早籼稻籽粒灌浆动态与稻米垩白形成关系的研究  

Studies on the Relations Between Dynamic Variations of Grain Filling and Kernel Chalkiness Formation of Early Indica Rice

作　　者：蔺万煌[1] 萧浪涛[1] 吴顺[1] 

机构地区：[1]湖南农业大学植物激素重点实验室,长沙410128

出　　处：《中国农学通报》2002年第1期13-16,23,共5页Chinese Agricultural Science Bulletin

基　　金：国家科技部早稻品质改良工程资助项目 (OONKY10 0 2 )

摘　　要：以垩白表现性状不同的多个水稻品种为材料 ,采用分期播种的方式 ,研究不同品种、不同环境温度条件下籽粒干物质积累、灌浆速率和脱水速率等籽粒灌浆过程的动态变化与稻米垩白表现的关系。结果表明 ,灌浆速率快且起伏大 ,最大灌浆速率出现早的水稻品种 ,灌浆周期缩短 ,垩白粒率和垩白度相应较高。高温造成籽粒灌浆速率和脱水速率起伏较大 ,特别是灌浆中后期的快速脱水 ,造成灌浆物质固化过快 ,使籽粒降低或丧失接纳同化物的能力 ,因而籽粒内容物充实不良而形成了垩白。Using several early indica rice varieties ( Oryza sativa L. SP. indica ) with markedly different chalkiness as the experimental materials, on different sowing dates, the relations between chalkiness formation and dynamic variations of grain filling such as dry matter accumulation in grain, filling velocity and dehydrating velocity during filling stage were investigated. The obtained results showed that the rice kernel chalkiness was higher and the period of filling became shorter for varieties whose maximum filling velocity appeared earlier and higher. High temperature was thought to cause great fluctuation of filling velocity and dehydration velocity of grain during filling stage. For quick dehydrating of grain during mid and late filling stages, filling substances solidifing quickly in grain made the accumulation ability of assimilation in grain decreasing or losing. Thus filling substances accumulating insufficiently resulted in chalkiness formation in grain.

关 键 词：早籼稻 籽粒灌浆动态 稻米垩白 成因 稻米品质 

分 类 号：S511.210.1[农业科学—作物学]