施用有机肥条件下不同粳稻品种产量和品质特性的研究

发布时间：2018-03-24 05:41

  本文选题：有机肥　切入点：水稻　出处：《沈阳农业大学》2017年硕士论文

【摘要】：以辽宁省主栽14个粳稻品种为试材,研究有机肥生产条件下不同品种产量及稻米品质特性的差异,以期为有机稻高产优质栽培和育种提供理论基础和实践依据。1.不同粳稻品种的干物质及产量表现施用有机肥条件下沈稻529和五优135具有较高干物质积累能力,齐穗期和成熟期干物质的积累量高于其他品种。不同品种抽穗前后干物质积累量存在较大差异,干物质积累量排在前5位的品种有沈稻529、五优135、沈稻47、沈农315、盐丰47,分别为883.7 g·m-2、870.93 g.m-2、800.98 g·m-2、750.03 g.m-2、738.26 g.m-2;产量由高到低排在前5位的品种有沈稻529、五优 135、沈稻47、沈农315、沈稻505,分别为9.53 t.hm-2、9.45 t·hm-2、9.1 t·hm-2、8.95t·hm-2、8.75t·hm-2.总体来看干物质积累量越高产量表现越高。2.不同粳稻品种的光合生产特性旭粳6号和沈稻9号的水稻剑叶净光合速率要显著高于其他品种;水稻剑叶气孔导度以沈稻9号最高,与其他品种差异显著;沈稻11、沈稻47的水稻剑叶胞间CO_2浓度要显著高于其他品种;沈稻9号剑叶蒸腾速率要显著高于其他品种;齐穗期、成熟期沈稻529叶面积指数要显著高于其他品种;叶面积衰减率以沈稻529最高,为0.0914,与其他品种差异显著;抽穗至成熟期光合势以旭粳6号最高,其次是五优135、沈稻529;抽穗至成熟期净同化率沈稻529最高,为2.8g·m-2·d-1,与其他品种皆达到显著水平。3.不同粳稻品种的品质表现从加工品质和外观品质来看,沈稻8号、沈稻7号、沈稻529、丰优307、沈稻11和沈稻47在有机条件下具有较好的加工品质和外观品质;从品质评价值来看,以沈稻529、旭粳6号最高,分别为83、82,除与丰优307、沈稻47未达到显著水平,与其他品种差异显著。4.稻米产量、品质性状间的相关性产量与每穗颖花数呈显著正相关,与每穗成粒数呈极显著正相关;品质相关性分析表明,垩白率和垩白度与整精米率呈极显著负相关,与粒长呈显著负相关;直链淀粉含量与精米率达到极显著正相关,与整精米率呈显著正相关,与垩白率、垩白度呈显著负相关,与蛋白质含量呈极显著负相关;品质品价值与精米率、直链淀粉含量呈极显著正相关,与蛋白质含量呈极显著负相关。适口性与整精米率呈极显著正相关,冷饭质地与精米率呈显著负相关。从稻米理化特性与品尝食味的关系可看出,除蛋白质含量与气味达到显著正相关外,其他指标均未达到显著水平。食味值相关分析表明,感官品尝测定的综合值与气味、外观结构、适口性、滋味呈极显著正相关。稻米品质和产量相关分析表明,水稻产量的高低对于品质的好坏影响不显著,每穗颖花数和每穗成粒数与糙米率呈显著负相关,千粒重与糙米率呈极显著负相关,相关系数为0.76,与精米率、粒宽、胶稠度呈显著正相关。
[Abstract]:Fourteen japonica rice varieties were used as materials in Liaoning Province to study the differences of yield and rice quality characteristics of different varieties under the condition of organic fertilizer production. In order to provide theoretical and practical basis for cultivation and breeding of organic rice with high yield and good quality. The dry matter and yield of different japonica rice varieties showed that Shen rice 529 and Wuyou 135 had higher dry matter accumulation ability under organic fertilizer application. Dry matter accumulation at heading stage and ripening stage was higher than that of other varieties, and there were significant differences in dry matter accumulation between different varieties before and after heading. Among the top 5 varieties with dry matter accumulation, Shendao 529, Wuyou 135, Shendao 47, Shennong 315, Yanfeng 47, 883.7 g m-2870.93 g.m-2800.98 g m-2750.03 g.m-2738.26 g.m-2, the varieties with high to low yield ranked in the top 5 places were Shendao 529, Wuyou 135, Shenduo 47, Shennong 315, Shendao 505, respectively. The net photosynthetic rate of flag leaf of different japonica rice varieties was significantly higher than that of other varieties. The total dry matter accumulation was higher, the yield was higher. The photosynthetic characteristics of different japonica rice varieties, Xujing 6 and Shendao-9, were significantly higher than those of other varieties, and the photosynthetic characteristics of different japonica rice varieties were 9.53 t 路h ~ (-2) and 9.45 t 路h ~ (-2) respectively. The net photosynthetic rate of flag leaf of different japonica rice varieties was significantly higher than that of other varieties. The highest stomatal conductance of rice flag leaf was Shendao 9, which was significantly different from other varieties, the concentration of intercellular CO_2 in flag leaf of Shendao 11 and Shen Dao47 was significantly higher than that of other varieties, the transpiration rate of flag leaf of Shendao 9 was significantly higher than that of other varieties, and the transpiration rate of flag leaf of Shendao 9 was significantly higher than that of other varieties at full heading stage. The leaf area index of Shenyang rice 529 was significantly higher than that of other varieties at maturity, and the decline rate of leaf area was the highest (0.0914) in Shen rice 529, which was significantly different from other varieties, and the photosynthetic potential of Xujing 6 was the highest from heading to maturity. The second was Wuyou 135, Shendao 529, the net assimilation rate of Shendao 529 was the highest (2.8 g m-2 d-1) from heading to maturity, which was significantly higher than that of other varieties. The quality of different japonica rice varieties was significant in terms of processing quality and appearance quality. Shendao 529, Fengyou 307, Shen Dao11 and Shen Dao47 had better processing quality and appearance quality under organic conditions, and from the quality evaluation value, Shendao 529 and Xujing 6 had the highest value, 83N 82respectively, except Hefeng you 307, Shen Dao47 did not reach the significant level. The correlation between grain yield and quality traits was positively correlated with the number of spikelets per panicle and with the number of grains per panicle, and the correlation between yield and spikelet number per panicle was significant, and the quality correlation analysis showed that there was a significant positive correlation between yield and spikelet number per panicle. Chalkiness rate and chalkiness were significantly negatively correlated with head rice rate and grain length, amylose content was significantly positively correlated with milled rice rate, and was significantly negatively correlated with chalkiness rate and chalkiness degree. There was a very significant negative correlation between the quality value and the percentage of milled rice, amylose content, protein content, palatability and milled rice percentage. There was a significant negative correlation between the texture of cold rice and the percentage of milled rice. From the relationship between physical and chemical properties of rice and taste taste, it can be seen that, except protein content and smell reached significant positive correlation, other indexes did not reach significant level. The comprehensive value of sensory taste was positively correlated with smell, appearance structure, palatability and taste. The correlation analysis of rice quality and yield showed that the yield of rice had no significant effect on the quality. The number of spikelets per panicle and the number of grains per panicle had a significant negative correlation with the brown rice rate, while the 1000-grain weight had a very significant negative correlation with the brown rice rate, and the correlation coefficient was 0.76, which was positively correlated with the percentage of milled rice, grain width and gel consistency.
【学位授予单位】：沈阳农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：S511.22
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本文编号：1656966