| At present, there are many types of food made from rice at home and abroad, in which rice noodle is common. Rice noodle is a type of traditional food in sourth China, which is favorable by people because of its lofty, refreshing and convenience. With the improvement of living level of people, rice noodle become more and more important in dietary pattern. Rice noodle has become a type of fast food with great demand and low cost.China is the biggest rice production country in the world. Rice is consumed mainly as ration, while the early indica rice in Yangtze River basin has two problems. One is the bad processing quality of early indica rice, such as bigger chalkiness degree, higher chalkiness ratio, crisp rice structure, lower head rice rate, which induce to lower benefit for processing enterprises. Another is the bad eating quality of cooked rice, which mainly shows on three aspects, loose, bad viscoelasticity and bad taste. So the marketing of early indica rice is poor.In order to support the development of rice noodle industry and find a solution of early indica rice, the concept of "rice noodle" was put forward firstly in Hunan province. In this study, more than 30 rice cultivars were used as materials to conduct rice noodle processing experiments and field experiments about cultivar screening, planting modes, basic seedlings, fertilizer planning, chemical regulating and harvesting stages, and then analyzed the correlation between rice quality and rice noodle quality, put forward the main indexes for variety screening of rice noodle rice, screened a batch of rice noodle rice varieties which were suitable to planting in Hunan province, and systematically studied the comprehensive techniques for high yielding and high quality of rice noodle rice. The main results were showed as follows.(1) Results of experiments of rice noodle processing and quality examining, rice quality examining and correlation analyzing between rice noodle quality and rice quality showed that close correlation existed between cmylose content (AC) content in rice and quality indexes of rice noodle, significant positive correlation existed between gelatinization temperature and acidity, breaking rate and turpan slurry value of rice noodle. Effect of protein content in rice on quality of rice noodle was unconspicuous. The main indexes for screening of rice noodle rice varieties were higher content of AC,20%～26%, lower gelatinization temperature, grade 1～3, lower gel consistency,<40 mm, and stronger ecological adaptability.(2) Results of experiment of ecological adaptability of rice noodle rice showed that growth duration, yield and quality of rice noodle rice varieties showed evident differences among different ecological regions. According to results of experiments of ecological adaptability and rice noodle processing, some early rice varieties, such as Xiangzaoxian No.33, Xiangzaoxian No.24, Xiangzaoxian No.29, Xiangzaoxian No.32, Nongdazao 26 and 99 zao 677, and some late rice varieties, such as Yuchi 231-8 and V77, were suitable to plant in Hunan province as rice noodle rice varieties.(3) Results of experiments of planting mode and basic seedling showed that①there was clear effect of planting mode on yield formation of rice noodle rice. Wide-narrow row cultivation could improve population structure, promote dry matter accumulation at late growth stage and output of store matter of stem and sheath, increase the accumulation of assimilation matter in panicle.②Effect of basic seedling on yield and quality of rice noodle rice was clear, and dry matter accumulation and yield in 6 seedling per hill treatment were significant higher than those in 3 seedling treatment, while rice quality in 3 seedling per hill treatment was better.③Rice quality of rice noodle rice was significantly affected by planting mode. Wide-narrow row cultivation could increase brown rice rate, head rice rate, protein content and AC, decrease percentage of chalky rice, while there was no clear effect on gel consistency and gelatinization temperature. Increase of basic seedling reduced to clear increase of gel consistency of rice noodle rice.(4) Results of experiment of fertilizer application rate and proportion showed that fertilizer application rate and proportion significantly affected on yield and economic charaters of rice noodle rice and chalkiness degree and head rice rate, and type of fertilizer and application stage significantly affected on yield of rice noodle rice and chalkiness degree and head rice rate, while clear varietal differences were observed. So controlling yield and quality of rice noodle rice by fertilizer was feasible, while different fertilization measures must be maken according to different varieties. As for increasing yield, the optimal fertilizing plan for Xiangzaoxian No.33 was N 7.5 kg/667m2 and N: P2O5:K2O=1:0.8:1.2. Considering to yield and benefit, the the optimal fertilizing plan for Xiangzaoxian No.33 and 01 zao 5202 was N 5 kg/667m2 and N:p2O5:k2O=1:0.6:1.(5) Results of experiment of fertilizer type and application stage showed that the requirement of different rice noodle rice varieties to fertilizer types was different. As for fertilization stages, yield of 3 times treatment, basal fertilizer, tillering fertilizer and panicle fertilizer, was highest, and that of one time treatment was lowest. Affect of fertilizer type and application stage on brown rice rate and milled rice rate was not clear, while that on head rice rate and chalkiness degree was significant, and that on AC showed varietal difference. In general, treatment of organic fertilizer+ rice specific compound fertilizer and treatment of 60% basal fertilizer+40% tillering fertilizer were advantageous to decrease chalkiness degree of rice.(6) Results of experiment of simple substance chemical regulatory agent (SCRA) showed that the effects of chemical regulatory agent on brown rice rate, milled rice rate, milled rice length, AC and protein content were not significant, while the effects on head rice rate, milled rice width, percentage of chalky rice, chalkiness eare and chalkiness degree were significant, and the effect on gel consistency was significant decrease. In general, SCRA could not comprehensively improve quality of rice noodle rice.(7) Results of experiment of compound chemical regulatory agent (CCRA) showed that M3 treatment,30 kg/667m2 mixed solution of GA325 mg/L and choline chloride 0.1%, was advantageous to improve the yield and quality of rice noodle rice mainly by significant increase of yield and AC and significant decrease of protein content.(8) Results of experiment of havesting stage showed that effects of havesting stage on yield and quality of rice noodle rice were significant. Comprehensively considering yield of rice, rice noodle processing quality, full use of temperature and photo resouces and high yielding of aftercrop rice, the optimal havesting stage of early rice noodle rice was 25 d after full heading. |
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