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薛亚光,魏亚凤,李波,等.麦秸还田和耕作方式对水稻产量和品质的影响[J].中国农学通报,2018,34(22):10-14.,et al.Wheat Straw Returning and Tillage Patterns Affecting Grain Yield and Quality of Rice[J].Chinese Agricultural Science Bulletin,2018,34(22):10-14
麦秸还田和耕作方式对水稻产量和品质的影响
Wheat Straw Returning and Tillage Patterns Affecting Grain Yield and Quality of Rice
投稿时间:2017-07-06  修订日期:2017-09-19
DOI:10.11924/j.issn.1000-6850.casb17070023
中文关键词: 秸秆沟埋还田  水稻  产量  品质
英文关键词: Ditch-buried straw returning  rice  yield  quality
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基金项目:国家自然科学基金青年基金项目“麦秸集中沟埋还田下水稻根系特征及其养分吸收利用的关系”(31601254);国家重点研发计划子课题 “稻田丰产增效和环境友好耕作农机农艺融合关键技术”(2016YFD0300903-02);南通市科技项目“麦稻两熟秸秆全量安全还田新技术研究及配套机 具引进集成”(MS22015040)。
作者单位E-mail
薛亚光 江苏沿江地区农业科学研究所 xiaoqiyaguang@126.com 
魏亚凤 江苏沿江地区农业科学研究所 843876224@qq.com 
李波 江苏沿江地区农业科学研究所 94477034@qq.com 
刘建 江苏沿江地区农业科学研究所 ntliuj@sina.com 
中文摘要:
      旨在探讨耕作方式和麦秸还田对水稻产量和品质的影响,本研究以粳稻‘南粳5055’为材料,采用随机区组设计,按照耕作方式(沟埋和旋耕)和还田量的组合设置5 个处理,麦秸不还田(CK)、麦秸半量沟埋还田(DB-HS)、麦秸全量沟埋还田(DB-TS)、麦秸半量旋耕还田(RT-HS)和麦秸全量旋耕还田(RTTS)。测定了水稻的产量、稻米品质和稻米淀粉粘滞性。结果表明:与CK相比,麦秸还田均提高了水稻产量,其中RT-HS和DB-TS分别增加了5.3%和3.6%。麦秸还田还不同程度地改善了稻米的加工品质、外观品质和营养品质,对蒸煮食味品质则改善效果不显著,RT-TS显著降低了稻米的峰值黏度、崩解值和胶稠度,提高了消减值和直链淀粉含量,降低了稻米的食味性。以上结果表明,随着麦秸还田量增加,旋耕还田不利于水稻增产和稻米品质的改善,而麦秸集中沟埋还田则对水稻高产优质具有促进作用。
英文摘要:
      The aim is to study the effects of tillage patterns and wheat straw returning on grain yield and quality of rice.Japonica rice cultivar‘Nanjing 5055’was used as the material, 5 treatments combined with two tillage patterns [ditch-buried (DB) and rotary tillage (RT)] and different wheat straw amounts were set up, including no straw returning (CK), half straw returning with ditch-buried (DB-HS), total straw returning with ditch-buried (DB-TS), half straw returning with rotary tillage (RT-HS) and total straw returning with rotary tillage (RT-TS). The yield, quality and starch viscosity of rice were detected. The results showed that compared with CK, wheat straw returning all increased the yields and the yields of RT-HS and DB-TS increased by 5.3% and 3.6%, respectively. Wheat straw returning also improved the processing quality of rice, appearance quality and nutrient quality in different ways. But it had no positive effects on cooking quality. RT- TS decreased the values of peak viscosity, breakdown and gel consistency and increased the setback value and amylose content in rice flour leading to the poor cooking and tasting quality. The above results indicated that DB could obtain higher yield and quality of rice than that of RT, along with the increase of straw returning.
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