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EFFECTS OF TEMPERATURE ON RICE QUALITY AND SOME BIOLOGICAL AND PHYSIOLOGICAL PROPERTIES IN MILKING RIPENING PERIOD

Tang Xiangru;Yu Tieqiao, (The Department of Agronomy, HAC, Changsha)  
When the temperature increased in milking ripening period thecontent of total starch and crude Protein in stems,sheaths,and leaves decre-ased rapidly;total starch and protein in the grains accumulated quickly,thecontent of amylose and protein increased:the density of amylase and proteinasewent up.When the temperature was higher than 35℃,the activity of amylaseand proteinase increased,the content of soluble sugar also increased in the latemilking ripening period.When the temperature remained within 30~35℃,Q-enzyme activity reached the highest point,the amylose in the grains decreas-ed.With temperature increased in milking ripening period the milking processwas sped up and shorted,the density and the specific gravity of grains deer-eased;the index of chalkinese,the consistency,and the temperature of gelati-nization increased.Machanism of climatic ecophysiological formation of ricequality is discussed.
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