Analysis of key quality factors influencing the production of high quality paddy in Ningxia

doi:10.14088/j.cnki.issn0439-8114.2022.01.005

Abstract

Abstract: A total of 199 samplesquality from 18 rice varieties collected in Ningxia were analyzed. The results showed that the variation coefficient of chalky grain rate, chalkiness degree and head milled rice rate in Ningxia was high,which were the key factors affecting rice quality. According to GB/T 17891—2017 standard, only 0.00% of the samples reached the 1nd class of high quality paddy, and 6.53% of the samples reached the 2nd class of high quality rice,26.63% of the samples reached the 3nd class of high quality rice. It indicated that the proportion of high-quality paddy produced was low. Head milled rice rate and chalkiness degree in the report of variety evaluation were analyzed. Among the tested rice varieties, high quality rice varieties accounted for 88.89%. The theoretical samples that reached the standards of 1nd class, 2nd class and 3nd class of high quality paddy were 24.12 percentage points, 47.74 percentage points and 58.80 percentage points higher than the measured values, respectively. It shows that the main reason for the low rate of producing high-quality rice in Ningxia is that the key quality factors chalkiness and head milled rice rate are greatly affected by environmental conditions. Therefore, the current measures to improve the rice quality in Ningxia are mainly to optimize cultivation technology, strengthen field management and real-time harvesting, so as to reduce the impact of environmental conditions on rice quality.

Key words: high quality rice, quality, head milled rice rate, chalkiness degree, Ningxia

CLC Number:

S511

MA Jing, CHEN Li, YANG Sheng-long, ZHANG Zhen-hai, AN Yong-ping, ZHANG Jiao, LIU Zhen, SUN Jian-chang, LIU Wei. Analysis of key quality factors influencing the production of high quality paddy in Ningxia[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(1): 26-29.

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