The effects of lodging of rice plants from 20 d after full heading to maturity on yield and grain quality were investigated with a hybrid rice combination Liangyoupeijiu and a japonica rice cultivar CY-6. The results ...The effects of lodging of rice plants from 20 d after full heading to maturity on yield and grain quality were investigated with a hybrid rice combination Liangyoupeijiu and a japonica rice cultivar CY-6. The results showed that, except for brown rice rate, almost all parameters for yield and grain quality including ratio of grain length to grain width, gelatinization temperature and gel consistency, were significantly influenced by lodging and thus deteriorated. Regression analysis suggested that, lodging one day earlier at the grain-filling stage could cause 2.66% to 2.71% of yield loss, 1.8 to 2.6 percentage points decrease of seed-setting rate, 0.26 to 0.32 g reduction of lO00-grain weight, 0.097 to 0. 155 percentage point decline of milled rice rate, as well as 0.13 to 0.27 percentage point increase of chalky grain rate, and 0.021 to 0.024 percentage point rise of protein content, and subsequently lower the eating quality.展开更多
基金supported by the Independent Innovation Program of Agricultural Science and Technology in Jiangsu Province,China (Grant No.CX(10)226)
文摘The effects of lodging of rice plants from 20 d after full heading to maturity on yield and grain quality were investigated with a hybrid rice combination Liangyoupeijiu and a japonica rice cultivar CY-6. The results showed that, except for brown rice rate, almost all parameters for yield and grain quality including ratio of grain length to grain width, gelatinization temperature and gel consistency, were significantly influenced by lodging and thus deteriorated. Regression analysis suggested that, lodging one day earlier at the grain-filling stage could cause 2.66% to 2.71% of yield loss, 1.8 to 2.6 percentage points decrease of seed-setting rate, 0.26 to 0.32 g reduction of lO00-grain weight, 0.097 to 0. 155 percentage point decline of milled rice rate, as well as 0.13 to 0.27 percentage point increase of chalky grain rate, and 0.021 to 0.024 percentage point rise of protein content, and subsequently lower the eating quality.
