早籼稻米垩白形成中的生理生化变化特性  

Character of physiological and biochemical changes during chalkiness formation in early indica rice varieties

作　　者：沈波[1] 陈能[1] 

机构地区：[1]中国水稻研究所植物生理与土壤系

出　　处：《西北植物学报》1999年第2期290-295,共6页Acta Botanica Boreali-Occidentalia Sinica

基　　金：中国农业科学院科研基金

摘　　要：以早籼多垩白品种泸红早１号、浙７３３和少垩白品种中优早３号、舟优９０３及中籼中引８５为材料，在自然高温条件下对水稻灌浆过程中胚乳内含物质（如淀粉、可溶性糖等）和酶（淀粉磷酸化酶、Ｑ酶）活性的连续变化进行测定。结果表明，不同垩白度品种其胚乳内部物质增长的时间进程和酶活性的变化存在差异，由此造成灌浆动态明显不同。Under high temperature in the field,we had measured the changes of filling matter (e.g.starch,soluble sugar) and enzyme activity (e.g.starch phosophorylase,Q enzyme) in indica rice varieties Luhongzao 1,Zhe 733 (more chalkiness),Zhongyouzao 3,Zhouyou 903 (less chalkiness) and Zhongyin 85 during grain filling.The results showed that significant differences among indica rice varieties with different chalkiness were observed not only in changes of accumulation of starch and protein,but also in enzyme activity during their development,therefore,filling dynamics of different varieties had a great discrepancy.Eventually,there were significant differences in chalkiness formation among varieties.

关 键 词：籼稻 垩白 灌浆期 高温 胚乳 

分 类 号：S511.01[农业科学—作物学]