• ISSN 1008-505X
  • CN 11-3996/S
姜元华, 赵可, 许俊伟, 孙建军, 张洪程, 戴其根, 许轲, 霍中洋, 魏海燕, 郭保卫, 高辉. 氮肥水平对粳型软米食味特征与质构特性的影响[J]. 植物营养与肥料学报, 2015, 21(2): 288-295. DOI: 10.11674/zwyf.2015.0202
引用本文: 姜元华, 赵可, 许俊伟, 孙建军, 张洪程, 戴其根, 许轲, 霍中洋, 魏海燕, 郭保卫, 高辉. 氮肥水平对粳型软米食味特征与质构特性的影响[J]. 植物营养与肥料学报, 2015, 21(2): 288-295. DOI: 10.11674/zwyf.2015.0202
JIANG Yuan-hua, ZHAO Ke, XU Jun-wei, SUN Jian-jun, ZHANG Hong-cheng, DAI Qi-gen, XU Ke, HUO Zhong-yang, WEI Hai-yan, GUO Bao-wei, GAO Hui. Effect of nitrogen fertilizer application rate on the eating characteristic and textural properties of japonica softer rice[J]. Journal of Plant Nutrition and Fertilizers, 2015, 21(2): 288-295. DOI: 10.11674/zwyf.2015.0202
Citation: JIANG Yuan-hua, ZHAO Ke, XU Jun-wei, SUN Jian-jun, ZHANG Hong-cheng, DAI Qi-gen, XU Ke, HUO Zhong-yang, WEI Hai-yan, GUO Bao-wei, GAO Hui. Effect of nitrogen fertilizer application rate on the eating characteristic and textural properties of japonica softer rice[J]. Journal of Plant Nutrition and Fertilizers, 2015, 21(2): 288-295. DOI: 10.11674/zwyf.2015.0202

氮肥水平对粳型软米食味特征与质构特性的影响

Effect of nitrogen fertilizer application rate on the eating characteristic and textural properties of japonica softer rice

  • 摘要: 【目的】旨在明确粳型软米食味品质及其质构特征对氮肥水平的响应差异及各指标间的关系。【方法】在稻麦两熟制条件下,选用江苏省生产上具有代表性的粳型软米品种南粳9108和南粳5055为试验材料,通过设置4种施氮水平0、150、225和300 kg/hm2,分析了不同施氮水平对粳型软米的食味品质与质构特征的影响,并对各指标间的关系进行了系统分析。【结果】1)在设计范围内,随施氮量的增加,稻米完整性持续增加,但香气、光泽、味道和食味值等指标呈下降趋势,粳型软米食味指标对氮肥的敏感程度表现为口感光泽食味值味道香气完整性,说明氮肥水平对粳型软米口感和光泽的影响程度较大,而对香气和完整性的影响程度较小。2)随着施氮量的增加,硬度、粘聚型、咀嚼度和回复性呈先增加后降低趋势,最大值在N 225 kg/hm2;粘着性呈先降低后升高趋势,最低值在N 225 kg/hm2处理;弹性不受氮肥水平影响,粳型软米质构指标对氮肥的敏感程度表现为咀嚼度硬度回复性粘着性粘聚性,说明氮肥水平对粳型软米的胶粘性、咀嚼度、硬度影响较大,而对粘聚性的影响程度较小。3)南粳9108的香气、光泽、味道、口感和食味值均高于南粳5055,完整性低于南粳5055,并且其各食味指标的变异系数均高于南粳5055,说明南粳9108食味特征优于南粳5055,并且前者对氮肥的敏感性强于后者。4)南粳9108的硬度、粘着性、弹性、咀嚼度均低于南粳5055,粘聚性、胶粘性均高于南粳5055,并且各质构指标的变异系数均高于南粳5055,说明南粳9108质构特征较优并且前者对氮肥的敏感性弱于后者。5)相关分析表明,食味值与香气、光泽、味道、口感呈极显著正相关,与完整性呈极显著负相关;口感与光泽呈显著正相关,与完整性呈显著负相关;完整性与香气、光泽呈极显著负相关;光泽与香气呈极显著正相关;回复性与硬度极显著正相关,与粘聚性呈显著正相关。【结论】氮肥水平和品种对粳型软米食味品质与质构特征具有显著影响。增加施氮量将降低供试的两个品种米饭的口感、光泽、味道和香气,但增加其完整性,施氮量小于225 kg/hm2,施氮可以增加米饭的硬度、粘聚型、咀嚼度和回复性。因此,粳型软米生产中应特别重视氮肥的施用水平,以保持其优良的风味。

     

    Abstract: 【Objectives】 The objective of this study was to clarify the response to nitrogen levels in the eating quality and textural characteristic of different rice cultivars and the relationship between the tasty and texture related indexes.【Methods】 A field experiment was carried out with two japonica softer rice varieties. Four nitrogen application levels were designed: 0, 150, 225, and 300 kg/ha, and the eating qualities and mouthfeel of japonica softer rice were measured and their relationships with each other were calculated. 【Results】 1)With the increment of nitrogen input levels, the aroma, gloss, taste, mouthfeel and comprehensive indices were decreased but the integrity increased, the CV% of eating indexes was in order of mouthfeel gloss taste value taste aroma integrity; indicating that nitrogen levels affect mouthfeel and gloss more than aroma and integrity of rice. 2)With the increment of nitrogen levels, the hardness, cohesiveness, chewiness and resilience were increased at first and then decreased, the maximum value appeared at 225 kg/ha treatment; the adhesiveness of rice exhibited opposite trend, the minimum value appeared at 225 kg/ha treatment, springiness was not influenced by nitrogen fertilizer. The CV% of rice textural properties was in order of chewinesshardnessresilienceadhesivenesscohesiveness, indicating that nitrogen levels affect the chewiness and hardness more than cohesiveness. 3) The values of aroma, gloss, taste, mouthfeel and comprehensive indexes of cultivar Nanjing9108 was higher than those of Nanjing5055, but the integrity was opposite. The coefficient of variation of taste indexes of Nanjing9108 were higher than Nanjing5055,indicating the better eating qualities of Nanjing 9108 than Nanjing5055. Nanjing 9108 was more sensitive to nitrogen fertilizer than Nanjing5055. 4)The values of hardness, adhesiveness, springiness, cohesiveness of Nanjing 9108 were lower than those of Nanjing5055, but the adhesiveness was opposite. 5)The aroma was positively correlated with aroma, gloss, taste and mouthfeel, negatively with integrity; hardness was significantly negatively correlated with cohesiveness and chewiness; resilience was negatively correlated with adhesiveness and springiness. 【Conclusions】 Nitrogen levels significantly impacted the eating quality and textural properties of japonica soft rice. Nanjing 9108 was more sensitive to nitrogen fertilizer than Nanjing5055, N fertilization decreased the taste, aroma, mouthfeel, but increased the integrity of the selected two rice cultivars. When the N application levels were lower than 225 kg/ha, the N fertilization increased the chewiness, hardness, resilience and adhesiveness of the rice. Therefore, N application levels should be considered carefully for keeping the good tasty quality of japonica softer rice.

     

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