播期对高粱营养与食味品质的调控效应

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张瑞栋^{1, 2,},
张壮¹,
岳忠孝²,
李佳衡¹,
陈小飞¹,
徐晓雪¹,
邢艺凡¹,
姜冰¹,
周宇飞^1,,,
黄瑞冬¹
1.沈阳农业大学农学院沈阳 110866
2.山西省农业科学院经济作物研究所汾阳 032200
基金项目: 国家现代农业产业技术体系建设专项资金CARS-06-135-A17

详细信息

作者简介:张瑞栋, 主要从事高粱栽培生理与生态研究。E-mail:sxnkyzrd@126.com

通讯作者:周宇飞, 主要从事高粱栽培生理与生态研究。E-mail:zhouyufei2002@aliyun.com, zhouyufei2002@aliyun.com

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出版历程

收稿日期:2019-09-12
录用日期:2019-12-23
刊出日期:2020-03-01

Effects of the sowing dates on the nutritional and edible quality of sorghum

ZHANG Ruidong^{1, 2,},
ZHANG Zhuang¹,
YUE Zhongxiao²,
LI Jiaheng¹,
CHEN Xiaofei¹,
XU Xiaoxue¹,
XING Yifan¹,
JIANG Bing¹,
ZHOU Yufei^1,,,
HUANG Ruidong¹
1. College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
2. Institute of Cash Crops, Shanxi Academy of Agricultural Sciences, Fenyang 032200, China
Funds: China Agriculture Research SystemCARS-06-135-A17

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Corresponding author:ZHOU Yufei, E-mail: zhouyufei2002@aliyun.com, zhouyufei2002@aliyun.com

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摘要
摘要:为了确定高粱的适宜播期，实现优质高效生产，2013-2014年以高粱品种‘辽杂11’和‘沈杂5号’为试验材料，设置4月30日（T1）、5月14日（T2）和5月28日（T3）3个播期，测定两个高粱品种产量及籽粒中的粗蛋白、单宁、粗脂肪、直链淀粉和支链淀粉含量，利用快速黏度分析仪（rapid visco analyzer，RVA）对淀粉黏滞性进行测定，并对食用品质进行感官评价，同时分析气象要素对高粱营养和食味品质的影响。结果表明，播期推迟可以显著提高‘沈杂5号’的产量，而对‘辽杂11’产量无显著影响。播期推迟高粱籽粒粗蛋白和单宁含量呈降低趋势，直链淀粉、支链淀粉和总淀粉含量呈增加趋势，高粱淀粉的峰值黏度、崩解值、最终黏度、膨胀率也均呈增加趋势。‘辽杂11’T3处理食味品质综合得分分别比T1和T2高11.86%~12.81%和6.83%~8.44%，‘沈杂5号’T3处理食味品质综合得分分别比T1和T2高6.48%~7.18%和3.33%~4.06%，食味品质综合得分在播期间的差异达极显著水平。粗蛋白和单宁含量与食味指标（除冷粥质地外）呈极显著负相关，粗脂肪、直链淀粉、支链淀粉和总淀粉含量与食味指标呈显著或极显著正相关。峰值黏度、热浆黏度、崩解值、最终黏度、回复值与高粱的适口性、滋味、气味呈显著或极显著正相关。适当晚播（沈阳地区在5月28日），可减少高粱的粗蛋白和单宁含量，提高支链淀粉含量，增加峰值黏度和崩解值，从而提升了高粱的食味品质。
关键词:播期/
高粱/
营养品质/
食味品质
Abstract:To determine the suitable sowing date of sorghum and realize high quality and efficient production, three sowing dates of April 30 (T1), May 14 (T2), and May 28 (T3) during 2013-2014 were set with sorghum 'Liaoza 11' and 'Shenza 5' as the experimental materials. After harvest, the yield and nutritional contents of crude protein, tannin, crude fat, amylose, and amylopectin in the grains were measured. The viscosity of sorghum starch was measured using a Rapid Visco Analyzer (RVA), and the edible qualities were evaluated. Meanwhile, the effects of meteorological factors on the nutrition and edible quality of sorghum were analyzed. The results showed that a delay in the sowing date could significantly increase the yield of 'Shenza 5' but had no significant effect on 'Liaoza 11'. With the delayed sowing dates, the contents of crude protein and tannin in the grain decreased, while the contents of amylose, amylopectin and total starch increased. The delay in the sowing date also increased the peak viscosity, break down viscosity, final viscosity, and expansion rate of sorghum starch. As a result, the taste scores of the two sorghum hybrids increased with the delayed sowing dates. Compared with that of T1 and T2, the taste score of 'Liaoza 11' in T3 increased by 11.86%-12.81% and 6.83%-8.44%, respectively. Compared with that of T1 and T2, the taste score of 'Shenza 5' in T3 increased by 6.48%-7.18% and 3.33%-4.06%, respectively. The contents of crude protein and tannin were negatively correlated with the eating quality (except for the texture of cold porridge), and the contents of crude fat, amylose, amylopectin, and total starch were significantly or very significantly positively correlated with the edible quality. The peak viscosity, hot pulp viscosity, break down value, final viscosity, and consistence viscosity were significantly or very significantly positively correlated with the palatability, taste, and smell. We can conclude that a late sowing date (May 28 in Shenyang) can reduce the contents of crude protein and tannin of sorghum, and increase the contents of amylopectin, which led to an increase in the peak viscosity and beak down value of sorghum, resulting in an improvement in the edible quality.
Key words:Sowing date/
Sorghum/
Nutritional quality/
Edible quality

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图1播期对不同高粱品种蒸煮膨胀率的影响
T1:播期为4月30日; T2:播期为5月14日; T3:播期为5月28日。不同小写字母表示同一品种不同播期间差异达0.05显著水平。T1: seeding date of 30-April; T2: seeding date of 14-May; T3: seeding date of 28-May. Different lowercase letters for the same variety mean significant difference at 0.05 probability level among sowing dates.
Figure1.Effects of sowing date on cooking expansion rates of different sorghum varieties

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表12013年和2014年高粱生育期内的气象条件
Table1.Meteorological conditions during sorghum growth period in 2013 and 2014

月份 Month	日照时数 Sunshine duration (h)		降水量 Precipitation (mm)		平均气温Daily mean temperature (℃)
月份 Month	2013	2014	2013	2014	2013	2014
4	7.1	9.6	55.1	0.0	6.5	13.5
5	8.8	7.6	19.2	97.8	19.1	17.1
6	6.7	6.8	51.7	96.6	22.5	22.2
7	7.8	7.3	216.3	60.2	25.1	24.9
8	5.3	8.2	176.3	13.8	24.3	24.2
9	7.3	8.7	106.4	27.5	18.7	18.3
10	6.0	6.4	96.3	28.5	9.4	10.7

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表2播期对不同高粱品种产量及构成因素的影响
Table2.Effects of sowing dates on grain yield and yield components of different sorghum varieties

年份 Year	品种 Variety	播期(月-日) Sowing date (month-day)	穗数 Panicle number (panicles·hm^-2)	穗粒数 Grains per spike	千粒重 1000-grain weight (g)	产量 Yield (kg·hm^-2)
2013	辽杂11 Liaoza 11	04-30	74 313±3 300b	3 751±327a	25.20±1.53a	6 993.49±631.65a
		05-14	90 371±9 815a	3 785±58a	22.06±2.69b	7 475.79±192.31a
		05-28	90 100±9 913a	3 426±510a	23.20±1.95ab	7 025.37±244.83a
	沈杂5号 Shenza 5	04-30	69 389±9 028b	3 280±179a	34.60±2.35a	7 790.75±672.05b
		05-14	82 552±5 646a	3 032±176a	35.27±2.07a	8 752.58±372.73a
		05-28	90 384±9 720a	3 073±136a	31.55±2.91a	8 697.91±748.01a
2014	辽杂11 Liaoza 11	04-30	71 646±3 157b	3 809±366a	23.37±1.63a	6 552.02±546.26a
		05-14	88 095±6 655a	3 606±524a	20.10±0.88a	6 946.49±281.58a
		05-28	94 504±1 190a	3 329±250a	21.85±0.35a	6 944.50±360.72a
	沈杂5号 Shenza 5	04-30	66 878±7 163b	3 290±315a	32.68±1.42a	7 383.35±446.76b
		05-14	85 111±9 854a	2 790±206b	32.16±2.41a	8 304.11±238.54a
		05-28	86 525±6 433a	3 257±96a	30.20±3.12b	8 364.25±571.01a
ANOVA	年份Year (Y)		NS	NS	**	**
	品种Variety (V)		*	**	**	**
	播期Sowing date (S)		**	**	**	**
	年份×品种Y × V		NS	NS	NS	NS
	年份×播期Y × S		NS	NS	NS	NS
	品种×播期V × S		NS	*	**	NS
	年份×品种×播期Y × V × S		NS	NS	NS	NS
同列同年同一品种数字后不同小写字母表示不同播期间差异达0.05显著水平。*和分别表示P < 0.01和P < 0.05水平差异显著, NS表示差异不显著。Values within a column of the same year and the same variety followed by different letters are significantly different at 0.05 probability level. ** and * mean significant differences at P < 0.01 and P < 0.05 levels, respectively; NS means no significant difference.

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表3播期对不同高粱品种营养品质的影响
Table3.Effects of sowing dates on nutritional quality of different sorghum varieties

年份 Year	品种 Variety	播期(月-日) Sowing date (month-day)	粗蛋白 Crude protein (g·kg^-1)	单宁 Tannin (g·kg^-1)	粗脂肪 Crude fat (g·kg^-1)	直链淀粉 Amylose (g·kg^-1)	支链淀粉 Amylopectin (g·kg^-1)	总淀粉 Total starch (g·kg^-1)
2013	辽杂11号	04-30	98.20±1.04a	5.40±0.36a	26.10±2.23b	98.43±4.05a	498.37±15.05b	596.80±34.28b
	Liaoza 11	05-14	93.17±4.31ab	5.40±0.40a	25.70±0.78b	102.97±8.08a	536.30±3.15ab	639.30±57.97ab
		05-28	88.50±1.75b	4.20±0.35b	32.23±2.20a	105.60±1.87a	565.40±43.11a	671.00±34.05a
	沈杂5号	04-30	75.60±5.50ab	1.40±0.10b	33.33±2.83a	98.90±4.50a	562.30±32.31b	661.23±28.17b
	Shenza 5	05-14	81.80±5.86a	1.90±0.17a	28.10±2.25b	104.20±4.52a	595.67±49.88ab	699.90±52.45a
		05-28	74.80±4.36b	1.30±0.10b	34.10±2.77a	107.80±8.86a	624.80±42.53a	732.60±60.45a
2014	辽杂11号	04-30	105.37±1.04a	5.73±0.55a	24.50±2.41b	103.30±4.34a	474.60±33.26b	575.27±26.54b
	Liaoza 11	05-14	99.63±4.87ab	5.47±0.35a	24.43±0.45b	105.37±6.73a	530.70±5.60a	625.13±56.46a
		05-28	93.27±2.40b	4.47±0.31b	29.63±1.65a	111.50±5.96a	526.90±40.56a	661.07±23.79a
	沈杂5号	04-30	80.07±5.68ab	2.00±0.10a	32.57±2.65a	103.93±7.04a	552.77±31.11a	655.93±27.93b
	Shenza 5	05-14	85.53±4.01a	1.47±0.15b	32.53±2.02a	110.90±9.23a	574.00±67.52a	665.33±57.37ab
		05-28	78.70±5.47b	1.33±0.06b	25.47±1.97b	114.60±8.16a	571.83±33.26a	711.77±69.56a
ANOVA	年份Year (Y)		**	*	**	**	**	*
	品种Variety (V)		**	**	**	NS	**	**
	播期Sowing date (S)		**	**	**	**	**	**
	年份×品种Y × V		NS	NS	NS	NS	NS	NS
	年份×播期Y × S		NS	NS	NS	NS	NS	NS
	品种×播期V × S		**	**	**	NS	NS	NS
	年份×品种×播期Y × V × S		NS	NS	NS	NS	NS	NS
同列同年同一品种数字后不同小写字母表示不同播期间差异达0.05显著水平。*和分别表示P < 0.01和P < 0.05水平差异显著, NS表示差异不显著。Values within a column of the same year and the same variety followed by different letters are significantly different at 0.05 probability level.** and * mean significant differences at P < 0.01 and P < 0.05 levels, respectively; NS means no significant difference.

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表4播期对不同高粱品种淀粉RVA谱特征参数的影响
Table4.Effects of sowing dates on the starchRVA profile characteristics of different sorghum varieties

年份 Year	品种 Variety	播期(月-日) Sowing date (month-day)	峰值黏度 Peak viscosity	热浆黏度 Hot paste viscosity	崩解值 Breakdown viscosity	最终黏度 Final viscosity	回复值 Consistency	峰值时间 Peak time (min)	糊化温度 Gelatinization temperature (℃)
2013	辽杂11号	04-30	2 762.0±163.8b	2 127.3±107a	633.0±52.6b	3 489.3±125.0b	1 362.0±78.9a	5.2±0.3a	77.6±1.0a
	Liaoza 11	05-14	3 139.3±245.1a	2 188.7±14.5a	958.3±82.7a	3 789.7±103.7a	1 503.7±214.8a	5.2±0.3a	76.3±0.4a
		05-28	3 273.0±253.1a	2 304.0±196.7a	969.0±48.4a	3 635.7±306.0ab	1 332.0±63.0a	5.1±0.4a	76.2±1.3a
	沈杂5号	04-30	3 397.0±176.2a	2 331.3±132.3a	1 130.0±94.0a	3 870.0±200.8a	1 565.3±215.3a	5.2±0.3a	75.9±1.1a
	Shenza 5	05-14	3 458.7±286.7a	2 179.3±126.0a	1 132.7±97.2a	3 864.0±291.9a	1 641.3±138.3a	5.2±0.4a	74.1±0.8b
		05-28	3 487.3±85.0a	2 244.7±180.0a	1 234.0±106.9a	3 729.3±211.0a	1 498.7±64.8a	5.0±0.4a	75.4±1.3ab
2014	辽杂11号	04-30	2 687.3±187.9b	2 064.7±141.6a	663.3±224.9b	3 403.3±56.6a	1 309.3±259.8a	5.2±0.3a	77.1±1.0ab
	Liaoza 11	05-14	2 886.5±269.5ab	2 144.1±38.0a	875.9±425.8ab	3 522.1±201.8a	1 432.8±391.3a	5.2±0.3a	78.7±0.6a
		05-28	3 050.8±279.4a	2 272.6±204.8a	1 009.5±133.9a	3 374.2±168.0a	1 318.5±234.8a	5.1±0.4a	75.9±1.5b
	沈杂5号	04-30	3 333.9±221.6a	2 239.9±60.6a	892.4±134.5b	3 726.2±172.2a	1 334.1±252.4a	5.2±0.3a	76.6±1.4a
	Shenza 5	05-14	3 288.3±345.4a	2 065.8±138.9a	1 223.8±125.7a	3 768.1±281.0a	1 591.5±402.9a	5.2±0.4a	74.4±0.8b
		05-28	3 297.7±162.0a	2 141.5±198.1a	1 248.7±29.4a	3 501.9±148.3a	1 354.7±281.8a	5.0±0.4a	75.9±1.1ab
ANOVA	年份Year (Y)		*	NS	NS	**	NS	NS	NS
	品种Variety (V)		**	NS	**	**	*	NS	**
	播期Sowing date (S)		*	NS	**	*	*	NS	*
	年份×品种Y × V		NS	NS	NS	NS	NS	NS	NS
	年份×播期Y × S		NS	NS	NS	NS	NS	NS	NS
	品种×播期V × S		*	**	NS	NS	NS	NS	**
	年份×品种×播期Y × V × S		NS	NS	NS	NS	NS	NS	NS
同列同年同一品种数字后不同小写字母表示不同播期间差异达0.05显著水平。*和分别表示P < 0.01和P < 0.05水平差异显著, NS表示差异不显著。Values within a column of the same year and the same variety followed by different letters are significantly different at 0.05 probability level. ** and * mean significant differences at P < 0.01 and P < 0.05 levels, respectively; NS means no significant difference.

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表5播期对不同高粱品种食味的影响
Table5.Effects of sowing dates on edible flavor of different sorghum varieties

年份 Year	品种 Variety	播期(月-日) Sowing date (month-day)	综合评分 Taste scoring	适口性 Palatability	滋味 Relish	气味 Flavor	外观 Appearance	冷粥质地 Cold porridge texture
2013	辽杂11号	04-30	62.20±2.34c	18.67±0.89b	15.30±1.08b	14.50±0.28b	11.20±0.57b	2.53±0.19a
	Liaoza 11	05-14	65.13±4.29b	19.53±0.74ab	15.60±1.34b	15.30±1.15ab	12.07±0.97ab	2.63±0.18a
		05-28	69.58±3.61a	20.37±1.26a	17.60±0.76a	16.23±1.22a	12.67±0.89a	2.71±0.21a
	沈杂5号	04-30	75.53±3.15b	21.30±0.91b	19.36±0.95b	16.66±0.52a	15.67±1.25a	2.54±0.22ab
	Shenza 5	05-14	78.34±3.73a	22.55±0.34ab	19.71±1.23ab	17.45±1.42a	16.16±0.94a	2.47±0.15b
		05-28	80.95±3.48a	23.36±0.87a	20.61±0.95a	17.76±0.93a	16.54±1.13a	2.68±0.10a
2014	辽杂11号	04-30	58.54±2.52b	17.75±0.83b	13.95±1.16b	13.59±0.13a	10.73±0.73b	2.53±0.19a
	Liaoza 11	05-14	60.90±4.77b	18.54±1.28ab	14.44±1.69b	14.25±0.86a	11.05±0.83ab	2.63±0.18a
		05-28	66.04±3.51a	19.47±1.80a	16.73±0.46a	15.16±0.58a	11.98±1.37a	2.70±0.21a
	沈杂5号	04-30	72.21±1.67b	20.21±0.71b	18.11±1.01b	16.31±0.55a	14.69±0.95b	2.54±0.22ab
	Shenza 5	05-14	73.89±4.13b	20.97±0.72ab	18.47±0.54ab	16.97±1.94a	15.36±0.65ab	2.47±0.15b
		05-28	76.89±2.40a	22.14±0.97a	19.43±0.87a	16.84±0.62a	15.81±1.01a	2.68±0.10a
ANOVA	年份Year (Y)		**	**	**	**	**	NS
	品种Variety (V)		**	**	**	**	**	NS
	播期Sowing date (S)		**	**	**	**	**	**
	年份×品种Y × V		NS	NS	NS	NS	NS	NS
	年份×播期Y × S		NS	NS	NS	NS	NS	NS
	品种×播期V × S		NS	NS	*	NS	NS	NS
	年份×品种×播期Y × V × S		NS	NS	NS	NS	NS	NS
同列同年同一品种数字后不同小写字母表示不同播期间差异达0.05显著水平。*和分别表示P < 0.01和P < 0.05水平差异显著, NS表示差异不显著。Values within a column of the same year and the same variety followed by different letters are significantly different at 0.05 probability level. ** and * mean significant differences at P < 0.01 and P < 0.05 levels, respectively; NS means no significant difference.

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表6高粱食味品质与营养品质的相关分析
Table6.Correlation analysis of food quality and nutrition quality of sorghum

	粗蛋白 Crude protein	单宁 Tannin	粗脂肪 Crude fat	直链淀粉 Amylose	支链淀粉 Amylopectin	总淀粉 Total starch
综合评分Taste scoring	-0.68^**	-0.78^**	0.69^**	0.37^*	0.82^**	0.80^**
适口性Palatability	-0.72^**	-0.73^**	0.66^**	0.43^**	0.75^**	0.78^**
滋味Relish	-0.75^**	-0.83^**	0.75^**	0.39^*	0.79^**	0.83^**
气味Flavor	-0.69^**	-0.73^**	0.61^**	0.41^*	0.76^**	0.82^**
外观Appearance	-0.80^**	-0.87^**	0.63^**	0.35^*	0.75^**	0.77^**
冷粥质地Cold porridge texture	0.15	0.15	0.39^*	0.50^**	0.35^*	0.50^**
和分别表示P < 0.05和P < 0.01水平显著相关。 and ** indicate significant correlation at P < 0.05 and P < 0.01 levels, respectively.

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表7高粱食味品质与淀粉RVA谱各特征值的相关分析
Table7.Correlation analysis among eating quality indices and RVA profile characteristics of sorghum

	峰值黏度 Peak viscosity	热浆黏度 Hot paste viscosity	崩解值 Breakdown viscosity	最终黏度 Final viscosity	回复值 Consistency	峰值时间 Peak time	糊化温度 Gelatinization temperature
综合评分Taste scoring	0.86^**	0.38^*	0.76^**	0.68^**	0.51^**	0.14	0.11
适口性Palatability	0.80^**	0.44^**	0.75^**	0.56^**	0.40^*	0.17	0.07
滋味Relish	0.82^**	0.40^*	0.68^**	0.54^**	0.41^*	0.04	0.04
气味Flavor	0.79^**	0.39^*	0.72^**	0.65^**	0.46^**	0.15	0.02
外观Appearance	0.78^**	0.30	0.74^**	0.54^**	0.45^**	0.16	0.08
冷粥质地Cold porridge texture	0.31	0.52^**	0.27	0.19	0.32	0.51^**	0.36^*
和分别表示P < 0.05和P < 0.01水平显著相关。 and ** indicate significant correlation at P < 0.05 and P < 0.01 levels, respectively.

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表8气象因子与高粱食味、营养成分及淀粉RVA谱特征值的相关性
Table8.Correlation between meteorological factors and sorghum nutrient component, edible flavor, RVA profile characteristics

	平均温度 Daily mean temperature	平均最高温 Average maximum temperature	平均最低温 Average minimum temperature	降水量 Precipitation	日照时数 Sunshine duration
综合评分Taste scoring	0.24	-0.12	0.32	0.26	-0.34^*
适口性Palatability	0.36^*	-0.08	0.40^*	0.28	-0.45^**
滋味Relish	0.22	-0.10	0.31	0.23	-0.35^*
气味Flavor	0.30	-0.09	0.35^*	0.25	-0.37^*
外观Appearance	0.15	-0.07	0.21	0.16	-0.21
冷粥质地Cold porridge texture	0.19	0.15	0.12	0.01	-0.24
粗蛋白Crude fat	-0.13	0.14	-0.26	-0.23	0.28
单宁Tannin	0.01	0.02	-0.04	-0.04	0.07
粗脂肪Crude fat	-0.04	-0.24	0.19	0.28	-0.21
直链淀粉Amylose	0.23	0.55^**	-0.16	-0.40^*	0.01
支链淀粉Amylopectin	0.40^*	-0.03	0.39^*	0.25	-0.42^*
总淀粉Total starch	0.39^*	0.10	0.31	0.12	-0.39^*
峰值黏度Peak viscosity	0.26	-0.09	0.33^*	0.24	-0.35^*
热浆黏度Hot pulp viscosity	0.06	-0.19	0.24	0.25	-0.27
崩解值Break down viscosity	0.42^*	0.23	0.23	0.02	-0.25
最终黏度Final viscosity	0.16	-0.33^*	0.36^*	0.39^*	-0.22
回复值Consistence viscosity	0.24	-0.11	0.25	0.20	-0.11
峰值时间Peak time	0.12	0.14	0.03	-0.06	-0.09
糊化温度Pasting temperature	-0.10	-0.02	-0.08	-0.03	0.09
膨胀率Cooking expansion rate	0.51^**	0.29	0.27	-0.02	-0.37^*
和分别表示P < 0.05和P < 0.01水平显著相关。 and ** indicate significant correlation at P < 0.05 and P < 0.01 levels, respectively.

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