摘要
为研究灌浆期田间自然低温对不同水稻品种淀粉理化指标和稻米蒸煮食味品质的影响,选取7个高产优质水稻品种,分别加工成精米和米粉,测定在常温和低温下淀粉相关理化指标和米饭黏度、硬度及食味值。结果表明,水稻灌浆期遭遇低温会使稻米直链淀粉含量、消减值、峰值时间、糊化温度和米饭硬度显著升高,直链淀粉含量最大变幅达到47.4%;胶稠度、峰值黏度、崩解值和米饭黏度显著降低,其中胶稠度均降至30~50mm,最终导致稻米的蒸煮食味品质变差。利用食味值和淀粉理化指标对7个水稻品种进行低温耐受程度的综合评价,发现‘Y两优911’的稻米品质耐低温能力最强,‘Y两优1928’的稻米品质耐低温能力最弱。研究结果显示,在水稻灌浆期需采取适当的栽培措施应对低温对稻米品质造成的影响,为筛选培育耐低温优质稻提供了新思路。
In order to study the effects of natural low temperature on the physicochemical indexes of starch of different rice varieties and cooking and eating quality of rice at filling stage,7 high-yield and high-quality rice varieties were selected and processed into milled rice and rice flour,respectively.The physicochemical indexes of starch,viscosity,hardness and eating value of rice were measured at room temperature and low temperature.The results showed that low temperature during grain filling stage of rice increased significantly amylose content,setback,peak time,gelatinization temperature and rice hardness,the maximum amylose content was 47.4%.While it decreased obviously gel consistency,peak viscosity,breakdown and rice viscosity,the viscosity of rice was all reduced to 30~50 mm,and ultimately led to poor cooking and eating quality.The low temperature tolerance of 7 rice varieties was evaluated by taste value and starch physical and chemical indexes,the results showed‘Y liangyou 911’had the highest low temperature tolerance of rice quality,and‘Y liangyou 1928’had the lowest of rice quality.The results of this study showed that appropriate cultivation measures should be taken to cope with the influence of low temperature on rice quality during the grain filling period,which provided a new idea for screening and cultivating low-temperature tolerant and high-quality rice.
作者
张冬梦
姚栋萍
吴俊
罗秋红
庄文
刘雄伦
邓启云
柏斌
ZHANG Dongmeng;YAO Dongping;WU Jun;LUO Qiuhong;ZHUANG Wen;LIU Xionglun;DENG Qiyun;BAI Bin(College of Agronomy,Hunan Agricultural University,Changsha 410128,China;State Key Laboratory of Hybrid Rice,Hunan Hybrid Rice Research Center,Changsha 410125,China)
出处
《中国农业科技导报》
CAS
CSCD
北大核心
2023年第6期144-153,共10页
Journal of Agricultural Science and Technology
基金
三亚崖州湾科技城管理局2020年度科技计划项目(SKJC-2020-02-006)
湖南种业创新项目(2021NK1001)。
关键词
水稻
灌浆期
田间自然低温
理化特性
蒸煮食味品质
rice
grain filling stage
natural low temperature
physicochemical properties
cooking and eating quality
