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稻米垩白受水稻齐穗后15d内的温度状况影响较大。通过对不同处理下稻米胚乳横断面的电镜观察及精米容重测定可以看出,齐穗后高温下形成的稻米,其精米容重偏低,胚乳淀粉粒结构疏松,其外观上表现为垩白较大。这就意味着高温影响籽粒充实是形成垩白的主要症结所在。对齐穗后高低温处理下水稻籽粒灌浆动态测定及田间分期试验结果表明,高温影响籽粒充实的途径是显著地缩短灌浆期。垩白大小在一定程度上取决于库源协调。
The chalkiness of rice is greatly affected by the temperature within 15d after heading. The cross section of rice endosperm under different treatment by electron microscopy and determination of the weight of rice can be seen after heading, the rice formed at high temperature, the low weight of polished rice, starch granulation structure of the endosperm loose, the appearance of the larger chalkiness . This means that high temperature affects the grain filling is the main crux of the formation of chalk. The results of field experiment and grain filling experiment showed that the way of high temperature affecting grain filling was to significantly shorten the grain-filling period. The size of the chalky white depends, to some extent, on the coordination of the source.