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

摘要： 以大粒香为试验材料，研究不同收获时期（齐穗后37 d、44 d、51 d、58 d、65 d）对大粒香稻米品质性状的影响。结果表明，随着收获时期的延后，大粒香的糙米率和精米率先增加后降低，在齐穗后 51 d 收获达到最大值；整精米率在齐穗后37~51 d 收获无明显变化，齐穗后58 d和65 d收获显著下降；垩白粒率和垩白度随着收获时期的延后呈增加趋势；收获时期对蛋白质含量和脂肪酸度的影响不大，但对直链淀粉含量和食味值影响较大；齐穗后58 d 收获的崩解值（BDV）最大、消减值（SBV）最小，此时期大粒香食味品质最好。

关键词: 大粒香, 收获期, 品质性状