中国稻米

• 品种与技术 • 上一篇    下一篇

海拔差异对优质稻渝香203稻米品质的影响

  1. 重庆市农业科学院/重庆再生稻研究中心,重庆 402160
  • 出版日期:2018-01-20 发布日期:2018-01-20
  • 通讯作者: 李经勇
  • 基金资助:
    重庆市社会事业与民生保障科技创新专项(cstc2016shms-ztzx0013; cstc2016shms-ztzx0032; cstc 2017shms-xdny800040);重庆市级农发资金项目“利用生物技术培育作物新品种及应用示范”(NKY2016 AA003);丘陵山区农田持续高效生产技术集成与示范(NKY2016AA001)

Effects of Altitude on Rice Quality of Yuxiang 203

  • Online:2018-01-20 Published:2018-01-20

摘要: 渝香203是重庆市农业科学院选育的优质三系杂交水稻品种,具有米质优(达国标优质米2级)、香味浓、产量高、抗性好、适应性广等特点。本试验设置了5个海拔高度处理(500 m、600 m、700 m、800 m、900 m),对不同海拔高度下渝香203的稻米品质进行了比较分析。结果表明,渝香203在海拔600 m时垩白粒率和垩白度最低,整精米率随海拔高度的增加显著提高,直链淀粉含量随海拔高度的升高而升高,胶稠度则随海拔高度的增加而降低。

关键词: 海拔高度, 优质稻, 渝香203, 稻米品质

Abstract: An experiment was carried out to explore the effects of different altitude on rice quality in 2014. The results showed that the chalky rice rate and chalkiness degree were the lowest at the altitude of 600 m, the head rice rate was increased significantly with the increase of altitude, the amylose content was increased with the increase of altitude, the gel consistency was decreased with the increase of altitude.

Key words: altitude, high quality rice, Yuxiang 203, rice quality

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