| 摘要: |
| 稻米垩白受水稻齐穗后15d内的温度状况影响较大。通过对不同处理下稻米胚乳横断面的电镜观察及精米容重测定可以看出,齐穗后高温下形成的稻米,其精米容重偏低,胚乳淀粉粒结构疏松,其外观上表现为垩白较大。这就意味着高温影响籽粒充实是形成垩白的主要症结所在。对齐穗后高低温处理下水稻籽粒灌浆动态测定及田间分期试验结果表明,高温影响籽粒充实的途径是显著地缩短灌浆期。垩白大小在一定程度上取决于库源协调。 |
| 关键词: 水稻,谷粒,感官品质,温度影响/垩白,灌浆期 |
| DOI： |
| 分类号: |
| 基金项目:高等学校博士点基金资助项目 |
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| Research on the Ways of Effects of TemperatureAfter Full Heading of Rice Plantson the Chalkiness Area |
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Jia Zhikuan Gao Rusong Zhang Songwu Zhu Biyan
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| Abstract: |
| The analysis shows that the chalkiness area planted with rice is affected greatly by the mean temperature in 15 days after the rice full heading stage. Through the observation made of transverse section of rice embryo from different treatments by electronic scope and determination of milled rice bulk weight, it can be seen that under the treatment of high temperature after rice full heading, the milled rice bulk weight is light, starch structure of the embryo is loose, and the milled rive appearance shows big chalkiness, this means that the chalkiness is affected by the high temperature in such a way that it affects rice seed enrichment. Results from determination of seed filling dynamics that rice grows in treatments of high and low tempoerattire after its full heading and different sowing date experiment of field show that the way of seed enrichment affected by high temperature is to shorten filling period evidently. It can be said that rice chalkiness area depends on coordination of source and sink to a certain extent. |
| Key words: rice, grain, organoleptic quality, temperature effect /chalki-ness area,grain filling period |
