Wang Chen, Jing Wenjiang, Fa Xiaotong, Gu Jiayi, Wang Weilu, Zhu Kuanyu, Zhang Weiyang, Gu Junfei, Liu Lijun, Wang Zhiqin, Zhang Jianhua, Zhang Hao
Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China.
Department of Biology, Hong Kong Baptist University, Kowloon, China.
J Sci Food Agric. 2025 Mar 30;105(5):3010-3023. doi: 10.1002/jsfa.14092. Epub 2024 Dec 23.
Nitrogen application is recognized as a principal factor influencing rice quality. However, there remains a paucity of research on the effects of different N levels on quality, particularly within the context of the improvement of rice varieties.
This study examined 14 mid-season japonica rice varieties cultivated in Jiangsu province over the past 80 years under five N application levels (0, 90, 180, 270, and 360 kg N ha). The results showed that yield increased steadily as varieties improved at all N levels. For varieties from the 1950s to the 1990s, yields initially rose and then declined as N application rates increased, peaking at 270 kg N ha. In contrast, modern varieties (post-2000) exhibited a consistent increase in yield with higher N application rates. Fitted equations indicated that maximum yields were achieved at optimal N levels of 237-278 kg N ha for varieties from the 1950s-1990s and 229.25 kg N ha for post-2000 varieties. As varieties improved, the content of brown, milled, and head milled rice, as well as albumen, gluten, and overall quality, increased. Conversely, chalkiness, protein content, gliadin and amylose content decreased, whereas gel consistency, breakdown, peak viscosity, and globulin showed no consistent pattern. Likewise, there was no consistent pattern in the tendency of starch to retrograde (as indicated by 'setback' values). Increasing N application rates enhanced the content of brown and milled rice, chalkiness, protein and its components, and the tendency of starch to retrograde (indicated by higher setback values). In contrast, amylose content, gel consistency, breakdown, peak viscosity, and overall taste quality declined with higher N levels. The study compared rice varieties with high yields (exceeding 10 t ha) and good comprehensive taste scores (above 52), revealing that modern varieties Wuyunjing 24, Lianjing 7, Yanjing 4038, and Nanjing 9108 performed exceptionally well with 180 kg N ha and 270 kg N ha.
Modern varieties, with optimal N application and management, can achieve both high yield and good quality effectively. © 2024 Society of Chemical Industry.
施氮被认为是影响稻米品质的主要因素。然而，关于不同施氮水平对品质的影响，尤其是在水稻品种改良背景下的研究仍然匮乏。
本研究考察了过去80年在江苏省种植的14个中季粳稻品种，设置了5个施氮水平（0、90、180、270和360千克氮/公顷）。结果表明，在所有施氮水平下，随着品种改良，产量稳步增加。对于20世纪50年代至90年代的品种，随着施氮量增加，产量先上升后下降，在270千克氮/公顷时达到峰值。相比之下，现代品种（2000年后）随着施氮量增加，产量持续上升。拟合方程表明，20世纪50年代至90年代的品种在237 - 278千克氮/公顷的最佳施氮水平下达到最高产量，2000年后的品种在229.25千克氮/公顷时达到最高产量。随着品种改良，糙米、精米和整精米的含量以及蛋白质、面筋和整体品质均有所提高。相反，垩白度、蛋白质含量、醇溶蛋白和直链淀粉含量下降，而胶稠度、崩解值、峰值粘度和球蛋白则没有一致的变化规律。同样，淀粉回生趋势（由“反弹”值表示）也没有一致的规律。增加施氮量会提高糙米和精米的含量、垩白度、蛋白质及其组分含量以及淀粉回生趋势（由较高的反弹值表示）。相比之下，直链淀粉含量、胶稠度、崩解值、峰值粘度和整体口感品质随着施氮量增加而下降。该研究比较了高产（超过10吨/公顷）且综合口感评分良好（高于52）的水稻品种，发现现代品种武运粳24、连粳7、盐粳4038和南粳9108在180千克氮/公顷和270千克氮/公顷时表现出色。
通过优化施氮和管理，现代品种能够有效实现高产和优质。© 2024化学工业协会。
