【摘要】 通过盆栽和大田试验,研究了N、P、K肥对稻米直链淀粉含量和淀粉粘滞特性的影响。结果表明,N肥施用量增加,直链淀粉含量、最高粘度和崩解值下降,消碱值和回复值上升。增施P肥对直链淀粉含量影响不明显,对最高粘度、崩解值、消碱值和回复值影响效用,供试品种间变化趋势存在差异。K肥施用量增加,各品种均表现出直链淀粉含量、最高粘度、崩解值上升趋势,消碱值和回复值呈下降趋势。对NPK肥,不同品种反应程度不同,品种与N、P、K之间,N、P、K三者之间都存在互作效用。减少N肥用量,适量增施K肥有利于稻米食味品质的提高。更多还原

【Abstract】 Effects of N, P and K fertilizer amount on rice grain amylose content and starch viscosity properties were studied with pot and field experiments. The results indicated that the amylose content, peak viscosity and breakdown were decreased, while setback and consistency were increased when nitrogen application was increased. P fertilizer showed no obvious effect on amylose content, the effects on peak viscosity, breakdown, setback and consistence were varied with varieties. The amylose content, peak viscosity, breakdown of all three varieties got high, their setback and consistence got lower with the increasing amount of K fertilizer. The interaction of NPK fertilizer, and NPK fertilizer to varieties on those quality characters was significant. Reducing N fertilizer and increasing K fertilizer were useful to improve rice cooking and eating quality.更多还原