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Influence of Temperature on Forming the Rice quality in 30 days after the Full Heading

Wu Yongchang 1 Zhang Songwu 2 Cheng Fangmin 3 ( 1,3 Department of Agronomy,2 Department of Basic Science, Northwestern Agricultural University,Yangling,Shaanxi,712100)  
The field experiment and the simulated experiment in the artificial climate chamber with 8 rice varieties in different experiment stations,different sowing time for many years show that the period of 30 days after the full heading is the princinpal stage for the rice quality formation.The rice quality didn't change no more than 10% compared with that in the ripe.The period of 30 days after the full heading is the decisive stage for the formation not only of thesynthetical rice quality,but also of some single rice quality such as head rice rate,chalky rate and amylose content (AC).
【Fund】: 高等学校博士点基金
【CateGory Index】: S511.01
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