Impact of controlled-release nitrogen fertilizer on rice selenium content, yield and quality

IF 4.6 2区 农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2025-05-01 Epub Date: 2025-02-18 DOI:10.1016/j.jfca.2025.107379
Canping Dun, Yuting Zhang, Kailiang Mi, Rui Wang, Yuan Chen, Haipeng Zhang, Peiyuan Cui, Hongcheng Zhang, Hao Lu
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Abstract

A two-year (2022, 2023) field trial was conducted to explore the impacts of controlled-release nitrogen fertilizer (CRN) combined with Se fertilizer on the Se content, quality and yield of rice (Oryza sativa L.). Results showed that CRN combined with Se fertilizer significantly increased the Se content of rice (30.2–58.0 %). Notably, this increase was more substantial than that of the treatment common nitrogen fertilizer (CN) combined with Se fertilizer. Furthermore, it was found that irrespective of the application of Se fertilizer, CRN application could increase the net photosynthetic rate, nitrogen utilization, and actual yield (2.46–7.01 %) of rice. Moreover, it improved the processing and appearance quality of rice and increased the protein content, thereby enhancing its nutritional quality. However, the sole application of CRN significantly decreased the rice taste value. In contrast, Se fertilizer could effectively improve the eating quality of rice by reducing the amylose content. Overall, the fertilization strategy of combining CRN with Se fertilizer can enhance the Se content of rice and concurrently improve its yield and quality. This offers a reference for the development of Se-enriched rice.
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控释氮肥对水稻硒含量、产量和品质的影响
通过为期2年(2022年、2023年)的田间试验,探讨了氮肥与硒肥配施对水稻硒含量、品质和产量的影响。结果表明,CRN配施硒肥显著提高了水稻硒含量(30.2 ~ 58.0 %)。这一增幅明显高于普通氮肥配硒处理。此外,无论施硒量如何,CRN均能提高水稻的净光合速率、氮素利用率和实际产量(2.46 ~ 7.01 %)。改善了大米的加工品质和外观品质,提高了大米的蛋白质含量,从而提高了大米的营养品质。单独施用CRN显著降低了大米的口感值。硒肥可通过降低稻米直链淀粉含量,有效改善稻米食性。综上所述,CRN与硒肥配施的施肥策略可以提高水稻的硒含量,同时提高产量和品质。这为富硒水稻的开发提供了参考。
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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