高温逼熟等级对早稻品质与产量特征的影响

为了解不同高温逼熟等级对早稻品质和产量影响的差异，探讨现有高温逼熟指标划分的科学性，丰富高温逼熟指标的应用依据，提高水稻高温逼熟预警服务产品的内涵，按照典型高温逼熟的不同等级，采用人工气候箱控制及大田对照进行早稻高温逼熟试验，同步开展粗脂肪、粗蛋白、粗纤维、垩白度等品质要素及千粒重、灌浆速度、结实率、籽粒/茎秆等产量要素观测，并结合历史高温逼熟对产量特征的影响作为补充分析。结果表明，高温逼熟造成稻谷粗脂肪含量下降，稻米垩白度随高温逼熟等级升高而上升。且高温逼熟处理比未经高温逼熟对照的粗纤维、粗蛋白含量要高。受高温逼熟愈重灌浆高峰愈集中，当发生重度高温逼熟时成熟期明显提前。高温逼熟造成早稻千粒重、结实率、籽粒/茎秆等重要产量因素下降。高温逼熟愈重对稻米外观、食味、商业价值的影响加大，同时灌浆高峰集中而灌浆持续性较差，茎秆营养向籽粒输送转化不充分，最终产量性状差；目前高温逼熟等级指标的划分与试验结果一致；在实际服务中，应依据高温逼熟灾害级别，选择相对应的防灾减灾对策。

Influences of High Temperature Induced Maturity on the Quality and Yield Characteristics of Early Rice

To analyze the impacts of different categories of high temperature maturity on the quality and yields of early rice,to assess the robustness of high temperature induced maturity criteria,to provide scientific basis for currently used high temperature induced maturity criteria,and to improve the warning service products of high temperature induced maturity.Artificial climate chamber and field experiments were used to study on the influences of different categories of high temperature induced maturity.The qua...