众所周知,在水稻成熟时期,其籽粒形成明显地受温度的影响,进而影响稻米产量和质量。这方面已有不少人作过研究,但多数是关于温度对水稻结实率、灌浆速度、千粒重影响等方面,同工酶谱与酶活性方面的内容很少涉及。1986年,我们在不同温度下,以早、晚稻六个品种(组合)为材料,进行 It is well-known that during the ripening stage of rice, the grain formation is significantly affected by temperature, which in turn affects the yield and quality of rice. Many people have done research in this area, but most are about the temperature on the grain filling rate, grain filling rate, grain weight and other aspects of the impact of isozymes and enzymatic activity content rarely involved. In 1986, we at different temperatures, early and late rice six varieties (combination) as the material, carried out