摘要
在日本,因灌浆期异常高温导致的水稻产量、外观品质和口感下降,已经成为稻农面临的严重问题。优质稻米的生产是产量、外观品质和食味品质三者同时具备的过程,其中产量和品质并不矛盾。因此,为了在灌浆期高温条件下实现高产、外观优良且口感好的稻谷可持续生产,本研究从稻穗结构的角度分析了产量、外观品质和食用品质。研究认为,为了实现产量、外观品质和食味俱佳的水稻可持续生产,在穗结构方面,二次枝梗上的小穗数量应得到保证,并使这些谷粒饱满。适合稻谷可持续生产的指标特征包括:每平方米的穗数和成熟籽粒的百分比,以确保产量;糙米完整籽粒的百分比和糙米厚度,以保证外观品质;糙米完整籽粒百分比、厚度和水分含量以及米饭的质构特性(H/-H比率),以提升口感。然而,以前被认为是口感指标特征的蛋白质和直链淀粉含量,在灌浆期高温条件下,二者并不适合作为口感的特征指标。
High temperatures during the grain-filling period have led to significant declines in rice yield,appearance quality,and sensory properties in Japan,posing a major challenge to rice producer.The production of high-quality rice requires the simultaneous achievement of the three yield,appearance quality,and palatability-objectives that are not mutually contradictory.Therefore,to achieve sustainable production of rice with high yield,superior appearance,and good taste under high-temperature conditions during grain filling,this study analyzed yield,appearance quality,and palatability from the perspective of panicle structure.The study proposes that,to achieve sustainable rice production that excels in yield,appearance,and taste,the number of spikelets on secondary rachis branches should be secured,and these grains should be fully filled.Suitable indicator traits for sustainable rice production are securing the number of spikelets per m2 and the percentage of ripened grains for yield;thickness,moisture content of brown rice and texture characteristics(H/-H ratio)of cooked rice for palatability.However,protein and amylose content previously accepted as indicator traits for palatability,are insufficient for protein content and not suitable for amylose content as a palatability indicator traits under high-temperatures during the ripening period.
作者
松江勇次
Yuji MATSUE(Global Innovation Center,Kyushu University,Shiobaru,Minami-ku,Fukuoka 812-85404-9-1,Japan)
出处
《粮油食品科技》
北大核心
2025年第5期1-13,共13页
Science and Technology of Cereals,Oils and Foods
关键词
水稻
外观品质
产量
口感
质构特性
水分含量
籽粒厚度
rice
appearance quality
yield
palatability
texture characteristics
moisture content
grain thickness
