The Response To Nitrogen Fertilizer Of The Quality Properties Of Early-maturing Late Japonica Rice In Jiangsu And Its Type

The study was conducted in the experimental farms of Yangzhou University during2010-2011following wheat stubble. A field experiment was carried out with50rice varieties adopted in Jiangsu, to study the effects of seven nitrogen levels (0,10,12.5,15,17.5,20and22.5kg-mu-1) on the differences in rice qualities. Study on the response to nitrogen fertilizer of the quality properties of early-maturing late Japonica rice in Jiangsu and its type. The main results were as follows:(1)With the increment amount of nitrogen fertilizer, the brown rice rate,white rice rate and head rice rate of early-maturing late Japonica rice were all improved to some extent. The difference during varieties and nitrogen levels was evidently,but the interaction between nitrogen fertilizer and varieties was inevidently. Compared to genotypes, the effect of nitrogen have a significant effect on the indexes of processed quality.On the basis of their response to N levels, varieties could be roughly classified into three groups:insensitive genotype, intermediate genotype and sensitive genotype. Under this experiment condition, twety-five varieties with insensitive response to nitrogen and high head rice rate were Nangeng42(27), changyou2(47), Wuyungeng19(23), Changyoul(46),and so on. Four varieties with sensitive response to nitrogen and high head rice rate were Wangeng97(9),Nangeng5055(34),Nangeng44(2) and M1148(16).(2)With the increment amount of nitrogen fertilizer, the chalkiness rate decrese, the chalkiness size and chalkiness degree of Indica and Japonica were increased at first, and then decreased. The difference during varieties and nitrogen levels was evidently,but the interaction of the chalkiness size and chalkiness degree between nitrogen fertilizer and varieties was inevidently. Compared to the effect of nitrogen, genotypes of the chalkiness rate and chalkiness degree have a significant effect on the indexes of processed quality.Under this experiment condition, ten varieties with insensitive response to nitrogen and good appearance quality were Changyou5(49), Wuyungengl9(23), Changyou3(48), Nangeng42(27), and so on. Five varieties with sensitive response to nitrogen and good appearance quality were Taigeng394(22), T1-56(14), Changyou1(46), Changnonggeng5(3), Wugeng13(26).(3)When increasing the amount of nitrogen, the gel consistency and the amylase content were decreased, protein content of Indica and Japonica were increased at first, then decreased. The differences of gel consistency, the amylase content and protein content during varieties and nitrogen levels was evidently. The differences of the amylase content and protein content was evidently in the interaction,and the gel consistency was inevidently.Compared to genotypes,the effect of nitrogen of gel consistency and protein content have a significant effect on the indexes of processed quality.Under this experiment condition, Three varieties with insensitive response to nitrogen and soft gel consistency were Niinggeng3(24), Suxianggeng1(17) and Yanggeng4227(33). Sixteen varieties with sensitive response to nitrogen were Wuyungeng19(23), Nangeng46(28), Changyou1(46), Changnonggeng5(3), and so on. By using amylase content as an index, seven varieties with insensitive response to nitrogen and medium amylase content were Changnonggeng4(6),Taigeng394(22),Wu2645(21),Wuyungeng13(5) and so on. eight varieties with sensitive response to nitrogen and medium amylase content were Ninggeng3(24),T712(36),Wugeng13(26),Yanggeng4227(33),Wangeng97(9) and so on. By using protein content as an index, seven varieties with insensitive response to nitrogen and medium protein content were Yongyou8(50),Wuyunge13(5), Changgeng09-7(43),Nangeng44(2),and so on.Tow varieties with sensitive response to nitrogen and medium protein content were Changgeng09-5(41) and T711(10).We should pay attention to the effect of N fertilizer application to increase the rice qualities in cultivating.(4)When increasing the amount of nitrogen, Peak viscosity,hot viscosity,breakdown and final viscosity of rice varieties decreased, setback and pasting temperature of rice varieties increased at first,then pasting temperature decreased.The differences of Peak viscosity, hot viscosity,breakdown, final viscosity,setback and pasting temperature during varieties and nitrogen levels was evidently.The differences of breakdown and setback was inevidently in the interaction,and Peak viscosity, hot viscosity,final viscosity and pasting temperature was evidently.Compared to genotypes, the effect of nitrogen of Peak viscosity, hot viscosity,final viscosity have a significant effect on the indexes of processed quality.(5)When increasing the amount of nitrogen, appearance,adhesiveness and balance of rice varieties decreased, hardness increased,and taste value decreased. The differences of appearance,hardness,adhesiveness,balance and taste value during varieties and nitrogen levels was evidently.The differences was inevidently in the interaction. Compared to genotypes, the effect of nitrogen of appearance,hardness,adhesiveness,balance and taste value have a significant effect on the indexes of processed quality.One grop with high taste value was insensitive in responses of taste value to nitrogen application levels, such as nangeng46(28), changyou2(47), wu2645(21), ninggeng1(8) yanggeng4227(33), and so on. The taste value of these eleven varieties was relatively stable under all nitrogen levels. Good cooking quality could be obtained even if under high nitrogen levels. Another group with high taste value was sensitive in responses of taste value to nitrogen application levels, such as nangeng44(2), ninggeng3(24) and so on, which we should pay attention to the effect of N fertilizer application to taste value in cultivating.(6)In correlations, there was positive correlation between taste value and gel consistency.A negative significant correlation was found between taste value and amylase content, and the negative correlation between taste value and protein content. There was positive correlation in taste value and PKV, BDV, but negative correlation in HTV, FNV, SBV and PT.The order of influence degree by N-fertilize of quality of rice indexes was Peak viscosity<pasting temperature<amylase content<protein content<head rice rate<hot viscosity<breakdown<chalkiness degree<final viscosity<taste value<gel consistency<setback.