结实期温度与稻米品质的关系

 以籼香糯、中籼水晶米、籼型杂交稻汕优63、中粳徐州80-7和晚粳822为供试材料，采用人工气候控温试验对结实期温度与稻米品质主要性状间的关系进行了分析。稻米整精米率、垩白米率、直链淀粉含量、糊化温度及蛋白质含量等主要品质性状受结实期日平均温度影响很大，温度影响可使5个性状的变异分别达到24个百分点、33个百分点、5个百分点、4级、3.4个百分点。但不同品种的同一品质性状对结实期温度反应的敏感程度有一定差异。结实期温度与品质性状之间的关系较为复杂,既存在品种类型间差异,又因不同温度区段而异,特别是直链淀粉含量与温度的关系。结实期25～27℃日均温度区段对品质性状影响较大,27℃以上高温的影响很小。结实期较低温度对多数品质性状的提高是有利的,如有利于整精米率提高、垩白米率降低、中和低含量型品种直链淀粉含量的增加、糯型品种直链淀粉含量的降低,以及稻米糊化温度的降低,但较低温度不利于多数品种蛋白质含量的提高。

Relationship between Rice Grain Quality and Temperature during Seed Setting Period

The relationship between temperature during seed setting and rice grain quality was studied by adopt ing artificially controlling temperature. The results indicated that mean daily temperature during grain filling influ enced remarkably head rice rate, chalky rice rate,amylose content, alkali spreading value and protein content. It was different from various variety types that effect of mean daily temperature on the same grain quality character istic. The relation between mean daily temperature and grain quality characteristic was curved line. The effect of the temperature range from 25℃ to 27℃ was great comparatively and that of the high temperature above 27℃ was small. To sum up, the comparatively low mean daily temperature during filling favored raising rice grain quality. ReplaceFont('ChDivSummary',');ReplaceFont('EnDivSummary','The relationship between temperature during seed setting and rice grain quality was studied by adopt ing artificially controlling temperature. The results indicated that mean daily temperature during grain filling influ enced remarkably head rice rate, chalky rice rate,amylose content, alkali spreading value and protein content. It was different from various variety types that effect of mean daily temperature on the same grain quality character istic. The relation between mean daily temperature and grain quality characteristic was curved line. The effect of the temperature range from 25℃ to 27℃ was great comparatively and that of the high temperature above 27℃ was small. To sum up, the comparatively low mean daily temperature during filling favored raising rice grain quality.