关键词: 大粒香, 收获期, 品质性状

Abstract: An experiment was conducted to study the effects of harvesting time on quality of high-quality rice variety Dalixiang. The results showed that the brown rice rate and polished rice rate increased gradually and then decreased with the delay of the harvesting time, the value reached the maximum when harvested at 51 days after full heading. Harvested at 37 days, 44 days and 51 days after full heading, the whole rice rate was no significant change, further delay in harvesting the whole rice rate was significantly reduced. The chalky grain rate and chalkiness degree showed an increasing trend with the delay of the harvesting time. The harvesting time has little effect on protein content and fatty acid content, but has greater effect on amylose content and taste value. Harvested at 58 days after full heading, the taste value of Dalixinang was the highest, BDV was the largest and SBV was the smallest.

Key words: Dalixiang, harvesting time, quality traits