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| 稻米垩白的形成及其调控 | |
| 引用本文： | 蔺万煌,萧浪涛,彭克勤,洪亚辉,邹冬生. 稻米垩白的形成及其调控[J]. 湖南农业大学学报(自然科学版), 2001, 27(3): 234-239 |
| 作者姓名： | 蔺万煌 萧浪涛 彭克勤 洪亚辉 邹冬生 |
| 作者单位： | 1. 湖南农业大学 2. 湖南农业大学理学院, 3. 湖南农业大学植物科学技术学院, |
| 基金项目： | 国家科技部早稻品改工程资助项目 (OONKY10 0 2 ) |
| 摘 要： | 就稻米垩白形成的物理和化学特性、细胞学特点、垩白形成与“源一库”关系以及影响垩白形成的诸多因素进行了综述，指出了目前相关研究领域中存在的问题和今后的发展趋势，提出了将现代试验设计和电子计算机技术引入垩白形成机理的研究以全面定量地考察垩白形成及其影响因素之间的关系，综合遗传和非遗传措施，改良稻米垩白性状的设想。 |
| 关 键 词： | 稻米垩白 形成机理 调控 品质改良 |
| 文章编号： | 1007-1032(2001)03-0234-06 |
| 修稿时间： | 2001-03-22 |
Chalkiness Formation in Rice Kernel and Its Regulation |
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| LIN Wan-huang,XIAO Lang-tao,PENG Ke-qin,HONG Ya-hui,ZOU Dong-sheng. Chalkiness Formation in Rice Kernel and Its Regulation[J]. Journal of Hunan Agricultural University, 2001, 27(3): 234-239 | |
| Authors: | LIN Wan-huang XIAO Lang-tao PENG Ke-qin HONG Ya-hui ZOU Dong-sheng |
| Abstract: | Physical and chemical properties and cellular features of chalkiness formation as well as the factors influencing chalkiness formation including source sink relation are reviewed Problems in the fields related to present research and the development trends in this research area are also presented Methods of modern experimental design and computer technology are suggested to be introduced into studying the mechanism of chalkiness formation as to reveal the quantative relation between chalkiness formation and its influencing factors Combined genetic and non genetic measures are recommended to improve rice grain quality by reducing chalkiness |
| Keywords: | chalkiness rice kernel formative mechanism regulation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |