推迟播期是否能提高四川盆地机插稻的蒸煮食味品质？

doi:10.1016/j.jia.2024.03.023

摘要/Abstract

摘要： 在水稻生产中，调整播期是一种普遍使用的措施以适应高温环境。然而，推迟播期对稻米品质的影响可能因品种和生态条件而异。糊化特性常被人们用来评价稻米的蒸煮食味品质。为进一步明确推迟播期对稻米糊化特性的影响，本研究以宜香优2115、F优498和川优6203等3个水稻品种为研究对象，于2018和2019年在四川盆地的大邑、安州、南部和射洪等4个生态点设置了不同播期试验，共设置正常播期1（CS1）、正常播期2（CS2，比CS1晚播10 d）、推迟播期1 (DS1，比CS1晚播30 d)和推迟播期2（DS2，比CS2晚播30 d）等4个处理。研究结果表明，较CS1和CS2处理，DS1和DS2处理显著提高了稻米的直链淀粉含量，但降低了蛋白质含量、峰值黏度、热浆黏度和冷胶黏度。除2018年CS2和DS1处理间差异不显著外，DS1和DS2处理使崩解值降低了2.15–11.19%，消减值则增加了23.46–108.47%。然而，推迟播期处理对稻米糊化特性的影响因生态点和品种而存在明显差异。2019年，DS1和DS2处理导致大邑、安州、南部和射洪生态点崩解值分别降低了2.35–9.33%、2.61–8.61%、10.03–17.78%和2.06–8.93%，消减值则分别增加了2.32–60.93%、63.74–144.24%、55.46–91.63%和-8.28–65.37%。相关分析结果表明，峰值黏度和热浆黏度与抽穗后的平均、最高和最低温度呈显著正相关关系。将抽穗后的平均、最高和最低温度控制在25.9、31.2和 22.3℃以上，有利于稻米相对崩解值的提高和相对消减值的降低，进而提高稻米的蒸煮食味品质。综上，推迟播期处理可能会导致四川盆地机插稻食味品质变劣，而将抽穗后的平均温度控制在25.9℃以上有利于稻米蒸煮食味品质的提升。

Abstract: Adjustment of the sowing date is a widely used measure in rice production to adapt to high-temperature conditions. However, the impact of delayed sowing date (DS) on rice quality may vary by variety and ecological conditions. In this study, we conducted experiments using different sowing dates, that is, conventional sowing date 1 (CS1), CS2 (10 d later than CS1), DS1 (30 d later than CS1), and DS2 (30 d later than CS2), and three rice varieties, i.e., “Yixiangyou 2115,” “Fyou 498,” and “Chuanyou 6203.” This experiment was conducted at four sites in the Sichuan basin in 2018 and 2019 to evaluate the influence of DS on the pasting properties of rice, which are a proxy for eating and cooking quality (ECQ). In DS1 and DS2, rice had a significantly greater amylose content (AC) but a lower protein content (PC), peak viscosity (PKV), cool paste viscosity (CPV), and hot paste viscosity (HPV) than in CS1 and CS2. Moreover, with the exception of CS2 and DS1 in 2018, DS1 and DS2 led to a 2.15–11.19% reduction in breakdown viscosity (BDV) and a 23.46–108.47% increase in setback viscosity (SBV). However, the influence of DS on rice pasting properties varied by study site and rice variety. In 2019, DS1 and DS2 led to a BDV reduction of 2.35–9.33, 2.61–8.61, 10.03–17.78, and 2.06–8.93%, and a SBV increase of 2.32–60.93, 63.74–144.24, 55.46–91.63, and -8.28–65.37% at the Dayi, Anzhou, Nanbu, and Shehong, respectively. DS resulted in a greater decrease in PKV, HPV, CPV, and BDV and a greater increase in the AC and SBV for Yixiangyou 2115 than for Chuanyou 6203 and Fyou 498. Correlation analysis indicated that PKV and HPV were significantly and positively related to the mean, maximum, and minimum temperatures after heading. These temperatures have to be greater than 25.9, 31.2, and 22.3℃ to increase the relative BDV and decrease the relative SBV of rice, thereby enhancing ECQ. In conclusion, DS might contribute to a significant deterioration in ECQ in machine-transplanted rice in the Sichuan basin. A mean temperature above 25.9℃ after heading is required to improve the ECQ of rice.

Key words: eating and cooking quality , rice, sowing date , , pasting characteristics , , temperature

. 推迟播期是否能提高四川盆地机插稻的蒸煮食味品质？[J]. Journal of Integrative Agriculture, DOI: 10.1016/j.jia.2024.03.023.

Yuxin He, Fei Deng, Chi Zhang, Qiuping Li, Xiaofan Huang, Chenyan He, Xiaofeng Ai, Yujie Yuan, Li Wang, Hong Cheng, Tao Wang, Youfeng Tao. Wei Zhou, Xiaolong Lei, Yong Chen, Wanjun Ren. Can a delayed sowing date improve the eating and cooking quality of mechanically transplanted rice in the Sichuan basin?[J]. Journal of Integrative Agriculture, DOI: 10.1016/j.jia.2024.03.023.

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