稻米直链淀粉含量的形成及其与灌浆结实期温度的关系

The formation of amylose content in rice grain and its relation with field temperature

通过多类型品种的田间分期播种和人工气候箱控温处理等试验 ,对稻米直链淀粉含量 ( Amylose content,简称 AC)的形成动态变化特征及灌浆结实期温度的影响效应进行了分析。结果表明 :水稻灌浆结实过程中稻米 AC的形成动态变化过程可以用三次或二次曲线进行模拟 ,灌浆初期籽粒中的 AC值很低 ,随之急剧上升 ,至 2 0～ 30 d左右达到最大值 ,然后 AC的变化基本趋于稳定 ;稻米 AC的形成变化与籽粒干物质积累过程间存在着一定的联系 ,但同时也表现出不同的生理生态特征 ;灌浆结实期温度对稻米 AC的影响效应主要表现在从齐穗开始到齐穗后 2 0 d左右这一时段 ,其余时段的作用较小 ,且温度对 AC影响的生态特征与品种本身的 AC类型有着密切的联系 ,而与品种熟性间的关系不甚明显 ,高AC品种一般在较高温度下 AC可达最大 ,低

Based on the field experiment with different sowing\|date and controlled temperature treatment in the climatic chamber of rice varities,we analysed the dynamic change characteristics of amylose content(AC)in developing grain and the ecological effects of temperature during the filling period.the result showed that,the change trend of AC forming could be simulated by quadratic equation or cubic equation,the AC value was very low at the beginning stage of grain filling,then increased rapidly and the peak of AC was reached in 20～30d.It was stable during the late period of grain filling.AC variation had a close relationship with the dynamic change of the grain dry material accumulation.It was in the stage from the beginning to 20d after full heading,that the temperature had a decisive effect on the AC variation.The varieties with high AC generally reached their maximum AC under higher temperature condition,while low AC variety type was opposite.