Effects of Rice Yield and Quality Across Accumulated Temperature Zone Planting in Cold Area

Wang Qiu-ju, Liu Feng, Gao Pan, Gao Zhong-chao, Chang Ben-chao, Liu Yan-xia, and Zhang Li-li

1Soil Fertilizer and Environment Resources Institute, Heilongjiang Academy of Agriculture Sciences, Harbin 150086, China

2Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China

3College of Agriculture, Northeast Agricultural University, Harbin 150030, China

Effects of Rice Yield and Quality Across Accumulated Temperature Zone Planting in Cold Area

Wang Qiu-ju1, Liu Feng2*, Gao Pan3, Gao Zhong-chao1, Chang Ben-chao1, Liu Yan-xia2, and Zhang Li-li2

1Soil Fertilizer and Environment Resources Institute, Heilongjiang Academy of Agriculture Sciences, Harbin 150086, China

2Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China

3College of Agriculture, Northeast Agricultural University, Harbin 150030, China

Five rice varieties were planted to determine the variation of the yield and quality traits in five different regions in a cold area of China. The results showed that the number of the panicles, the number of grains per panicle and percentage of head-milled rice displayed quadratic curves against the accumulated temperature, and the sterile rate decreased with greater accumulated temperature. However, 1 000-grain weight had no correlation with the accumulated temperature and protein content, amylose content and taste also had no obvious relation with the accumulated temperature. The results from the accumulated temperature differed with rice variety, so the temperature insensitive type variety should be proposed for production.

rice, yield, accumulated temperature, cold area

Introduction

Heilongjiang Province is located in a cold area and is an important Japonica rice production base in China. The area of paddy fields was 3 million hm2in 2013, and its yield was more than 15 million tons (National Statistical Yearbook of 2013). The rice production ensures national food security and food safety. The accumulated temperature (AT) is always an important factor for the rice yield, and its fluctuations greatly affect the rice yield.

The main production area of rice is located across seven degrees of latitude in Heilongjiang Province, and within this area, there are regions with different ATZs (accumulated temperature zones) from north to south. Of course, AT changes every year, and rice varieties show different phenomena as a result of different ATZs. In fact, even if the same rice variety is planted, the yield response changes in different regions. Generally speaking, the rice yield gradually increases from north to south in China (National Statistical Yearbook of 2006-2010; Qi et al., 2010), and so various sowing methods have been researched (Cao et al., 2009; Liu, 2010; Ma et al., 2009; Zhang et al., 2006).

Such researches can be divided into two categories. One measures the difference of AT effects on the rice yield and quality in rice growth period (Xie et al., 2009; Han and Xie, 2008; Cheng and Zhong, 2001) which can be determined with field experiments. Other conducts survey to compare rice quality in the regions with different ATs (Jiao et al., 2003; Jiao and Wang, 2003; Xu et al., 2010).

In this paper, we analyzed the first category and determined the relationship among AT in different areas, rice yield and quality of different varieties. Data would provide a reliable theoretical basis for suitable rice planting.

Materials and Methods

Five rice varieties (Longjing 21, Chaobei 2, Suijing 13, Kenjing 3 and Kendao 12; Fig. 1) were planted in paddy fields (Table 1) in 2012, at five sites in Heilongjiang Province, China with different ATZs. Each variety was planted 100 m2, in random order, repeated for three times, 1 500 m2was planted in each site. Field management was accordant in all the sites, row spacing and plant spacing were respectively 30 cm and 10 cm.

Kenjing 3 and Kendao 12 seeds were relatively round. Chabei 2 and Suijing 13 seeds were long. Longjing 21 seeds were middle (Fig. 1), which all belonged to the second and the third AT area varieties.

In Table 1, Hulan District, Harbin City, had the greatest AT and average temperature. Tieli City had the lowest AT and average temperature.

Fig. 1　Tested rice seeds

The rice seeds were sown on 9 April, 2012, and transplanting seedlings was carried out on 13 May, 2012 at each site. Three rice seedlings were planted together in a hill with 100 mm spacing between hills. During the growing period, cultivation management was followed with each local farming method.

The rice yield per hectare and the agronomic traits, such as the number of the panicles per plant, the number of grains per panicle, 1 000-grain mass, and sterility the rate were determined. Five samples were collected from each plant. Yield was tested at 14% grain water content. Chalky rate, chalkiness degree, amylose content, head-milled rice, protein content and taste score were analyzed by a quality indicator.

Data was dealed with DPS v8.01 and EXCEL2003 softwares.

Table 1　Tested paddy fields

Results

Rice yield

Fig. 2 and Table 2 showed the rice yield (kg ? hm-2) of five varieties as a function of AT. They were all shown with quadratic curves, and their correlation coefficients were at extremely significant levels (Table 2).

The rice yield (y) had a maximum value at a certain AT, which we defined as an optimum AT. The rice yield decreased from the optimum ATZ; we defined as a suitable temperature difference, when 5% reduction of the rice yield was obtained, and an allowed temperature difference, when 10% reduction of the rice yield was obtained (Table 2).

In Table 2, each variety had a different day of rice heading and variation coefficient of the yield. Rice varieties were divided into three types on these bases: insensitive, middle and sensitive. Therefore, the suitable temperature difference and the allowed temperature difference were important guidelines for the rice production of each variety. The insensitive type variety should be proposed for production because of the easiest production.

Fig. 2　Rice yield of five varieties as a function of accumulated temperature

Table 2　Rice yield (y), kg ? hm-2, and accumulated temperature (x), oC

Yield traits

Fig. 3　Effect of reference accumulated temperature difference on panicle number at tillering stage

Fig. 5　Effect of reference accumulated temperature difference on 1 000-grain weight at filling and maturation stages

Figs. 3, 4, 5 and 6 showed the number of the panicles, the number of the grains per panicle, 1 000-grain mass and the sterility rate as a function of AT difference. AT difference on the horizontal axis in these figures was defined as the temperature difference obtained, when the optimum temperature (Fig. 1) was made zero (0, ℃).

Fig. 4　Effect of reference accumulated temperature difference on grain per panicle at booting stage

Fig. 6　Effect of reference accumulated temperature difference on 1 000-grain weight at filling and maturation stages

The number of the grain panicles and the number of the grains per panicle (Figs. 3 and 4) were shown with quadratic curves as a function of AT difference at tillering and booting stages, and their correlation coefficients were 0.678 and 0.696, respectively. 1 000-grain mass (Fig. 5) had no obvious relation with AT difference at filling and maturation stages. The sterility rate of the grain (Fig. 6) increased at the lower AT zone than the optimum AT (0℃).

Chalky rate, chalkiness degree and headmilled rice

Fig. 7　Chalky rate as a function of accumulated temperature difference at filling and maturation stages

Fig. 9　Head milled rice as a function of accumulated temperature difference at filling and maturation stages

Figs. 7, 8 and 9 showed chalky rate, chalkiness degree and head-milled rice as a function of AT difference at filling and maturation stages. They were all expressed by quadratic curves whose correlation coefficients were significant. The chalky rate and the chalkiness degree had the lowest values and the head-milled rice had the greatest value at the optimum AT. Therefore, the chalkiness would increase and head-milled rice would decrease, when any rice was planted in a higher or lower AT zone (Chen et al., 2011; Jiang et al., 2010; Nakazono and Inoue, 2001; Ma et al., 2006; Redona and Mackill, 1998). However, some researchers reported that low temperature was the main reason for causing chalkiness (Xie et al., 2009; Fu et al., 2009; Tao et al., 2006).

Fig. 8　Chalkiness degree as a function of accumulated temperature difference at filling and maturation stages

Protein, amylose and taste

Figs. 10, 11 and 12 showed protein content, amylose content and taste score.

They all had no relations with AT difference at filling and maturation stages. So the temperature had a negligible impact on these factors. Soil fertility had the main impact on protein (Cheng et al., 2011; Xu et al., 2011). Protein content subsequently influenced the taste (Huang et al., 2008; Zhou et al., 2011). Amylose content was controlled by genetic traits (Huang et al., 2000).

Fig. 10　Protein content as a function of accumulated temperature difference at filling and maturation stages

Fig. 11　Amylose content as a function of accumulated temperature difference at filling and maturation stages

Fig. 12　Taste score as a function of accumulated temperature difference at filling and maturation stages

Discussion

Rice yield and quality changed in different accumulated temperature zones, and that was undeniable. The correlation between AT and yield of rice was found at the extreme significance. The suitable cultivation temperature limits and allowed cultivation temperature limits of varieties were put forward, the suitable cultivation temperature limits and the allowed cultivation temperature limits in insensitive, middle and sensitive variaties were 380℃, 360℃, 300℃ and 520℃, 440℃, and 420℃, respectively, which had important guidance meaning for the variety promotion.

Panicle number and grain per panicle number were quadratic curve changes with reference accumulated temperature difference at some growth stages, and sterile spikelet rate increased when varieties were planted on low accumulated temperature area. Panicle number, grain per panicle number and sterile spikelet rate had important correlation with temperature at filling and maturation stages (Ma et al., 2006; Chen et al., 2011; Jiang et al., 2010). But the production mechanism was different from the optimum temperature area to high and low temperature areas, the panicle number, grain per panicle number decreased to high temperature area, and the sterile spikelet rate increased to low temperature area.

Chalky and head milled rice were quadratic curve correlation with reference accumulated temperature difference, which meant that chalky would increase and head-milled rice decrease to high and low temperature planting. But some researches considered that low temperature was the main reason causing chalky (Xie et al., 2009; Fu et al., 2009; Tao et al., 2006). Temperature was the main influence factor on protein content, amylose content and taste, fertility was the main reason to impact protein content of rice (Cheng et al., 2011; Xu et al., 2011), taste was influenced by protein content (Huang et al., 2008), and amylose content was influenced by genetic traits of rice (Huang et al., 2000).

Conclusions

Five rice varieties were planted to determine thevariation of agronomic traits in five different regions in a cold area of northeast China. The results showed that all the rice yields displayed quadratic curves and had a maximum value at a certain AT; based on a different day of rice heading and variation co-efficient of yield, rice varieties were divided into three types: insensitive, middle and sensitive; the number of grain panicle and the number of grain per panicle exhibited quadratic curves as a function of AT difference; no obvious relation was seen between 1 000-grain mass and AT difference; the sterility rate of all the five grains increased obviously at lower ATZs; the chalky rate and the chalkiness degree had minimum values and the head-milled rice had maximum value at the optimum AT; because protein content, amylose content and taste score showed no relation with AT difference, temperature had not any impacts on these factors.

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S511 Document code: A Article ID: 1006-8104(2015)-02-0001-07

4 January 2015

Supported by the Public Industry Project of Ministry of Agriculture (201303126); Postdoctoral Fund of Heilongjiang Province (LBH-Z13189);

Innovation Project of Institute (2012ZD013)

Wang Qiu-ju (1978-), female, Ph. D, engaged in the research of plant cultivation. E-mail: bqjwang@126.com

. Liu Feng, Ph. D, researcher, engaged in the research of plant and soil research. E-mail: liufengjms@163.com