稻米胶稠度与结实期温度间的关系  

Relationship between Gel Consistency in Rice Grain and Temperature during Grain filling Stage

作　　者：程方民[1] 张嵩午[1] 吴永常[1] 王长发[1] 

机构地区：[1]西北农业大学农学系

出　　处：《西北农业大学学报》1996年第5期16-20,共5页Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)

基　　金：高等学校博士点基金

摘　　要：对多个不同类型水稻品种进行多试点、多播期和人工气候箱模拟试验结果表明，齐穗后２０ｄ内的日均温度是结实期温度对稻米胶稠度影响的主要时段。对稻米胶稠度与齐穗后２０ｄ温度关系的回归分析可知，稻米胶稠度随该时段温度的变化呈直线和抛物线型两种趋势，且这种趋势类型的形成与品种的熟性有关。The field experiment and the simulated experiment in the artificial climate chamber with different rice varieties in multiple experiment stations,different sowing date show that the mean daily temperature in 20 days after rice full heading is the key period of mean temperature effect on gel consistency of rice grain according to the statistics analysis of relationship between the grain gelconsistency and mean daily temperature in 20 days after full heading,the tendency of grain gel consistency assumes 2 types,linear and parabola,with the variation of the mean temperature,and the the formation of the tendency type has some relationship with the variety ripe characteristics,and close relations hip with sensitivity to temperature variation and the optimum temperature range.

关 键 词：水稻 胶稠度 结实期温度 时段效应 

分 类 号：S511.101[农业科学—作物学]