| 齐穗30d温度对稻米品质形成的影响 |
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| 引用本文： | 吴永常,张嵩午,程方民.齐穗30d温度对稻米品质形成的影响[J].西北农林科技大学学报(社会科学版),1996,24(5):21-24. |
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| 作者姓名： | 吴永常 张嵩午 程方民 |
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| 作者单位： | 西北农业大学农学系 |
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| 摘 要： | 通过８个水稻品种多年、多点、多播期和人工气候箱模拟试验表明：齐穗后３０ｄ是稻米品质形成的主要时段。其米质与最终米质相比，变化幅度不超过１０％；齐穗后３０ｄ不仅基本决定了综合米质的形成，而且对某些权重较大的单一性状（整精米率、直链淀粉含量、垩白米率）的形成亦然
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| 关 键 词： | 稻米品质 综合米质 温度条件 |
Influence of Temperature on Forming the Rice-quality in 30 days after the Full Heading |
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| Wu Yongchang,Zhang Songwu,Cheng Fangmin.Influence of Temperature on Forming the Rice-quality in 30 days after the Full Heading[J].Journal of Northwest Sci-Tech Univ of Agr and,1996,24(5):21-24. |
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| Authors: | Wu Yongchang Zhang Songwu Cheng Fangmin |
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| Institution: | 3 ( 1,3 Department of Agronomy,2 Department of Basic Science, Northwestern Agricultural University,Yangling,Shaanxi,712100) |
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| Abstract: | The field experiment and the simulated experiment in the artificial climate chamber with 8 rice varieties in different experiment stations,different sowing time for many years show that the period of 30 days after the full heading is the princinpal stage for the rice quality formation.The rice quality didn't change no more than 10% compared with that in the ripe.The period of 30 days after the full heading is the decisive stage for the formation not only of thesynthetical rice quality,but also of some single rice quality such as head rice rate,chalky rate and amylose content (AC). |
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| Keywords: | rice quality the synthetical rice quality temperature condition |
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