Soil nitrogen regulation using clinoptilolite for grain filling and grain quality improvements in rice
Soil nitrogen regulation using clinoptilolite for grain filling and grain quality improvements in rice
复制标题
利用斜发沸石调节土壤氮素促进水稻灌浆和提高籽粒品质
DOI:
10.1016/j.still.2019.104547
复制
发表时间:
2020-05-01
影响因子:
6.5
通讯作者:
Chi, Daocai
中科院分区:
文献类型:
--
作者:
Wu, Qi;Wang, Yanzhi;Chi, Daocai
Controlled-release materials are widely used in agricultural production and are able to alter the supply of soil nitrogen, thus impacting production. However, changes in soil nitrogen supply exhibit a greater potential in the regulation of source-sink-translocation, which can subsequently have significant impacts on grain quality. In order to clarify the correlations among soil nitrogen supply, grain filling and grain quality, 157.5 kg ha(-1) nitrogen as urea fertilizer was applied at the same rate, either as a one-time application or in a third-split application with and without lot ha(-1) zeolite. The results show that zeolite significantly increased grain yield, particularly under the one-time fertilization treatment. The controlled release of zeolite for soil nitrogen was characterized by the initial trigger of nitrogen stress, and the subsequent slow release of nitrogen for 20 days. On average, third-split fertilization significantly increased chalkiness by 16.5 % and reduced amylose content by 2.7 % on average, resulting in a low taste value. However, zeolite significantly reduced chalkiness mainly due to the "peak cutting for valley filling" for nitrogen, which increased rice grain yield, reduced the maximum grain-filling rate, prolonged the grain-filling duration, and allowed for a more stable grain-filling process. In summary, under the one-time fertilization treatment, zeolite slowly released nitrogen for approximately 20 days. Although the released nitrogen was not able to directly participate in the regulation of rice grain quality in the later period, zeolite continuously increased the accumulation of the "source" in the earlier period. This was helpful in stabilizing the grain-filling process, reducing the chalkiness and improving the taste value.