不同氮素水平下水分处理对北方粳稻蒸煮品质的影响

Effect of Different Irrigation Treatments at Different N levels on Cooking Qualities of Northern Rice

以不同类型水稻品种为材料,研究了中肥节水灌溉、高肥节水灌溉、高肥正常灌溉、中肥正常灌溉处理对粳稻蒸煮品质的影响。结果表明不同类型品种胶稠度不同:弯穗型品种>杂交稻>半直立穗型品种>直立穗型品种;施氮量对胶稠度的影响差异接近显著水平,水分对胶稠度的影响不显著,肥水之间存在耦合效应;氮肥对直链淀粉含量影响大于水分处理,中肥节水灌溉使直链淀粉含量升高,高肥节水灌溉可降低辽优3225、沈农8801及沈农8714直链淀粉含量,节水灌溉使弯穗品种粳稻的蒸煮品质变劣;肥水处理对碱消值没有影响。

With different spike types of rice varieties as materials, field experiments on effects of fertilizer and irrigation on cooking qualities were carried out. The results showed that GC of different cultivars were unequal, which was reflected as follows: bent spike type cultivars> hybrid cultivars> semi-erect spike type cultivars> erect spike type cultivars. The effect of nitrogen management on GC approached the significant level, but the effect of irrigation was not significant, and coupling existed between fertilizer and water. The effect of nitrogen on AC was stronger than that of irrigation. AC content increased in response to medium nitrogen and saving irrigation. AC content of liaojng3225, shennong8801 and Shennong8714 decreased in response to high fertilizer and saving water, and cooking qualities of bent spike type cultivars decreased in response to saving irrigation. ASV was not affected by fertilizer or water management.