【摘要】 研究减肥处理对水稻稻米品质的影响，以32份水稻新品种（品系）为试验材料，设置完全不施用化肥（F1）、当地生产田施用化肥量的60%(F2)、当地生产田施用化肥量的80%(F3)和当地生产田施用水平施用化肥量（F4）4个施肥处理。研究结果显示，不同处理方式对食味品质产生了显著影响，特别是F1处理显示出明显优势。进一步分析表明，食味值与产量和糙米率呈现极显著的负相关，而与米粒长宽比呈现极显著的正相关；直链淀粉含量与产量、糙米率之间存在极显著的正相关性；蛋白质含量与产量、精米率以及整精米率之间呈现极显著的正相关关系。更多还原

【Abstract】 The study investigated the effects of different fertilization treatments on the quality of rice grains for 32 new rice varieties.The experiment included four fertilization treatments: no chemical fertilizer application(F1), 60% of the local recommended fertilizer application(F2), 80% of the local recommended fertilizer application(F3), and the local recommended fertilizer application level(F4).The results showed significant differences in taste quality among the different treatments, with the taste value of the F1 treatment significantly higher than the others. The correlation analysis revealed that taste value was significantly negatively correlated with yield and brown rice rate, and significantly positively correlated with the length-to-width ratio of rice grains. Moreover, amylose content was significantly positively correlated with yield and brown rice rate, while protein content was significantly positively correlated with yield, milled rice rate, and whole milled rice rate.更多还原