本文選題：有機肥　切入點：水稻　出處：《沈陽農(nóng)業(yè)大學(xué)》2017年碩士論文

【摘要】：以遼寧省主栽14個粳稻品種為試材,研究有機肥生產(chǎn)條件下不同品種產(chǎn)量及稻米品質(zhì)特性的差異,以期為有機稻高產(chǎn)優(yōu)質(zhì)栽培和育種提供理論基礎(chǔ)和實踐依據(jù)。1.不同粳稻品種的干物質(zhì)及產(chǎn)量表現(xiàn)施用有機肥條件下沈稻529和五優(yōu)135具有較高干物質(zhì)積累能力,齊穗期和成熟期干物質(zhì)的積累量高于其他品種。不同品種抽穗前后干物質(zhì)積累量存在較大差異,干物質(zhì)積累量排在前5位的品種有沈稻529、五優(yōu)135、沈稻47、沈農(nóng)315、鹽豐47,分別為883.7 g·m-2、870.93 g.m-2、800.98 g·m-2、750.03 g.m-2、738.26 g.m-2;產(chǎn)量由高到低排在前5位的品種有沈稻529、五優(yōu) 135、沈稻47、沈農(nóng)315、沈稻505,分別為9.53 t.hm-2、9.45 t·hm-2、9.1 t·hm-2、8.95t·hm-2、8.75t·hm-2.總體來看干物質(zhì)積累量越高產(chǎn)量表現(xiàn)越高。2.不同粳稻品種的光合生產(chǎn)特性旭粳6號和沈稻9號的水稻劍葉凈光合速率要顯著高于其他品種;水稻劍葉氣孔導(dǎo)度以沈稻9號最高,與其他品種差異顯著;沈稻11、沈稻47的水稻劍葉胞間CO_2濃度要顯著高于其他品種;沈稻9號劍葉蒸騰速率要顯著高于其他品種;齊穗期、成熟期沈稻529葉面積指數(shù)要顯著高于其他品種;葉面積衰減率以沈稻529最高,為0.0914,與其他品種差異顯著;抽穗至成熟期光合勢以旭粳6號最高,其次是五優(yōu)135、沈稻529;抽穗至成熟期凈同化率沈稻529最高,為2.8g·m-2·d-1,與其他品種皆達到顯著水平。3.不同粳稻品種的品質(zhì)表現(xiàn)從加工品質(zhì)和外觀品質(zhì)來看,沈稻8號、沈稻7號、沈稻529、豐優(yōu)307、沈稻11和沈稻47在有機條件下具有較好的加工品質(zhì)和外觀品質(zhì);從品質(zhì)評價值來看,以沈稻529、旭粳6號最高,分別為83、82,除與豐優(yōu)307、沈稻47未達到顯著水平,與其他品種差異顯著。4.稻米產(chǎn)量、品質(zhì)性狀間的相關(guān)性產(chǎn)量與每穗穎花數(shù)呈顯著正相關(guān),與每穗成粒數(shù)呈極顯著正相關(guān);品質(zhì)相關(guān)性分析表明,堊白率和堊白度與整精米率呈極顯著負相關(guān),與粒長呈顯著負相關(guān);直鏈淀粉含量與精米率達到極顯著正相關(guān),與整精米率呈顯著正相關(guān),與堊白率、堊白度呈顯著負相關(guān),與蛋白質(zhì)含量呈極顯著負相關(guān);品質(zhì)品價值與精米率、直鏈淀粉含量呈極顯著正相關(guān),與蛋白質(zhì)含量呈極顯著負相關(guān)。適口性與整精米率呈極顯著正相關(guān),冷飯質(zhì)地與精米率呈顯著負相關(guān)。從稻米理化特性與品嘗食味的關(guān)系可看出,除蛋白質(zhì)含量與氣味達到顯著正相關(guān)外,其他指標(biāo)均未達到顯著水平。食味值相關(guān)分析表明,感官品嘗測定的綜合值與氣味、外觀結(jié)構(gòu)、適口性、滋味呈極顯著正相關(guān)。稻米品質(zhì)和產(chǎn)量相關(guān)分析表明,水稻產(chǎn)量的高低對于品質(zhì)的好壞影響不顯著,每穗穎花數(shù)和每穗成粒數(shù)與糙米率呈顯著負相關(guān),千粒重與糙米率呈極顯著負相關(guān),相關(guān)系數(shù)為0.76,與精米率、粒寬、膠稠度呈顯著正相關(guān)。
[Abstract]:Fourteen japonica rice varieties were used as materials in Liaoning Province to study the differences of yield and rice quality characteristics of different varieties under the condition of organic fertilizer production. In order to provide theoretical and practical basis for cultivation and breeding of organic rice with high yield and good quality. The dry matter and yield of different japonica rice varieties showed that Shen rice 529 and Wuyou 135 had higher dry matter accumulation ability under organic fertilizer application. Dry matter accumulation at heading stage and ripening stage was higher than that of other varieties, and there were significant differences in dry matter accumulation between different varieties before and after heading. Among the top 5 varieties with dry matter accumulation, Shendao 529, Wuyou 135, Shendao 47, Shennong 315, Yanfeng 47, 883.7 g m-2870.93 g.m-2800.98 g m-2750.03 g.m-2738.26 g.m-2, the varieties with high to low yield ranked in the top 5 places were Shendao 529, Wuyou 135, Shenduo 47, Shennong 315, Shendao 505, respectively. The net photosynthetic rate of flag leaf of different japonica rice varieties was significantly higher than that of other varieties. The total dry matter accumulation was higher, the yield was higher. The photosynthetic characteristics of different japonica rice varieties, Xujing 6 and Shendao-9, were significantly higher than those of other varieties, and the photosynthetic characteristics of different japonica rice varieties were 9.53 t 路h ~ (-2) and 9.45 t 路h ~ (-2) respectively. The net photosynthetic rate of flag leaf of different japonica rice varieties was significantly higher than that of other varieties. The highest stomatal conductance of rice flag leaf was Shendao 9, which was significantly different from other varieties, the concentration of intercellular CO_2 in flag leaf of Shendao 11 and Shen Dao47 was significantly higher than that of other varieties, the transpiration rate of flag leaf of Shendao 9 was significantly higher than that of other varieties, and the transpiration rate of flag leaf of Shendao 9 was significantly higher than that of other varieties at full heading stage. The leaf area index of Shenyang rice 529 was significantly higher than that of other varieties at maturity, and the decline rate of leaf area was the highest (0.0914) in Shen rice 529, which was significantly different from other varieties, and the photosynthetic potential of Xujing 6 was the highest from heading to maturity. The second was Wuyou 135, Shendao 529, the net assimilation rate of Shendao 529 was the highest (2.8 g m-2 d-1) from heading to maturity, which was significantly higher than that of other varieties. The quality of different japonica rice varieties was significant in terms of processing quality and appearance quality. Shendao 529, Fengyou 307, Shen Dao11 and Shen Dao47 had better processing quality and appearance quality under organic conditions, and from the quality evaluation value, Shendao 529 and Xujing 6 had the highest value, 83N 82respectively, except Hefeng you 307, Shen Dao47 did not reach the significant level. The correlation between grain yield and quality traits was positively correlated with the number of spikelets per panicle and with the number of grains per panicle, and the correlation between yield and spikelet number per panicle was significant, and the quality correlation analysis showed that there was a significant positive correlation between yield and spikelet number per panicle. Chalkiness rate and chalkiness were significantly negatively correlated with head rice rate and grain length, amylose content was significantly positively correlated with milled rice rate, and was significantly negatively correlated with chalkiness rate and chalkiness degree. There was a very significant negative correlation between the quality value and the percentage of milled rice, amylose content, protein content, palatability and milled rice percentage. There was a significant negative correlation between the texture of cold rice and the percentage of milled rice. From the relationship between physical and chemical properties of rice and taste taste, it can be seen that, except protein content and smell reached significant positive correlation, other indexes did not reach significant level. The comprehensive value of sensory taste was positively correlated with smell, appearance structure, palatability and taste. The correlation analysis of rice quality and yield showed that the yield of rice had no significant effect on the quality. The number of spikelets per panicle and the number of grains per panicle had a significant negative correlation with the brown rice rate, while the 1000-grain weight had a very significant negative correlation with the brown rice rate, and the correlation coefficient was 0.76, which was positively correlated with the percentage of milled rice, grain width and gel consistency.
【學(xué)位授予單位】：沈陽農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：S511.22
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本文編號：1656966