首页> 外文期刊>农业科学学报(英文版) >Effects of nitrogen level on yield and quality of japonica soft super rice
【24h】

Effects of nitrogen level on yield and quality of japonica soft super rice

机译:施氮水平对粳稻超级超级稻产量和品质的影响

获取原文
获取原文并翻译 | 示例
           

摘要

Although studies on the balance between yield and quality of japonica soft super rice are limited, they are crucial for super rice cultivation. In order to investigate the effects of nitrogen application rate on grain yield and rice quality, two japonica soft super rice varieties, Nanjing 9108 (NJ 9108) and Nanjing 5055 (NJ 5055), were used under seven N levels with the application rates of 0, 150, 187.5, 225, 262.5, 300, and 337.5 kg ha–1. With the increasing nitrogen application level, grain yield of both varieties first increased and then decreased. The highest yield was obtained at 300 kg ha–1. The milling qual-ity and protein content increased, while the appearance quality, amylose content, gel consistency, cooking/eating quality, and rice flour viscosity decreased. Milling was significantly negatively related with the eating/cooking quality whereas the appearance was significantly positively related with cooking/eating quality. These results suggest that nitrogen level signifi-cantly affects the yield and rice quality of japonica soft super rice. We conclude that the suitable nitrogen application rate for japonica soft super rice, NJ 9108 and NJ 5055, is 270 kg ha–1, under which they obtain high yield as wel as superior eating/cooking quality.
机译:虽然对粳稻软稻产量和质量之间的平衡有限,但它们对超水稻栽培至关重要。为了探讨氮施用率对籽粒产量和水稻质量的影响,两种粳稻软超大米品种,南京9108(NJ 9108)和南京5055(NJ 5055)的七个水平,应用率为0 ,150,187.5,225,262.5,300和337.5 kg ha-1。随着氮施用水平的增加,两种品种的籽粒产量首先增加,然后减少。在300kg ha-1获得最高产率。铣削质谱和蛋白质含量增加,而外观质量,直链淀粉含量,凝胶稠度,烹饪/食用质量和米粉粘度降低。磨削与饮食/烹饪品质显着呈负相关,而外观与烹饪/饮食质量显着呈正相关。这些结果表明,氮水平显着影响了粳稻软米的产量和水稻品质。我们得出结论,粳稻软超级稻,NJ 9108和NJ 5055的合适氮施用率为270千克HA-1,在其中,它们获得高收益率作为优越的饮食/烹饪质量。

著录项

  • 来源
    《农业科学学报(英文版)》 |2017年第5期|1018-1027|共10页
  • 作者单位

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225001, P.R.China;

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225001, P.R.China;

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225001, P.R.China;

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225001, P.R.China;

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225001, P.R.China;

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225001, P.R.China;

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225001, P.R.China;

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225001, P.R.China;

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225001, P.R.China;

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225001, P.R.China;

  • 收录信息 中国科学引文数据库(CSCD);中国科技论文与引文数据库(CSTPCD);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号