| 稻米食味品质对结实期温度的响应研究进展 |
| |
| 引用本文： | 夏陈钰,倪嘉颢,朱毅萱,左新磊,余恩唯,丛舒敏,薛建涛,胡雅杰.稻米食味品质对结实期温度的响应研究进展[J].中国稻米,2022,28(6):12-15. |
| |
| 作者姓名： | 夏陈钰 倪嘉颢 朱毅萱 左新磊 余恩唯 丛舒敏 薛建涛 胡雅杰 |
| |
| 作者单位： | 扬州大学 农学院/江苏省作物遗传生理重点实验室/粮食作物现代产业技术协同创新中心，江苏 扬州 225009 |
| |
| 基金项目： | 国家自然科学基金(31701350);江苏省大学生创新创业训练计划项目(202111117065Y);扬州大学大学生科创基金项目(X20200605);江苏省高校优势学科建设工程 |
| |
| 摘 要： | 综述了稻米食味品质对结实期温度的响应特征及稻米食味品质与直链淀粉、支链淀粉和蛋白质含量的关系，并从籽粒灌浆过程中淀粉与蛋白质合成代谢角度阐明了水稻食味品质对结实期温度响应的生理基础，最后展望了结实期温度胁迫对稻米食味品质影响的研究方向。
|
| 关 键 词： | 水稻 食味品质 结实期 温度 淀粉 蛋白质 |
| 收稿时间： | 2022-08-10 |
Research Progress on Response of Rice Eating Quality to Temperature During the Grain Filling Stage |
| |
| XIA Chenyu,NI Jiahao,ZHU Yixuan,ZUO Xinlei,YU Enwei,CONG Shumin,XUE Jiantao,HU Yajie.Research Progress on Response of Rice Eating Quality to Temperature During the Grain Filling Stage[J].China Rice,2022,28(6):12-15. |
| |
| Authors: | XIA Chenyu NI Jiahao ZHU Yixuan ZUO Xinlei YU Enwei CONG Shumin XUE Jiantao HU Yajie |
| |
| Institution: | Agricultural College, Yangzhou University/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou, Jiangsu 225009, China |
| |
| Abstract: | The response characteristics of rice eating quality to temperature during the grain filling stage were reviewed, and the relationships between rice eating quality and amylose, amylopectin and protein were clarified, the physiological basis of rice eating quality to temperature during the grain filling stage was expounded from the grain starch and protein synthesis metabolism. Finally, the research prospects of the effect of temperature during grain filling on rice eating quality were put forward. |
| |
| Keywords: | rice eating quality grain filling stage temperature starch protein |
|
| 点击此处可从《中国稻米》浏览原始摘要信息 |
| 点击此处可从《中国稻米》下载免费的PDF全文 |
|
