论文部分内容阅读
【目的】探讨麦后直播条件下播期对不同熟期类型水稻品种产量及品质的影响。【方法】以3种熟期类型的6个水稻品种为材料,通过分期播种试验,对不同播期条件下直播稻产量形成及品质性状进行分析。【结果】随着播期的推迟,3种熟期类型水稻品种产量均显著下降,且变化程度不一;产量的下降主要在于每穗颖花数和结实率的降低,穗数和千粒重变化不大。不同播期条件下直播稻的主要品质性状的变化规律在品种类型间有所异同:随着播期的推迟,产生相同效应的是外观品质和蒸煮与食味品质,但变化趋势不一,外观品质均呈变优的趋势,蒸煮与食味品质则呈变劣的趋势;产生不同效应的是加工品质和营养品质,推迟播期使中熟中粳和迟熟中粳类型品种的加工品质变优而营养品质变劣,早熟晚粳类型品种的加工品质变劣而营养品质变优。【结论】直播稻在前茬腾茬时间允许的条件下尽可能早播易取得高产,且可以改善稻米的蒸煮与食味品质,但降低了外观品质,播期对加工品质和营养品质的影响因品种熟期类型而异。
【Objective】 The objective of this study was to investigate the effects of sowing date on the yield and quality of different maturity rice varieties under the direct seeding condition. 【Method】 Six rice cultivars with three maturity stages were used as materials to analyze the yield formation and quality traits of direct seeding rice under different sowing dates by sowing in stages. 【Result】 With the delay of sowing date, the yield of three mature rice varieties decreased significantly and the degree of variation was different. The decrease of yield was mainly due to the decrease of spikelet number per spike and seed setting rate, the change of spike number and 1000-grain weight Big. The variation of the main quality traits of direct seeding rice under different sowing dates were similar and different in different types of breeds. With the delay of sowing date, the appearance quality, cooking and eating quality had the same effect, but the changing trend was different and the appearance quality The cooking and eating quality tended to be deteriorated. The processing quality and nutritional quality were different with different effects, and the processing quality of mid-ripe middle-late japonica and late japonica middle-season japonica varieties was better due to delayed sowing date The nutrition quality is deteriorated, the processing quality of early maturing varieties of late japonica varieties is worse and the nutrition quality is better. 【Conclusion】 Direct seeding rice can be sowed as soon as possible and sowed as soon as possible under the condition of the stubble time of the former stubble, which can improve the cooking and eating quality of rice, but reduce the appearance quality and the influence of sowing date on processing quality and nutritional quality Varieties vary with the type of maturity.