水稻拔节期和抽穗期低温对稻米品质影响

吕　晓 1; 张兵兵 1; 杨　璐 1; 战莘晔 2; 吴　航 1; 高　全 1; 张　慧 1; 高莉莉 1

文章摘要

吕　晓 1 ，张兵兵 1 ，杨　璐 1 ，战莘晔 2，吴　航 1 ，高　全 1 ，张　慧 1 ，高莉莉 1.水稻拔节期和抽穗期低温对稻米品质影响[J].广东农业科学,2020,47(2):1-8

查看全文 HTML 水稻拔节期和抽穗期低温对稻米品质影响

Effect of Low Temperature on Rice Qualityat Jointing and Heading Stages

DOI：10.16768/j.issn.1004-874X.2020.02.001

中文关键词: 水稻人工智能气候箱低温胁迫稻米品质不同发育期辽宁地区

英文关键词: rice artificial intelligence climate box low temperature stress rice quality different developmental stages Liaoning area

基金项目:锦州市气象局科研基金（JQLX201705）

作者	单位
吕　晓 1 ，张兵兵 1 ，杨　璐 1 ，战莘晔 2，吴　航 1 ，高　全 1 ，张　慧 1 ，高莉莉 1	1. 锦州市生态与农业气象中心，辽宁锦州 121000；2. 鞍山市气象局，辽宁鞍山 114004

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中文摘要:

【目的】为了探讨低温冷害对水稻品质的影响，以便为气候变化背景下辽宁地区水稻的高效栽培和品质认证提供理论依据。【方法】以水稻 90-35 为供试品种，分别于拔节期和抽穗期通过 TRP-1000D 型人工智能气候箱进行不同低温处理（比外界低 5℃和低 3℃，均持续 5 d），以正常栽培管理作对照，5 个处理，分别记为 CK、A1、A2、B1、B2，分析拔节期和抽穗期不同等级低温胁迫处理对水稻的营养品质、研磨品质和外观品质的影响。【结果】低温胁迫下 90-35 水稻的蛋白质含量、直链淀粉含量较 CK 显著增加，处理 A1、A2、 B1、B2 的蛋白质含量分别比 CK 增加 3.45%、1.15%、6.90%、8.05%，除处理 B1 外直链淀粉含量分别比 CK 增加 1.75%、0.44%、0.44%；脂肪酸含量和精米率较 CK 显著减少，处理 A1、A2、B1、B2 的脂肪酸含量分别比 CK 减少 17.75%、7.5%、25%、11%，精米率分别比 CK 减少 2.1%、6.95%、0.22%、7.5%。拔节期低温胁迫下糙米率和垩白粒率显著减少，处理 A1、A2 的糙米率分别比 CK 减少 0.73%、1.09%，垩白粒率分别比 CK 减少 33.3%、22.2%；抽雄期低温胁迫下糙米率和垩白粒率显著增加，处理 B1、B2 的的糙米率分别比 CK 增加 0.6%、 3.02%，垩白粒率分别比 CK 增加 255.6%、133.3%，即低温胁迫使其营养品质和研磨品质中的精米率受到负面影响，而拔节期适当低温胁迫处理对其研磨品质中的糙米率和外观品质有益。【结论】水稻 90-35 在不同生育时期经受不同低温胁迫处理后，水稻的营养品质、研磨品质和外观品质均受到不同程度的影响。

英文摘要:

【Objective】The effects of low temperature and chilling injury on rice quality were discussed in order to provide theoretical basis for the efficient cultivation and quality certification of rice in Liaoning area under the background of climate change.【Method】Taking Rice 90-35 as the tested variety and the normal cultivation and management as control, different low temperature treatments (5℃ and 3℃ lower than the temperature outside, all lasting for 5 days) were simulated through TRP-1000D artificial intelligence climate box with a total of five treatments - CK, A1, A2, B1 and B2 to investigate the effects of different low temperature stress treatments on the rice nutritional quality, milling quality and appearance quality at the jointing and heading stages.【Result】Under low temperature stress, the protein content and the amylose content of Rice 90-35 increased significantly compared with those of CK, the protein contents of A1, A2, B1 and B2 were 3.45%, 1.15%,6.90% and 8.05% higher than those of CK, respectively. Except for B1, the amylose contents of A1, A2 and B2 increased by 1.75%, 0.44% and 0.44% respectively compared with those of CK. The fatty acid content and milled rice rate decreased compared with CK, the fatty acid contents in A1, A2, B1 and B2 were 17.75%, 7.5%, 25% and 11% lower than those in CK, and the milled rice rate was 2.1%, 6.95%, 0.22% and 7.5% lower than that of CK respectively. Brown rice rate and chalky rice rate reduced significantly at jointing stage with low temperature stress, compared with CK, the brown rice rates of A1 and A2 decreased by 0.73% and 1.09%, respectively, and the chalky rice rates reduced by 33.3% and 22.2%, respectively. There was a significant difference at heading stage with low temperature stress, compared with CK, the brown rice rates of B1 and B2 increased by 0.6% and 3.02%, respectively, and the chalky rice rates increased by 255.6% and 133.3%, respectively. The nutritional quality and milled rice percentage in milling quality were negatively affected by low temperature stress, while appropriate low temperature stress treatment at jointing stage was beneficial to the brown rice rate and appearance quality of grinding quality.【Conclusion】The nutritional quality, grinding quality and appearance quality of rice 90-35 are affected to varying degrees by different low temperature stress treatments at different growth stages.

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