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通过分期播种和人工气候箱温度处理,研究了温度对直链淀粉含量的影响。结果表明,平均温度、最高温度和最低温度的升高,都会降低直链淀粉含量。降低的幅度:低含量品种>高含量品种>糯性品种。对温度的敏感性:乳熟期>蜡熟期>完熟期。对不同直链淀粉含量品种Q—酶活性变化动态研究表明,高直链淀粉含量品种Q—酶活性始终最低;糯性品种在开花后14天以前与低含量品种无显著差异,其余时期始终最高;低含量品种介于二者之间。因此,Q—酶活性可能与直链淀粉含量有关。
The effect of temperature on the amylose content was studied by staged sowing and artificial climate chamber temperature treatment. The results showed that the average temperature, the highest temperature and the lowest temperature increase, will reduce the amylose content. Reduce the range: low content varieties> high content varieties> waxy varieties. Sensitivity to temperature: milky maturity> waxy maturity> maturity. The dynamic changes of Q-enzyme activities of different amylose content varieties showed that Q-enzyme activity of high amylose content varieties was always the lowest. Waxy varieties had no significant difference with low content 14 days after flowering, and remained the highest in other periods; Content of the range between the two varieties. Therefore, Q-enzyme activity may be related to amylose content.