水稻籽粒灌浆过程中稻米品质动态变化及温度影响效应

采 用大田多播期分 段取样方法，对多个 不同类型 水稻品种 灌浆结实 过程中稻米 品质的动 态变化特征进行了探讨，并结合人工控温试验分析了灌浆结实期温度对稻 米品质形成的影响及其生态效应⒚结果表明，灌浆结实过程中稻米品质形成变化的主要阶段是中期和前 期，而 不是贯穿全灌浆结实期的始终，温度对其影响的关键时段是在齐穗 ２０ ｄ 内，并对此 后阶段的米质变化产生延续效应⒚

The dynamic change of rice quality during the grain filling stage and effects of temperature upon it

Based on the field experiment with different sowing dates and multiple types of rice variety, this paper analysed the dynamic change property of rice synthetic quality through measuring sample by stages and discussed the ecological effects of temperature during the full heading stage upon the variation of rice quality by the method of controlled the temperature treatment in chamber. The result showed thaf the key period of rice quality formation was mainly in the middle earlier of the grain filling stage,not in the whole grain filling stage;the effect of temperature upon the rice quality was in the stage from 0 to 20 d after full heading and have a continuity effect it even in this stage later .