不同脱粒与干燥方式对稻米品质的影响

The Effect of Different Threshing and Drying Methods to the Eating Quality of Rice

选用代表型品种 (组合 )南京 16 (代表中稻 )、金优 2 0 7(代表晚稻籼型 )、鄂宜 10 5(代表晚稻粳型 )进行不同的脱粒与干燥处理 ,以考察不同处理对稻米品质的影响。脱粒方式处理分为人工链杆击打、拖拉机带动石磙碾落和联合收割机脱粒 ;干燥方式处理分为在水泥地上自然晒干、放在竹垫上自然晒干和机械通风干燥。两种处理共交叉组合成 9种交叉处理。结果表明 ,不同脱粒与干燥处理对米质中的整精米率和垩白度指标影响最大。其中 ,脱粒方式对稻米整精米率的影响较大 ,同时对南京 16垩白度的影响较大 ;干燥方式对金优 2 0 7和晚粳鄂宜 10 5垩白度的影响较大 ;两种处理方式之间互作效应显著 ,最佳组合处理为联合收割机脱粒加机械通风干燥处理。不同处理方式对中稻品种南京 16米质的影响要大于对晚粳鄂宜 10 5和晚杂组合金优2 0 7。

Several typical varieties(combination of hybrid rice) including Nanjing16(representing medium normal rice),Jinyou207(representing late rice,Indica type),Eyi105(representing late rice,Japonica type) are selected to measure the effect of different threshing and drying to the eating quality of rice. The threshing treatment include three,namely: 1)man-power beating with chains and poles(A_1),2)the stone roller beating drived by a tractor(A_2),and 3)by use of a Combine(A_3). The drying treatment is also divided into three,they are: 1) sun drying on the concrete ground (B1_),2) sun drying on the bamboo mat (B2),and 3) drying with a ventilating dry machine (B_3). Combining treatment A and the treatmeent B freely,9 types of grouping treatments form. The result are as follows: Different threshing and drying treatments affect the eating qualities mainly in the chalkness and head rice ratio among all of the eating qualities. Furthemore treatment A is the main factor which affects the head rice ratio of all the varieties and also the degree of chalkness of Nanjing16; and that the treatment B affects the degree size of the chalkness of Jinyou 207 and Eyi 105. The cross effect from the grouping of treatment A and treatment B shows significantly. The best grouping is A3B3. From a view of the differences of different varieties (combination) to the treatments,Nanjing 16 is much more affected in comparison with Eyi 105 and Jinyou 207.