Analysis on Differences in Rice Quality between the Main Rice and Ratoon Rice under the Controlled Same Temperature Conditions

doi:10.3969/j.issn.1006-8082.2024.02.008

China Rice ›› 2024, Vol. 30 ›› Issue (2): 43-46.DOI: 10.3969/j.issn.1006-8082.2024.02.008

• Special Thesis & Basic Research • Previous Articles Next Articles

Analysis on Differences in Rice Quality between the Main Rice and Ratoon Rice under the Controlled Same Temperature Conditions

KUANG Na¹(), MIAO Xuexue¹^,², ZOU Dan³, LIANG Yugang¹, TANG Qiyuan^2*, FANG Baohua^1*

¹Hunan Rice Research Institute, Changsha 410125, China
²Hunan Agricultural University, Changsha 410128, China
³Hengyang Academy of Agricultural Sciences, Hengnan, Hunan 421101, China

Received:2023-10-18 Online:2024-03-20 Published:2024-03-18
Contact: *
About author:1st author: kuangna19@163.com

同等控温下头季稻和再生季稻稻米品质差异分析

旷娜¹(), 苗雪雪¹^,², 邹丹³, 梁玉刚¹, 唐启源^2*, 方宝华^1*

¹湖南省水稻研究所，长沙 410125
²湖南农业大学，长沙410128
³衡阳市农业科学院，湖南衡南 421101

通讯作者: *
作者简介:第一作者: kuangna19@163.com
基金资助:
湖南省农业科技创新资金项目(2022CX125)

Abstract

Abstract:

A potted experiment was conducted to explore the differences in rice quality between the main rice and ratoon rice by setting the same temperature, using the indica-japonica hybrid rice Yongyou 4149 as the research material. The results showed that under high temperature condition, the brown rice percentage, milled rice percentage, head milled rice percentage, grain length, chalky rice rate, chalkiness degree, and amylose content of ratoon season rice were significantly higher than those of the main season rice. There was no significant difference in gel consistency between the two season rice. Under the suitable temperature condition, the milled rice percentage, head milled percentage and grain length of ratoon season rice were significantly higher than those of the main season rice. There was no significant difference in brown rice percentage, chalky rice rate, chalkiness degree, amylose content and gel consistency between the two season rice. The crude protein content in ratoon season rice were significantly lower than those in the main season rice under high temperature and suitable temperature conditions. Therefore, under the same conditions, compared with the main season rice, the milled rice quality and cooking taste quality of the ratoon season rice are better, but the nutritional quality is reduced.

Key words: ratooning rice, temperature control, rice quality

摘要：

以籼粳杂交稻甬优 4149为研究材料，采用盆栽室内控温试验，将头季与再生季的温度设置成相同，探究再生稻两茬稻米品质的差异。结果表明，高温条件下再生季稻的糙米率、精米率和整精米率、粒长、垩白粒率、垩白度和和直链淀粉含量均显著高于头季稻，胶稠度两者差异不显著；适温条件下，再生季稻的精米率、整精米率和粒长显著高于头季稻，糙米率、垩白粒率、垩白度、直链淀粉含量和胶稠度两者差异不显著。再生季稻的粗蛋白含量在高温和适温条件下均显著低于头季稻。因此，同等控温条件下，与头季稻相比，再生季稻的碾米品质和蒸煮食味品质要好，但营养品质降低。

关键词: 再生稻, 控温, 稻米品质

CLC Number:

S511

KUANG Na, MIAO Xuexue, ZOU Dan, LIANG Yugang, TANG Qiyuan, FANG Baohua. Analysis on Differences in Rice Quality between the Main Rice and Ratoon Rice under the Controlled Same Temperature Conditions[J]. China Rice, 2024, 30(2): 43-46.

旷娜, 苗雪雪, 邹丹, 梁玉刚, 唐启源, 方宝华. 同等控温下头季稻和再生季稻稻米品质差异分析[J]. 中国稻米, 2024, 30(2): 43-46.

Figures/Tables 6

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Analysis on Differences in Rice Quality between the Main Rice and Ratoon Rice under the Controlled Same Temperature Conditions

同等控温下头季稻和再生季稻稻米品质差异分析

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