氮钾肥用量对杂交粳稻常优1号米质性状及淀粉黏滞谱特征的影响

摘要

以杂交晚粳稻常优1号为材料,研究氮钾肥用量对稻米品质性状及淀粉黏滞谱(RVA谱)特征的影响,为杂交粳稻品质调优及肥料合理施用提供参考.试验采用裂区设计,在大田条件下研究不同施氮量(N,0kg/hm2、90 kg/hm2、180 kg/hm2、270 kg/hm2、360 kg/hm2)和施钾量(K20,0 kg/hm2、45 kg/hm2、90 kg/hm2、135kg/hm2、180 kg/hm2)对稻米加工品质、外观品质、营养品质、蒸煮食味品质及淀粉RVA谱特征值的影响.结果表明:氮肥用量对常优1号的稻米加工、外观、营养、蒸煮食味品质及RVA谱的各项特征值均有极显著影响,钾肥用量对各项米质性状及RVA谱曲线峰值(峰值黏度、热浆黏度和冷胶黏度)和回复值有显著或极显著影响,氮钾交互效应对精米蛋白质含量、食味值和RVA谱的峰值黏度和回复值的影响达显著或极显著水平.随着施氮量的增加,稻米的加工品质和营养品质提高,而外观品质、直链淀粉含量、胶稠度和食昧值下降;随着施钾量的增加,稻米加工品质、外观品质、营养品质和直链淀粉含量提高,稻米食味值下降;与不施肥相比,施用氮肥或钾肥总体上有使稻米淀粉黏滞性变劣的趋势.%Effects of nitrogen and potassium fertilizer application rates on rice quality and starch RVA profile parameters of late japonica hybrid rice Changyou No.1 were investigated to provide scientific instructions for improving rice quality and appropriate nutrient management.Rice milling quality, appearance quality, nutritional quality, cooking and tast quality, and starch RVA profile parameters with different treatments were investigated in this split-plot field experiment.Twenty five treatments from the combinations of five nitrogen application rates ( N, 0 kg/hm2, 90 kg/hm2, 180 kg/hm2, 270 kg/hm2, 360 kg/hm2) and five potassium application rates (K2O, 0 kg/hm2, 45 kg/hm2, 90 kg/hm2, 135 kg/hm2, 180 kg/hm2 ) were set.The results showed that there were significant or extremely significantly differences among the nitrogen treatments in rice quality characters and all starch RVA profile parameters.The rice quality characters, peak viscosity, hot viscosity, cool viscosity and consistence of RVA profile were significantly influenced by potassium treatments.The interaction between nitrogen and potassium treatments on protein content, taste value, peak viscosity and consistence of RVA profile were significant.As nitrogen application rate was raised, milling quality and nutritional quality increased, while appearance quality, amylase content, gel consistency and taste value of rice decreased.Increasing potassium application rate would result in improving of milling quality, appearance quality, nutritional quality and amylase content, and decreasing rice taste value.Compared with no fertilizer application, either employing nitrogen fertilizer and or potassium fertilizer generally decreased starch viscosity.