溫度環境與水稻穀粒產量及品質之相關性

Study on Relationship between Field Temperature and Rice Yield and Quality

吳以健(Yi-Chien Wu)

指導教授 ： 盧虎生

共同指導教授 ： 張素貞(Su-Jeng Chang)

國立臺灣大學/生物資源暨農學院/農藝學研究所/碩士(2009年)

https://doi.org/10.6342/NTU.2009.02018

摘要

稉型水稻適作於溫帶氣候，穀粒有效充實期長，充實期平均氣溫低於25℃。台灣地處亞熱帶，氣溫高於日本、韓國等其他傳統稉稻栽培地區，有效充實期較短且穀粒充實較快，導致稻米產量與品質皆不盡理想。International Panel on Climate Change (IPCC) 指出目前溫室效應已造成全球氣溫明顯上升，並持續不斷加劇。在此情況下，台灣的水稻栽培面臨更嚴峻的挑戰，如何改善栽培方式以因應暖化的未來，並進一步提升稻米產量及品質，是現今農業重要課題之一。
本研究主要藉由設計不同周年栽培期以及不同栽培地點之水稻栽培，配合各栽培時期所遭遇到之不同氣象條件，進而分析稻米之產量及品質性狀與氣象因素之相關性。2007與2008年在苗栗區農業改良場分別完成8個與9個栽培期，以及調查分析其氣象條件、產量構成要素與品質性狀。同時收集全國七個農業改良場與農業試驗所樣品，進行品質性狀與氣象條件之相關性分析。結果顯示：苗栗地區各栽培期之抽穗後日均溫以四月下旬插秧者最高，而以八月插秧者最低。各稻作栽培區域則以台南地區為最高，桃園與苗栗地區為最低。抽穗後氣溫影響以抽穗後15日內最為顯著，同時影響產量、穀粒外觀與食味品質。抽穗後氣溫上升的趨勢導致單株有效穗數、稔實率與單株穗重的降低，導致單位面積產量之減少。在外觀方面，抽穗後15日內平均氣溫、平均單日最高溫及平均單日最低溫與糙米之完整米率、白米之正常粒率呈負相關，與未熟米率、粉質狀粒呈正相關，推測原因為高溫使穀粒充實過快，澱粉堆積不緊實所致。食味方面，抽穗後15日期間之氣溫上升使直鏈澱粉含量下降，改變了米粉的黏度性質如使peak viscosity、breakdown上升及使setback下降，進而提高食味品質。
　　本研究之田間試驗結果可用於歸納影響台灣地區稻作產量與品質之氣溫範圍，並可藉以規劃安全及優質栽培時期，未來將進一步進行生理層面之探討以及其他田間氣候因素之分析。

關鍵字

米質 ； 環境 ； 溫度

並列摘要

Japonica type rice adapted to temperate climate. Rice has long grain filling period and grain filling temperature below 25℃. However, Taiwan locates in subtropical region and has higher temperature than Japan and Korea. The hot climate of Taiwan made rice yields and quality worse than other traditional Japonica type rice culture regions. IPCC (International Panel on Climate Change) indicated that global warming was apparent and getting severe. In this case, there will be a restrict challenge on rice cultivation in Taiwan. It is important to improve the agricultural practice against the warming future.
　　To understand the correlation between the rice yields/quality and climate factors, two year-round cultivation experiment with 8 and 9 culture periods were conducted in 2007 and 2008 respectively. In addition, rice samples from 7 rice planting regions were collected for same analysis in 2007. The results revealed that different culture periods or planting regions covered with different accumulated temperature, daily mean temperature, daily maximum temperature and daily minimum temperature. The temperature after heading of one transplanting in April was highest, and of one transplanting in August was lowest in the all culture periods. On the other hand, the temperature after heading of Tainan and Taoyuan/Miaoli were highest and lowest respectively. The most effective periods of temperature was 15 days after heading. The temperature of these periods affected yields, looking qualities and eating qualities. The rising temperature after heading decreased the panicle numbers, grain sterility and grain weight per hill. For looking qualities, there is negative correlation between whole kernel proportion and daily mean temperature/maximum temperature/minimum temperature of 15 days after heading. On the contrary, the correlation of opaque kernel proportion is positive. For eating qualities, rising of temperature of after 15 days after heading inhibited the synthesis of amylose and changed the viscosity characteristics of rice flour. Finally, high temperature increased the eating qualities by rising peak viscosity/breakdown and lowering setback.
　　The results of this research approved the thesis between high temperature and rice yields/qualities in previous study. Future works will focus on physiological research and effects of other field climate factors.

並列關鍵字

rice quality ； environment ； temperature

參考文獻

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