Effects of Different Irrigation Management on the Textural Properties of Double-Cropping Late Indica Rice in South China

作     者：Ruoyu Xiong Liming Chen Daren Jiang Yingjie Zhou Xueming Tan Xiaohua Pan Yongjun Zeng Jun Zhang Yanhua Zeng 

作者机构：Ministry of Education and Jiangxi Key Laboratory of Crop PhysiologyEcology and Genetic BreedingJiangxi Agricultural UniversityNanchang330045China Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijing100081China 

出 版 物：《Phyton-International Journal of Experimental Botany》 (国际实验植物学杂志（英文）)

年 卷 期：2022年第91卷第7期

页      面：1495-1502页

核心收录：

学科分类：0710[理学-生物学] 09[农学] 0901[农学-作物学] 

基　　金：the Key Project of Jiangxi Provincial Natural Science Foundation(20202ACBL215004) the National Natural Science Foundation of China(32071950) the National Key Research&Development Project of China(2016YFD0300501) the Key Research of&Development Project Jiangxi Province,China(20171BBF60030) 

主　　题：Indica rice alternate wetting and drying textural properties correlation analysis 

摘      要：In order to investigate the effects of different irrigation management on the textural properties of two different double-cropping late indica rice,the effects of three irrigation management including conventional irrigation(CK),constant irrigation(CI)and alternate wetting and drying(AWD)on textural properties has been researched under field conditions of two *** results indicated that the firmness,cohesiveness and chewiness were decreased under AWD treatment,and the stickiness was increased compared with CK,while the textural properties under CI treatment showed the opposite trend with AWD ***,AWD treatment signifi-cantly improved the springiness of TY871 compared with CK and CI treatment,but had no significant effect in RYHZ,suggesting improvement of the cooking and eating quality of TY871 under AWD *** analysis showed that the chewiness was positively correlated with the firmness and cohesiveness,and the cohesiveness was positively correlated with the *** could promote the textural properties of high-quality late indica rice in South China whereas CI treatment has shown the disadvantage of the textural properties,which will provide useful information for the improvement of cooking and eating quality of rice.