味中高产 MH	9.0±0.3b	2.5±0.4b	4.6±0.3a	16.0±0.2a
味优高产 GH	8.7±0.3b	3.6±0.5a	3.1±0.6b	15.4±0.5a

Characteristics of Good Taste and High Yield Type Japonica Rice in the Lower Reaches of the Yangtze River

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