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作物学报

作物学报 ›› 2019, Vol. 45 ›› Issue (8): 1208-1220.doi: 10.3724/SP.J.1006.2019.82067

• 耕作栽培·生理生化 • 上一篇    下一篇

灌浆结实期低温弱光复合胁迫对稻米品质的影响

张诚信,郭保卫(),唐健,许方甫,许轲(),胡雅杰,邢志鹏,张洪程,戴其根,霍中洋,魏海燕,黄丽芬,陆阳,唐闯,戴琪星,周苗,孙君仪   

  1. 扬州大学农业部长江流域稻作技术创新中心/扬州大学江苏省作物栽培生理重点实验室/江苏省粮食作物现代产业技术协同创新中心/扬州大学水稻产业工程技术研究院, 江苏扬州225009
  • 收稿日期:2018-12-23 接受日期:2019-04-15 出版日期:2019-08-12 网络出版日期:2019-07-16
  • 通讯作者: 郭保卫,许轲
  • 作者简介:E-mail: 1246996525@qq.com
  • 基金资助:
    本研究由国家重点研发计划项目资助(31601246);本研究由国家重点研发计划项目资助(31701350);国家重点研发计划项目(2017YFD0300102);国家重点研发计划项目(2018YFD0300802);江苏省重点研发计划项目(BE2017343);江苏省高校自然科学面上基金项目(16KJB210014);江苏省农业自主创新基金项目(CX(15)002);扬州大学大学生科技创新基金项目(序号651);扬州大学农学院农学专业本科生创新训练计划项目(x20180537);江苏高校优势学科建设工程资助项目资助

Combined effects of low temperature and weak light at grain-filling stage on rice grain quality

ZHANG Cheng-Xin,GUO Bao-Wei(),TANG Jian,XU Fang-Fu,XU Ke(),HU Ya-Jie,XING Zhi-Peng,ZHANG Hong-Cheng,DAI Qi-Gen,HUO Zhong-Yang,WEI Hai-Yan,HUANG Li-Fen,LU Yang,TANG Chuang,DAI Qi-Xing,ZHOU Miao,SUN Jun-Yi   

  1. Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture and Rural Areas/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-innovation Center for Modern Production Technology of Grain Crops/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, Jiangsu, China
  • Received:2018-12-23 Accepted:2019-04-15 Published:2019-08-12 Published online:2019-07-16
  • Contact: Bao-Wei GUO,Ke XU
  • Supported by:
    This study was supported by the Grants from the National Natural Science Foundation of China(31601246);This study was supported by the Grants from the National Natural Science Foundation of China(31701350);the National Key Research Program(2017YFD0300102);the National Key Research Program(2018YFD0300802);the Key Research Program of Jiangsu Province(BE2017343);the Natural Science Foundation of Jiangsu Higher Education Initiations of China(16KJB210014);the Major Independent Innovation Project in Jiangsu Province(CX(15)002);the Science and Technology Innovation Fund for College Students of Yangzhou University(序号651);the Innovative Training Program for Undergraduates Majoring in Agriculture in Agricultural College of Yangzhou University(x20180537);the Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)

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摘要：

近年来, 南方水稻抽穗灌浆期低温寡照天气发生频率明显增加, 为探明其对稻米品质的影响, 在水稻灌浆结实期不同时间段(1~7 d、8~14 d、15~21 d、22~28 d、29~35 d)设置低温弱光复合胁迫(LW)、单一弱光(WN)、单一低温处理(LN)和常温常光(NN)4个处理, 研究低温弱光复合胁迫对稻米加工品质、外观品质、蒸煮食味品质、RVA谱特征值等的影响。结果表明, 不同处理方式间的垩白米率、垩白大小和垩白度均表现为LW>LN>WN>NN, 且灌浆结实期各阶段的复合胁迫均较对照NN差异极显著或显著, 除了2016年灌浆结实1~7 d的垩白度外, 灌浆结实21 d内的复合胁迫与单一弱光、低温差异也显著或极显著, 单一胁迫低温、弱光在灌浆结实21 d内较对照NN差异极显著或显著, 其中单一低温与弱光在部分处理下差异达显著水平, 灌浆结实21 d后, 复合胁迫与单一弱光、低温部分差异显著, 弱光与低温无显著差异。不同处理间的糙米率、精米率和整精米率均表现为NN>WN>LN>LW, 其中, 灌浆结实21 d内, 复合胁迫及单一低温、弱光较对照NN差异极显著或显著, 灌浆结实21 d后, 部分时间段差异显著或极显著。低温弱光复合胁迫及单一胁迫对加工品质影响程度按大小依次为整精米率、精米率、糙米率, 且灌浆结实21 d内处理的影响大。对蒸煮食味品质, 低温弱光复合胁迫极显著或显著降低了稻米的直链淀粉含量、胶稠度、外观、黏度和食味值, 显著或极显著提高了蛋白质含量和硬度, 单一胁迫低温、弱光表现与复合胁迫相同的影响, 且灌浆结实21 d内, 除2016年的胶稠度, 单一低温、弱光较对照NN差异显著或极显著, 单一低温、弱光较复合胁迫差异也多显著或极显著。从水稻RVA谱特征值来看, 低温弱光复合胁迫及单一胁迫造成稻米的峰值黏度、热浆黏度与崩解值下降, 最高黏度、消减值与峰值时间上升, 除灌浆结实29~35 d的崩解值外, 复合胁迫较对照NN差异达极显著或显著水平, 部分指标的低温、弱光较对照NN差异也达显著水平。总之, 灌浆结实期各时间段的低温弱光复合胁迫及单一胁迫造成稻米品质不同程度下降, 且以灌浆结实21 d内复合胁迫的影响较大。

关键词: 水稻, 品质, 低温弱光复合胁迫, 灌浆结实期

Abstract:

In recent years, the low temperature and less sunshine occurred frequently during the heading and filling stages of rice in southern China, which affected rice quality. An experiment was conducted with four treatments including low temperature and weak light combined stress (LW), low temperature under normal light (LN), weak light under normal temperature (WN) and normal temperature under normal light (NN) in five periods of grain filling stage (1-7 d, 8-14 d, 15-21 d, 22-28 d, 29-35 d) to research the influences of low temperature and weak light combined stress on rice quality. The chalkiness rate (CR), chalkiness size (CS) and chalkiness degree (CD) among different stress treatments in each period all showed a trend of LW > LN > WN > NN, in which LW in each setting period of grain filling stage was significantly or very significantly different from NN, in each period within 21 days of grain filling stage, LW was also significantly or very significantly different from WN and LN, and single stress was also significantly or very significantly different from NN, except the whiteness in the period of 1-7 d of grain filling stage in 2016. And in each period within 21 days of grain filling stage, there were no significant difference between WN and LN, of which each was significantly different from LW in some periods. The brown rice rate, milled rice rate and head milled rice rate of different stress treatments in each period reflected NN > WN > LN > LW, in which LW, LN, and WN were all significantly or very significantly different from NN in each period within 21 days of grain filling stage and in some periods after 21 days of grain filling stage. Head milled rice rate was affected more deeply than brown rice rate and milled rice rate by the combined stress or single stress, especially at the periods within 21 days of grain filling stage. LW reduced the amylose, gel consistency, appearance, viscosity and taste value of rice significantly or very significantly and increased protein content and hardness significantly or very significantly; WN and LN showed the same influence trend as LW. LW reduced the peak viscosity, trough viscosity and break down of rice significantly except the breakdown of 29-35 d of grain filling stage, and increased final viscosity, set back and peak time significantly too. In general, low temperature and weak light combined stress and single stress deteriorate the rice quality in various degrees during different periods, especially the combined stress within 21 days of grain filling stage.

Key words: rice, quality, low temperature and weak light combined stress, grain filling stage

表1

低温、弱光胁迫处理时间段"

年份
Year		 抽穗
Heading stage		 第1次处理
First treatment		 第2次处理
Second treatment		 第3次处理
Third treatment		 第4次处理
Forth treatment		 第5次处理
Fifth treatment
2016 8/20 8/20-8/26 8/27-9/2 9/3-9/9 9/10-9/16 9/17-9/23
2017 8/19 8/19-8/25 8/26-9/1 9/2-9/8 9/9-9/15 9/16-9/22

图1

2016-2017年水稻生育期间日照数、平均温度和降雨量"

表2

稻米品质主要指标的方差分析"

变异来源
Source of variation		 年份
Y		 时间段
P		 方式
T		 年份×时间段
Y×P		 年份×方式
Y×T		 时间段×方式
P×T		 年份×时间段×方式
Y×P×T
自由度df 1 4 3 4 3 12 12
糙米率BR 59.03** 153.53** 138.84** 3.28* 1.33 10.56** 2.02*
精米率MR 59.20** 67.62** 220.75** 8.62** 2.59 4.99** 1.76
整精米率HMR 21.54** 250.47** 451.50** 12.02** 3.07* 27.82** 4.52**
垩白度CD 12.21** 198.50** 297.35** 42.82** 1.47 19.83** 1.71
垩白率CR 41.02** 13.76** 73.51** 0.25 0.56 2.73** 0.52
垩白大小CS 175.51** 376.26** 310.31** 111.42** 1.58 25.63** 5.03**
直链淀粉AC 192.21** 586.35** 1681.09** 111.20** 286.61** 81.90** 17.50**
胶稠度GC 270.50** 81.32** 642.80** 57.67** 243.66** 23.66** 17.97**
蛋白质PC 32.74** 166.51** 451.08** 40.87** 13.20** 21.12** 1.93*
食味值TV 90.85** 128.16** 638.30** 46.50** 16.74** 21.88** 4.80**
F0.05 3.96 2.49 2.72 2.49 2.72 1.88 1.88
F0.01 6.97 3.57 4.05 3.57 4.05 2.42 2.42

表3

不同处理下的稻米垩白性状差异"

年份
Year		 指标
Index		 处理方式
Treatment		 灌浆结实期处理时间段Processing period at grain filling stage
1-7 d 8-14 d 15-21 d 22-28 d 29-35 d
2017 垩白度CD NN 3.91 Bc 4.40 Cd 4.48 Dd 4.69 Bc 4.61 Bc
WN 4.08 Bbc 4.61 Cc 5.16 Cc 4.95 ABb 4.84 ABbc
LN 4.21 ABb 4.90 Bb 5.46 Bb 5.03 ABb 4.89 ABb
LW 4.48 Aa 5.22 Aa 5.80 Aa 5.28 Aa 5.15 Aa
垩白米率CR NN 19.05 Cc 19.23 Bc 19.17 Cc 19.27 Bb 19.31 Bc
WN 19.61 Bb 19.61 Bbc 20.14 Bb 19.69 ABa 19.49 ABbc
LN 19.76 Bb 20.02 Bb 20.48 Bb 19.87 Aa 19.70 ABab
LW 20.27 Aa 20.86 Aa 21.15 Aa 19.94 Aa 19.83 Aa
垩白大小CS NN 20.55 Cc 22.89 Cd 23.37 Dd 24.31 Cc 23.86 Cc
WN 20.81 BCc 23.50 BCc 25.64 Cc 25.14 Bb 24.87 Bb
LN 21.30 Bb 24.10 Bb 26.69 Bb 25.34 Bb 25.07 Bb
LW 22.10 Aa 25.04 Aa 27.42 Aa 26.50 Aa 25.98 Aa
2016 垩白度CD NN 4.25 Bc 4.34 Dd 4.27 Dd 4.40 Cc 4.33 Bb
WN 4.39 Bbc 4.56 Cc 4.94 Cc 4.72 Bb 4.44 ABab
LN 4.62 ABab 4.84 Bb 5.56 Bb 4.82 Bb 4.50 ABa
LW 4.88 Aa 5.28 Aa 6.00 Aa 5.05 Aa 4.57 Aa
垩白米率CR NN 19.43 Cd 19.60 Cc 19.50 Cd 19.70 Bc 19.60 Ab
WN 19.84 BCb 20.09 BCb 20.35 Bc 19.93 ABbc 19.76 Ab
LN 20.46 ABa 20.72 ABa 21.02 Ab 20.26 ABab 19.87 Aab
LW 20.75 Aa 20.97 Aa 21.41 Aa 20.75 Aa 20.37 Aa
垩白大小CS NN 21.86 Bc 22.12 Cd 21.89 Dd 22.31 Bc 22.10 Ab
WN 22.13 Bbc 22.69 Cc 24.29 Cc 23.70 Ab 22.45 Aab
LN 22.59 ABb 23.36 Bb 26.48 Bb 23.77 Aab 22.65 Aa
LW 23.52 Aa 25.17 Aa 28.02 Aa 24.33 Aa 22.84 Aa

表4

不同处理下的稻米加工品质性状差异"

年份
Year		 指标
Index		 处理
Treatment		 灌浆结实期处理时间段 Processing period at grain filling stage
1-7 d 8-14 d 15-21 d 22-28 d 29-35 d
2017 糙米率BR NN 78.7 Aa 80.9 Aa 81.1 Aa 80.7 Aa 80.2 Aa
WN 76.0 Bb 74.7 Bb 78.1 Bb 80.1 Aa 80.0 Aa
LN 75.8 Bb 73.9 Bb 77.0 Bb 79.9 Aa 79.8 Aa
LW 75.1 Bb 73.8 Bb 76.8 Bb 79.6 Aa 79.2 Aa
精米率MR NN 68.3 Aa 69.0 Aa 69.5 Aa 68.5 Aa 68.0 Aa
WN 65.7 ABb 63.6 Bb 66.2 Bb 66.2 ABb 66.5 Aab
LN 64.9 BCb 63.3 BCb 64.4 Cc 65.6 Bb 66.2 Aab
LW 62.6 Cc 61.9 Cc 63.3 Cd 65.4 Bb 65.1 Ab
整精率HMR NN 66.3 Aa 66.9 Aa 66.9 Aa 66.3 Aa 67.5 Aa
WN 63.2 Bb 60.1 Bb 63.2 Bb 65.9 Aa 66.0 ABa
LN 62.4 BCb 57.8 Bc 60.0 Cc 63.0 Bb 63.6 Bb
LW 60.6 Cc 57.7 Bc 58.7 Cc 62.0 Bb 63.6 Bb
2016 糙米率BR NN 78.4 Aa 78.5 Aa 79.0 Aa 79.6 Aa 80.4 Aa
WN 76.0 ABb 75.0 Bb 76.9 Bb 78.0 Aab 79.7 Aab
LN 74.7 Bbc 74.2 Bbc 76.2 Bb 77.8 Aab 78.9 Aab
LW 73.9 Bc 73.1 Bc 75.9 Bb 77.0 Ab 78.2 Ab
精米率MR NN 69.1 Aa 67.7 Aa 68.5 Aa 69.9 Aa 70.3 Aa
WN 65.6 Bb 65.2 Bb 67.4 ABb 68.6 ABab 68.9 ABb
LN 64.7 BCb 64.0 Bc 65.8 BCc 67.8 ABbc 67.9 Bbc
LW 63.5 Cc 61.8 Cd 64.5 Cd 66.5 Bc 67.3 Bc
整精率HMR NN 67.9 Aa 66.2 Aa 66.4 Aa 66.8 Aa 67.2 Aa
WN 63.3 Bb 59.5 Bb 64.3 Bb 66.1 ABb 66.9 Aab
LN 62.1 Bb 57.8 Cc 60.5 Cc 65.4 BCc 66.5 Aab
LW 59.2 Cc 56.7 Cd 58.9 Dd 64.9 Cc 66.1 Ab

表5

不同处理下的稻米蒸煮食味与营养品质性状的差异"

年份
Year		 处理时间段
Processing period		 处理方式
Treatment		 直链淀粉含量
AC (%)		 胶稠度
GC (cm)		 蛋白质含量
PC (%)		 食味值
Taste value		 外观
Appearance		 硬度
Hardness		 黏度
Viscosity
2017 1-7 d NN 8.8 Aa 8.0 Aa 7.2 Bc 85.9 Aa 8.8 Aa 5.6 Cc 9.0 Aa
WN 5.6 Bb 6.9 Bb 8.2 Ab 77.4 Bb 7.8 Bb 6.4 Bb 8.5 Bb
LN 5.2 Cc 6.0 Cc 8.3 Ab 75.7 Bb 7.6 Bb 6.5 Bb 7.9 Cc
LW 3.0 Dd 4.4 Dd 8.5 Aa 70.7 Cc 6.8 Cc 6.7 Aa 7.1 Dd
8-14 d NN 8.6 Aa 7.8 Aa 7.1 Cc 85.6 Aa 8.9 Aa 5.5 Cc 8.9 Aa
WN 5.4 Bb 6.8 Bb 8.2 Bb 76.8 Bb 7.7 Bb 6.4 Bb 8.3 Bb
LN 5.3 Bb 6.8 Bb 8.3 Bb 76.7 Bb 7.6 Bb 6.4 Bb 8.2 Bb
LW 3.1 Cc 4.5 Cc 8.8 Aa 71.5 Cc 6.9 Cc 7.2 Aa 7.0 Cc
15-21 d NN 8.8 Aa 8.0 Aa 6.9 Cc 86.9 Aa 9.1 Aa 5.3 Cc 9.2 Aa
WN 6.2 Bb 7.0 Bb 8.0 Bb 81.2 Bb 8.3 Bb 5.9 Bb 8.7 Bb
LN 6.1 Bb 6.9 Bb 8.1 Bb 80.9 Bb 8.3 Bb 6.0 Bb 8.4 Bb
LW 3.8 Cc 4.8 Cc 8.5 Aa 73.7 Cc 7.2 Cc 6.4 Aa 7.5 Cc
年份
Year		 处理时间段
Processing period		 处理方式
Treatment		 直链淀粉含量
AC (%)		 胶稠度
GC (cm)		 蛋白质含量
PC (%)		 食味值
Taste value		 外观
Appearance		 硬度
Hardness		 黏度
Viscosity
22-28 d NN 8.9 Aa 8.0 Aa 7.2 Cc 85.7 Aa 8.9 Aa 5.4 Bc 8.9 Aa
WN 6.8 Bb 7.3 Bb 7.8 Bb 82.7 ABb 8.6 Ab 5.9 Ab 8.8 ABab
LN 6.4 Cc 7.1 Bb 7.9 ABb 81.7 Bb 8.5 Ab 5.9 Ab 8.6 ABbc
LW 5.6 Dd 6.1 Cc 8.2 Aa 77.4 Cc 7.8 Bc 6.4 Aa 8.5 Bc
29-35 d NN 8.6 Aa 7.9 Aa 7.2 Cc 85.1 Aa 8.8 Aa 5.7 Bb 9.0 Aa
WN 8.0 Bb 7.4 Bb 7.5 BCbc 84.4 Aab 8.7 Aab 5.8 ABab 8.8 Aab
LN 7.8 Bb 7.1 BCc 7.7 ABb 82.8 ABb 8.6 Ab 5.9 ABa 8.7 ABb
LW 7.3 Cc 7.0 Cc 8.1 Aa 80.1 Bc 8.3 Bc 5.9 Aa 8.5 Bc
2016 1-7 d NN 7.9 Aa 7.6 Aa 7.6 Bc 83.9 Aa 8.5 Aa 5.9 Bc 8.8 Aa
WN 7.2 Bb 7.5 ABa 8.4 Ab 80.8 Bb 7.5 Bb 6.5 Ab 8.5 Ab
LN 6.6 Cc 7.3 BCb 8.5 Ab 77.3 Cc 7.3 Bb 6.7 Aab 8.0 Bc
LW 6.0 Dd 7.1 Cc 8.7 Aa 74.9 Dd 6.7 Cc 6.8 Aa 7.6 Cd
8-14 d NN 7.7 Aa 7.5 Aa 7.4 Cd 83.2 Aa 8.3 Aa 6.0 Cc 8.7 Aa
WN 6.5 Bb 7.3 ABb 8.5 Bc 79.3 Bb 7.4 Bb 6.4 Bb 8.3 Bb
LN 6.2 Cc 7.1 Bc 8.7 ABb 74.5 Cc 7.2 Bc 6.5 Bb 7.8 Cc
LW 5.1 Dd 6.7 Cd 8.8 Aa 71.2 Dd 6.6 Cd 6.7 Aa 7.3 Dd
15-21 d NN 7.8 Aa 7.3 Aa 7.5 Cc 82.5 Aa 8.1 Aa 6.1 Cc 8.7 Aa
WN 5.7 Bb 7.1 Ab 8.6 Bb 76.1 Bb 7.3 Bb 6.5 Bb 8.0 Bb
LN 5.3 Bc 6.8 Bc 8.8 ABa 73.8 Cc 7.2 Bb 6.6 Bb 7.5 Cc
LW 4.8 Cd 6.6 Bd 8.9 Aa 70.3 Dd 6.5 Cd 7.0 Aa 7.1 Dd
22-28 d NN 7.9 Aa 7.6 Aa 7.4 Cc 83.4 Aa 8.4 Aa 5.9 Bb 8.8 Aa
WN 7.6 ABb 7.5 ABa 7.5 BCc 80.1 Bb 8.3 ABab 6.1 ABb 8.6 ABb
LN 7.5 Bbc 7.3 ABab 7.6 ABab 78.4 BCc 8.2 BCbc 6.2 Aa 8.4 BCc
LW 7.3 Bc 7.0 Bb 7.8 Aa 77.2 Cc 8.1 Cc 6.3 Aa 8.3 Cc
29-35 d NN 7.9 Aa 7.5 Aa 7.4 Ab 83.2 Aa 8.5 Aa 5.8 Ab 8.9 Aa
WN 7.7 Aab 7.4 Aab 7.4 Ab 81.1 Bb 8.4 ABa 5.9 Aab 8.7 ABb
LN 7.6 Aab 7.2 Aab 7.5 Aab 80.6 Bbc 8.3 ABab 6.0 Aa 8.6 ABbc
LW 7.4 Ab 7.1 Ab 7.6 Aa 80.2 Bc 8.2 Bb 6.1 Aa 8.5 Bc

表6

不同处理下的稻米RVA谱特征变化"

年份
Year		 处理时间段
Processing period		 处理方式
Treatment		 峰值黏度
Peak viscosity
(cP)		 热浆黏度
Trough viscosity
(cP)		 崩解值
Breakdown
(cP)		 最终黏度
Final viscosity
(cP)		 消减值
Setback
(cP)		 峰值时间
Peak time (min)		 糊化温度
Pasting
temperature (°C)
2017 1-7 d NN 2298 Aa 1262 Aa 1036 Aa 1764 Bb -534 Bd 5.53 Bc 74.43 Aa
WN 2251 Aa 1223 ABb 1028 Aa 1796 ABab -455 Bc 5.83 Ab 73.70 Aa
LN 2090 Bb 1199 Bbc 891 Bb 1802 ABa -288 Ab 6.03 Aa 73.68 Aa
LW 2043 Bb 1184 Bc 859 Bb 1831 Aa -212 Aa 6.04 Aa 73.65 Aa
8-14 d NN 2278 Aa 1271 Aa 1007 Aa 1687 Bc -591 Dd 5.53 Bc 74.05 Aa
WN 2120 Bb 1184 Bb 936 Bb 1874 Ab -246 Cc 5.70 ABb 73.50 Aa
LN 2018 Cc 1139 Cc 879 Cc 1882 Aab -136 Bb 5.84 Aab 73.42 Aa
LW 1969 Dd 1132 Cc 837 Dd 1920 Aa -48 Aa 5.93 Aa 73.28 Aa
15-21 d NN 2328 Aa 1246 Aa 1082 Aa 1723 Dd -605 Dd 5.73 Bc 74.02 Aa
WN 2305 Aab 1230 Aab 1075 Aa 1770 Cc -536 Cc 5.85 ABbc 73.75 Aa
LN 2285 Ab 1221 Ab 1063 Aa 1800 Bb -484 Bb 5.90 ABab 73.70 Aa
LW 2012 Bc 1177 Bc 936 Bb 1846 Aa -166 Aa 6.00 Aa 73.51 Aa
22-28 d NN 2333 Aa 1285 Aa 1048 Aa 1699 Cc -634 Dd 5.53 Bb 74.35 Aa
WN 2297 ABb 1265 Aab 1032 Aa 1732 Bb -565 Cc 5.57 Bb 74.33 Aa
LN 2271 Bb 1251 Ab 1020 Aab 1785 Aa -486 Bb 5.57 Bb 73.65 Aa
LW 2171 Cc 1188 Bc 983 Ab 1798 Aa -373 Aa 5.84 Aa 73.58 Aa
29-35 d NN 2303 Aa 1281 Aa 1022 Aa 1728 Bb -575 Cc 5.50 Ab 74.40 Aa
WN 2294 ABa 1275 Aa 1019 Aa 1741 ABab -553 BCbc 5.55 Aab 74.25 Aa
LN 2271 Bb 1254 Ab 1017 Aa 1743 ABab -528 Bb 5.59 Aab 73.82 Aa
LW 2171 Cc 1174 Bc 997 Aa 1758 Aa -413 Aa 5.70 Aa 73.53 Aa
2016 1-7 d NN 2367 Aa 1396 Aa 971 Aa 1786 Cd -581 Dd 5.57 Bc 73.90 Aa
WN 2256 Bb 1321 Bb 935 Aab 1825 BCc -431 Cc 5.82 ABb 73.75 Aa
LN 2186 Cc 1268 Cc 918 Ab 1864 Bb -322 Bb 5.96 Aab 73.52 Aa
LW 2021 Dd 1223 Dd 798 Bc 1913 Aa -108 Aa 6.04 Aa 73.43 Aa
8-14 d NN 2314 Aa 1341 Aa 973 Aa 1657 Cd -657 Dd 5.63 Bb 73.88 Aa
WN 2201 Bb 1292 Bb 909 Bb 1746 Bc -455 Cc 5.89 Aa 73.67 Aa
LN 2165 Cc 1273 BCb 892 Bb 1853 Ab -312 Bb 6.02 Aa 73.52 Aa
LW 2086 Dd 1243 Cc 843 Cc 1882 Aa -204 Aa 6.06 Aa 73.45 Aa
15-21 d NN 2347 Aa 1387 Aa 960 Aa 1693 Dd -654 Dd 5.65 Bb 73.76 Aa
WN 2236 Bb 1324 Bb 912 ABb 1829 Cc -407 Cc 5.94 ABa 73.61 Aa
LN 2184 Cc 1295 Bbc 889 BCb 1923 Bb -261 Bb 6.04 Aa 73.54 Aa
LW 2103 Dd 1265 Bc 838 Cc 1985 Aa -118 Aa 6.08 Aa 73.46 Aa
22-28 d NN 2372 Aa 1354 Aa 1018 Aa 1699 Cd -673 Dd 5.68 Bb 73.85 Aa
WN 2309 Bb 1302 Bb 1007 Aab 1776 Bc -533 Cc 5.76 Bb 73.64 Aa
LN 2279 Bbc 1284 Bb 995 Aab 1892 Ab -387 Bb 5.92 Aa 73.58 Aa
LW 2263 Bc 1279 Bb 983 Ab 1924 Aa -339 Aa 6.01 Aa 73.47 Aa
29-35 d NN 2395 Aa 1321 Aa 1074 Aa 1643 Dd -752 Dd 5.69 Bb 73.78 Aa
WN 2367 Aab 1295 ABa 1072 Aa 1732 Cc -635 Cc 5.84 ABa 73.65 Aa
LN 2324 ABbc 1256 BCb 1068 Aa 1788 Bb -536 Bb 5.89 ABa 73.51 Aa
LW 2285 Bc 1243 Cb 1042 Aa 1835 Aa -450 Aa 5.97 Aa 73.49 Aa

Table 7

Correlation coefficient among main quality traits of rice"

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