关键词: 优质食味粳稻, 软米, 集成栽培技术, 上海

Abstract:

China’s japonica rice industry has transitioned from prioritizing yield to emphasizing quality, with high eating-quality japonica rice(soft rice) becoming the core driver for the high-quality development of Shanghai’s rice sector. Consequently, eating quality has emerged as a key competitive advantage for locally produced rice in Shanghai. Shanghai possesses superior natural conditions—including climate, soil, and water resources—that are conducive to the growth of high eating-quality japonica rice. This paper systematically reviews the research progress on cultivation techniques for high eating-quality japonica rice in the Shanghai region. It focuses on critical cultivation aspects—such as seedling vigor, transplanting regulation, soil amendment, nitrogen fertilizer management, water regime control, and optimal harvest timing—to summarize the regulatory pathways and technical key points influencing the formation of eating quality. Analysis indicates that current production faces several challenges, including insufficient integration of cultivation technologies, low standardization levels, difficulties in synergistically improving stress resistance and eating quality, and the difficulty of balancing green production with high quality and yield. Future efforts should focus on strengthening basic research on the mechanism of eating quality formation and stress-resistant cultivation. Furthermore, it is essential to innovate key techniques that coordinate variety selection with cultivation practices and align green production with quality enhancement. The ultimate goal is to establish a regionalized, standardized, and integrated cultivation technology system for high eating-quality japonica rice, thereby promoting the branding, contract-farming development, and whole-process quality control of Shanghai’s premium rice.

Key words: high eating-quality japonica rice, soft rice, integrated cultivation technology, Shanghai