抽穗期不同灌水深度下水稻群体与大气的温度差异

于2005年选用3个水稻品种(扬稻6号、扬粳9538和武香粳14)在抽穗开花期设置无水(0 cm)、浅水(2～4 cm)和深水(10 cm以上)3个水分处理,研究水分管理对水稻不同部位温度的影响.结果表明,在10:30-15:00,田间灌水深度显著影响水稻植株不同部位的温度.田间水位越高,水稻各部位的温度越低,大气温度与植株不同部位的温度的差值越高.深水管理下,3个品种大气与水稻穗部、植株中部和田面温差的平均值分别比无水管理高1.37、2.98和4.12 ℃,比浅水管理高0.67、1.59和2.17 ℃;而浅水管理大气与下穗部、植株中部和田面温差的平均值分别比无水管理高0.71、1.39和1.95 ℃.不同品种大气与水稻各部位的温度差值也存在差异.对田面-植株中部-穗部温度传递特性的分析表明,不同水深管理下的水稻群体内部温度的变化梯度符合热学传递原理,说明在抽穗期高温来临之前提高田间水深对降低或缓解水稻高温热害具有明显作用.

Temperature differences of air-rice plant under different irrigated water depths at spiking stage

With rice cultivars Yangdao 6, Yangjing 9538 and Wuxiangjing 14 as test materials, field experiment was conducted to study the effects of 3 irrigated water depths (0 cm, 2-4 cm, and > 10 cm) on the temperature of different parts of rice plant at spiking stage. The results showed that from 10:30 to 15:00 on sunny days, irrigated water depth on paddy field had significant effects on the temperature of field surface, middle part of rice plant, and rice spike. The higher the water depth on field surface, the lower the temperature of rice plant and rice spike. At the water level > 10 cm, the average temperature differences between air and the rice spike, middle part of rice plant and field surface of these three cultivars were 1.37, 2.98 and 4.12 degrees C higher than those at the water depth of 0 cm, and 0.67, 1.59 and 2.17 degrees C higher than those at the water depth of 2-4 cm, respectively. In addition, the temperature differences were 0.71, 1.39 and 1.95 degrees C higher at the water depth of 2-4 cm than those at the water depth of 0 cm, respectively. Obvious temperature differences of air-rice plant were also observed among the three rice varieties under different irrigated water depths. The analysis of the characteristics of temperature transfer among field surface, middle part of plant and rice spike indicated that the temperature transfer patterns under all test water management regimes accorded with the principles of energy transfer, suggesting that keeping proper water depth on the field surface at rice spiking stage contributed great to the decrease of rice spike temperature and the alleviation of rice heat injury.