[1]矫 江．许显滨．卞景阳．中本和夫．小山修.黑龙江省稻米品质问题及对策研究[J].黑龙江农业科学,2007,(03):77-80.[doi:10.11942/j.issn1002-2767.2007.03.0077]
　JIAO Jiang,XU Xian-bin,BIAN Jing-yang,et al.Research on the Rice Quality Problem in Heilongjiang Province[J].HEILONGJIANG AGRICULTURAL SCIENCES,2007,(03):77-80.[doi:10.11942/j.issn1002-2767.2007.03.0077]
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黑龙江省稻米品质问题及对策研究

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2007年03 页码: 77-80 栏目: 出版日期: 2007-05-10
Title:
Research on the Rice Quality Problem in Heilongjiang Province
文章编号:
1002 - 2767(2007）03-0077-04
作者:
矫 江1．许显滨1．卞景阳1．中本和夫2．小山修2
1.黑龙江省农科院，哈尔滨150086;
2．日本国际农林水产研究中心
Author(s):
JIAO Jiang1 ; XU Xian-bin1; BIAN Jing-yang1 ; Kazuo nakamoto2 ; Osamu koyama2
1. Heilongjiang Academy of Agricultural Sciences, Harbin 150086;
2. Japan Interna- tional Research Center for Agricultural Sciences
关键词:
稻米品质; 水稻生产; 生产棋式; 黑龙江省
Keywords:
rice quality;  rice production;  productive model;  Heilongjiang province
分类号:
S551, 048
DOI:
10.11942/j.issn1002-2767.2007.03.0077
文献标志码:
A
摘要:
黑龙江省稻谷产量水平与活动积温呈显著正相关。温度正常年各地稻米品质变化不大I低温年，越是活动积温少的地区，整精米率下降越明显，垩白率也显著增加。积温少的地区稻米直链淀粉含量有偏高趋势，生产中应注意选用直链淀粉含量适宜的品种。我国不宜再把提高蛋白质含量作为评价稻米品质的指标。减少氮肥使用量，降低稻米蛋白质含量，提高稻米食味品质是优质米生产需要重视的问题。提高稻米品质不仅是改良稻米遗传品质，针对稻米生产品种多乱杂问题，以创优良食味米品牌为目标，建立“区域化集团生产新模式”，才能大幡度提高稻米的商品价值
Abstract:
The production level of rice is positive correlation with the active accumulated temperature apparently in Heilongjiang province. The quality of rice is little changed in normal temperature year a- round the province. In low temperature year, district with the lower active accumulated temperature, the more apparent decline of the rate of integrated rice, and the more apparent increase in the rate of the chalkness. In district with lower accumulated temperature,the content of amylase in rice tends to be increased, so producers should pay attention to choose species of rice with appropriate content of amylase. It is not appropriate to evaluate the quality of rise on basis of the high content of protein as a standard in China. Decling the usage of nitrogenous fertilizer, decreasing the content of protein, as well as improving the tasty of rice should be taken into account as to produce high quality rice. The improvement of rice quality is not only to ameliorate heredity of rice, but also to establish’ the new ter- ritorial production moder, in target of establishing a rice brand with good tasty, based on the problem that is mess species. In conclusion, the commercial value of rice can be largely improved.

参考文献/References:

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备注/Memo

收稿日期：2007-01-10
第一作者简介：矫江(1957 -)．男，黑龙江省木兰县人，农学博士，总农艺师，从事农村经济发展与水稻栽培研究。

更新日期/Last Update: 2016-12-21