【摘要】 1987年在湖南农学院分早、中、晚三季研究灌浆成熟期温度对稻米品质及有关生理生化特性的影响,结果表明:a.茎、鞘、叶的总淀粉和粗蛋白质含量快速减少,籽粒总淀粉和蛋白质积累快,直链淀粉和蛋白质含量升高,淀粉酶和蛋白酶浓度提高,气温大于35℃时淀粉酶和蛋白酶的活性则更高,可溶性糖在灌浆成熟后期增加,温度在30～35℃范围内,Q酶活性最高,籽粒直链淀粉减少。b.灌浆成熟期温度提高,籽粒灌浆速率增大,时间缩短,谷粒物质致密度差,容重下降,垩白指数增大,胶稠度变硬,糊化温度上升。此外,还探讨了稻米品质形成的气候生态生理机制。更多还原

【Abstract】 When the temperature increased in milking ripening period thecontent of total starch and crude Protein in stems,sheaths,and leaves decre-ased rapidly;total starch and protein in the grains accumulated quickly,thecontent of amylose and protein increased:the density of amylase and proteinasewent up.When the temperature was higher than 35℃,the activity of amylaseand proteinase increased,the content of soluble sugar also increased in the latemilking ripening period.When the temperature remained within 30~35℃,Q-enzyme activity reached the highest point,the amylose in the grains decreas-ed.With temperature increased in milking ripening period the milking processwas sped up and shorted,the density and the specific gravity of grains deer-eased;the index of chalkinese,the consistency,and the temperature of gelati-nization increased.Machanism of climatic ecophysiological formation of ricequality is discussed.更多还原