Abstract:

We studied the influence to the rice quality in crop rotation through using contrast experiment method between the continuous cropping and the crop rotation. The results showed: From the appearance on the quality of it, the grain length and grain shape had no significant difference between crop rotation and continuous cropping. Chalky percentage and chalkiness were generally increased in crop rotation field. The milling quality of early rice was improved in the rotation field. Treatment D showed the best result. But the milling quality of late rice in continuous cropping field was generally better than it in crop rotation field. Different rotations have no effect on the transparency level of grain. The moisture content of early and late rice and the alkali spreading value of early rice had no significant difference between crop rotation and continuous cropping. Even for the amylose content of early rice in continuous cropping field was lower than it in crop rotation field, but the gelatination consistency was higher. The amylose content of late rice in continuous cropping field was also lower than it in crop rotation field, but the alkali spreading value and the gelatination consistency of late rice of treatment C were 20% higher than treatment A, and it had significant differences between the succession cropping and treatment C. Thus it could be seen the cooking quality of rice were not improved in the rotation field. And the cooking quality of rice in continuous cropping was better than it in crop rotation field.