关键词: 淮北地区, 机械化种植, 优质食味粳稻, 产量, 稻米品质

Abstract:

An experiment in Huaibei Region was conducted using two types of rice with different growth durations including medium-maturing medium japonica rice (MMMJ) Nanjing 2728 and Nanjing 505 and late-maturing medium japonica rice (LMMJ) Nanjing 9108 and Nanjing 3818 with two treatments of mechanical transplanting with carpet seeding (MC) and mechanical direct seeding (MD) to measure yield, number of population stem and tiller, leaf area index (LAI), the amount and rate of dry matter accumulation, processing quality, appearance quality, cooking and eating quality, nutritional quality, and RVA profile characteristics. For the same cultivars, the yield under MC was significantly higher than those under MD. The rational population structure, suitable panicle numbers, high percentage of productive tiller, high LAI in the middle and later periods, and low decay rate of LAI resulted in the higher amount and rate of dry matter accumulation under MC. The brown rice rate, milled rice rate and head milled rice rate under MC were 2.3%-3.1%, 1.2%-2.7%, and 1.8%-3.2% higher than those under MD, but the chalkiness under MC was enhanced, meanwhile, cooking, eating, and nutritional quality, and protein content were higher, amylose content was lower, gel consistency was longer, peak viscosity, trough viscosity and breakdown value were higher, setback was lower, final viscosity under MC was higher than under MD except Nanjing 2728. For the same planting methods, the yield of MMMJ was significantly higher than that of LMMJ, Because the time of heading and maturity in MMMJ was earlier than that in LMMJ. And the mean daily temperature, and mean daily temperature over 30 days after heading of MMMJ were increased by 1.07°C and 1.18°C respectively. Therefore, MMMJ in LAI at each growth stage was higher, decay rate of LAI was lower, the amount and rate of dry matter accumulation during the period from heading to maturity were higher. Compared with LMMJ, MMMJ in milled rice rate and head milled rice rate were significantly higher, the chalkiness was increased a little bit, protein content was higher, amylose content was decreased by 1.5%-5.1%, gel consistency was increased by 7.0-16.7 mm, peak viscosity and breakdown value were higher, final viscosity and setback were lower. Therefore, choosing MMMJ with good taste quality combined with MC is a best production pattern to realize high quality, high yield and high use efficiency of temperature-light resources in Huaibei Region.

Key words: Huaibei region, mode of mechanized planting, good taste quality rice, yield, rice quality