Q酶在水稻籽粒垩白形成中作用的研究

Effect of Q-Enzyme on the Chalkiness Formation of Rice Grain

通过中优早3号和泸红早1号在人工气候箱的常温和高温处理,经过不同的生理和形态指标分析认为:高温使胚乳内Q酶动态过程发生变化,高温处理下开花后的第12～18大期间Q酶含量比常温减少,这一时期正是形成腹白的主要时期,以此为根据,从化学动力学和开花后细胞分裂形成过程的综合研究,提出单位细胞淀粉含量的概念:dp/dc=a(D,t)。当。≥o_0时,不会产生垩白,而当a<a_0时,可能产生垩白,a(D,t)会因时间和胚乳内位置不同而不同。

During grain filling, two rice varieties, Zhongyouzhao 3 (less chalky) and Luhongzhao 1(more chalky), were cultured in phytotrons under normal and high temperature regions. After analysis of different physiological and morphological criterion, it was found that high temperature could alter the dynamic changes of the Q-enzyme, 12-18 days after anthesis, the content of Q-enzyme in plant cultured under high temperature was lower than that in plant cultured under normal temperature. Since this period is critical for the formation of grain belly, chemical kinetics as well as division studies were focused on it and the concept of a, the starch content per unit cell, was proposed: dp/dc=a(D, t). When a≥a0, chalkiness will not appear, a (D, t)may vary with difference in time and site in the endosperm.