作物学报 ›› 2011, Vol. 37 ›› Issue (04): 661-669.doi: 10.3724/SP.J.1006.2011.00661
刘立军,常二华,范苗苗,王志琴,杨建昌*
LIU Li-Jun,CHANG Er-Hua,FAN Miao-Miao,WANG Zhi-Qin,YANG Jian-Chang*
摘要: 以扬稻6号(籼稻)和扬粳9538(粳稻)为材料,在水培条件下自抽穗至成熟设0K (不施K)、1/2K (标准Espino营养液的1/2K)、0Ca (不施Ca)、1/2Ca (标准Espino营养液的1/2Ca)以及对照(全K、Ca,标准Espino营养液的K、Ca量) 5种处理,研究了水稻根系及根系分泌物的变化及其与稻米外观品质、蒸煮食味品质的关系。结果表明,与对照相比,结实期无钾处理(0K)明显降低水稻根系活力、根系ATP酶活性和根系柠檬酸及Ca2+、K+和NH4+的分泌量,加速根系的衰老;无钙处理(0Ca)显著降低根系草酸及Ca2+、K+和NH4+的分泌。相关分析表明,根系分泌的草酸与稻米的垩白米率、垩白度和胶稠度均呈极显著正相关;根系分泌的柠檬酸与垩白米率、垩白度、崩解值呈极显著负相关,而与消减值呈极显著正相关;结实前中期(花后10 d,20 d)根系分泌的[K+]、[Ca2+]与稻米垩白米率、垩白度和直链淀粉含量均呈显著或极显著负相关;根系分泌的[NH4+]与直链淀粉含量也呈极显著负相关。表明根系分泌物与稻米品质有密切的关系,K、Ca营养水平对根系分泌物有调控作用,进而影响稻米品质。
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