Nitrogen and Potassium Application Effects on Grain-Filling and Rice Quality in Different Japonica Rice Cultivars

Abstract

Northeast China is an important commercial grain base for China, but also the largest japonica rice production area. However, N, and K fertilizer application and unreasonable application times are prominent contradictions that restrict the development of japonica rice. This study aimed to investigate how to rationally apply N and K fertilizers to affect grain filling and ultimately increase the quality of the rice. In this field study, two N application levels and three K application ratios were set in 2020 and 2021 using Shennong 265 (SN265) and Meifengdao 61 (MF61). We found that the final seed growth and filling rate of SN265 were higher than those of MF61, and their filling characteristics were slow in the early stage and fast in the later stage, with large fluctuations. Appropriate reductions and increases of N and K fertilizer applications, respectively, in the early stage could improve grain filling. Compared with SN265, MF61 had a 3.2% increase in head rice rate, lower amylose and protein content, a decrease of chalkiness degree and chalkiness percentage by 23.96 and 34.00%, respectively, and more reasonable protein components. With the N application increase, the processing quality improved, the amylose and protein content and chalkiness increased, the protein components increased except for the milled rice glutelin, and the rice taste value decreased. At low N levels, increasing the proportion of K application was consistent with the effect of increasing N. The taste value of SN265 decreased linearly with the increase in the ratio of N application to pre-application of K, the highest taste value was obtained when the N fertilizer was applied at a rate of 180 kg ha−1, and the ratio of before and after K fertilizer application was about 1:2. The taste value of MF61 decreased linearly with the N application increase and showed a trend of increasing and then decreasing with the K application increase in the early stage. The taste peak gradually shifted back with the N application increase, and the highest taste value was obtained when N fertilizer was applied at 180 kg ha−1; the ratio of before and after K fertilizer application was about 3:2. By constructing the grain-filling quality evaluation system, the characteristic parameters of superior and inferior grains at the early and late stages of grain filling, respectively, greatly affected the rice taste value. Additionally, the percentage of the rice grain weight at the maximum grain-filling rate to the final rice grain weight (I) of superior grains, glutelin content, and value of the RVA profile characteristics were all critical reference indicators for rice taste quality.