不同品种再生稻产量及品质比较研究

Comparision of Yield and Quality among Different Ratooning Rice Varieties

为探究影响再生稻产量及品质的主要因子,筛选出适合湖北省洪湖市种植的优质高产再生稻品种;以广两优1128、新两优223、两优6326和创两优558为试验材料,于2016年在湖北省洪湖市沙口镇进行大田试验。结果表明,创两优558的头季稻产量、再生稻产量和总产量均最高,分别为8 087.4、5 916.7和14 004.0kg/hm2。4个再生稻品种的糙米率和长宽比均无显著差异,创两优558的精米率、整精米率和直链淀粉含量最高,分别为70.2%、65.5%和24.5%;新两优223的直链淀粉含量显著低于其他品种,为21.4%。总蛋白含量最高的品种是创两优558,其次是广两优1128,含量分别为9.14和9.03g/100g,显著高于其他品种。研究表明,4个品种均适宜在洪湖地区种植,但创两优558的头季稻产量、再生稻产量及总产量最高,稻米品质最好。影响再生稻产量的关键产量构成因子是穗粒数和结实率,影响再生稻整精米率的主要因素为垩白粒率、垩白度和精米率。

In order to study the main influencing factors on yield and quality of ratooning rice and screen suitable varieties of ratooning rice in Honghu City of Hubei Province, a field experiment was conducted in Shakou town, Honghu City, Hubei Province from March to November in 2016 with ratooning rice cultivars of Guangliangyou 1128, Xinliangyou 223, Liangyou 6326 and Chuangliangyou 558. The results showed that the main crop rice yield, ratooning rice yield and total yield of Chuangliangyou 558 were the highest, which were 8 087.4kg/hm2, 5 916.7kg/hm/ and 14 004 kg/hm2, respectively. The brown rice rate and length-width ratio between four ratooning rice varieties were no significantly different. The polished rice rate, whole polished rice rate and amylose content of Chuangliangyou 558 were the highest, and the values were 70.2%, 65.5% and 24.5%, respectively. The amylose content of Xinliangyou 223 was significantly lower than other varieties, with value of 21.4%. The total protein content of chuangliangyou 558 were the highest, followed by Guangliangyou 1128, and the values were 9.14g/100g and 9.03g/100g, respectively, which was significantly higher than other varieties （P〈0.05）.The research shows that all 4 varieties were suitable for planting in Honghu area. The main rice yield, ratooning rice yield and total yield of Chaunglaingyou 558 were the highest, and the rice quality was the best. The main yield components affecting ratooning rice yield were grains per panicle, seed setting rate. The chalky grain rate, chalkiness degree and polished rice rate were the main factors affecting the whole polished rice rate ofratooning rice.