土壤水分对糙米外观品质的影响

通过不同时期不同程度的控水处理，发现上育397和92—188不同粒位的糙米中各种类型籽粒的比率发生了不同程度的变化，各处理不同粒位均以整粒率和未熟粒率变幅最大，二者呈极显著负相关：两个品种都以抽穗前控水，尤其是长穗期控水的影响最大，整粒率明显降低，未熟粒率则显著升高；胴割粒率，多以生育后期和抽穗后持续控水的数值高。长穗期是影响外观品质的主要水分敏感期，不同时期以92—188对控水强度敏感，节水栽培应从品种选择入手。相关分析表明两品种籽粒中产量、加工品质与整粒率均呈正相关；蛋白质、直链淀粉、脂肪酸与整粒率均呈负相关，尤其是与脂肪酸相关均达到极显著水平，与蛋白质的相关多数达到显著或极显著水：食味与整粒率均呈正相关，上育397优势粒中达显著水平，在92-188中达极显著水平，因此，整粒率可以作为判断产量、品质的参考。

Effect of Soil Moisture on Apparent Quality of Brown Rice

The results showed that the comparison of all types of grain in differently-positioned brown grain(Shangyu397, 92-188) changed differently during different stages under different controlling water treatments. The variation of whole grain rate and immature grain rate of differently-positioned grain were the biggest than others with all treatments, they were significant negative correlation. Controlling water treatments before tasseling, especially panicle formation stage had the greatest effect on the two varieties. Whole grain rate decreased and immature grain rate increased significantly. The value of striped grain rate were highest under late development stage and continuous controlling water after tasseling treatments. One of the main water sensitive stages that effect appearance quality is panicle formation stage. 92-188 had sensitive reaction on controlling water intensity during different stages. Saving water planting should emphasize with choice of varieties. Correlation analysis suggested that the positive correlation between yield, milling quality and whole grain rate in the two varieties;the negative correlation between protein, amylose, fatty acid content and whole grain rate, especially it reached remarkable level with fatty acid and reached significance or remarkable significance with protein of the two varieties. Eating was positive correlation with whole grain rate , whole grain rate of superior grain of S variety reached remarkable level and that of Y variety reached remarkable level. Therefore, whole grain rate may be used to judge yield and quality as reference .