Journal of Agricultural Science and Technology ›› 2023, Vol. 25 ›› Issue (6): 144-153.DOI: 10.13304/j.nykjdb.2022.0209
• FOOD QUALITY & PROCESSING AND STORAGE • Previous Articles
Dongmeng ZHANG1(), Dongping YAO2, Jun WU2, Qiuhong LUO1, Wen ZHUANG2, Xionglun LIU1, Qiyun DENG2, Bin BAI2(
)
Received:
2022-03-20
Accepted:
2022-05-07
Online:
2023-06-01
Published:
2023-07-28
Contact:
Bin BAI
张冬梦1(), 姚栋萍2, 吴俊2, 罗秋红1, 庄文2, 刘雄伦1, 邓启云2, 柏斌2(
)
通讯作者:
柏斌
作者简介:
张冬梦 E-mail:2468171415@qq.com;
基金资助:
CLC Number:
Dongmeng ZHANG, Dongping YAO, Jun WU, Qiuhong LUO, Wen ZHUANG, Xionglun LIU, Qiyun DENG, Bin BAI. Effect of Natural Low Temperature on Cooking and Eating Quality of Rice During Grain Filling Stage[J]. Journal of Agricultural Science and Technology, 2023, 25(6): 144-153.
张冬梦, 姚栋萍, 吴俊, 罗秋红, 庄文, 刘雄伦, 邓启云, 柏斌. 灌浆期田间自然低温对稻米蒸煮食味品质的影响[J]. 中国农业科技导报, 2023, 25(6): 144-153.
品种 Variety | 处理 Treatment | 直链淀粉含量 Apparent amylose content/% | 增幅 Rate of increase/% |
---|---|---|---|
晶两优534 Jingliangyou 534 | CT | 14.30±0.28 b | 12.6 |
LT | 16.10±0.14 a | ||
Y两优900 Y liangyou 900 | CT | 13.05±0.07 b | 28.4 |
LT | 16.75±0.21 a | ||
Y两优1928 Y liangyou1928 | CT | 13.10±0.14 b | 32.8 |
LT | 17.40±0.00 a | ||
黄华占 Huanghuazhan | CT | 14.55±0.07 b | 11.7 |
LT | 16.25±0.21 a | ||
Y两优911 Y liangyou 911 | CT | 10.55±0.07 b | 47.4 |
LT | 15.55±0.07 a | ||
野香优油丝 Yexiangyouyousi | CT | 13.50±0.14 b | 29.6 |
LT | 17.50±0.00 a | ||
桃优香占 Taoyouxiangzhan | CT | 13.65±0.07 b | 24.5 |
LT | 17.00±0.00 a |
Table 1 Effect on amylose content of natural low temperature during grain filling stage of rice
品种 Variety | 处理 Treatment | 直链淀粉含量 Apparent amylose content/% | 增幅 Rate of increase/% |
---|---|---|---|
晶两优534 Jingliangyou 534 | CT | 14.30±0.28 b | 12.6 |
LT | 16.10±0.14 a | ||
Y两优900 Y liangyou 900 | CT | 13.05±0.07 b | 28.4 |
LT | 16.75±0.21 a | ||
Y两优1928 Y liangyou1928 | CT | 13.10±0.14 b | 32.8 |
LT | 17.40±0.00 a | ||
黄华占 Huanghuazhan | CT | 14.55±0.07 b | 11.7 |
LT | 16.25±0.21 a | ||
Y两优911 Y liangyou 911 | CT | 10.55±0.07 b | 47.4 |
LT | 15.55±0.07 a | ||
野香优油丝 Yexiangyouyousi | CT | 13.50±0.14 b | 29.6 |
LT | 17.50±0.00 a | ||
桃优香占 Taoyouxiangzhan | CT | 13.65±0.07 b | 24.5 |
LT | 17.00±0.00 a |
Fig. 2 Effect on gel consistency of natural low temperature during grain filling stage of riceNote: * and ** indicate significant differences between different treatments of same variety at P<0.05 and P<0.01 levels, respectively.
品种 Variety | 处理 Treatment | 峰值黏度 PV/cP | 谷值黏度 TV/cP | 崩解值 BD/cP | 最终黏度 CPV/cP | 消减值 SB/cP | 峰值时间 PT/min | 糊化温度 GT/℃ |
---|---|---|---|---|---|---|---|---|
晶两优534 Jingliangyou 534 | CT | 2 985±3 a | 1 719±38 a | 1 266±35 a | 2 652±46 a | 933±8 b | 5.97±0.05 b | 79.68±0.11 b |
LT | 1 493±10 b | 1 123±23 b | 371±13 b | 2 471±42 b | 1 349±19 a | 6.04±0.05 a | 93.10±0.07 a | |
Y两优900 Y liangyou 900 | CT | 3 080±21 a | 1 621±18 a | 1 460±4 a | 2 389±11 a | 769±6 b | 5.68±0.014 b | 84.73±0.60 b |
LT | 1 812±5 b | 1 321±28 b | 491±33 b | 2 422±25 a | 1 101±4 a | 6.17±0.05 a | 91.90±0.57 a | |
Y两优1928 Y liangyou 1928 | CT | 3 177±7 a | 2 007±8 a | 1 171±1 a | 2 749±7 a | 743±1 b | 6.08±0.01 b | 78.73±0.04 b |
LT | 1 410±7 b | 1 210±4 b | 200±11 b | 2 368±32 b | 1 158±36 a | 6.34±0.09 a | 98.83±0.04 a | |
黄华占 Huanghuazhan | CT | 2 690±15 a | 1 394±10 a | 1 296±5 a | 2 264±9 a | 870±1 b | 5.74±0.01 b | 78.69±0.08 b |
LT | 1 628±3 b | 1 201±15 b | 428±12 b | 2 456±16 a | 1 256±1 a | 6.07±0.09 a | 93.08±0.11 a | |
Y两优911 Y liangyou 911 | CT | 2 559±43 a | 1 346±16 a | 1 213±28 a | 2 039±31 b | 693±16 b | 5.57±0.05 b | 84.75±0.64 b |
LT | 1 998±4 b | 1 348±4 a | 650±8 b | 2 699±24 a | 1 351±20 a | 6.09±0.02 a | 91.90±0.49 a | |
野香优油丝 Yexiangyouyousi | CT | 1 217±13 a | 637±27 b | 580±13 a | 1 193±47 b | 556±21 b | 5.60±0.10 b | 87.48±1.17 b |
LT | 1 160±24 b | 953±9 a | 208±15 b | 2 149±61 a | 1 197±52 a | 6.04±0.05 a | 93.20±0.07 a | |
桃优香占 Taoyouxiangzhan | CT | 1 435±45 a | 723±14 b | 712±31 a | 1 252±11 b | 529±3 b | 5.57±0.06 b | 79.13±0.67 b |
LT | 1 406±21 a | 1 140±7 a | 266±13 b | 2 379±52 a | 1 239±45 a | 6.17±0.05 a | 93.88±0.04 a |
Table 2 Effect on characteristic parameters of rice RVA spectrum of natural low temperature during grain filling stage of rice
品种 Variety | 处理 Treatment | 峰值黏度 PV/cP | 谷值黏度 TV/cP | 崩解值 BD/cP | 最终黏度 CPV/cP | 消减值 SB/cP | 峰值时间 PT/min | 糊化温度 GT/℃ |
---|---|---|---|---|---|---|---|---|
晶两优534 Jingliangyou 534 | CT | 2 985±3 a | 1 719±38 a | 1 266±35 a | 2 652±46 a | 933±8 b | 5.97±0.05 b | 79.68±0.11 b |
LT | 1 493±10 b | 1 123±23 b | 371±13 b | 2 471±42 b | 1 349±19 a | 6.04±0.05 a | 93.10±0.07 a | |
Y两优900 Y liangyou 900 | CT | 3 080±21 a | 1 621±18 a | 1 460±4 a | 2 389±11 a | 769±6 b | 5.68±0.014 b | 84.73±0.60 b |
LT | 1 812±5 b | 1 321±28 b | 491±33 b | 2 422±25 a | 1 101±4 a | 6.17±0.05 a | 91.90±0.57 a | |
Y两优1928 Y liangyou 1928 | CT | 3 177±7 a | 2 007±8 a | 1 171±1 a | 2 749±7 a | 743±1 b | 6.08±0.01 b | 78.73±0.04 b |
LT | 1 410±7 b | 1 210±4 b | 200±11 b | 2 368±32 b | 1 158±36 a | 6.34±0.09 a | 98.83±0.04 a | |
黄华占 Huanghuazhan | CT | 2 690±15 a | 1 394±10 a | 1 296±5 a | 2 264±9 a | 870±1 b | 5.74±0.01 b | 78.69±0.08 b |
LT | 1 628±3 b | 1 201±15 b | 428±12 b | 2 456±16 a | 1 256±1 a | 6.07±0.09 a | 93.08±0.11 a | |
Y两优911 Y liangyou 911 | CT | 2 559±43 a | 1 346±16 a | 1 213±28 a | 2 039±31 b | 693±16 b | 5.57±0.05 b | 84.75±0.64 b |
LT | 1 998±4 b | 1 348±4 a | 650±8 b | 2 699±24 a | 1 351±20 a | 6.09±0.02 a | 91.90±0.49 a | |
野香优油丝 Yexiangyouyousi | CT | 1 217±13 a | 637±27 b | 580±13 a | 1 193±47 b | 556±21 b | 5.60±0.10 b | 87.48±1.17 b |
LT | 1 160±24 b | 953±9 a | 208±15 b | 2 149±61 a | 1 197±52 a | 6.04±0.05 a | 93.20±0.07 a | |
桃优香占 Taoyouxiangzhan | CT | 1 435±45 a | 723±14 b | 712±31 a | 1 252±11 b | 529±3 b | 5.57±0.06 b | 79.13±0.67 b |
LT | 1 406±21 a | 1 140±7 a | 266±13 b | 2 379±52 a | 1 239±45 a | 6.17±0.05 a | 93.88±0.04 a |
品种 Variety | 处理 Treatment | 硬度 Hardness/kgf | 黏度 Viscosity/kgf | 食味值 Taste value |
---|---|---|---|---|
晶两优534 Jingliangyou 534 | CT | 2.85±0.27 a | 0.36±0.02 a | 67.85±1.06 a |
LT | 2.99±0.62 a | 0.11±0.03 b | 55.30±4.10 b | |
变幅Amplitude/% | 4.91 | 69.44 | 18.50 | |
Y两优900 Y liangyou 900 | CT | 2.40±0.13 b | 0.30±0.01 a | 69.15±0.49 a |
LT | 3.04±0.07 a | 0.12±0.03 b | 53.15±0.78 b | |
变幅Amplitude/% | 26.67 | 60.00 | 23.14 | |
Y两优1928 Y liangyou 1928 | CT | 2.68±0.19 b | 0.25±0.03 a | 70.20±1.70 a |
LT | 4.04±0.04 a | 0.03±0.01 b | 51.05±1.20 b | |
变幅Amplitude/% | 50.75 | 88.00 | 27.28 | |
黄华占 Huanghuazhan | CT | 2.86±0.03 b | 0.30±0.02 a | 63.05±2.47 a |
LT | 3.34±0.13 a | 0.06±0.00 b | 53.60±1.41 b | |
变幅Amplitude/% | 16.78 | 80.00 | 14.99 | |
Y两优911 Y liangyou 911 | CT | 2.90±0.05 a | 0.21±0.04 a | 62.40±1.13 a |
LT | 3.06±0.05 a | 0.06±0.01 b | 56.70±0.99 b | |
变幅Amplitude/% | 5.52 | 71.43 | 9.13 | |
野香优油丝 Yexiangyouyousi | CT | 3.23±0.25 b | 0.13±0.00 a | 58.00±0.57 a |
LT | 3.98±0.01 a | 0.03±0.01 b | 48.11±0.28 b | |
变幅Amplitude/% | 23.22 | 76.92 | 17.05 | |
桃优香占 Taoyouxiangzhan | CT | 2.91±0.25 b | 0.17±0.03 a | 64.25±0.21 a |
LT | 3.93±0.11 a | 0.04±0.01 b | 51.55±0.64 b | |
变幅Amplitude/% | 35.05 | 76.47 | 19.77 |
Table 3 Effect on hardness, viscosity and taste value of natural low temperature during grain filling stage of rice
品种 Variety | 处理 Treatment | 硬度 Hardness/kgf | 黏度 Viscosity/kgf | 食味值 Taste value |
---|---|---|---|---|
晶两优534 Jingliangyou 534 | CT | 2.85±0.27 a | 0.36±0.02 a | 67.85±1.06 a |
LT | 2.99±0.62 a | 0.11±0.03 b | 55.30±4.10 b | |
变幅Amplitude/% | 4.91 | 69.44 | 18.50 | |
Y两优900 Y liangyou 900 | CT | 2.40±0.13 b | 0.30±0.01 a | 69.15±0.49 a |
LT | 3.04±0.07 a | 0.12±0.03 b | 53.15±0.78 b | |
变幅Amplitude/% | 26.67 | 60.00 | 23.14 | |
Y两优1928 Y liangyou 1928 | CT | 2.68±0.19 b | 0.25±0.03 a | 70.20±1.70 a |
LT | 4.04±0.04 a | 0.03±0.01 b | 51.05±1.20 b | |
变幅Amplitude/% | 50.75 | 88.00 | 27.28 | |
黄华占 Huanghuazhan | CT | 2.86±0.03 b | 0.30±0.02 a | 63.05±2.47 a |
LT | 3.34±0.13 a | 0.06±0.00 b | 53.60±1.41 b | |
变幅Amplitude/% | 16.78 | 80.00 | 14.99 | |
Y两优911 Y liangyou 911 | CT | 2.90±0.05 a | 0.21±0.04 a | 62.40±1.13 a |
LT | 3.06±0.05 a | 0.06±0.01 b | 56.70±0.99 b | |
变幅Amplitude/% | 5.52 | 71.43 | 9.13 | |
野香优油丝 Yexiangyouyousi | CT | 3.23±0.25 b | 0.13±0.00 a | 58.00±0.57 a |
LT | 3.98±0.01 a | 0.03±0.01 b | 48.11±0.28 b | |
变幅Amplitude/% | 23.22 | 76.92 | 17.05 | |
桃优香占 Taoyouxiangzhan | CT | 2.91±0.25 b | 0.17±0.03 a | 64.25±0.21 a |
LT | 3.93±0.11 a | 0.04±0.01 b | 51.55±0.64 b | |
变幅Amplitude/% | 35.05 | 76.47 | 19.77 |
指标 Index | 食味值 Taste value | 日均温ADT | 崩解值 BD | 消减值SB | 糊化温度GT | 峰值黏度PV | 谷值黏度TV | 最终黏度CPV | 峰值时间PT | 直链淀粉含量AAC | 胶稠度GC | 硬度 Hardness |
---|---|---|---|---|---|---|---|---|---|---|---|---|
日均温ADT | 0.874** | |||||||||||
崩解值BD | 0.918** | 0.863** | ||||||||||
消减值SB | -0.685** | -0.910** | -0.598* | |||||||||
糊化温度GT | -0.889** | -0.900** | 0.835** | 0.751** | ||||||||
峰值温度PV | 0.843** | 0.626* | 0.922** | -0.344 | -0.688** | |||||||
谷值黏度TV | 0.569* | 0.233 | 0.627* | 0.042 | -0.358 | 0.879** | ||||||
最终黏度CPV | 0.021 | -0.374 | 0.119 | 0.640* | 0.181 | 0.467 | 0.795** | |||||
峰值时间PT | -0.551* | -0.789** | -0.576* | 0.801** | 0.651* | -0.227 | 0.251 | 0.680** | ||||
直链淀粉含量 AAC | -0.805** | -0.923** | -0.800** | 0.801** | 0.742** | -0.614** | -0.251 | 0.294 | 0.800** | |||
胶稠度GC | 0.890** | 0.974** | 0.879** | 0.684** | -0.871** | 0.684** | 0.296 | -0.317 | -0.779** | -0.893** | ||
硬度Hardness | -0.857** | -0.674** | -0.833** | -0.746** | 0.742** | -0.746** | -0.478 | -0.061 | 0.556* | 0.730** | -0.763** | |
黏度Viscosity | 0.905** | 0.841** | 0.938** | -0.598* | -0.869** | 0.861** | 0.579* | 0.082 | -0.520 | -0.688** | 0.858** | -0.796** |
Table 4 Correlation analysis of food taste value, average daily temperature and physical and chemical indexes in 40 d after the beginning of ear
指标 Index | 食味值 Taste value | 日均温ADT | 崩解值 BD | 消减值SB | 糊化温度GT | 峰值黏度PV | 谷值黏度TV | 最终黏度CPV | 峰值时间PT | 直链淀粉含量AAC | 胶稠度GC | 硬度 Hardness |
---|---|---|---|---|---|---|---|---|---|---|---|---|
日均温ADT | 0.874** | |||||||||||
崩解值BD | 0.918** | 0.863** | ||||||||||
消减值SB | -0.685** | -0.910** | -0.598* | |||||||||
糊化温度GT | -0.889** | -0.900** | 0.835** | 0.751** | ||||||||
峰值温度PV | 0.843** | 0.626* | 0.922** | -0.344 | -0.688** | |||||||
谷值黏度TV | 0.569* | 0.233 | 0.627* | 0.042 | -0.358 | 0.879** | ||||||
最终黏度CPV | 0.021 | -0.374 | 0.119 | 0.640* | 0.181 | 0.467 | 0.795** | |||||
峰值时间PT | -0.551* | -0.789** | -0.576* | 0.801** | 0.651* | -0.227 | 0.251 | 0.680** | ||||
直链淀粉含量 AAC | -0.805** | -0.923** | -0.800** | 0.801** | 0.742** | -0.614** | -0.251 | 0.294 | 0.800** | |||
胶稠度GC | 0.890** | 0.974** | 0.879** | 0.684** | -0.871** | 0.684** | 0.296 | -0.317 | -0.779** | -0.893** | ||
硬度Hardness | -0.857** | -0.674** | -0.833** | -0.746** | 0.742** | -0.746** | -0.478 | -0.061 | 0.556* | 0.730** | -0.763** | |
黏度Viscosity | 0.905** | 0.841** | 0.938** | -0.598* | -0.869** | 0.861** | 0.579* | 0.082 | -0.520 | -0.688** | 0.858** | -0.796** |
品种名称 Variety | 直链淀粉含量 AAC | 胶稠度 GC | 谷值黏度 PV | 崩解值 BD | 消减值 SB | 糊化温度 GT | 峰值时间 PT |
---|---|---|---|---|---|---|---|
晶两优534 Jingliangyou 534 | 1.27 | -0.66 | -0.90 | -0.48 | 0.86 | -0.30 | 1.68 |
Y两优900 Y liangyou 900 | -0.61 | 1.36 | -0.48 | -0.03 | 0.94 | 0.86 | -0.54 |
Y两优1928 Y liangyou 1928 | -1.12 | -0.47 | -1.18 | -1.57 | 0.44 | -1.47 | 0.73 |
黄华占 Huanghuazhan | 1.44 | 1.18 | -0.39 | -0.12 | 0.86 | -0.50 | 0.41 |
Y两优911 Y liangyou 911 | 0.07 | 0.26 | 0.41 | 1.79 | -0.67 | 0.86 | -0.86 |
野香优油丝 Yexiangyouyousi | -0.78 | -1.39 | 1.20 | 0.16 | -1.09 | 1.25 | -0.23 |
桃优香占 Taoyouxiangzhan | -0.27 | -0.29 | 1.34 | 0.25 | -1.34 | -0.69 | -1.18 |
Table 5 Physical and chemical indexes of natural low temperature starch of different rice varieties at filling stage were treated by SPSS
品种名称 Variety | 直链淀粉含量 AAC | 胶稠度 GC | 谷值黏度 PV | 崩解值 BD | 消减值 SB | 糊化温度 GT | 峰值时间 PT |
---|---|---|---|---|---|---|---|
晶两优534 Jingliangyou 534 | 1.27 | -0.66 | -0.90 | -0.48 | 0.86 | -0.30 | 1.68 |
Y两优900 Y liangyou 900 | -0.61 | 1.36 | -0.48 | -0.03 | 0.94 | 0.86 | -0.54 |
Y两优1928 Y liangyou 1928 | -1.12 | -0.47 | -1.18 | -1.57 | 0.44 | -1.47 | 0.73 |
黄华占 Huanghuazhan | 1.44 | 1.18 | -0.39 | -0.12 | 0.86 | -0.50 | 0.41 |
Y两优911 Y liangyou 911 | 0.07 | 0.26 | 0.41 | 1.79 | -0.67 | 0.86 | -0.86 |
野香优油丝 Yexiangyouyousi | -0.78 | -1.39 | 1.20 | 0.16 | -1.09 | 1.25 | -0.23 |
桃优香占 Taoyouxiangzhan | -0.27 | -0.29 | 1.34 | 0.25 | -1.34 | -0.69 | -1.18 |
品种 Variety | 主成分值Principal component value | 隶属函数Ux | 综合评价值D value | ||
---|---|---|---|---|---|
F1 | F2 | U1 | U2 | ||
晶两优534 Jingliangyou 534 | -2.00 | 1.22 | 0.10 | 0.81 | 0.29 |
Y两优900 Y liangyou 900 | 0.25 | 1.12 | 0.59 | 0.79 | 0.50 |
Y两优1928 Y liangyou 1928 | -2.45 | -0.24 | 0.00 | 0.46 | 0.14 |
黄华占 Huanghuazhan | -0.86 | 1.98 | 0.35 | 1.00 | 0.45 |
Y两优911 Y liangyou 911 | 2.14 | -0.24 | 1.00 | 0.46 | 0.58 |
野香优油丝 Yexiangyouyousi | 1.49 | -2.15 | 0.86 | 0.00 | 0.38 |
桃优香占 Taoyouxiangzhan | 1.43 | -1.70 | 0.85 | 0.11 | 0.40 |
权重WX | 0.44 | 0.30 |
Table 6 Principal component value, membership function value, weight value and comprehensive evaluation value of natural low temperature in different rice varieties at filling stage
品种 Variety | 主成分值Principal component value | 隶属函数Ux | 综合评价值D value | ||
---|---|---|---|---|---|
F1 | F2 | U1 | U2 | ||
晶两优534 Jingliangyou 534 | -2.00 | 1.22 | 0.10 | 0.81 | 0.29 |
Y两优900 Y liangyou 900 | 0.25 | 1.12 | 0.59 | 0.79 | 0.50 |
Y两优1928 Y liangyou 1928 | -2.45 | -0.24 | 0.00 | 0.46 | 0.14 |
黄华占 Huanghuazhan | -0.86 | 1.98 | 0.35 | 1.00 | 0.45 |
Y两优911 Y liangyou 911 | 2.14 | -0.24 | 1.00 | 0.46 | 0.58 |
野香优油丝 Yexiangyouyousi | 1.49 | -2.15 | 0.86 | 0.00 | 0.38 |
桃优香占 Taoyouxiangzhan | 1.43 | -1.70 | 0.85 | 0.11 | 0.40 |
权重WX | 0.44 | 0.30 |
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