Physiological effects of air temperature and sink-source volume at milk-filling stage of rice on its grain quality
灌浆期气温与源库强度对稻米品质的影响及其生理分析

This paper studied the grain quality and Q-enzyme activity of three rice varieties and their combinations as affected by air temperature and sink-source volume. The results showed that at the early stage of milk filling, the grains of fully milk filling under high temperature had a higher chalkiness, lower transparency, and lower rate of white rice. Compared with the grain of early-rice, that of late rice had higher gel consistency and transparency, and higher rate of white rice, Planting rice at early-or late season had no significant effect on the amylose and protein contents of rice grain, Leaf-cutting to limit source decreased grain quality markedly, while grain-thinning to decrease sink improved grain quality significantly.