| 杨传铭,胡聪聪,孙显龙,孙士鑫,李红宇,范名宇.结实期不同时段低温对寒地粳稻品质的影响[J].干旱地区农业研究,2023,(3):96~103 |
| 结实期不同时段低温对寒地粳稻品质的影响 |
| Effects of low temperature on quality of japonica rice at different periods of grain filling stage in cold regions |
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| DOI：10.7606/j.issn.1000-7601.2023.03.14 |
| 中文关键词: 粳稻 低温 结实期 品质 |
| 英文关键词:japonica rice low temperature grain filling stage quality |
| 基金项目:大学生创新创业训练计划项目（202010223021）；大庆市指导性科技计划项目（zd-2021-80）；黑龙江省重点研发计划 (GA21B002)；高校学成、引进人才科研启动计划资助项目（XYB201810） |
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| 中文摘要: |
| 为明确结实期不同时段低温对寒地粳稻品质的影响，于2019年以黑龙江省第一和第二积温带主栽的8份粳稻品种为试材，在水稻结实期分段（花后1~7 d、8~14 d、15~21 d）进行低温处理（昼/夜：17℃/13℃），测定稻米的外观、营养、蒸煮食味品质以及RVA谱特征值。结果表明：不同粳稻品种品质存在极显著差异，‘垦粳8’外观品质最优，‘龙稻18’蛋白质含量最低、食味品质最佳；不同品种对低温的响应存在差异；品种和低温互作对稻米品质存在极显著影响。花后1~7 d低温处理对外观品质影响较小；花后8~14 d和15~21 d低温后，垩白粒率和垩白度较对照分别显著提高73.22%、81.71%和105.57%、115.85%；籽粒长宽比受低温影响较小。低温处理显著提高了稻米的总蛋白含量（1.46%~2.76%）和醇溶蛋白含量（6.33%~17.47%），显著降低了球蛋白含量（4.55%~5.69%），花后1~7 d低温显著降低了清蛋白含量（2.84%），花后8~21 d低温显著提高了清蛋白含量（3.58%~3.88%）。稻米的最高黏度、热浆黏度、崩解值、冷胶黏度以及起始糊化温度在花后1~14 d受低温处理后显著降低；消减值、回复值以及峰值时间在花后1~7 d受低温处理后显著提高；花后15~21 d低温处理对淀粉RVA谱特征值的影响较小。稻米的光泽、味道、口感以及综合评分受低温处理后呈现显著降低趋势。综合分析表明，结实期低温通过提高蛋白质含量以及改变RVA谱特征值进而降低了稻米的蒸煮食味品质。 |
| 英文摘要: |
| In order to explore the effects of low temperature on quality of rice in cold regions at different periods of grain filling stage, eight japonica varieties from the first and second accumulated temperature zone of Heilongjiang province were used as test materials in 2019. The low temperature treatments (Day/Night, 17℃/13℃) were set at different periods of grain filling stage (1~7 d, 8~14 d and 15~21 d after anthesis) and the appearance, nutritional, taste quality and RVA characteristic values of rice were determined. The results showed that the difference of quality among the varieties was extremely significant. The appearance quality of ‘Kenjing 8’ was the best, the protein content and taste value of ‘Longdao 18’ were the lowest and best, respectively. The response of different varieties to low temperature was different. The interaction between variety and low temperature had significant effects on rice quality. The low temperature treatments during 1~7 d after anthesis had little effects on appearance quality. Compared with the control, the chalkiness rate and chalkiness degree were significantly increased by 73.22%, 81.71% and 105.57%, 115.85%, respectively, under the treatment during 8~14 d and 15~21 d after anthesis. The grain length\|width ratio was less affected by low temperature. The low temperature significantly increased the total protein content (1.46%~2.76%) and prolamin content (6.33%~17.47%) of the rice, significantly reduced the globulin content (4.55%~5.69%). The albumin content of rice was significantly reduced (2.84%) and increased (3.58%~3.88%) under the treatment during 1~7 d and 8~21 d after anthesis, respectively. The peak viscosity, hot paste viscosity, breakdown, cool paste viscosity and pasting temperature of rice were significantly reduced under low temperature treatment during 1~14 d after flowering. The setback, consistence and peak time were significantly increased under the treatment during 1~7 d after anthesis. The treatment during 15~21 d after anthesis had less effect on RVA characteristic values. The gloss, taste, palatability, and comprehensive score of rice were significant decreased under low temperature. Comprehensive analysis showed that the low temperature treatment reduced the eating and cooking quality of rice by increasing the protein content and changing the RVA characteristic values during the grain filling stage. |
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