适度减少肥的使用,通过影响粉的特性而改善了米的质量,而不会造成产量损失
Yimeng Li1,2, Chao Liang1, Junfeng Liu1
1College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China.
Foods (Basel, Switzerland)
|July 14, 2023
概括
高肥的应用通过改变粉结构,对米的食用和粉质量产生负面影响. 减少气可以提高米的质量,而不会影响产量.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 植物生理学 植物生理学
背景情况:
- 对于的生长和产量至关重要.
- 它对大米质量的影响,特别是粉的特性和质感,需要进行详细的研究.
研究的目的:
- 为了研究不同的应用速度对大米质地和粉的物理化学性质的影响.
- 了解粉的结构变化受含量影响.
主要方法:
- 两种日本大米品种 (Bengal,Shendao505) 受到不同的量 (0.180,230公斤/ha-1).
- 评估米的质地,粉的层次结构,物理化学性质,粉含量,粘贴特性和颗粒形态.
主要成果:
- 增加的导致米变得更硬,更粘,米含量降低,粘合特性发生变化.
- 相对结晶度增加,粉颗粒变得更小,表面有坑,烯链长度分布发生了变化.
- 粉结构的变化提高了回归粘度和凝化温度,同时降低了总体和分解粘度.
结论:
- 高的应用通过修改粉结构,恶化了米的食用和粉的功能质量.
- 适度减少化肥可以提高米的质地和粉质量,可能不会影响谷物产量.
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