关键词: 谷子, 遮光, 农艺性状, 品质, 蒸煮特性

Abstract: To explore the effects of low light stress on its millet agronomic traits, millet quality and cooking characteristics, and to provide theoretical data for millet planting in low-lying areas of the Loess Plateau, this paper used millet variety Changsheng 13 as the material to study the changes of millet agronomic traits, yield, dry matter quality, millet quality and cooking characteristics under four light intensities in 2018 and 2019. The four shading levels were normal natural light（A1）, 30% shading area（A2）, 50% shading area（A3）, and 70% shading area（A4）. The results showed that: with the increase
 of shading degree, the ear thickness, ear weight, ear grain weight, dry matter quality and yield per plant were significantly reduced. Among them, the yield reduction between A1 treatment and A4 treatment was 1 695.11 kg·hm-2 in 2018 and 1 774.95 kg·hm-2 in 2019. The relative chlorophyll content (SPAD value) also decreased with the increases of shading degree. Among them, the average value of A4 treatment decreased by 2.18 than the average value of A1 treatment in 2018, and decreased by 2.68 in 2019. The peak viscosity, amylose, gel consistency and fat content increased first and then decreased with the increase of shading degree. In addition, correlation analysis showed that there was a significant negative correlation between yield and shading degree, and the correlation coefficients in 2018 and 2019 were -0.899 and -0.917, respectively.

Key words: millet, shading, agronomic traits, quality, cooking characteristics