江淮优良食味高产中熟常规粳稻品种的特征

doi:10.3724/SP.J.1006.2019.82040

Abstract

Abstract:

A field experiment was conducted with 103 medium-maturity conventional japonica rice varieties (lines) including main varieties grown in Jianghuai area and released varieties in recent years with potential productivity, from which three types [good taste and high yield (GH), good taste and medium yield (GM), and medium taste and high yield (MH)] were selected to explore the characteristics of varieties with good taste and high yield in Jianghuai area. There was no significant difference in processing quality between GH type and MH type. Compared with MH type, GH type was 82.06%, 56.34%, and 93.28% higher in chalkiness rate, chalky area ratio and chalkiness, 14.21% and 39.78% lower in protein content and amylose content, 8.73% higher in gel consistency, and 282.11% and 37.88% lower in setback and consistence, respectively. The yield of GH type was 26.73% higher than that of GM type, due to large number of spikelets per panicle and high seed-setting rate. The panicles per unit land area was 22.26% lower, the number of spikelets per panicle and seed-setting rate were 42.12% and 6.18% higher, the ratio of productive tillers to total tillers was 4.2% higher in GH type than those in GM type. The LAI of GH type during heading and maturity periods was 5.47% and 16.94% higher and the decay rate of LAI was 7.25% lower than those of GM type. From heading to maturity, the dry matter accumulation and its ratio, the photosynthetic potential, the crop growth rate, the net assimilation rate and seed setting density were 24.07%, 15.50%, 17.59%, 13.96%, 3.67%, and 40.33% respectively higher in GH type than those in GM type. From above, GH type of medium-maturity conventional japonica rice has the following characteristics: the brown rice rate and the head milled rice rate reach the 1 grade of Chinese standard; the transparency is from grade 3 to grade 5; the protein content is around 8% and the amylose content is around 10%; the gel consistency is over 75 mm; the setback is below -300 cP and the consistence is below 600 cP; the number of panicles per unit land area is around 310×10 ⁴ ha ^-1, and the grains number per panicle is around 140. It can keep the dry matter accumulation and the leaf area index in optimum ranges before heading period, and remain the leaf area index, the dry matter accumulation and its ratios at high levels after heading period.

Key words: high quality, high yield, medium-maturity conventional japonica rice, breed characteristic

ZHU Ying,XU Dong,HU Lei,HUA Chen,CHEN Zhi-Feng,ZHANG Zhen-Zhen,ZHOU Nian-Bing,LIU Guo-Dong,ZHANG Hong-Cheng,WEI Hai-Yan. Characteristics of medium-maturity conventional japonica rice with good taste and high yield in Jianghuai area[J].Acta Agronomica Sinica, 2019, 45(4): 578-588.

Figures/Tables 10

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年份 Year	指标 Index	变幅大小 Variable amplitude	均值 Mean	标准差 Standard deviation	变异系数 CV(%)
2017	食味值 Taste value	30.50-71.50	52.30	7.28	13.91
	产量 Yield (t hm^-2)	6.08-10.25	7.85	0.94	12.01
2016	食味值 Taste value	30.0-73.00	51.67	7.43	14.38
	产量 Yield (t hm^-2)	5.98-10.14	7.79	1.01	12.97

类型 Type	品种 Cultivar	食味值 Taste value	外观 Appearance	硬度 Hardness	黏度 Viscosity	平衡值 Balance degree
味优高产	徐稻9号 Xudao 9	61.0	5.5	6.9	4.9	5.2
GTHY	扬粳239 Yangjing 239	67.5	6.3	6.9	6.6	6.2
	南粳9108 Nanjing 9108	68.0	6.7	6.5	6.0	6.3
	平均Mean	65.5 Aa	6.2 Aa	6.8 Bb	5.8 Aa	5.9 Aa
味优中产	苏香粳3号 Suxiangjing 3	68.5	6.5	7.0	7.0	6.3
GTMY	沪早香软1号 Huzaoxiangruan 1	70.5	6.9	6.5	6.8	6.7
	松早香1号 Songzaoxiang 1	67.5	6.4	6.7	6.4	6.2
	平均Mean	68.8 Aa	6.6 Aa	6.7 Bb	6.7 Aa	6.4 Aa
味中高产	华粳5号 Huajing 5	49.3	3.5	8.1	3.6	3.3
MTHY	圣稻22 Shengdao 22	48.8	3.3	8.3	3.9	3.2
	泗稻15 Sidao 15	44.3	2.5	8.5	2.9	2.4
	平均Mean	47.5 Bb	3.1 Bb	8.3 Aa	3.5 Bb	3.0 Bb

类型 Type	品种 Cultivar	糙米率 Brown rice rate	精米率 Milled rice rate	整精米率 Head milled rice rate
味优高产	徐稻9号 Xudao 9	85.68	73.85	68.67
GTHY	扬粳239 Yangjing 239	85.53	73.23	69.09
	南粳9108 Nanjing 9108	84.79	74.02	70.18
	平均Mean	85.33 Aa	73.70 Aa	69.31 Aa
味优中产	苏香粳3号 Suxiangjing 3	84.87	73.39	59.87
GTMY	沪早香软1号 Huzaoxiangruan 1	84.10	73.28	60.92
	松早香1号 Songzaoxiang 1	83.96	72.76	52.27
	平均Mean	84.31 Ab	73.14 Aa	57.69 Ab
味中高产	华粳5号 Huajing 5	85.37	71.83	66.38
MTHY	圣稻22 Shengdao 22	84.86	74.06	69.94
	泗稻15 Sidao 15	85.10	72.47	67.91
	平均Mean	85.11 Aa	72.79 Aa	68.08 Aa

品种 Cultivar	长宽比 Length-width ratio	长 Length (mm)	宽 Width (mm)	透明度 Transparency	垩白粒率 Chalkiness grain rate (%)	垩白面积比 Chalkiness area ratio (%)	垩白度 Chalkiness degree (%)
味优高产GTHY
徐稻9号 Xudao 9	1.88	4.79	2.55	3	52.54	57.03	23.69
扬粳239 Yangjing 239	1.66	4.71	2.78	5	74.93	74.01	27.66
南粳9108 Nanjing 9108	1.64	4.55	2.71	3	82.59	79.93	36.66
平均 Mean	1.73 Aa	4.69 Aa	2.68 Aa	3.67 Aa	71.35 Aa	68.32 Aa	29.34 Aa
品种 Cultivar	长宽比 Length-width ratio	长 Length (mm)	宽 Width (mm)	透明度 Transparency	垩白粒率 Chalkiness grain rate (%)	垩白面积比 Chalkiness area ratio (%)	垩白度 Chalkiness degree (%)
味优中产 GTMY
苏香粳3号 Suxiangjing 3	2.14	4.69	2.21	3	71.42	70.31	28.15
沪早香软1号 Huzaoxiangruan 1	1.78	4.61	2.61	4	75.56	75.64	33.92
松早香1号 Songzaoxiang 1	2.41	5.49	2.28	3	70.46	70.32	26.38
平均Mean	2.11 Aa	4.89 Aa	2.37 Ab	3.33 Aa	72.48 Aa	72.09 Aa	29.48 Aa
味中高产MTHY
华粳5号 Huajing 5	1.77	4.75	2.69	2	43.36	42.73	18.38
圣稻22 Shengdao 22	1.75	4.58	2.63	2	37.31	35.54	13.82
泗稻15 Sidao 15	1.82	4.82	2.66	2	38.91	37.85	13.35
平均 Mean	1.78 Aa	4.71 Aa	2.66 Aa	2.00 Ab	39.19 Bb	43.70 Bb	15.18 Ab

类型 Type	品种 Cultivar	蛋白质含量 Protein content (%)	直链淀粉含量 Amylose content (%)	胶稠度 Gel consistency (mm)
味优高产	徐稻9号 Xudao 9	7.58	9.84	75.25
GTHY	扬粳239 Yangjing 239	8.16	8.47	78.13
	南粳9108 Nanjing 9108	7.81	11.03	76.72
	平均Mean	7.85 Bb	9.78 Bb	76.70 Aa
味优中产	苏香粳3号 Suxiangjing 3	8.02	9.57	76.22
GTMY	沪早香软1号 Huzaoxiangruan 1	7.45	10.43	78.76
	松早香1号 Songzaoxiang 1	7.64	8.35	76.51
	平均Mean	7.70 Bb	9.45 Bb	77.16 Aa
味中高产	华粳5号 Huajing 5	8.85	16.84	71.59
MTHY	圣稻22 Shengdao 22	9.23	16.51	69.67
	泗稻15 Sidao 15	9.37	15.37	70.36
	平均Mean	9.15 Aa	16.24 Aa	70.54 Bb

Characteristics of medium-maturity conventional japonica rice with good taste and high yield in Jianghuai area

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