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Acta Agron Sin ›› 2012, Vol. 38 ›› Issue (11): 2086-2092.doi: 10.3724/SP.J.1006.2012.02086

• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

Effect of Nitrogen Fertilizer Application on Eating Quality of Early-Maturing Late Japonica Rice in Jiangsu and Its Difference among Varieties

CHEN Ying-Ying,HU Xing-Xing,CHEN Jing-Du,YANG Xiong,MA Qun,CHEN Qiao,GE Meng-Jie,DAI Qi-GEN*   

  1. College of Agronomy, Yangzhou University / Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture / Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou 225009, China
  • Received:2012-02-16 Revised:2012-07-05 Online:2012-11-12 Published:2012-09-10
  • Contact: 戴其根, E-mail: qgdai@yzu.edu.cn, Tel: 0514-87979220

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Abstract:

A field experiment was carried out with 50 early-maturing late japonica. The main results showed that with increasing nitrogen fertilizer, the eating quality was decreased. There were positive correlations between taste value and gel consistency, PKVand BDV, but negative correlations between taste value and amylose content, protein content, HTV, FNV, SBV, and PT.Eighteen varieties better than others were screened with the taste value between 53.9 and 64.0. The application of nitrogen hadthe different effects on indexes of eating qualities among varieties.According to responses of taste value to nitrogen application levels, these varietieswere divided into three groups (insensitive, intermediate, and sensitive). The insensitive group with high taste value containe varieties, such as Tongeng 981, Nangeng 46, Zhendao 158, and Changyou 2, which taste values were relatively stable under all nitrogen levels, even under high nitrogen levels. Another group with high taste value was sensitive to nitrogen application levels, such as Zhendao 661 and M1148, which we should pay attention to the effect ofN fertilizerapplication to taste value in cultivating. The rest was intermediate. In terms of their different responses of taste value to nitrogen application levels, good cooking quality could be obtained through properly reducing nitrogen application. rice varieties released in late decade in Jiangsu Province, to study the effects of seven nitrogen application levels (0, 150, 187, 225, 262, 298, and 337 kg ha-1) on the difference in eating qualities.

Key words: Rice, Varieties, Nitrogen level, Eating qualities

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