Bahmaniar M A, Ranjbar G A
Agricultural Campus of Sari, Km 9 Darya Boulevard, Sari, Iran.
Pak J Biol Sci. 2007 Jun 1;10(11):1880-4. doi: 10.3923/pjbs.2007.1880.1884.
In order to consider effects of various levels of nitrogen and potassium application on cooking quality traits of rice cultivars, an experiment was conducted in 2004 and 2005 using Tarrom (a local Iranian landrace) and Neda (an Iranian improved cultivar). In this experiment four levels of nitrogen fertilizer (0, 50, 100 and 150 kg N ha(-2) from urea source) and four levels of potassium fertilizer (0, 75, 150 and 225 kg K2O ha(-2) from potassium sulfate source) have been applied using a split factorial design with three replications. Nitrogen fertilizer have been applied in three stages (1/3 in transplanting stage, 1/3 in tillering stage and finally 1/3 in flowering initiation stage) and potassium fertilizer have been applied in two stages (1/2 in transplanting stage and 1/2 in shooting stage). Results showed that application of nitrogen increased gel consistency and decreased amylose content of rice kernel; however, had not significantly affected gelatinization temperature and grain protein content. Application of potassium increased gel consistency and grain protein content but had not significantly affected gelatinization temperature and kernel amylose content. Gel consistency and gelatinization temperature of Tarrom were higher than Neda; whilst, inversely, grain amylose and protein contents of Neda were higher than Tarrom. Simultaneous application of nitrogen and potassium has no significant effects on gel consistency, gelatinization temperature and grain protein content; But maximum amylose content was achieved using none of fertilizers in Neda and 75 kg K2O ha(-1) with no nitrogen fertilizer in Tarrom genotypes, respectively.
为了研究不同施氮量和施钾量对水稻品种蒸煮品质性状的影响，于2004年和2005年利用塔罗姆（伊朗当地地方品种）和内达（伊朗改良品种）进行了一项试验。本试验采用裂区设计，设置4个氮肥水平（分别为来自尿素的0、50、100和150 kg N ha⁻²）和4个钾肥水平（分别为来自硫酸钾的0、75、150和225 kg K₂O ha⁻²），重复3次。氮肥分三个阶段施用（移栽期施1/3，分蘖期施1/3，最后在始穗期施1/3），钾肥分两个阶段施用（移栽期施1/2，拔节期施1/2）。结果表明，施氮提高了稻米的胶稠度，降低了直链淀粉含量；然而，对糊化温度和籽粒蛋白质含量没有显著影响。施钾提高了胶稠度和籽粒蛋白质含量，但对糊化温度和籽粒直链淀粉含量没有显著影响。塔罗姆的胶稠度和糊化温度高于内达；相反，内达的籽粒直链淀粉和蛋白质含量高于塔罗姆。氮钾肥配施对胶稠度、糊化温度和籽粒蛋白质含量没有显著影响；但内达品种不施任何肥料时直链淀粉含量最高，塔罗姆基因型施75 kg K₂O ha⁻¹且不施氮肥时直链淀粉含量最高。
