播期及温度对紫两优737农艺性状、品质和类黄酮含量的影响

房贤涛; 游晴如; 王洪飞; 郑建华; 陈春霞; 董瑞霞; 陈双龙; 廖发炼; 董练飞; 黄庭旭

doi:10.19303/j.issn.1008-0384.2023.07.002

播期及温度对紫两优737农艺性状、品质和类黄酮含量的影响

doi: 10.19303/j.issn.1008-0384.2023.07.002

1.
福建省农业科学院水稻研究所，福建　福州　350018
2.
福建省种子总站，福建　福州　350001
3.
福建省宁化县良种场，福建　宁化　365400
4.
南平市建阳区农业农村局，福建　建阳　354200

基金项目: 福建省科技计划公益类专项（2020R1023004、2018R1021-6）；福建省科技重大专项（2020NZ08016）；福建省农业高质量发展超越“5511”协同创新工程项目（XTCXGC2021001）

详细信息

作者简介:
房贤涛（1980 —），男，硕士，助理研究员，主要从事水稻遗传育种研究，E-mail：187182644@qq.com

通讯作者:
黄庭旭（1964 —），男，硕士，研究员，主要从事水稻遗传育种研究，E-mail：610143535@qq.com

中图分类号: S511
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出版历程
- 收稿日期: 2023-06-15
- 修回日期: 2023-07-04
- 网络出版日期: 2023-08-16
- 刊出日期: 2023-07-28

Effects of Sowing Time and Ambient Temperature after Heading on Agronomic Traits and Grain Quality/Flavonoid Content of Ziliangyou 737

1.
Rice Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350018, China
2.
General Seed Station of Fujian Province, Fuzhou, Fujian　350001, China
3.
Ninghua County Seed Multiplication Farm of Fujian, Ninghua, Fujian　365400, China
4.
Agricultural and Rural Bureau of Jianyang District of Nanping City, Nanping, Fujian　354200, China

摘要

摘要: 目的通过分期播种紫两优737，分析播期和灌浆期温度变化对紫两优737农艺性状、品质和类黄酮等含量的影响，为紫两优737的优质高产栽培提供技术支持。方法以紫两优737为材料，分期播种和种植，对紫两优737始穗后7、10、14、21 d环境温度变化和成熟期的农艺性状、品质及类黄酮含量等进行比较分析，并对相关关系进行回归分析。结果随着播期的推迟，有效积温EAT（Effective accumulated temperature）逐渐降低；紫两优737的株高降低，穗长随着播期的推迟先增加后逐渐减小。结实率和产量先降后升。始穗后10 d内的高温时数∑H（High temperature hours）、时热积温∑Th（Thermal accumulated temperature hour）严重影响水稻结实率；始穗后14 d内的日均温TA（Average temperature ）对结实率也影响很大，当TA为31.645 ℃时，结实率最低，但是随着温度的升高，影响趋缓；始穗后21 d的日热积温∑Td（Daily thermal accumulated temperature）会造成水稻空瘪粒从而导致结实率下降。维生素含量与分期播种无明显相关，维生素绝对值较高的是VB₅、VB₆和VB₂。随着播期的推迟，直链淀粉含量直线下降，直链淀粉含量受∑H、∑Td、∑Th影响，温度与直链淀粉含量显著正相关，后期高温对直链淀粉含量影响趋缓。在福建晚稻地区，TA控制在26.84 ℃以下，对于保持糯稻的品质较好；花青素和黄酮含量随播期推迟逐渐增加；随着播期推迟，种皮颜色由棕红色变为深黑色，始穗后14 d至成熟，∑Td、TA和EAT对二者影响显著，温度的升高直接导致种皮变为棕红色，二者含量随之下降。结论在确保安全齐穗的基础上，生产中可以调整紫两优737播期，抽穗灌浆期TA控制在26.84 ℃以下，使EAT控制在2336.69～2390 ℃·d，福建晚稻对应播期6月15~25日可使产量和品质兼顾。紫两优737要合理安排在高海拔地区种植或者抽穗灌浆期TA较低的地区。
- 紫两优737 /
- 类黄酮 /
- 温度 /
- 播期 /
- 品质
Abstract: Objective Effects of seed sowing time and ambient temperature at grain-filling on the agronomic traits and rice quality/flavonoid content of Ziliangyou 737 were analyzed for improved the cultivation. Method Seeds of Ziliangyou 737 were sowed at intervals to vary the growing period and harvest season for studying the effects of sowing time and atmosphere temperature at grain-filling stage on the agronomic traits of the plants and quality and flavonoid content of the rice. In 7, 10, 14, and 21 d after start of grain-filling as well as at grain maturity, data were collected for a statistical analysis on the rice crops sowed on various dates. Result Under a shorter growing season, the plant height declined; the spike length became longer, then shorter; the seed setting rate and yield reduced, then increased; and the effective accumulated temperature (EAT) decreased gradually. The ∑H (High temperature hours) and ∑Th (Thermal accumulated temperature hour) within 10 d after grain-filling significantly affected the seeding rate of the mature seeds, so did the TA (Average temperature) within 14 d after grain-filling. When TA was 31.645 ℃, the seeding rate reached the lowest level, but the effect was lessened with increasing ambient temperature as the grain matured. High ∑Td (Daily thermal accumulated temperature) at 21 d after initial filling resulted in higher rate of failed grain-filling which translated to a lower seeding rate. VB₅, VB₆, and VB₂ were the vitamins in the greatest amounts found in the grains, but no significant correlation was found between vitamin contents and sowing time. Late sowing caused linear decline in grain amylose due to decreased ∑H, ∑Td, and ∑Th. High temperature affected the amylose content positively, but the effect was less at the late filling stage. Controlling TA at a level below 26.84 ℃ could help maintain the quality of the waxy rice crop sowed in late season in Fujian. The contents of anthocyanins and flavonoids correlated to the sowing time as shown by the color of seed hull that changed from reddish brown to dark black. From 14 d after grain-filling till maturity, ∑Td, TA, and EAT became extremely significant factors in the color change as a rising temperature mitigated anthocyanins and flavonoids. Conclusion Scheduling of Ziliangyou 737 sowing significantly affected the growth and grain quality of the waxy rice. By controlling a TA less than 26.84 ℃ and an EAT at 2336.69–2390℃·d during grain-filling, crop yield and rice quality could be maximized. In Fujian, sowing between June 15 and 25 would thus be desirable. For other localities, cultivation in areas at high altitude or those that provide low TA at grain-filling stage would be recommended for Ziliangyou 737.
- Ziliangyou 737 /
- flavonoid /
- temperature /
- sowing time /
- grain quality

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图 1 不同处理下紫两优737糙米颜色

Figure 1. Grain color of Ziliangyou 737 under different treatments

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表 1 不同播期处理的温度因子

Table 1. Temperatures indices of different sowing time

指标 Index	记录时间 Recording time	Ⅰ期 Stage Ⅰ	Ⅱ期 Stage Ⅱ	Ⅲ期 Stage Ⅲ	Ⅳ期 Stage Ⅳ	Ⅴ期 Stage Ⅴ	Ⅵ期 Stage Ⅵ
高温时数 ∑H/h	始穗后7 d	37.67	56.67	51.33	4.00	8.67	22.67
	始穗后10 d	51.00	82.33	63.33	16.00	18.67	42.00
	始穗后14 d	80.00	113.00	65.33	20.67	19.00	47.33
	始穗后21 d	137.67	164.33	82.67	35.00	41.67	47.33
	成熟期	259.67	190.00	139.00	82.33	66.33	47.33
时热积温 ∑Th/（℃·h）	始穗后7 d	50.09	75.13	69.13	2.40	4.90	25.18
	始穗后10 d	68.47	108.36	82.70	5.80	10.60	50.17
	始穗后14 d	109.78	155.34	84.8	17.26	10.70	57.29
	始穗后21 d	120.40	164.47	91.66	21.06	16.30	57.29
	成熟期	329.11	165.67	156.83	81.55	67.99	57.29
日热积温 ∑Td/（℃·d）	始穗后7 d	7.33	6.35	6.73	4.52	5.40	5.54
	始穗后10 d	10.30	9.60	9.85	8.57	9.90	7.53
	始穗后14 d	13.75	13.67	12.05	11.27	10.00	9.45
	始穗后21 d	20.24	20.52	20.72	18.57	15.54	9.45
	成熟期	51.69	39.99	35.55	28.02	19.45	9.45
日平均气温 TA/℃	始穗后7 d	30.97	33.01	32.13	28.55	28.63	29.09
	始穗后10 d	30.55	32.99	31.69	28.76	28.61	29.84
	始穗后14 d	30.99	32.97	30.77	28.74	28.30	29.11
	始穗后21 d	31.69	32.37	30.12	28.59	28.56	26.40
	成熟期	30.67	30.20	29.53	28.47	25.62	23.18

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表 2 不同播期紫两优737生育期及积温

Table 2. Growth period and EAT of Ziliangyou 737 under varied sowing times

时期 Stage	播期 Seeding time/ (月-日)	始穗期 Initial heading time/ (月-日)	成熟期 Maturation time/ (月-日)	始穗前有效积温 EAT before initial heading/ (℃·d)	抽穗灌浆期有效积温 EAT of initial heading to maturation/ (℃·d)	有效积温 EAT/ (℃·d)
Ⅰ期 Stage Ⅰ	05-15	07-30	09-20	1358.18	1058.85	2417.03
Ⅱ期 Stage Ⅱ	05-25	08-12	09-26	1520.43	891.85	2412.28
Ⅲ期 Stage Ⅲ	06-05	08-23	10-04	1597.28	737.28	2393.92
Ⅳ期 Stage Ⅳ	06-15	09-01	10-09	1643.78	684.30	2328.08
Ⅴ期 Stage Ⅴ	06-25	09-11	10-28	1664.35	698.58	2362.93
Ⅵ期 Stage Ⅵ	07-05	09-25	11-09	1719.00	556.50	2275.50

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表 3 紫两优737不同播期下农艺性状比较

Table 3. Agronomic traits of Ziliangyou 737 under varied sowing times

时期 Stage	株高 Plant height/ cm	有效穗 Effective spikes	穗长 Spike length/ cm	穗均粒数 Grain number per spike	千粒重 1000-grain weight/g	结实率 Seeding rate/ %	产量 Yield/ (kg·hm⁻²)
Ⅰ期 Stage Ⅰ	116.70±0.42 a	12.95±0.39 a	24.37±0.39 b	216.34±6.45 a	23.67±0.04 c	72.82±0.05 cd	10900.46±141.42 a
Ⅱ期 Stage Ⅱ	117.90±0.71 a	11.33±0.17 b	25.09±0.17 a	227.67±18.96 a	24.72±0.24 ab	69.96±2.91 de	9425.31±318.20 bc
Ⅲ期 Stage Ⅲ	118.30±0.99 a	11.60±0.28 b	25.05±0.28 a	230.95±18.94 a	25.27±0.22 a	64.67±2.82 e	8725.43±35.36 c
Ⅳ期 Stage Ⅳ	109.30±1.27 b	11.27±0.11 b	24.71±0.11 ab	238.13±25.07 a	24.27±0.40 b	81.09±1.36 b	9675.22±601.04 abc
Ⅴ期 Stage Ⅴ	108.30±0.42 b	12.25±0.26 ab	23.38±0.26 c	202.44±0.3 ab	24.24±0.01 bc	88.29±4.89 a	10600.32±777.82 ab
Ⅵ期 Stage Ⅵ	106.00±1.13 c	12.25±0.13 ab	23.26±0.13 c	169.67±22.99 b	24.62±0.28 b	78.18±2.57 bc	9275.24±954.59 bc
表中同列数据后不同小写字母表示差异显著（P＜0.05）。下同。 Data with different lowercase letters on the same line indicate significant difference (P＜0.05). Same for below.

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表 4 紫两优737不同处理下维生素、花青素和黄酮含量分析

Table 4. Vitamin, anthocyanin, and flavonoids contents in grains of Ziliangyou 737 under different treatments

时期 Stage	盐酸硫胺素 VB₁/ (ng·g⁻¹)	核黄素 VB₂/ (ng·g⁻¹)	烟酰胺 VB₃/ (ng·g⁻¹)	腺嘌呤 VB₄/ (ng·g⁻¹)	泛酸 VB₅/ (ng·g⁻¹)	吡哆醇 VB₆ / (ng·g⁻¹)	维生素 H VB₇/ (ng·g⁻¹)	花青素 Anthocyanin/ (mg·g⁻¹)	黄酮 Flavonoids/ (mg·g⁻¹)
Ⅰ期 Stage Ⅰ	107.75±5.62 b	411.02±11.76 b	200.91±1.70 a	231.99±9.13 e	7393.42±74.59 e	519.35±7.09 b	1.93±0.20 a	0.66±0.01 e	4.05±0.07 d
Ⅱ期 Stage Ⅱ	109.01±0.55 b	355.65±4.10 d	122.94±0.18 d	230.65±2.42 e	7920.29±58.71 d	449.31±4.54 c	1.64±0.11 bcd	1.15±0.02 d	4.86±0.05 c
Ⅲ期 Stage Ⅲ	124.02±2.86 a	318.68±1.97 f	101.22±1.23 e	304.00±0.63 c	9527.39±13.60 a	520.39±3.93 b	1.53±0.15 cd	1.11±0.01 d	4.03±0.02 d
Ⅳ期 Stage Ⅳ	98.53±3.89 c	337.57±3.97 e	84.80±1.39 f	323.33±6.66 b	9252.41±105.79 b	514.27±4.30 b	1.36±0.25 d	1.60±0.02 c	5.09±0.03 b
Ⅴ期 Stage Ⅴ	71.67±1.00 d	393.67±8.01 c	127.66±0.81 c	271.21±1.07 d	6426.90±33.01 f	658.47±0.18 a	1.85±0.05 ab	3.48±0.06 b	4.88±0.06 c
Ⅵ期 Stage Ⅵ	75.90±2.40 d	485.62±1.89 a	147.69±1.85 b	394.52±3.71 a	8367.48±26.14 c	665.49±0.82 a	1.67±0.12 abc	5.68±0.09 a	6.01±0.07 a

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表 5 不同播期紫两优737稻米品质分析

Table 5. Grain quality of Ziliangyou 737 under varied sowing times

时期 Stage	长度 Length/mm	糙米率 Brown rice rate/%	精米率 Milled rice rate/%	整精米率 Inferior head rice rate/%	碱消值 Alkali spreading value	直链淀粉 Amylose content/%
Ⅰ期 Stage Ⅰ	6.15±0.07 b	78.80±0.14 abc	69.65±1.06 a	56.95±2.76 ab	6.00±0.00 b	4.10±0.28 a
Ⅱ期Stage Ⅱ	6.20±0.00 b	78.90±0.00 ab	65.10±1.98 bc	45.40±7.21 c	6.00±0.00 b	3.10±0.28 b
Ⅲ期 Stage Ⅲ	6.30±0.00 a	78.15±0.07 d	66.30±0.28 b	60.30±0.28 a	6.25±0.07 a	2.65±0.35 bc
Ⅳ期 Stage Ⅳ	6.20±0.00 b	78.55±0.07 bcd	65.20±0.99 bc	51.85±0.64 bc	6.15±0.21 ab	2.25±0.21 cd
Ⅴ期 Stage Ⅴ	6.20±0.00 b	79.05±0.07 a	62.10±1.56 bc	31.45±0.21 d	6.20±0.00 ab	1.70±0.28 de
Ⅵ期 Stage Ⅵ	6.20±0.00 b	78.40±0.42 cd	67.65±1.20 ab	62.45±1.06 a	6.25±0.07 a	1.10±0.14 e

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表 6 不同温度因子与结实率的关系

Table 6. Correlation between temperature and seeding rate

因素x Factors x	关系式 Relation expression	决定系数 Decision coefficient	显著性 Significance	序号 Serial
高温时数（始穗后7 d）∑H(heading for 7 days)/h	y=86.652×0.995^x	R²=0.821	P＜0.05	1A
高温时数（始穗后10 d）∑H(heading for 10 days)/h	y=89.245×0.996^x	R²=0.726	P＜0.05	1B
时热积温（始穗后7 d）∑Th(heading for 7 days)/（℃·h）	y=85.269×0.997^x	R²=0.850	P＜0.01	1C
时热积温（始穗后10 d）∑Th(heading for 10 days)/（℃·h）	y=85.829×0.998^x	R²=0.746	P＜0.05	1D
日热积温（始穗后21 d）∑Td(heading for 21 days)/（℃·d）	y=-0.534x²+15.196x−17.897	R²=0.956	P＜0.01	1E
日均温（始穗后7 d）TA(heading for 7 days)/℃	y=357.745×0.95^x	R²=0.780	P＜0.05	1F
日均温（始穗后10 d）TA(heading for 10 days)/℃	y=451.521×0.945^x	R²=0.743	P＜0.05	1G
日均温（始穗后14 d）TA(heading for 14 days)/℃	y=1.759x²−111.328x+1828.979	R²=0.956	P＜0.01	1H
y 表示结实率。 y means seeding rate.

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表 7 不同温度因子与直链淀粉含量的关系

Table 7. Correlation between temperature and grain amylose content

因素x Factors x	关系式 Relation expression	决定系数 Decision coefficient	显著性 Significance	序号 Serial
时热积温（始穗到成熟） ∑Th(heading to maturation)/（℃·h）	L=−2.886×10⁻⁵x²+0.021x+0.336	R²=0.937	P＜0.05	2A
高温时数（始穗到成熟） ∑H(heading to maturation)/h	L=−1.635×10⁻⁵x²+0.018x+0.562	R²=0.956	P＜0.01	2B
日热积温（始穗到成熟） ∑Td(heading to maturation)/（℃·d）	L=−0.001x²+0.039x+0.709	R²=0.998	P＜0.01	2C
日均温（始穗到成熟） TA(heading to maturation)/℃	L=0.047x²−2.163x+26.197	R²=0.922	P＜0.05	2D
有效积温（播种到始穗） EAT(seeding to heading)/（℃·d）	L=−1.499×10⁻⁵x²+0.038x−19.842	R²=0.986	P＜0.01	2E
有效积温（始穗到成熟） EAT(heading to maturation )/（℃·d）	L=−8.931×10⁻⁷x²+0.007x−2.671	R²=0.962	P＜0.01	2F
有效积温 EAT/（℃·d）	L=3.549×10⁻⁶x²−17.378	R²=0.752	P＜0.01	2G
式中L 表示直链淀粉含量。 L means amylose content.

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表 8 不同温度因子与花青素含量的关系式

Table 8. Correlation between temperature and anthocyanin content

因素 x Factor x	关系式 Relation expression	决定系数 Decision coefficient	显著性 Significance	序号 Serial
日热积温（始穗后14 d）∑Td(heading for 14 days）/（℃·d）	AY=0.412x²−10.587x+68.578	R²=0.972	P＜0.01	3A
日热积温（始穗后21 d）∑Td(heading for 21 days)/（℃·d）	AY=-0.006x²−0.261x+8.693	R²=0.978	P＜0.01	3B
日热积温（始穗到成熟） ∑Td(heading to maturation)/（℃·d）	AY=0.004x²−0.336x+8.524	R²=0.988	P＜0.01	3C
日均温（始穗后21 d）TA(heading for 21 days）/℃	AY=0.189x²−11.897x+188.184	R²=0.904	P＜0.05	3D
日均温（始穗到成熟）TA(heading to maturation)/℃	AY=0.049x²−3.187x+52.714	R²=0.996	P＜0.01	3E
有效积温（播种到始穗）EAT(seeding to heading)/（℃·d）	AY=7.889×10⁻⁵x²−0.231x+168.530	R²=0.882	P＜0.05	3F
有效积温（始穗到成熟）EAT(heading to maturation)/（℃·d）	AY=41.701×0.996^x	R²=0.812	P＜0.05	3G
有效积温 EAT/（℃·d）	AY=8.439×10¹²×0.998^x	R²=0.723	P＜0.05	3H
AY表示花青素含量。 AY: anthocyanin.

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表 9 不同温度因子与黄酮含量的关系

Table 9. Correlation between temperature and flavonoid content

因素 x Factor x	关系式 Relation expression	决定系数 Decision coefficient	显著性 Significance	序号 Serial
日热积温（始穗后21 d） ∑Td(heading for 21 days)/（℃·d）	FY=7.880×0.972^x	R²=0.697	P＜0.05	4A
日热积温（始穗至成熟） ∑Td(heading to maturation)/（℃·d）	FY=6.158×0.992^x	R²=0.687	P＜0.05	4B
有效积温 EAT/（℃·d）	FY=1240.327×0.998^x	R²=0.736	P＜0.05	4C
FY表示黄酮含量。 FY: flavonoids.

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表 10 维生素、花青素及黄酮含量相关性分析

Table 10. Correlation among vitamin, anthocyanin, and flavonoids

指标 Index	盐酸硫胺素 VB₁	核黄素 VB₂	烟酰胺 VB₃	腺嘌呤 VB₄	泛酸 VB₅	吡哆醇 VB₆	维生素 H VB₇	花青素 Anthocyanin	黄酮 Flavonoids
盐酸硫胺素 VB₁	1.00
核黄素 VB₂	−0.69	1.00
烟酰胺 VB₃	−0.12	0.64	1.00
腺嘌呤 VB₄	−0.42	0.43	−0.29	1.00
泛酸 VB₅	0.57	−0.43	−0.57	0.47	1.00
吡哆醇 VB₆	−0.85*	0.70	0.16	0.59	−0.39	1.00
维生素 H VB₇	−0.30	0.53	0.86*	−0.45	−0.86*	0.33	1.00
花青素 Anthocyanin	−0.84*	0.77	0.04	0.75	−0.20	0.88*	0.10	1.00
黄酮 Flavonoids	−0.74	0.62	−0.16	0.71	−0.01	0.55	−0.21	0.85*	1.00
* 表示相关性显著。 * indicate significant difference.

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