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【目的】研究4种氮肥水平下粳稻蒸煮食味品质的变化规律。【方法】以长江中下游地区3种生育类型中有代表性的50个常规粳稻品种为供试材料,研究4种施氮水平下稻米蒸煮食味品质指标的差异以及各指标与食味值的关系,并对食味值的氮素敏感性及其品种类型特征进行聚类分析和评价。【结果】(1)在施氮量0—300kg·hm-2范围内,直链淀粉含量、胶稠度和食味值随施氮量增加而有所下降。(2)生育类型间,胶稠度随着生育期的延迟而略有下降;直链淀粉含量和食味值随生育期的延迟呈上升趋势。(3)根据食味值对氮肥响应的敏感程度,供试品种可分为迟钝型、中间型和敏感型3种。并据此推荐了利于生产实践中改善蒸煮食味品质的两类品种:一类是食味值较高且在各氮肥水平下表现比较稳定的品种,另一类在高氮肥水平下食味值较低,但其对氮肥响应较为敏感,通过适当减少施氮量也能改善其食味。【结论】在施氮量0—300kg·hm-2范围内,3个生育期类型水稻品种胶稠度和直链淀粉含量均随着氮肥水平的增加而呈下降趋势;稻米食味值对氮肥的敏感性因品种而异。
【Objective】 The objective of this study was to study the variation of cooking and eating quality of japonica rice under four nitrogenous fertilizer levels. 【Method】 Fifty conventional japonica rice varieties, which were representative of the three kinds of reproductive types in the middle and lower reaches of the Yangtze River, were used as materials to study the differences of cooking and eating quality indices and the relationship between each index and taste value under four nitrogen levels. The cluster analysis and evaluation were conducted on the nitrogen sensitivity of the taste value and the characteristics of its varieties. 【Result】 (1) In the range of 0-300 kg · hm-2, the amylose content, gel consistency and taste value decreased with the increase of nitrogen application rate. (2) There was a slight decrease of gel consistency with the delay of growth period in the types of fertility; the amylose content and taste value increased with the delay of growth period. (3) According to the sensitivity of taste value to the response of nitrogenous fertilizer, the test varieties can be divided into three kinds: slow type, intermediate type and sensitive type. Based on this, two kinds of varieties are suggested to improve the cooking and eating quality in production practice: one is the varieties with higher taste and the more stable under all nitrogenous fertilizers; the other one is low in taste and taste under high levels of nitrogenous fertilizer, However, it is more sensitive to the response of nitrogenous fertilizer and can improve its taste by reducing the amount of nitrogen applied properly. 【Conclusion】 Within the range of 0-300 kg · hm-2, the gel consistency and amylose content of rice varieties with three growth stages showed a decreasing trend with the increase of nitrogenous fertilizer level. The sensitivity of rice taste value to nitrogen fertilizer Sex varies by breed.