中国稻米

中国稻米 ›› 2026, Vol. 32 ›› Issue (1): 97-101.DOI: 10.3969/j.issn.1006-8082.2026.01.017

• 品种与技术 • 上一篇    下一篇

稻曲病危害对籼粳杂交稻稻米品质的影响

苗雪雪1, 苗莹2, 刘登彪3, 黎妮1, 黄安平1, 黄志远1, 王伟平1,*()   

  1. 1湖南杂交水稻研究中心， 长沙 410125
    2北京理工大学， 北京 100081
    3湖南子宏生态科技股份有限公司， 长沙 410131
  • 收稿日期:2025-10-02 出版日期:2026-01-20 发布日期:2026-01-13
  • 通讯作者: *15111034840@126.com
  • 基金资助:
    湖南省农业科技创新资金项目(2024CX06)

Effects of Rice False Smut on Quality of Indica-Japonica Hybrid Rice

MIAO Xuexue1, MIAO Ying2, LIU Dengbiao3, LI Ni1, HUANG Anping1, HUANG Zhiyuan1, WANG Weiping1,*()   

  1. 1Hunan Hybrid Rice Research Center, Changsha 410125, China
    2Beijing Institute of Technology, Beijing 100081, China
    3Hunan Zihong Ecological Technology Co., LTD, Changsha 410131, China
  • Received:2025-10-02 Published:2026-01-20 Online:2026-01-13

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摘要：

稻曲病是水稻的三大病害之一，近年来其发生危害程度呈加重趋势。本研究以水稻品种旱优216和甬优1540为材料，研究了稻曲病危害级别对水稻加工品质、外观品质和营养品质的影响。结果表明，旱优216和甬优1540单穗稻曲病均以1级和3级为主。随着稻曲病级别的增加，供试品种的稻米品质均逐渐下降，病害越严重，品质降低幅度越大。具体表现为：加工品质方面，糙米率、精米率和整精米率分别降低了0.45%~4.80%、0.18%~8.70%和0.84%~14.35%；外观品质方面，垩白粒率从5.1%上升至21.2%，垩白度从0.21%上升至4.32%；蒸煮食味品质中，胶稠度随病级增加呈先升后降趋势，而碱消值则逐渐降低。稻曲病对蛋白质含量和直链淀粉含量等营养品质指标的影响未表现出明显规律。综上所述，稻曲病对稻米品质具有显著不利影响。

关键词: 水稻, 稻曲病, 稻米品质

Abstract:

Rice false smut is one of the three major diseases affecting rice, and its incidence has shown an increasing trend in recent years. This study utilized rice varieties Hanyou 216 and Yongyou 1540 as experimental materials to analyze the impact of the disease grade of rice false smut on the processing quality, appearance quality, and nutritional quality of rice. The results indicated that the disease severity on individual panicles was mainly at levels 1 and 3 for both varieties. As the disease level increased, the grain quality of both varieties gradually declined, with more severe infection leading to greater quality deterioration. Specifically, in terms of processing quality, the brown rice rate, milled rice rate, and head rice rate decreased by 0.45%-4.80%, 0.18%-8.70%, and 0.84%-14.35%, respectively. For appearance quality, the chalky grain rate increased from 5.1% to 21.2%, and the chalkiness degree increased from 0.21% to 4.32%. In cooking and eating quality, gel consistency exhibited an initial increase followed by a decrease with rising disease severity, whereas the alkali spreading value gradually declined. The influence of false smut on nutritional quality indicators, such as protein and amylose content, did not show a clear trend. In conclusion, rice false smut has a significant adverse impact on grain quality.

Key words: rice, rice false smut, rice quality

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