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The dynamic change of rice quality during the grain filling stage and effects of temperature upon it

CHENG Fang min 1, ZHANG Song wu 2(1. Dept. of Agronomy, Zhejiang Univ., Hangzhou 310029, China; 2. Dept. of Agronomy, Northwestern Agricultural Univ., Yangling 712100, China) . Journal of Zhejiang University (Agric. & Life Sci.),1999,25(4):347~350  
Based on the field experiment with different sowing dates and multiple types of rice variety, this paper analysed the dynamic change property of rice synthetic quality through measuring sample by stages and discussed the ecological effects of temperature during the full heading stage upon the variation of rice quality by the method of controlled the temperature treatment in chamber. The result showed thaf the key period of rice quality formation was mainly in the middle earlier of the grain filling stage,not in the whole grain filling stage;the effect of temperature upon the rice quality was in the stage from 0 to 20 d after full heading and have a continuity effect it even in this stage later .
【Fund】: 国家自然科学基金
【CateGory Index】: S511.099
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