Effects of Postponing Nitrogen Topdressing on Yield, Chalkiness in Different Grain Positions and Tasting Quality of Hybrid Indica Rice
1st author: suijianlll@sina.com
Received date: 2021-07-07
Online published: 2021-09-20
The low chalky with high-tasting variety Yixiangyou 2115 and the high chalky with low-tasting variety F You 498 were used as the test materials, and three nitrogen fertilizer management methods （basic fertilizer: tiller fertilizer: panicle fertilizer ratios were 5:3:2, 3:3:4, 3:1:6, respectively, denoted as N1, N2, N3） under the condition of nitrogen application rate of 150 kg/hm2, and no nitrogen （N0） were set up, the effects of nitrogen fertilizer management methods on the yield, chalkiness and taste quality of hybrid indica rice, and the relationship between the chalkiness and tasting quality in different grain positions were studied. The results showed that the varieties and N fertilizer management had significant effects on grain yield, nitrogen agronomic use efficiency, rice chalkiness and tasting value of different grain positions. The yield and nitrogen use efficiency of the two tested varieties were the highest with N2, achieved a synergistic increase in yield and nitrogen fertilizer use efficiency. At the same time, it could reduce the chalkiness and increase the taste value in different grain positions of Yixiangyou 2115. However, F You 498 should be treated with N1, which could improve its grain quality in different grain positions. Further analysis found that the chalkiness and the chalky grain rate of the superior grains were lower than the inferior grains, the grains on the primary branches were lower than the grains on the secondary branches, the grains in the upper of the panicle were higher than those in the middle and lower panicle. The taste value of the superior grains was higher than the inferior grains, the grains on the primary branch was higher than the grains on the secondary branch, and the grains in the upper of the panicle were higher than the grains in the middle and lower of the panicle. The correlation analysis showed that the chalkiness was significantly or extremely significantly correlated with tasting value （r=-0.706*~ -0.937**）. Reducing the chalkiness of rice was the main way to improve tasting quality.
Yinghan LUO, Bo LI, Yongjian SUN, Changchun GUO, Mengwen XING, Feijie LI, Fangyan LIU, Zhiyuan YANG, Fuxian XU, Jun MA . Effects of Postponing Nitrogen Topdressing on Yield, Chalkiness in Different Grain Positions and Tasting Quality of Hybrid Indica Rice[J]. China Rice, 2021 , 27(5) : 54 -59 . DOI: 10.3969/j.issn.1006-8082.2021.05.012
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