浙江农业学报 ›› 2025, Vol. 37 ›› Issue (1): 1-13.DOI: 10.3969/j.issn.1004-1524.20231437
韩笑(), 刘旭杰, 石吕, 张晋, 单海勇, 石晓旭, 严旖旎, 刘建, 薛亚光*(
)
收稿日期:
2023-12-22
出版日期:
2025-01-25
发布日期:
2025-02-14
作者简介:
韩笑(1995—),女,江苏南通人,硕士,助理研究员,主要从事作物栽培学与耕作学研究。E-mail:958355386@qq.com
通讯作者:
*薛亚光,E-mail:xiaoqiyaguang@126.com
基金资助:
HAN Xiao(), LIU Xujie, SHI Lyu, ZHANG Jin, SHAN Haiyong, SHI Xiaoxu, YAN Yini, LIU Jian, XUE Yaguang*(
)
Received:
2023-12-22
Online:
2025-01-25
Published:
2025-02-14
摘要:
为探究麦秸行间集覆还田下氮肥减施对水稻产量、品质和氮肥利用率的影响,以长江中下游地区大面积种植的南粳9108和南粳5055为材料,等行距移栽下设置2种氮肥处理模式,即不施氮(T1)和当地习惯施氮量(速效氮肥,T2),在麦秸行间集覆还田宽窄行移栽下设置4种施肥模式,即当地习惯施氮量(速效氮肥,T3)、减氮10%(控释氮肥与速效氮肥配施,T4)、减氮20%(控释氮肥与速效氮肥配施,T5)、减氮30%(控释氮肥与速效氮肥配施,T6)。结果表明,宽窄行移栽较等行距移栽提高水稻产量,两个品种平均增产3.30%。相同移栽方式下,减氮10%会使两个品种水稻的有效穗数显著(P<0.05)降低,但仍能维持较高的产量;减氮20%~30%条件下,水稻产量能够稳定在江苏省内平均单产水平。减氮10%~20%能够改善稻米的外观品质。南粳9108和南粳5055分别在减氮30%和减氮10%~20%处理下有最高的食味值。氮肥减量下,两个品种水稻的氮肥吸收利用率均有所提高,南粳9108和南粳5055分别在减氮20%和减氮10%处理下氮肥吸收利用率最高。综上,麦秸行间集覆还田下,控释氮肥与尿素配施并减少10%~20%的施氮量能够获得较高的氮素吸收利用率和较优的稻米品质,同时实现减氮稳产和提质增效的目标。
中图分类号:
韩笑, 刘旭杰, 石吕, 张晋, 单海勇, 石晓旭, 严旖旎, 刘建, 薛亚光. 麦秸行间集覆还田下控释氮肥减施对水稻产量、品质与氮肥利用率的影响[J]. 浙江农业学报, 2025, 37(1): 1-13.
HAN Xiao, LIU Xujie, SHI Lyu, ZHANG Jin, SHAN Haiyong, SHI Xiaoxu, YAN Yini, LIU Jian, XUE Yaguang. Effects of reduced application of controlled-release nitrogen fertilizer on rice yield, quality and nitrogen fertilizer utilization efficiency under concentrated coverage of wheat straw between rows for returning to field[J]. Acta Agriculturae Zhejiangensis, 2025, 37(1): 1-13.
品种 Variety | 处理 Treatment | 有效穗数 Effective panicles/ (104 hm-2) | 每穗粒数 Spikelets per panicle | 千粒重 1 000-grain weight/g | 结实率 Seed setting rate/% | 理论产量 Theoretical yield/(t·hm-2) | 实际产量 Measured yield/(t·hm-2) | 收获指数 Harvest index |
---|---|---|---|---|---|---|---|---|
南粳9108 | T1 | 243.90 d | 112.69 d | 26.22 a | 87.64 a | 6.32 d | 5.68 e | 0.45 d |
Nanjing 9108 | T2 | 342.88 a | 130.62 ab | 25.54 b | 84.63 b | 9.68 ab | 9.08 b | 0.52 a |
T3 | 346.68 a | 133.61 a | 25.61 b | 84.88 b | 10.07 a | 9.27 a | 0.53 a | |
T4 | 335.33 b | 130.55 ab | 25.73 b | 85.83 ab | 9.67 ab | 8.92 b | 0.51 b | |
T5 | 325.45 c | 128.05 bc | 26.05 a | 86.24 ab | 9.37 bc | 8.53 c | 0.50 b | |
T6 | 318.58 c | 124.66 c | 26.12 a | 87.60 a | 9.08 c | 8.16 d | 0.49 c | |
南粳5055 | T1 | 241.72 d | 111.38 d | 25.60 a | 87.05 a | 6.00 e | 5.40 e | 0.47 d |
Nanjing 5055 | T2 | 349.66 ab | 129.81 a | 24.93 d | 83.73 e | 9.48 b | 8.51 b | 0.52 ab |
T3 | 354.46 a | 129.46 a | 24.95 d | 84.41 d | 9.66 a | 8.90 a | 0.53 a | |
T4 | 343.36 b | 128.72 a | 25.04 cd | 85.18 c | 9.43 b | 8.54 b | 0.51 b | |
T5 | 336.64 c | 122.90 b | 25.24 bc | 85.47 bc | 8.92 c | 8.15 c | 0.50 c | |
T6 | 330.35 c | 119.92 c | 25.32 b | 86.08 b | 8.64 d | 7.78 d | 0.50 c |
表1 不同处理对水稻产量性状的影响
Table 1 Effects of treatments on rice yield traits
品种 Variety | 处理 Treatment | 有效穗数 Effective panicles/ (104 hm-2) | 每穗粒数 Spikelets per panicle | 千粒重 1 000-grain weight/g | 结实率 Seed setting rate/% | 理论产量 Theoretical yield/(t·hm-2) | 实际产量 Measured yield/(t·hm-2) | 收获指数 Harvest index |
---|---|---|---|---|---|---|---|---|
南粳9108 | T1 | 243.90 d | 112.69 d | 26.22 a | 87.64 a | 6.32 d | 5.68 e | 0.45 d |
Nanjing 9108 | T2 | 342.88 a | 130.62 ab | 25.54 b | 84.63 b | 9.68 ab | 9.08 b | 0.52 a |
T3 | 346.68 a | 133.61 a | 25.61 b | 84.88 b | 10.07 a | 9.27 a | 0.53 a | |
T4 | 335.33 b | 130.55 ab | 25.73 b | 85.83 ab | 9.67 ab | 8.92 b | 0.51 b | |
T5 | 325.45 c | 128.05 bc | 26.05 a | 86.24 ab | 9.37 bc | 8.53 c | 0.50 b | |
T6 | 318.58 c | 124.66 c | 26.12 a | 87.60 a | 9.08 c | 8.16 d | 0.49 c | |
南粳5055 | T1 | 241.72 d | 111.38 d | 25.60 a | 87.05 a | 6.00 e | 5.40 e | 0.47 d |
Nanjing 5055 | T2 | 349.66 ab | 129.81 a | 24.93 d | 83.73 e | 9.48 b | 8.51 b | 0.52 ab |
T3 | 354.46 a | 129.46 a | 24.95 d | 84.41 d | 9.66 a | 8.90 a | 0.53 a | |
T4 | 343.36 b | 128.72 a | 25.04 cd | 85.18 c | 9.43 b | 8.54 b | 0.51 b | |
T5 | 336.64 c | 122.90 b | 25.24 bc | 85.47 bc | 8.92 c | 8.15 c | 0.50 c | |
T6 | 330.35 c | 119.92 c | 25.32 b | 86.08 b | 8.64 d | 7.78 d | 0.50 c |
品种 Variety | 处理 Treatment | 糙米率 Brown rice rate/% | 精米率 Milled rice rate/% | 整精米率 Head milled rice rate/% | 垩白粒率 Chalkiness grain rate/% | 垩白度 Chalkiness/% | 长宽比 Aspect ratio |
---|---|---|---|---|---|---|---|
南粳9108 | T1 | 81.33 c | 72.96 d | 63.03 d | 15.85 b | 4.29 b | 1.74 a |
Nanjing 9108 | T2 | 84.72 ab | 75.98 a | 69.86 a | 17.85 a | 5.12 a | 1.73 a |
T3 | 84.91 a | 76.30 a | 69.64 a | 17.68 a | 4.82 a | 1.73 a | |
T4 | 84.70 ab | 75.68 ab | 68.73 ab | 13.87 d | 3.91 b | 1.73 a | |
T5 | 84.58 ab | 75.29 bc | 67.43 bc | 14.01 cd | 3.95 b | 1.74 a | |
T6 | 84.45 b | 74.62 c | 66.63 c | 14.57 c | 4.14 b | 1.73 a | |
南粳5055 | T1 | 81.88 c | 73.33 b | 65.01 c | 7.94 ab | 2.21 a | 1.69 a |
Nanjing 5055 | T2 | 83.70 ab | 76.63 a | 69.55 ab | 8.61 a | 2.13 ab | 1.67 a |
T3 | 84.14 a | 76.77 a | 69.86 a | 8.73 a | 2.18 ab | 1.67 a | |
T4 | 83.68 ab | 76.55 a | 69.31 ab | 6.89 c | 1.98 ab | 1.68 a | |
T5 | 83.68 ab | 76.35 a | 69.02 ab | 6.82 c | 1.94 b | 1.68 a | |
T6 | 83.54 b | 76.30 a | 68.14 b | 7.41 bc | 2.02 ab | 1.69 a |
表2 不同处理对稻米加工与外观品质的影响
Table 2 Effects of treatments on rice processing and appearance quality
品种 Variety | 处理 Treatment | 糙米率 Brown rice rate/% | 精米率 Milled rice rate/% | 整精米率 Head milled rice rate/% | 垩白粒率 Chalkiness grain rate/% | 垩白度 Chalkiness/% | 长宽比 Aspect ratio |
---|---|---|---|---|---|---|---|
南粳9108 | T1 | 81.33 c | 72.96 d | 63.03 d | 15.85 b | 4.29 b | 1.74 a |
Nanjing 9108 | T2 | 84.72 ab | 75.98 a | 69.86 a | 17.85 a | 5.12 a | 1.73 a |
T3 | 84.91 a | 76.30 a | 69.64 a | 17.68 a | 4.82 a | 1.73 a | |
T4 | 84.70 ab | 75.68 ab | 68.73 ab | 13.87 d | 3.91 b | 1.73 a | |
T5 | 84.58 ab | 75.29 bc | 67.43 bc | 14.01 cd | 3.95 b | 1.74 a | |
T6 | 84.45 b | 74.62 c | 66.63 c | 14.57 c | 4.14 b | 1.73 a | |
南粳5055 | T1 | 81.88 c | 73.33 b | 65.01 c | 7.94 ab | 2.21 a | 1.69 a |
Nanjing 5055 | T2 | 83.70 ab | 76.63 a | 69.55 ab | 8.61 a | 2.13 ab | 1.67 a |
T3 | 84.14 a | 76.77 a | 69.86 a | 8.73 a | 2.18 ab | 1.67 a | |
T4 | 83.68 ab | 76.55 a | 69.31 ab | 6.89 c | 1.98 ab | 1.68 a | |
T5 | 83.68 ab | 76.35 a | 69.02 ab | 6.82 c | 1.94 b | 1.68 a | |
T6 | 83.54 b | 76.30 a | 68.14 b | 7.41 bc | 2.02 ab | 1.69 a |
品种 Variety | 处理 Treatment | 外观 Appearance | 硬度 Hardness | 黏度 Viscosity | 平衡度 Balance degree | 食味值 Taste value |
---|---|---|---|---|---|---|
南粳9108 | T1 | 5.82 b | 7.25 a | 6.33 b | 5.52 c | 64.33 c |
Nanjing 9108 | T2 | 6.25 a | 6.97 ab | 6.40 b | 6.18 b | 66.00 bc |
T3 | 6.30 a | 6.82 ab | 6.73 ab | 6.30 ab | 67.67 b | |
T4 | 6.48 a | 6.78 b | 7.05 ab | 6.28 ab | 67.83 ab | |
T5 | 6.45 a | 6.88 ab | 7.25 ab | 6.57 ab | 68.33 ab | |
T6 | 6.38 a | 7.05 ab | 7.58 a | 6.85 a | 70.33 a | |
南粳5055 | T1 | 6.03 b | 7.78 a | 6.23 c | 5.30 b | 62.37 b |
Nanjing 5055 | T2 | 6.45 a | 7.23 c | 6.42 bc | 6.28 a | 64.83 ab |
T3 | 6.42 a | 7.20 c | 6.58 abc | 6.35 a | 65.00 ab | |
T4 | 6.47 a | 7.18 c | 6.95 a | 6.52 a | 67.17 a | |
T5 | 6.40 a | 7.20 c | 6.67 ab | 6.17 ab | 67.17 a | |
T6 | 6.28 a | 7.42 b | 6.32 bc | 5.92 ab | 66.33 a |
表3 不同处理对稻米蒸煮食味特性的影响
Table 3 Effect of treatments on the taste characteristics of rice cooking
品种 Variety | 处理 Treatment | 外观 Appearance | 硬度 Hardness | 黏度 Viscosity | 平衡度 Balance degree | 食味值 Taste value |
---|---|---|---|---|---|---|
南粳9108 | T1 | 5.82 b | 7.25 a | 6.33 b | 5.52 c | 64.33 c |
Nanjing 9108 | T2 | 6.25 a | 6.97 ab | 6.40 b | 6.18 b | 66.00 bc |
T3 | 6.30 a | 6.82 ab | 6.73 ab | 6.30 ab | 67.67 b | |
T4 | 6.48 a | 6.78 b | 7.05 ab | 6.28 ab | 67.83 ab | |
T5 | 6.45 a | 6.88 ab | 7.25 ab | 6.57 ab | 68.33 ab | |
T6 | 6.38 a | 7.05 ab | 7.58 a | 6.85 a | 70.33 a | |
南粳5055 | T1 | 6.03 b | 7.78 a | 6.23 c | 5.30 b | 62.37 b |
Nanjing 5055 | T2 | 6.45 a | 7.23 c | 6.42 bc | 6.28 a | 64.83 ab |
T3 | 6.42 a | 7.20 c | 6.58 abc | 6.35 a | 65.00 ab | |
T4 | 6.47 a | 7.18 c | 6.95 a | 6.52 a | 67.17 a | |
T5 | 6.40 a | 7.20 c | 6.67 ab | 6.17 ab | 67.17 a | |
T6 | 6.28 a | 7.42 b | 6.32 bc | 5.92 ab | 66.33 a |
品种 Variety | 处理 Treatment | 蛋白质含量 Protein content/% | 直链淀粉含量 Amylose content/% | 胶稠度 Gel consistency |
---|---|---|---|---|
南粳9108 | T1 | 6.43 d | 13.30 ab | 91.00 a |
Nanjing 9108 | T2 | 7.13 ab | 12.27 c | 82.67 c |
T3 | 7.20 a | 12.33 c | 84.67 bc | |
T4 | 6.83 bc | 12.53 bc | 86.33 abc | |
T5 | 6.67 cd | 13.63 a | 87.00 abc | |
T6 | 6.53 cd | 14.03 a | 89.33 ab | |
南粳5055 | T1 | 6.97 b | 12.67 abc | 91.00 a |
Nanjing 5055 | T2 | 7.43 a | 12.33 c | 82.33 bc |
T3 | 7.57 a | 12.27 c | 80.67 c | |
T4 | 7.47 a | 12.43 bc | 83.67 abc | |
T5 | 7.43 a | 12.90 ab | 85.67 abc | |
T6 | 7.27 ab | 13.03 a | 88.33 ab |
表4 不同处理对稻米蛋白质含量、直链淀粉含量和胶稠度的影响
Table 4 Effect of treatments on protein content, amylose content and gel consistency of rice
品种 Variety | 处理 Treatment | 蛋白质含量 Protein content/% | 直链淀粉含量 Amylose content/% | 胶稠度 Gel consistency |
---|---|---|---|---|
南粳9108 | T1 | 6.43 d | 13.30 ab | 91.00 a |
Nanjing 9108 | T2 | 7.13 ab | 12.27 c | 82.67 c |
T3 | 7.20 a | 12.33 c | 84.67 bc | |
T4 | 6.83 bc | 12.53 bc | 86.33 abc | |
T5 | 6.67 cd | 13.63 a | 87.00 abc | |
T6 | 6.53 cd | 14.03 a | 89.33 ab | |
南粳5055 | T1 | 6.97 b | 12.67 abc | 91.00 a |
Nanjing 5055 | T2 | 7.43 a | 12.33 c | 82.33 bc |
T3 | 7.57 a | 12.27 c | 80.67 c | |
T4 | 7.47 a | 12.43 bc | 83.67 abc | |
T5 | 7.43 a | 12.90 ab | 85.67 abc | |
T6 | 7.27 ab | 13.03 a | 88.33 ab |
品种 Variety | 处理 Treatment | 齐穗期各部分的含氮量 Nitrogen content of rice at full heading stage | 成熟期各部分的含氮量 Nitrogen content of rice at maturity stage | ||||
---|---|---|---|---|---|---|---|
茎鞘Stem and sheath | 叶片Leaf | 穗Panicle | 茎鞘Stem and sheath | 叶片Leaf | 穗Panicle | ||
南粳9108 | T1 | 5.73 b | 18.11 d | 9.90 d | 5.69 c | 7.59 b | 10.96 d |
Nanjing 9108 | T2 | 7.39 a | 24.49 b | 11.40 ab | 6.45 a | 8.45 a | 12.50 a |
T3 | 7.51 a | 25.66 a | 11.76 a | 6.39 ab | 8.57 a | 12.60 a | |
T4 | 7.42 a | 24.25 bc | 10.93 bc | 6.42 ab | 8.46 a | 11.94 b | |
T5 | 7.39 a | 24.62 b | 10.60 c | 6.34 ab | 8.41 a | 11.80 bc | |
T6 | 7.06 a | 23.58 c | 10.44 cd | 6.11 b | 8.21 a | 11.43 c | |
南粳5055 | T1 | 5.63 b | 19.49 c | 10.65 c | 5.47 b | 7.81 b | 11.19 c |
Nanjing 5055 | T2 | 7.34 a | 25.42 ab | 11.74 ab | 6.27 a | 9.00 a | 13.03 a |
T3 | 7.28 a | 25.87 a | 12.25 a | 6.18 a | 9.07 a | 13.11 a | |
T4 | 7.23 a | 25.74 a | 11.91 ab | 6.23 a | 9.02 a | 12.95 a | |
T5 | 7.20 a | 25.37 ab | 11.58 abc | 6.06 a | 9.14 a | 12.45 b | |
T6 | 6.97 a | 24.88 b | 11.15 bc | 5.82 ab | 8.76 ab | 12.12 b |
表5 不同处理对水稻含氮量及其分布的影响
Table 5 Effect of treatments on nitrogen content of rice g·kg-1
品种 Variety | 处理 Treatment | 齐穗期各部分的含氮量 Nitrogen content of rice at full heading stage | 成熟期各部分的含氮量 Nitrogen content of rice at maturity stage | ||||
---|---|---|---|---|---|---|---|
茎鞘Stem and sheath | 叶片Leaf | 穗Panicle | 茎鞘Stem and sheath | 叶片Leaf | 穗Panicle | ||
南粳9108 | T1 | 5.73 b | 18.11 d | 9.90 d | 5.69 c | 7.59 b | 10.96 d |
Nanjing 9108 | T2 | 7.39 a | 24.49 b | 11.40 ab | 6.45 a | 8.45 a | 12.50 a |
T3 | 7.51 a | 25.66 a | 11.76 a | 6.39 ab | 8.57 a | 12.60 a | |
T4 | 7.42 a | 24.25 bc | 10.93 bc | 6.42 ab | 8.46 a | 11.94 b | |
T5 | 7.39 a | 24.62 b | 10.60 c | 6.34 ab | 8.41 a | 11.80 bc | |
T6 | 7.06 a | 23.58 c | 10.44 cd | 6.11 b | 8.21 a | 11.43 c | |
南粳5055 | T1 | 5.63 b | 19.49 c | 10.65 c | 5.47 b | 7.81 b | 11.19 c |
Nanjing 5055 | T2 | 7.34 a | 25.42 ab | 11.74 ab | 6.27 a | 9.00 a | 13.03 a |
T3 | 7.28 a | 25.87 a | 12.25 a | 6.18 a | 9.07 a | 13.11 a | |
T4 | 7.23 a | 25.74 a | 11.91 ab | 6.23 a | 9.02 a | 12.95 a | |
T5 | 7.20 a | 25.37 ab | 11.58 abc | 6.06 a | 9.14 a | 12.45 b | |
T6 | 6.97 a | 24.88 b | 11.15 bc | 5.82 ab | 8.76 ab | 12.12 b |
图2 不同处理对水稻地上部氮素积累的影响 同一时期柱上无相同字母的表示处理间差异显著(P<0.05)。
Fig.2 Effect of treatments on nitrogen accumulation in the above-ground part of rice Bars marked without the same letters indicate significant difference within treatments at P<0.05 at the same growth stage.
品种Variety | 处理Treatment | AEN/(kg·kg-1) | IEN/(kg·kg-1) | PFPN/(kg·kg-1) | REN/% |
---|---|---|---|---|---|
南粳9108 | T2 | 10.30 b | 43.57 b | 27.51 d | 36.06 c |
Nanjing 9108 | T3 | 10.88 a | 43.91 b | 28.09 d | 36.89 bc |
T4 | 10.91 a | 44.31 b | 30.03 c | 37.67 ab | |
T5 | 10.82 ab | 44.58 b | 32.23 b | 38.66 a | |
T6 | 10.74 ab | 46.11 a | 35.34 a | 37.90 ab | |
南粳5055 | T2 | 9.42 b | 42.32 c | 25.50 e | 33.32 b |
Nanjing 5055 | T3 | 10.58 a | 43.96 abc | 26.96 d | 33.71 b |
T4 | 10.57 a | 43.24 bc | 28.09 c | 35.81 a | |
T5 | 10.40 a | 44.39 ab | 30.11 b | 34.99 ab | |
T6 | 10.28 a | 45.39 a | 33.21 a | 34.70 ab |
表6 不同处理对水稻氮肥利用率的影响
Table 6 Effect of treatments on nitrogen utilization efficiency of rice
品种Variety | 处理Treatment | AEN/(kg·kg-1) | IEN/(kg·kg-1) | PFPN/(kg·kg-1) | REN/% |
---|---|---|---|---|---|
南粳9108 | T2 | 10.30 b | 43.57 b | 27.51 d | 36.06 c |
Nanjing 9108 | T3 | 10.88 a | 43.91 b | 28.09 d | 36.89 bc |
T4 | 10.91 a | 44.31 b | 30.03 c | 37.67 ab | |
T5 | 10.82 ab | 44.58 b | 32.23 b | 38.66 a | |
T6 | 10.74 ab | 46.11 a | 35.34 a | 37.90 ab | |
南粳5055 | T2 | 9.42 b | 42.32 c | 25.50 e | 33.32 b |
Nanjing 5055 | T3 | 10.58 a | 43.96 abc | 26.96 d | 33.71 b |
T4 | 10.57 a | 43.24 bc | 28.09 c | 35.81 a | |
T5 | 10.40 a | 44.39 ab | 30.11 b | 34.99 ab | |
T6 | 10.28 a | 45.39 a | 33.21 a | 34.70 ab |
指标 Index | 与各指标的相关系数Correlation coefficient with other indexes | |||||||
---|---|---|---|---|---|---|---|---|
实际产量 Measured yield | 整精米率 Head milled rice rate | 垩白度 Chalkiness | 食味值 Taste value | 蛋白质含量 Protein content | 直链淀粉含量 Amylose content | 胶稠度 Gel consistency | PFPN | |
整精米率 | 0.873** | |||||||
Head milled rice rate | ||||||||
垩白度Chalkiness | 0.191 | -0.130 | ||||||
食味值Taste value | 0.562** | 0.247 | 0.330* | |||||
蛋白质含量 | 0.419* | 0.722** | -0.596** | -0.225 | ||||
Protein content | ||||||||
直链淀粉含量 | -0.293 | -0.558** | 0.180 | 0.460** | -0.650** | |||
Amylose content | ||||||||
胶稠度 | -0.683** | -0.772** | 0.106 | -0.035 | -0.644** | 0.534** | ||
Gel consistency | ||||||||
PFPN | -0.666** | -0.825** | 0.073 | 0.654** | -0.628** | 0.839** | 0.736** | |
REN | 0.401* | -0.133 | 0.471** | 0.420* | -0.494** | 0.090 | 0.124 | 0.044 |
表7 产量、品质及氮肥利用效率相关性状的相关分析结果
Table 7 Correlation analysis results of related traits of yield, quality, and nitrogen fertilizer utilization efficiency
指标 Index | 与各指标的相关系数Correlation coefficient with other indexes | |||||||
---|---|---|---|---|---|---|---|---|
实际产量 Measured yield | 整精米率 Head milled rice rate | 垩白度 Chalkiness | 食味值 Taste value | 蛋白质含量 Protein content | 直链淀粉含量 Amylose content | 胶稠度 Gel consistency | PFPN | |
整精米率 | 0.873** | |||||||
Head milled rice rate | ||||||||
垩白度Chalkiness | 0.191 | -0.130 | ||||||
食味值Taste value | 0.562** | 0.247 | 0.330* | |||||
蛋白质含量 | 0.419* | 0.722** | -0.596** | -0.225 | ||||
Protein content | ||||||||
直链淀粉含量 | -0.293 | -0.558** | 0.180 | 0.460** | -0.650** | |||
Amylose content | ||||||||
胶稠度 | -0.683** | -0.772** | 0.106 | -0.035 | -0.644** | 0.534** | ||
Gel consistency | ||||||||
PFPN | -0.666** | -0.825** | 0.073 | 0.654** | -0.628** | 0.839** | 0.736** | |
REN | 0.401* | -0.133 | 0.471** | 0.420* | -0.494** | 0.090 | 0.124 | 0.044 |
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