| 灌浆结实期温度对稻米垩白形成的影响 |
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| 引用本文： | 程方民,张嵩午,吴永常. 灌浆结实期温度对稻米垩白形成的影响[J]. 西北农业学报, 1996, 5(2): 31-34 |
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| 作者姓名： | 程方民 张嵩午 吴永常 |
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| 作者单位： | 西北农业大学农学系, 陕西杨陵 712100;西北农业大学农学系, 陕西杨陵 712100;西北农业大学农学系, 陕西杨陵 712100 |
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| 基金项目： | 高等学校博士点基金资助项目 |
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| 摘 要： | 通过对6种不同类型品种、4个温度处理的人工气候箱试验,结果表明,水稻灌浆结实前20d的高温条件会造成稻米垩白度的显着增加;低温对垩白形成的影响因品种类型不同表现一定的差异:粳稻品种对低温反应不敏感,籼稻品种在低温下垩白有不同程度的增加.电镜观察证明,稻米垩白的形成与籽粒内部淀粉粒的结构有密切联系,胚乳淀粉结构松散,是稻米垩白形成的内在原因.
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| 关 键 词： | 水稻 垩白 温度 灌浆 结实期 |
| 收稿时间： | 1995-06-13 |
| 修稿时间： | 1995-11-21 |
Effect of Temperature during Filling Period on the Chalkiness Formation of Rice |
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| Cheng Fangmin,Zhang Songwu and Wu Yongchang. Effect of Temperature during Filling Period on the Chalkiness Formation of Rice[J]. Acta Agriculturae Boreali-occidentalis Sinica, 1996, 5(2): 31-34 |
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| Authors: | Cheng Fangmin Zhang Songwu Wu Yongchang |
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| Affiliation: | Agronomy Department, Northwestern Agricultural University, Yangling Shaanxi 712100;Agronomy Department, Northwestern Agricultural University, Yangling Shaanxi 712100;Agronomy Department, Northwestern Agricultural University, Yangling Shaanxi 712100 |
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| Abstract: | The experiment with 6 rice varieties and 4 temperature treatments was carried out in climatic chamber.Results showed that the high temperature of 20 d during filling period will increased greatly the chalk iness of rice grain.The effect of low temperature on chalkiness was different with rice types.Through electron micro scope observation, it can be proved that the chalkiness of rice grain has a close relationship with starch structure.Porous starch structure was a foundational reason for chalkiness formation. |
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| Keywords: | Rice Chalkiness Temperature Climatic chamber Filling period |
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