| As an environment-friendly agricultural production system,organic agriculture has a large space for development with the goal of sustainable production.With the development of the economy and the improvement of the consumption level,the cultivation of rice has changed from the pursuit of yield to the improvement of quality,especially the rice with excellent eating quality is more and more popular with consumers.Therefore,the edible japonica rice varieties are used in rice production.widely.Previous studies have mainly focused on the quality differences of japonica rice with different taste values and yield types under conventional cultivation conditions.However,there is a lack of systematic research on the characteristics of yield and quality traits and their formation mechanisms under organic cultivation.In this study,from 2019 to 2020,good palatability and high yield japonica rice Nanjing 46 and medium palatability and high yied japonica rice Huaixiangjing 15 were used as materials,and two cultivation methods,organic and conventional,were used.The activity and microbial community characteristics and the yield and quality of japonica rice with different tastes were compared.The main findings are as follows:1.From tillering stage to mature stage,the content of available phosphorus and potassium in 0～10 cm and 10～20 cm soil layers showed the trend of organic cultivation>conventional cultivation;The contents of alkaline hydrolyzed nitrogen and organic matter in soil layer were significantly higher than those of conventional cultivation in each growth period.Compared with conventional cultivation,the activities of acid phosphatase and urease at heading stage and invertase activity at mature stage under organic cultivation were higher than those under conventional cultivation,and the difference was significant.In addition,the Chao1 index,Ace index,Shannom index and Simpon index of bacteria in the 0～10 cm and 10～20 cm soil layers were all in the order of conventional cultivation>organic cultivation,with significant differences,and the OUT numbers of bacteria in the same soil layer were all in the order of conventional cultivation>The trend of organic cultivation shows that the richness,diversity and species number of bacteria under organic cultivation are lower than those under conventional cultivation;the performance trends of Chao1 index,Ace index,Shannom index,Simpon index and OUT number of fungi in 0～10 cm soil layer are related to bacteria On the contrary,it showed that organic cultivation increased the abundance and species number of fungi in the 0～10 cm soil layer compared with conventional cultivation.2.The total root length,total root surface area and root volume at the tillering stage,heading stage and maturity stage under different cultivation methods all showed the trend of organic cultivationhigh yield in taste.The number of stems and tillers of Nanjing 46 and Huaixiangjing 15 showed a trend of organic cultivationconventional cultivation.Analysis of variance showed that the cultivation methods and varieties and their interaction had extremely significant effects on panicle number,grain number per panicle,seed setting rate,1000-grain weight and actual yield.4.Compared with conventional cultivation,organic cultivation reduced the processing quality of the two types of edible japonica rice,but improved the appearance quality and taste quality.Organic cultivationconventional cultivation,and the termination temperature,gelatinization temperature and peak index showed the trend of organic cultivation |
PDF Full Text Request