水稻顶部施肥时氮肥剂量对清酒酿造的影响

IF 3.9 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Cereal Science Pub Date : 2024-05-21 DOI:10.1016/j.jcs.2024.103941
Takuji Miyamoto , Ikuhisa Nishida , Norikuni Ohtake , Dai Hirata
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引用次数: 0

摘要

在水稻植株的圆锥花序形成阶段施用氮肥会影响稻米的品质。我们之前的室内实验表明,对水稻植株施用较高剂量的氮肥会对酒精发酵和用稻米酿造的清酒产量产生负面影响。为了进一步明确氮肥剂量的影响,我们在室外安装的容器中进行了为期两年的水稻栽培试验,在水稻圆锥花序形成阶段施用不同剂量的氮肥[1(N1)、6(N6)或 12 g N m-2 (N12)]作为表层肥料。与 N1 处理相比,这两年 N12 处理中白芯谷粒的出现率和谷粒的蛋白质含量分别降低了 17%-26% 和提高了 8%-13% 。N12 处理的大米清酒产量一直比 N1 处理的大米清酒产量低(1%-3%)。清酒产量的降低和米粒中蛋白质含量的增加导致 N12 处理的大米酿造的清酒中氨基酸浓度更高。这些结果凸显了稻田肥料管理对清酒酿造的重要性。
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Impacts of the dose of nitrogen fertilizer applied to rice plants as top dressing on sake brewing

Applying nitrogen (N) fertilizer as top dressing to rice plants at the panicle formation stage affects the quality of rice grains. Our previous indoor experiment showed that application of a higher dose of top dressing N fertilizer to rice plants negatively affected the alcohol fermentation and yield of sake brewed from the grains. To further clarify the impacts of the N fertilizer dose, we performed a 2-year rice cultivation test in outdoor-installed containers with different doses of N fertilizer [1 (N1), 6 (N6), or 12 g N m−2 (N12)] applied as top dressing at the panicle formation stage. The frequency of grains with a white core and the protein content of the grains were 17%–26% lower and 8%–13% higher, respectively, in the N12 treatment than in the N1 treatment in both years. The yield of sake was consistently lower (1%–3%) from rice in the N12 treatment than from rice in the N1 treatment. The reduced sake yield and increased protein content in rice grains led to higher concentrations of amino acids in the sake brewed from rice in the N12 treatment. These results highlight the importance of fertilizer management in rice paddies for sake brewing.

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来源期刊
Journal of Cereal Science
Journal of Cereal Science 工程技术-食品科技
CiteScore
7.80
自引率
2.60%
发文量
163
审稿时长
38 days
期刊介绍: The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
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