Page 22 - 《华中农业大学学报》2025年第3期

16 华 中 农 业 大 学 学 报 第 44 卷

Effects of sowing date on quality and yield of black rice

ZHANG Kaidi,TIAN Ming,WANG Jinping,CAO Cougui,LI Chengfang,JIANG Yang

College of Plant Science and Technology， Huazhong Agricultural University/
Shuangshui Shuanglü Institute， Wuhan 430070， China

Abstract Among colored rice， black rice has attracted much attention due to its sensory characteris‐
tics， high nutritional value， and health benefits. However， the yield and quality of black rice are more sus‐
ceptible to environmental and cultivation measures， resulting in unstable yield and low quality. Four black
rice varieties including Heishuai， Zhongkeheinuo 1， Xianghei 9355， and Huamoxiang 5 were used to con‐
duct a two-year field experiment to investigate the effects of conventional sowing date and appropriate late
sowing （May 16th and May 31st） on the yield， the filling and plumpness of grain， the nutritional quality，
the quality of cooking and taste， and the processing quality of black rice. The results showed that appropri‐
ate late sowing increased the filling and plumpness of grain in black rice under normal climatic conditions
（2021）， thereby increasing the yield of black rice. The peak viscosity and disintegration value of rice in
four black rice varieties under the condition of delayed sowing increased by an average of 17.27% and
27.59%， while the reduction value decreased. The average hardness of rice increased by 4.09%， but the re‐
covery and viscosity decreased. The delayed sowing date resulted in an average decrease of 14.31% and
10.02% in the content of anthocyanin and protein in black rice， and a decline in nutritional quality. The de‐
layed sowing date increased the yield and the filling and plumpness of grain， improved the taste quality of
rice， but reduced the nutritional quality of black rice. Therefore， reasonable selection of suitable sowing
dates is beneficial for achieving a synergistic improvement in the yield and quality of black rice.
Keywords black rice； sowing date； yield； nutritional quality； quality of steaming； cooking and
taste； processing quality

（责任编辑：张志钰）