论文部分内容阅读
利用不同类型的水稻品种进行多试点、多播期和人工气候箱控温试验，结果表明，齐穗后２０ｄ内温度是影响稻米直链淀粉含量的关键因子。通过对直链淀粉与齐穗后２０ｄ内温度的回归分析，得出中籼品种直链淀粉含量与齐穗后２０ｄ内的温度呈抛物线型关系，而粳稻品种则呈直线型关系。此外，稻米直链淀粉含量对温度的敏感性因品种的不同也具有差异性，这可能与齐穗后２０ｄ的温度及品种的熟性有关。
Using different types of rice varieties for multi-test, multi-sowing date and artificial climate chamber temperature control test, the results showed that the temperature within 20d after heading is the key factor affecting rice amylose content. Through regression analysis of amylose and temperature within 20 days after heading, the amylose content of Indica rice showed a parabolic relationship with the temperature within 20 days after heading, while the japonica rice showed a linear relationship. In addition, the sensitivity of rice amylose content to temperature is also different due to different varieties, which may be related to the temperature 20d after full heading and variety maturity.