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作物学报

作物学报 ›› 2022, Vol. 48 ›› Issue (12): 3155-3165.doi: 10.3724/SP.J.1006.2022.12087

• 耕作栽培·生理生化 • 上一篇    下一篇

结实期动态温度对软米粳稻产量和品质的影响

胡雅杰(), 余恩唯, 丛舒敏, 李娈, 薛建涛, 夏陈钰, 郭保卫, 邢志鹏   

  1. 扬州大学农学院 / 江苏省作物遗传生理重点实验室 / 粮食作物现代产业技术协同创新中心, 江苏扬州 225009
  • 收稿日期:2021-12-12 接受日期:2022-03-25 出版日期:2022-12-12 网络出版日期:2022-04-20
  • 通讯作者: 胡雅杰
  • 基金资助:
    国家自然科学基金项目(31701350);国家自然科学基金项目(31601246);江苏省大学生创新创业训练计划项目(202111117065Y);江苏省作物遗传生理重点实验室开放课题(YCSL202103);江苏省水稻产业技术体系(JATS[2020]432);江苏省高校优势学科建设工程项目资助

Effects of dynamic temperature at grain filling stage on yield and quality of soft japonica rice

HU Ya-Jie(), YU En-Wei, CONG Shu-Min, LI Luan, XUE Jian-Tao, XIA Chen-Yu, GUO Bao-Wei, XING Zhi-Peng   

  1. Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University / Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, Jiangsu, China
  • Received:2021-12-12 Accepted:2022-03-25 Published:2022-12-12 Published online:2022-04-20
  • Contact: HU Ya-Jie
  • Supported by:
    National Nature Science Foundation of China(31701350);National Nature Science Foundation of China(31601246);Innovation and Entrepreneurship Training Program for College Students in Jiangsu Province(202111117065Y);Open Project of Jiangsu Key Laboratory of Crop Genetics and Physiology(YCSL202103);Earmarked Fund for Jiangsu Agriculture Industry Technology System(JATS[2020]432);Priority Academic Program Development of Jiangsu Higher Education Institutions

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摘要：

以软米粳稻南粳46和苏香粳100为供试材料, 通过人工气候室设置梯度温度模拟水稻灌浆结实期温度动态递减变化, 设置结实期动态高温、常温和低温3个处理, 以室外温度作为对照(CK), 研究结实期动态温度对软米粳稻产量及其构成、干物质生产和稻米品质的影响。结果表明, 与常温处理相比, 结实期低温处理显著降低水稻产量, 而高温处理并未减产。结实期温度主要通过影响结实率和千粒重而影响产量, 高温处理下千粒重呈减少趋势; 低温处理显著降低了结实率, 但千粒重显著增加。对物质生产而言, 结实期低温处理显著提高茎鞘干物质重及其比例, 降低穗部干物质重及其比例, 减少总干物质积累量。对稻米品质而言, 结实期高温和低温处理均降低精米率和整精米率, 导致加工品质变劣; 高温处理增加垩白粒率和垩白度, 而低温处理减少垩白粒率和垩白度, 但品种间变化不一; 随着结实期温度升高, 稻米蛋白质含量增加, 直链淀粉含量降低; 高温和低温处理下稻米胶稠度均变短和米饭食味值下降。因此, 结实期温度过高或过低都不利于软米粳稻加工和食味品质改善。

关键词: 软米粳稻, 结实期, 动态温度, 产量, 稻米品质

Abstract:

Two soft japonica varieties (Nanjing 46 and Suxiangjing 100) were used as materials. Dynamic diminishing temperatures at grain filling stage were set through artificial climate chamber, that is, high temperature (HT), normal temperature (NT), low temperature (LT), and the outdoor temperature (CK). The effects of dynamic temperature at grain filling stage on yield and its composition, dry matter production and rice quality of soft japonica rice were studied. The results showed that compared with NT treatment, LT treatment significantly reduced rice yield, while HT treatment did not reduce rice yield. The grain filled percentage and 1000-grain weight were affected by temperature at grain filling stage, and 1000-grain weight decreased under HT treatment, LT treatment reduced significantly the grain filled percentage, but increased significantly in 1000-grain weight. For dry matter production, LT treatment increased significantly dry matter weight and its proportion in stem and sheath, decreased dry matter weight and its proportion in panicle, and decreased total dry matter accumulation. For rice quality, both HT and LT treatments reduced milled rice rate and head rice rate, resulting in inferior processing quality. HT treatment increased the chalkiness grain percentage and chalkiness degree, while LT treatment decreased the chalkiness grain percentage and chalkiness degree, but the change was different between two varieties. Protein content increased and amylose content decreased with increasing temperature at grain filling stage. Under both high and low temperature treatments, gel consistency became shorter and rice taste value decreased. Therefore, too high or too low temperature at grain filling stage was not conducive to the improvement of processing and eating quality in soft japonica rice.

Key words: soft japonica rice, grain filling, dynamic temperature, yield, quality

图1

不同温度处理结实期温度变化情况 HT: 高温; NT: 适温; LT: 低温; CK: 室外温度。"

表1

结实期动态温度对软米粳稻产量及其构成的影响"

年份
Year		 品种
Variety		 处理
Treatment		 每盆穗数
Number of
panicles per pot		 每穗粒数
Spikelets per
panicle		 结实率
Grain filled
percentage (%)		 千粒重
1000-grain
weight (g)		 理论产量
Theoretical yield
(g pot-1)		 实际产量
Actual yield
(g pot-1)
2018 南粳46
NJ 46		 高温HT 26.50 a 106.46 a 73.85 a 26.73 b 55.69 a 55.66 a
常温NT 24.85 a 105.77 a 71.49 a 27.34 b 51.37 ab 41.80 b
低温LT 28.00 a 109.85 a 50.85 c 28.02 a 43.82 b 33.76 c
CK 28.55 a 100.79 a 74.22 a 27.23 b 58.15 a 45.50 b
苏香粳100
SXJ 100		 高温HT 27.80 a 95.69 a 85.96 a 29.10 b 66.54 a 59.50 a
常温NT 27.00 a 91.02 a 83.29 a 29.55 ab 60.49 b 48.80 b
低温LT 28.00 a 89.61 a 73.39 c 30.02 a 55.28 b 41.53 c
CK 28.15 a 90.97 a 88.47 a 29.42 ab 66.65 a 50.50 b
2019 南粳46
NJ 46		 高温HT 28.60 a 91.03 a 88.66 b 25.08 c 57.89 ab 53.63 a
常温NT 28.80 a 93.37 a 92.77 a 26.14 b 65.19 a 50.17 a
低温LT 27.20 a 95.76 a 74.31 c 27.25 a 52.74 b 38.59 b
CK 28.65 a 93.56 a 92.76 a 26.28 b 65.33 a 52.82 a
苏香粳100
SXJ 100		 高温HT 30.30 a 87.75 a 88.08 b 26.92 b 63.05 a 61.50 a
常温NT 28.40 a 86.12 a 90.19 a 27.32 b 60.25 a 56.25 a
低温LT 28.15 a 88.48 a 71.55 c 28.08 a 50.04 b 42.31 b
CK 28.75 a 93.51 a 91.44 a 27.17 b 66.78 a 58.63 a

图2

灌浆结实期动态温度对一次和二次枝梗结实率的影响 缩略词同表1。小写字母表示同一品种处理差异达0.05水平。"

表2

结实期动态温度对软米粳稻成熟期干物质积累及其比例的影响"

年份
Year		 品种
Variety		 处理
Treatment		 总干重
Total dry matter weight (g pot-1)		 收获指数Harvest index
(%)		 干物质重Dry matter weight (g pot-1) 比例Ratio (%)
叶
Leaf		 茎鞘
Stem sheath		 穗
Panicle		 叶
Leaf		 茎鞘
Stem sheath		 穗
Panicle
2018 南粳46
NJ 46		 高温HT 173.00 a 27.83 a 25.71 a 78.42 b 68.87 a 14.86 a 45.33 b 39.81 a
常温NT 158.35 a 22.83 b 26.87 a 80.08 b 51.40 b 16.97 a 50.57 b 32.46 b
低温LT 166.90 a 17.50 c 26.18 a 99.36 a 41.37 c 15.69 a 59.53 a 24.78 c
CK 171.62 a 22.93 b 26.14 a 82.55 b 62.93 ab 15.23 a 48.10 b 36.67 a
苏香粳100
SXJ 100		 高温HT 185.61 a 28.29 a 27.70 a 82.44 ab 75.47 a 14.93 a 44.42 b 40.66 a
常温NT 170.40 a 24.77 b 27.69 a 77.28 b 65.43 b 16.25 a 45.35 b 38.40 a
低温LT 175.21 a 20.50 c 28.25 a 89.53 a 57.43 c 16.12 a 51.10 a 32.78 b
CK 177.39 a 24.63 b 24.93 a 80.66 ab 71.80 ab 14.05 a 45.47 b 40.48 a
2019 南粳46
NJ 46		 高温HT 175.50 b 26.13 a 29.28 a 80.75 b 65.47 b 16.69 b 46.01 b 37.30 a
常温NT 185.79 a 23.09 ab 36.25 a 78.08 bc 71.47 a 19.51 a 42.02 c 38.47 a
低温LT 164.58 c 20.05 b 29.35 a 90.74 a 44.49 c 17.83 b 55.13 a 27.03 b
CK 173.51 b 26.03 a 35.70 a 71.11 c 66.70 ab 20.58 a 40.98 c 38.44 a
苏香粳100
SXJ 100		 高温HT 172.85 a 30.42 a 28.23 a 82.12 a 62.51 b 16.33 a 47.51 ab 36.16 b
常温NT 176.49 a 27.25 a 26.03 a 79.80 a 70.66 a 14.75 b 45.22 bc 40.03 a
低温LT 161.59 b 22.39 b 28.54 a 80.47 a 52.58 c 17.66 a 49.80 a 32.54 c
CK 179.31 a 27.96 a 25.91 a 78.56 a 74.84 a 14.45 b 43.81 c 41.74 a

表3

结实期动态温度对软米粳稻加工品质和外观品质的影响"

年份
Year		 品种
Variety		 处理
Treatment		 糙米率
Brown rice rate
(%)		 精米率
Milling rice rate
(%)		 整精米率
Head rice rate
(%)		 垩白粒率
Chalky grain percentage
(%)		 垩白度
Chalkiness
Degree
(%)		 粒长
Grain
length
(mm)		 粒宽
Grain width
(mm)		 长宽比
Length-width ratio
2018 南粳46
NJ 46		 高温HT 79.26 ab 70.32 a 69.92 a 52.08 a 24.26 a 4.34 c 2.65 b 1.64 b
常温NT 77.48 b 69.38 a 68.30 a 24.55 c 6.79 c 4.57 ab 2.75 a 1.66 ab
低温LT 64.57 c 58.18 b 57.50 b 21.11 c 5.55 c 4.62 a 2.73 a 1.69 a
CK 79.98 a 71.58 a 70.27 a 41.51 b 14.21 b 4.51 b 2.67 b 1.69 a
苏香粳100
SXJ 100		 高温HT 74.30 b 68.66 ab 64.49 b 52.73 a 20.54 a 4.78 b 2.76 a 1.73 a
常温NT 79.45 a 71.92 a 70.44 a 31.02 c 9.52 c 4.75 b 2.78 a 1.71 a
低温LT 72.07 c 66.43 b 64.15 b 33.62 c 9.06 c 4.86 a 2.80 a 1.74 a
CK 79.26 a 70.32 a 69.92 a 42.88 b 14.36 b 4.55 c 2.72 a 1.67 b
2019 南粳46
NJ 46		 高温HT 82.22 a 72.61 b 69.04 b 46.6 a 19.71 a 4.49 c 2.77 b 1.63 c
常温NT 83.28 a 75.17 a 75.10 a 33.56 b 11.38 b 4.68 a 2.79 b 1.69 a
低温LT 80.72 a 64.61 c 60.31c 32.19 b 9.69 bc 4.70 a 2.85 a 1.66 b
CK 83.55 a 75.38 a 75.15 a 30.80 b 8.44 c 4.62 b 2.77 b 1.67 b
苏香粳100
SXJ 100		 高温HT 81.96 a 68.24 b 65.36 c 54.83 a 24.31 a 4.69 c 2.82 a 1.68 a
常温NT 83.67 a 75.77 a 75.54 a 50.12 b 16.01 b 4.86 a 2.84 a 1.71 a
低温LT 83.28 a 74.64 a 70.94 b 28.46 c 9.12 c 4.88 a 2.82 a 1.72 a
CK 84.03 a 74.86 a 74.73 a 48.97 b 17.22 b 4.73 b 2.80 a 1.69 a

图3

灌浆结实期动态温度对软米粳稻蛋白质含量的影响 缩略词同表1。小写字母表示同一品种处理差异达0.05水平。"

表4

结实期动态温度对软米粳稻蛋白质含量及其组分的影响(2019)"

品种
Variety		 处理
Treatment		 总蛋白
Total protein
(%)		 蛋白组分绝对含量
Absolute content of protein components
(%)		 蛋白组分相对含量
Relative content of protein components
(%)
醇蛋白
Prolamin		 球蛋白
Globin		 白蛋白
Albumin		 谷蛋白
Glutelin		 醇蛋白
Prolamin		 球蛋白
Globin		 白蛋白
Albumin		 谷蛋白
Glutelin
南粳46
NJ 46		 高温HT 4.987 a 0.101 b 0.490 ab 0.308 a 4.088 a 1.82 b 10.65 a 4.53 b 83.00 a
常温NT 4.327 c 0.119 ab 0.400 b 0.286 b 3.522 b 3.03 a 10.55 a 4.94 b 81.48 ab
低温LT 4.321 c 0.123 a 0.535 a 0.249 c 3.415 b 3.13 a 9.81 a 7.39 a 79.67 b
CK 4.768 b 0.117 ab 0.505 a 0.279 b 3.868 ab 2.27 ab 10.33 a 6.13 a 81.27 b
苏香粳100
SXJ 100		 高温HT 4.981 a 0.090 b 0.531 a 0.226 c 4.135 a 2.03 b 9.83 b 6.17 a 81.97 a
常温NT 4.732 b 0.143 a 0.499 ab 0.234 c 3.856 b 2.75 a 9.24 b 6.60 a 81.41 a
低温LT 4.526 c 0.142 a 0.444 b 0.334 a 3.606 c 2.84 a 12.38 a 5.76 b 79.03 b
CK 4.869 ab 0.111 ab 0.503 ab 0.299 b 3.957 ab 2.46 ab 10.58 ab 5.85 b 81.11 a

表5

结实期动态温度对软米粳稻蒸煮食味品质的影响"

年份
Year		 品种
Variety		 处理
Treatment		 直链淀粉含量
Amylose
content (%)		 胶稠度
Gel consistency
(mm)		 外观
Appearance		 黏度
Stickiness		 硬度
Hardness		 平衡值Balance 食味值
Taste value
2018 南粳46
NJ 46		 高温HT 10.5 c 82.5 b 6.40 b 6.03 b 6.20 a 6.10 b 65.67 c
常温NT 12.5 b 88.5 a 7.87 a 7.40 a 5.50 b 7.77 a 77.67 a
低温LT 14.4 a 84.0 b 7.37 ab 6.97 ab 5.97 ab 7.23 a 71.33 b
CK 12.7 b 88.7 a 7.70 a 7.20 a 5.70 b 7.37 a 74.33 ab
苏香粳100
SXJ 100		 高温HT 10.0 c 85.7 b 5.63 b 5.47 b 6.70 a 5.53 b 62.33 b
常温NT 11.5 b 89.0 a 7.63 a 7.03 a 6.10 b 7.50 a 75.33 a
低温LT 13.9 a 85.5 b 5.60 a 5.63 b 6.93 a 4.77 b 59.33 b
CK 12.0 ab 89.7 a 5.00 a 7.63 a 6.30 a 4.77 b 73.00 a
2019 南粳46
NJ 46		 高温HT 12.7 b 80.0 b 6.80 b 5.63 c 6.37 ab 6.13 c 67.67 bc
常温NT 12.5 b 92.5 a 6.23 c 5.83 bc 6.57 a 6.03 c 69.33 b
低温LT 14.4 a 89.5 b 6.93 b 6.03 b 6.23 b 6.50 b 66.67 c
CK 10.5 c 92.5 a 7.67 a 8.10 a 6.17 b 7.67 a 77.33 a
苏香粳100
SXJ 100		 高温HT 12.0 ab 84.5 b 8.30 a 7.27 ab 5.67 b 7.73 a 71.33 b
常温NT 11.5 b 93.0 a 6.80 b 7.00 b 6.47 a 6.83 b 75.67 a
低温LT 13.9 a 89.5 b 6.30 c 5.97 c 6.67 a 6.07 c 66.67 b
CK 10.0 b 91.5 a 7.90 a 7.43 a 5.57 b 7.80 a 78.67 a
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