氮素水平对北方优良食味粳米品质及精碾磨粉颗粒特性的影响

闫秉春, 万雪, 钟敏, 刘宇奇, 赵艳泽, 姜红芳, 刘雅, 刘惠玲, 马沁春, 高继平, 张文忠

Effects of nitrogen levels on quality and fine grinding powder characteristics of northern japonica rice

YAN Bing-Chun, WAN Xue, ZHONG Min, LIU Yu-Qi, ZHAO Yan-Ze, JIANG Hong-Fang, LIU Ya, LIU Hui-Ling, MA Qin-Chun, GAO Ji-Ping, ZHANG Wen-Zhong

图1 不同氮素水平对稻米蒸煮品质的影响 N0、N1、N2和N3表示不同氮素施用水平处理, 施氮量为0、50、100、200 kg hm-2。A、B、C和D分别为沈农9816、秋田小町、北粳3号和盐粳476的蒸煮品质, 包括外观值(appearance)、硬度值(hardness)、黏度值(viscosity)、直链淀粉含量(amylose)、胶稠度(gel consistency)和蒸煮食味值(cooking taste value)。同一品种不同小写字母表示在氮素处理间在0.05概率水平差异显著。

Fig. 1 Effects of different nitrogen levels on cooking quality of rice N0, N1, N2, and N3 refer to nitrogen application levels of 0, 50, 100, 200 kg hm-2, respectively. A, B, C, and D are the cooking taste value related characters of Shennong 9816, Akita-Komachi, Bejing 3, and Yanjing 476 under different nitrogen levels, including appearance, hardness, viscosity, amylose, gel consistency, and cooking taste value. Different lowercase letters within the same variety indicate significant differences between nitrogen levels at the 0.05 probability level.