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[目的]研究不同播期、地点对南粳46稻米品质及RVA谱的影响。[方法]大田试验于江苏省5个试点进行,每个试点设置7个播期,成熟后测定RVA谱各相关指标。[结果]随着播期的推迟,南粳46稻米加工品质呈先升后降的变化趋势,外观品质变优,蒸煮食用品质下降;随着地点的南移,南粳46稻米加工品质、外观品质和蒸煮食用品质总体均呈先降后升的变化趋势。不同性状对地点和播期的反应不同,糙米率、粒宽、粒长、长宽比、精米率和整精米率受影响较小,而垩白率和垩白度受影响较大,糊化温度、蛋白质含量、直链淀粉含量、胶稠度和食味值居两者之间。RVA谱特征值分析表明,崩解值、消减值和起始糊化温度同时受播期和地域环境的影响。峰值黏度、热浆黏度、最终黏度和峰值黏度时间受地域环境的影响较大。随播期的推迟,峰值黏度、热浆黏度、最终黏度、消减值和起始糊化温度呈先降后升的变化趋势,崩解值先升后降,峰值粘度时间变化规律不明显。随纬度的降低,峰值黏度、热浆黏度、崩解值和最终黏度总体上均呈先降后升的变化趋势,消减值和峰值黏度时间降低,起始糊化温度升高。[结论]该研究为南粳46的“优质、高效”生产提供理论依据。
[Objective] The research aimed to study the effects of sowing time and location on rice quality and RVA profile of Nanjing 46. [Method] Field trials were conducted in 5 pilot sites in Jiangsu Province. Seven sowing dates were set for each experiment. RVA profiles were determined after maturation. [Result] As the sowing date was postponed, the processing quality of rice in Nanjing 46 increased first and then decreased, the appearance quality became better and the cooking quality decreased. With the southward movement of location, the processing quality and appearance of rice in Nanjing 46 The quality and quality of cooking food generally showed the trend of decreasing first and then rising. Different traits responded differently to the location and sowing date. Brown rice rate, grain width, grain length, aspect ratio, milled rice rate and milled rice rate were less affected, but chalkiness rate and chalkiness were affected more, gelatinization Temperature, protein content, amylose content, gel consistency, and taste value range between the two. The RVA spectral eigenvalue analysis showed that the disintegration value, abatement value and initial gelatinization temperature were affected by both the sowing date and the regional environment. Peak viscosity, hot paste viscosity, final viscosity and peak viscosity time are greatly affected by the regional environment. The peak viscosity, the viscosity of hot slurry, the final viscosity, the decrement value and the initial gelatinization temperature showed the trend of decreasing first and then increasing with the postponement of the sowing date. The disintegration value increased first and then decreased and the variation law of the peak viscosity time was not obvious. With the decrease of latitude, the peak viscosity, the viscosity of hot slurry, the disintegration value and the final viscosity all showed the trend of decreasing firstly and then increasing gradually, the time of reducing value and peak viscosity decreasing and the temperature of starting gelatinization increasing. [Conclusion] The research provided the theoretical basis for the production of Nanjing 46 with “high quality and high efficiency”.