| 不同有机肥处理对水稻品质和食味的影响 |
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| 引用本文： | 陈帅君,边嘉宾,丁得亮,崔晶.不同有机肥处理对水稻品质和食味的影响[J].中国稻米,2016(4):42-45. |
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| 作者姓名： | 陈帅君 边嘉宾 丁得亮 崔晶 |
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| 作者单位： | 1. 天津农学院农学与资源环境学院,天津,300384;2. 天津农学院农学与资源环境学院，天津300384; 天津农学院科技处，天津300384; 天津中日水稻品质·食味研究中心，天津300384;3. 天津农学院农学与资源环境学院，天津300384; 天津中日水稻品质·食味研究中心，天津300384;4. 天津农学院科技处，天津300384; 天津中日水稻品质·食味研究中心，天津300384 |
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| 基金项目： | 天津市自然科学基金“根系活力对有机水稻氮素利用率和品质食味相关性研究”(11JCYBJC27100)；天津农学院科学研究发展基金计划项目“有机栽培法对不同水稻品种产量及其构成要素的影响”(2012D01)；天津市高等学校科技发展基金计划项目“有机水稻碳水化合物运转对品质和食味的影响研究”(20120616)；第46批“留学回国人员科研启动基金”项目“有机栽培条件下根系活力对水稻产量、品质和食味的影响研究” |
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| 摘 要： | 以华北地区主栽的11个水稻品种为材料,采用5种有机肥处理方法,探讨不同处理水稻的品质、食味情况及其相互关系。结果表明,不同有机肥处理对水稻外观品质虽没有显著影响,但有机肥处理的数值高于常规处理,其中,酒糟处理的整精米率最高,垩白粒率和垩白度最低;食味方面,蛋白质含量、直连淀粉含量、RVA特性,除味道以外的食味品尝结果不同处理间都不存在显著差异,而食味特性各项指标上各处理间存在显著差异;米糠处理在食味特性和品尝上都优于其他处理,而且蛋白质含量最低,常规处理直链淀粉含量最低。
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| 关 键 词： | 水稻 有机肥料 品质 食味 |
Effects of Organic Fertilizers on Quality and Palatability of Rice |
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| Abstract: | The qualities and palatability of rice under organic fertilizer processing methods were discussed in this study, with 11 vari-eties from north part of China as materials. The results showed that there was no significant effect on the appearance quality of rice for different organic fertilizers, but the value of organic fertilizer was higher than that of the conventional treatment. With wine waste treat-ment, the head rice rate was the highest, chalky grain rate and chalkiness degree were the lowest. There was no significant difference among treatment in terms of palatability, including protein content, amylose content and RVA characteristics, except for palatability characteristics value and taste on sensory test. Rice bran treatment was superior to other treatments in palatability characteristics and taste on sensory test. Protein content was the lowest on rice bran treatment. Amylose content was the lowest on conventional cultivation. |
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| Keywords: | rice organic fertilizers quality palatability |
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