稻米食味品质对结实期温度的响应研究进展

Research Progress on Response of Rice Eating Quality to Temperature During the Grain Filling Stage

综述了稻米食味品质对结实期温度的响应特征及稻米食味品质与直链淀粉、支链淀粉和蛋白质含量的关系,并从籽粒灌浆过程中淀粉与蛋白质合成代谢角度阐明了水稻食味品质对结实期温度响应的生理基础,最后展望了结实期温度胁迫对稻米食味品质影响的研究方向。

The response characteristics of rice eating quality to temperature during the grain filling stage were reviewed,and the relationships between rice eating quality and amylose,amylopectin and protein were clarified,the physiological basis of rice eating quality to temperature during the grain filling stage was expounded from the grain starch and protein synthesis metabolism.Finally,the research prospects of the effect of temperature during grain filling on rice eating quality were put forward.