稻米直链淀粉含量形成动态及结实期温度的影响  

STUDY ON DANAMIC CHANGE OF RICE AMYLOSE CONTENT AND EFFECTS OF TEMPERATURE DURING FILLING STAGE

作　　者：朱碧岩[1] 黎杰强[1] 程方民[2] 王长发[3] 

机构地区：[1]华南师范大学生物学系,广州510631 [2]浙江农业大学农学系,浙江杭州310029 [3]西北农业大学农学系,陕西杨陵712100

出　　处：《华南师范大学学报（自然科学版）》2000年第1期94-98,共5页Journal of South China Normal University(Natural Science Edition)

摘　　要：多品种、多年、多播期分段抽样试验结果表明：稻米直链淀粉含量形成动态变化过程可用三次曲线方程进行模拟；从模拟方程的相关参数分析说明，稻米直线淀粉含量的有效积累天数与品种结实期持续的时间（天数）有关，结实期持续时间长的品种其有效积累天数长；齐穗后２０ｄ内这一时段是稻米直链淀粉含量形成的主要时段；稻米直链淀粉含量与齐穗后２０ｄ内温度的关系可分为４种类型：（１）正相关反应型；（２）负相关反应型；（３）二次曲线反应型；（４）对温度反应不敏感型．The rice experiment was conducted with multiple varieties under different sowing dates, and the samples for the experiment analysis were collected at the different phases during rice filling stage. It was showed that the development of rice amylose content could be simulated with a mathematical model of cube curie. By analysizing the parameters of the mathematical model, it was showed that the available accumulation days of rice amylose content were positively correlated with the days of filling stage. The effects of temperture in 20 days after full heading date on rice amylose content could be divided into 4 types: (1): postive correlation, (2)negative correlation, (3 ) square curve correlation and (4) not sensitive to temperature.

关 键 词：稻米 直链淀粉含量 食味品质 

分 类 号：S511.01[农业科学—作物学]