Effects of Sowing Date and Filling Stage Temperature on Nutritional Quality and Taste Quality of Liaogeng 433

doi:10.3969/j.issn.1006-8082.2020.06.022

Abstract

Abstract: The effects of sowing date and filling stage temperature on nutritional quality and taste quality of Liaogeng 433 were studied in the trial. The results showed that the sowing date significantly affected nutritional quality and taste quality of Liaogeng 433. With the delay of the sowing date, the brown rice rate, polished rice rate, whole rice rate, amylose content, protein content and mineral content（Mg, P, K, and Ca） decreased, and the chalky grain rate increased. The most suitable temperature of Liaogeng 433 during filling period is between 22℃~25℃. Compared with 25℃, the temperature during filling period increased by 3℃ and the taste value decreased by 8.75%, and when the temperature decreased by 6℃, the taste value decreased by 13.99%. With the delay of the sowing date, the grains are more sensitive to the temperature in the filling period. Compared with the A1B2 treatment （sowing on April 9th, the temperature of the filling period is 25℃）, the taste value of A4B4 treatment （the sowing on April 30, the temperature of the filling period is 19℃） decreased by 23.49%. It shows that Liaogeng 433 is a late-maturing and temperature-sensitive variety.

Key words: japonica rice, Liaogeng 433, sowing date, filling period, temperature, nutritional quality, taste quality

摘要： 本文研究了播期和灌浆期温度对辽粳433稻米营养品质和食味品质的影响。结果表明，播期显著影响辽粳433的稻米营养品质和食味品质。随着播期的推迟，糙米率、精米率、整精米率、直链淀粉含量、蛋白质含量和矿物质含量（Mg、P、K和Ca）降低，垩白粒率增加。辽粳433灌浆期最适合温度在22℃~25℃之间；与25℃相比，灌浆期温度升高3℃食味值降低8.75%，温度降低6℃食味值降低13.99%。随着播期的延迟，籽粒对灌浆期温度更加敏感，与A1B2处理（4月9日播种，灌浆期温度25℃）相比，A4B4处理（4月30日播种，灌浆期温度19℃）的食味值下降23.49%。说明辽粳433是晚熟型、温度较敏感型品种。

关键词: 粳稻, 辽粳433, 播种期, 灌浆期, 温度, 营养品质, 食味品质

CLC Number:

S511.04

沈枫,蒋洪波,姚继攀,姜秀英,刘博,吕军,刘军,解文孝. 播期和灌浆期温度对辽粳433营养品质和食味品质影响[J]. 中国稻米, DOI: 10.3969/j.issn.1006-8082.2020.06.022 .

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