The Effects Of Different Transplanting And Harvesting Time On Rice Yield And Palatability

Jin-Yuan E28,good appearance quality of rice varieties in tianjin,and great eating quality of rice varieties of Jin-Chuan No.1 were as the material,test in tianjin area year-round introduced cultivation variety Jin-Yuan 45,placing in field trials in Tianjin baodi district about transplanting and harvest stage,in view of the influence of different transplanting and harvest period about yield varieties of rice,physicochemical properties,temperature which respectively investigated the accumulated temperature and transplanting to the heading out of the ear to harvest accumulated temperature on rice yield and the palatability,and physicochemical properties.The correlative degree of each factor were analyzed,the main factors affecting the accumulated temperature were found,and the best transplanting period and harvest period were established.The results provide a theoretical basis for rice breeding,transplanting and harvesting in Tianjin,China,and promote the development of high-quality and high-yield supporting technologies for the cultivation of high-quality rice.The research results were as follows:1.Through the experiment showed that the change of the transplanting time of Tianjin area had significant effect on the rice production,among the yield components,the change of effective panicle number per plant had the greatest influence on yield,the change of transplanting time were not consistent with the change of yield of different varieties.Transplant time was delayed,the whole brown rice rate of rice increased,and milky white grain rate decreased in the appearance quality analysis;Effective panicles per plant and the mature period was significantly positively related to accumulation of grouting,the physicochemical properties of brown rice and white rice failed to reflect the laws of the transplanting time change,through taste sensory evaluation of rice,the result of the influence of rice transplanting time change of Jin-Chuan No.1 and Jin-Yuan 45,grouting accumulated temperature influence the mature stage and eating,through the change affect the physical and chemical indexes of indirect effects and palatability.2.With the delay of harvest time,the average temperature decreased and the accumulated temperature increased,The yield of the three varieties was different in the highest period;The panicle phase analysis showed that the grain weight of the first branch and the grain weight of the second branch were significantly different among the varieties,and the difference between the two varieties was not significant.The change of harvest time had different effects on different varieties.For Jin-Yuan E28 breed,accumulated temperature rises,yield had been stimulatived.For Jin-Chuan No.1and Jin-Yuan 45,the accumulated temperature had an appropriate range.The effect of harvest time on the physical and chemical characteristics of rice was obvious.The palatability sensory evaluation of rice showed that the 3rd phase of JinChuan No.1 was better,the 2nd phase of Jin-Yuan 45 was better,and the 1st phase of Jin-Yuan E28 was better.The change of Jin-Yuan E28 accumulated temperature has an impact on the palatability,and the accumulated temperature mainly indirectly changes the palatability by changing the protein content rate,for Jin-Chuan No.1,accumulated temperature also changed the protein content rate,Jin-Yuan 45 accumulated temperature changed the comprehensive evaluation index,the comprehensive evaluation value was also related to the protein content rate and hardness viscosity ratio.