论文部分内容阅读
多品种、多点、多播期试验结果表明:影响稻米糊化度的主要环境因素是除温差外的温度因子;日辐射量主要通过改变环境温度而间接影响糊化度。对结实期天数、环境温度和糊化度的相关分析,以及在高、低温条件成熟的稻米胚乳淀粉粒结构电镜观察结果认为,高温下结实期缩短,形成的淀粉粒结构呈核状,使得糊化度升高。可简述为温度—结实期天数—淀粉粒结构—糊化度关系链。
The results of multi-variety, multi-point and multi-sowing experiments showed that the main environmental factors affecting the gelatinization degree of rice were the temperature factors except temperature difference; the daily radiation dose indirectly affected the gelatinization degree by changing the ambient temperature. The correlation analysis of the number of days of perday, ambient temperature and degree of gelatinization, as well as the electron microscope observation of starch grain structure of rice endosperm matured in high and low temperature conditions, concluded that the starch grain structure formed in the core was in the form of nucleus at high temperature, Degree of increase. Can be briefly described as the temperature - the number of days stubborn - starch grain structure - degree of gelatinization chain.