氣溫對水稻台稉9號穀粒成分與食味品質的影響
Effects of Temperature on Grain Contents and Palatability Quality of Rice Variety ＂Taikeng 9＂
Journal
臺中區農業改良場研究彙報
Journal Issue
152
Pages
77-91
Date Issued
2021
Author(s)
Abstract
跨政府氣候變遷專門委員會（Intergovernmental Panel on Climate Change, IPCC）第六次評估報告指出，近50年來已升溫超過1℃，且在2040年極可能超過1.5℃，顯示全球暖化趨勢顯著與劇烈。水稻是臺灣最重要的糧食作物，栽培品種主要是稉型稻，前人研究指出高溫將降低水稻產量與外觀品質，且以稉型稻較顯著。臺灣為全球栽培稉稻地區中緯度最低者，意即面對暖化的傷害將是首當其衝，因此高溫對稉稻栽培影響的研究更是刻不容緩。研究已指出影響稻米品質最關鍵的時期為抽穗後15日內，此時期穀粒對高溫最為敏感，臺灣一期作的此時期多半遭遇高溫，導致白堊質粒增加，外觀品質劣化。然而，本研究進行穀粒成分與食味品質的分析，顯示隨著此時期平均溫度的上升，穀粒直鏈澱粉含量降低而粗蛋白質含量不變，進而使米飯的外觀、硬度、黏性、平衡性及食味總評有所增進，與日本過去研究結果呈不同趨勢，可能原因為品種特性與溫度尚未達品質劣化之門檻。在不斷暖化的未來，應持續改善栽培技術，同時評估外觀品質與食味品質之間的平衡點，以規劃因應暖化的稻米生產策略。
6^(th) Assessment Report (AR6) of Intergovernmental Panel on Climate Change (IPCC) indicated that the temperature has elevated over 1℃ in recent 50 years. It's very likely above 1.5℃ in 2040. Trends of global warming is significant and severe. Rice is the staple crop in Taiwan. The major variety is japonica type in Taiwan. Previous study indicated that high temperature would damage grain yield and appearance quality of rice, especially japonica type rice. Taiwan is the district of japonica type rice with lowest latitude. That is, Taiwan rice would face warming damages earliest. Research of rice about warming is pressing. Previous study showed that the key time of formation of rice quality is 0-15 days after heading. If it is hot in these 15 days, chalky grain would increase and appearance quality would be worse. However, this research analyzed grain contents and palatability quality. Amylose content decreased and crude protein content didn't change with elevated temperature in 0-15 days after heading. Low amylose might enhance cooked rice palatability traits such as appearance, stickiness, hardness, balance and overall score. This results were different from previous study in Japan. It might due to different varieties and not reaching the threshold of temperature damage yet. In the warming future, we should continuously develop technologies of cultivation against high temperature. On the other hand, we also should assess balancing between appearance quality and palatability quality. Finally, warming resistant strategies of rice production could be developed.
Subjects
水稻
暖化
氣候變遷
米質
食味
直鏈澱粉
paddy rice
warming
climate change
grain quality
palatability
amylose
Type
journal article