结实期环境因素对稻米糊化度的影响

INFLUENCE OF ENVIRONMENTAL FACTORS FOR RICE GELATINIZED IN ITS PRODUCTVE PHASE

多品种、多点、多播期试验结果表明:影响稻米糊化度的主要环境因素是除温差外的温度因子;日辐射量主要通过改变环境温度而间接影响糊化度。对结实期天数、环境温度和糊化度的相关分析,以及在高、低温条件成熟的稻米胚乳淀粉粒结构电镜观察结果认为,高温下结实期缩短,形成的淀粉粒结构呈核状,使得糊化度升高。可简述为温度—结实期天数—淀粉粒结构—糊化度关系链。

The experiments of multiple variety, different places and date of seeding have been shown that the influence of main environmental factor for rice gelatinized was temperature except range of temperature. Solar radiation has changed environmental temperature for influence rice gelatinized indirectly.The correlated analysis of productive phase days, environmental temperature and gelatinized were conducted. The sturcture of endosperm ous starch grain of ripe rice seed was observed in high and low temperature.These results have been represented that the productive phase shorten in high temperature, the starch grain appeared shuttle shape and gelatinized raised.The simplification is the relations of temperature—days of productive phase—sturcture of starch grain—gelatinized.