目前对优质稻的判断仍停留在感官的水平上,一般根据籽粒长度、透明度、脂肪含虽和食味等指标予以划分。许多实验已表明,水稻籽粒发育过程中直链淀粉平稳地增加,其水平相对稳定。优质稻与非优质稻在籽粒发育过程中直链淀粉累积和分支酶活性变化如何?目前尚少研究,因此,我们对优质稻民竹黏5号进行了检测。 At present, judgments on high-quality rice remain at the level of the senses, which are generally divided according to such indicators as grain length, transparency, fat content and taste. Numerous experiments have shown that amylase steadily increases during rice grain development, and its level is relatively stable. What are the changes of amylose accumulation and branching enzyme activities during the grain development of high-quality and non-high-quality rice? At present, little research has been done on them. Therefore, we tested the high-quality rice-