结实期气温对稻米胶稠度的影响

EFFECT OF TEMPERATURE DURING GRAIN FILLING ON RICE GRAIN GEL CONSISTENCY

研究结果表明,结实期日平均气温与不同类型品种稻米胶稠度为二次曲线相关和线性相关。结实期日平均气温22℃～26℃是稻米胶稠度形成的适宜温度,<22℃的低温或>26℃的高温都不利于稻米胶稠度的形成,使米胶变硬。

The effect of six meteorologic ecological factors during grain filling on rice grain gel consistency was studied. The results showed that mean daily temperature during grain filling was the main meteorologic ecological factor affecting rice grain gel consistency. There were two kinds of correlation between mean daily temperature in grain filling period and rice grain gel consistency of various varieties. One was linear correlation, the other was quadratic curve correlation. For various rice varieties, mean daily temperature 22℃～26℃ during grain filling was optimum temperature to formating grain gel consistency, mean daily temperatures below 22℃ and above 26℃ during grain filling were unfavourable for formating grain gel consistency, having rice grain gel consistency harden.