硅钾镁施用水平及配比对水稻蒸煮食味品质的影响

Effect of Different Level and Rational Ratio of Silicon,Potassium and Magnesium Fertilizers on Cooking and Palatability Quality of Rice

采用随机区组设计,以垦鉴稻10号为试验材料,研究硅钾镁配比对水稻蒸煮食味品质的影响。结果表明:硅钾镁配比对稻米糊化温度和直链淀粉含量影响均未达显著水平,RVA特征值变化不一。最高黏度、热浆黏度和冷胶黏度随施硅、钾量呈先上升后下降的趋势,崩解值随施钾量的变化相反;淀粉RVA特征值随镁施用量的增加先增大后减小。处理5(每公顷施SiO2、K2O、MgO分别为4、1.84和1.3kg,下文施用水平表述方法同此)、8(施用水平依次为4、3.68和0kg)和9(施用水平依次为4、3.68和0.65kg)的Mg/K最大,为0.61。施镁量和Mg/K、RVA特征值相关不显著;钾含量与崩解值相关系数为-0.76,呈显著负相关。处理9(施用水平依次为4、3.68和0.65kg)的光泽、味道最好,综合评分最高,比其它处理高出1.3～5个百分点;精米中镁、钾含量和Mg/K与食味的各项指标相关不显著。

Kenjiandao 10 was used as material, the influence of ratio of silicon, potassium and magnesium on rice eating quality in the cold region was analyzed by using the randomized plot design. The results showed that the ratio of silicon, potassium and magnesium had no significant impact on rice gelatinization temperature and amylose content, the characteristics of RVA changed differently. Peak viscosity, holdling strength and final viscosity were first increasing and then declining with the application of silicon and potassium, the change of the breakdown value was opposite with the application of potassium. When the application of magnesium increased, the characteristics of starch RVA first increased and then decreased. The treatments of 5 （the amount of SiO2, K20, MgO was：4, 1.84, 1.3 kg.hm^-2,the bellows description of the amount level as the same ）,8（the amount of fertilizer was： 4, 3.68 and 0 kg.hm^-2） and 9 （the amount of fertilizer was： 4, 3.68 and 0.65 kg.hm^-2） had the largest Mg/K value of rice was 0.61. There was no significant relationship between content of magnesium, Mg/K value and characteristics of RVA. There were negative relationship between potassium content and breakdown, the correlation coefficient was -0.76. The treatment 9（the amount of fertilizer was： 4, 3.68 and 0.65 kg.hm^-2） was best in gloss and taste, the general grade was higher 1.3-5 percents than other treatments. There was no significant relationship between content of magnesium and potassium, Mg/K value and all indexes of palatability.