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通过不同施氮肥时期与蛋白质含量不同的水稻品种二因子交互试验,结果表明,在不同施氮期条件下,同一品种的蛋白质含量差异达极显著水平,食味值达到极显著水平,蛋白质含量和食味值在品种间差异达到显著水平,蛋白质含量和食味值在施氮期×品种的互作效应均达到极显著水平。不同品种间,随着施氮期的后移,稻米蛋白质含量均增加,稻米食味均降低。
Through the two-factor interaction test of rice varieties with different nitrogen application periods and different protein contents, the results showed that under the different nitrogen application conditions, the protein content of the same variety reached a significant level, the food taste reached a very significant level, the protein content and taste The difference among the cultivars reached a significant level, and the interaction between the protein content and the taste value of cultivars reached the most significant level during the period of nitrogen application. Among different cultivars, the protein content of rice increased with the retreat of nitrogen application period, and the taste of rice decreased.