Comparision of processing quality and appearance quality among different ratooning rice varieties

doi:10.14088/j.cnki.issn0439-8114.2021.16.004

Abstract

Abstract: In order to explore the main factors affecting the ratooning rice whole polished rice rate, and select the high-quality ratooning rice varieties suitable for Honghu city in Hubei province, using Xindeyou 8258, Tianyouhuazhan and Fengle No.4 as experimental materials, the processing quality and appearance quality of three ratooning rice varieties were compared. The results showed that the first-season rice yield of Xindeyou 8258 was significantly higher than that of Tianyouhuazhan and Fengle No.4, while Tianyouhuazhan had the highest yield in the ratooning season, with a yield of 5 971.4 kg/hm². The yield of Xindeyou 8258 was the lowest, with a yield of 4 238.7 kg/hm², but there is no significant difference in the total yield between the two seasons. The brown rice rate, polished rice rate and whole rice rate of Xindeyou 8258 were the highest, which were 80.1%, 68.8% and 62.9% respectively, and they were all significantly higher than Fengle No.4. The chalky interest rates of Tianyouhuazhan and Fengle No.4 were significantly different, and the aspect ratios of Xindeyou 8258 and Fengle No.4 were significantly different. Correlation analysis showed that the head rice rate of each variety of ratooning rice was extremely significantly positively correlated with the brown rice rate and polished rice rate （P=0.001）, and was significantly negatively correlated with the chalky rate （P=-0.712）. Under the premise of ensuring the total yield, Xindeyou 8258 and Tianyouhuazhan whole polished rice rate than Fengle No.4. Therefore, Xindeyou 8258 and Tianyouhuazhan were more suitable for planting in Honghu area.

Key words: ratooning rice, variety, processing quality, appearance quality, yield

CLC Number:

S511

DUAN Men-jun, TIAN Yu-cong, JIN Tao, LIU Zhang-yong. Comparision of processing quality and appearance quality among different ratooning rice varieties[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(16): 21-23.

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