稻米品质与结实或温度  

A PRIMARY STUDY ON THE EFFECT OF TEMPERATURE AT GRAIN FILLING-MATURING PERIOD

作　　者：李雅娟[1] 崔成焕[1] 

机构地区：[1]东北农业大学农学系

出　　处：《东北农业大学学报》1996年第3期223-230,共8页Journal of Northeast Agricultural University

摘　　要：以６个品种的分期播种试验和５个品种的不同地点栽培试验．研究结实和温度对稻米品质性状的影响，结果表明．稻米的粒形（长／宽）、碱消值、糙米率、精米率等性状受结实期温度影响小，而垩白米率、垩白面积．直链淀粉含量，胶稠度等性状对结实期温度为敏感，但受结实和温度影响的程度因品种不同而异，其中牡丹江１７对结实期温度反应敏感，东农４１６对结实期温度反应不敏感．经品质性状与结实期日均温相关分析表明，垩白米率，垩白面积，胶稠度与结实期温度呈正相关．而直链淀粉含量．碱消值、糙米率，精米率，整精米率均呈负相关．上述研究结果在优质米生产基地建设及品种区域化栽培上具有一定的参考价值．A planting experiment at different dais for 6 varieties and a cultivating experiment or 5varieties at different locations were conducted to investigate the of effect of temperature at grain filling period on the rice quality. The effect of temperature at filling period on the rice quality varied with varieties and qualify fraits. Among the varieties. Mudanjiang 17 was susceptible,while Dongnong 416 was in susceptible to the temperature. And the chalky rice area. A.mylose content and qelatination consistency were likely affected, while the shape and qelatination milled rice ratio were not significontly affected by the temperature at filling period. Temperaure during filling period had negative conclation with Amyloe content Gelatination temperature, shape, brown rice ratio. milled rice ratio and head rice ratio, and posihve correlation with chalky rice percentage. chalky rice and Gelatinatlon consistency.

关 键 词：水稻 稻米品质 结实期温度 

分 类 号：S511.1[农业科学—作物学] S5－33