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以浙 733(多垩白 )和中优早 5号 (少垩白 )两个品种为实验材料 ,利用人工气候箱控温手段 ,在植株开花后 4天分别移入高 (37℃ )、中 (30℃ )、低温 (2 4℃ )的人工气候箱控温栽培 .采用 Spurr树脂半薄切片的方法对垩白部位的细胞结构和淀粉粒整体形态进行观察研究 .实验结果表明 ,温度越高 ,腹背径向的细胞越扁 ,细胞数目越多 ,越易导致垩白的发生 ;不同温度处理下中优早 5号的淀粉粒大多为多角形 ,但温度越高 ,淀粉粒排列越疏松 ,且大小不均一 ;低温处理下浙 733的淀粉粒大多为多角形 ,排列较为紧密 ,但大小不均一 ,中、高温处理下的淀粉粒多为圆球形 ,排列疏松 ,大小很不均一 .表明淀粉体发育不良 ,淀粉充实度不高 ,排列不致密 ,是形成垩白的内在因素 ;开花之后 ,灌浆期高温是垩白形成的外在决定因素
In this study, two varieties of Zhejiang 733 (Chalkiness) and Zhongyouzao 5 (less chalky rice) were used as experimental materials. Artificial climate chamber was used to control the temperature. The plants were transferred to high (37 ℃) and medium ( 30 ℃) and low temperature (24 ℃) under artificial climate chamber.Using Spurr semi-thin slice method to observe the cell structure and the overall morphology of starch granules in the chalky area.Experimental results show that the higher the temperature, The more flat the cells in the ventral dorsal radial, the more the number of cells, the more likely to cause the occurrence of chalky. Under the different temperature treatment, starch granules of Zhongyouzao 5 were mostly polygons, but the starch granules arranged more loosely The starch granules of Zhejiang 733 were mostly polygons under low temperature treatment, arranged more closely, but the size was not uniform. The starch granules under medium and high temperature treatment were mostly spherical, loosely arranged and heterogeneous in size, indicating that starch Underdevelopment, low starch content and poorly arranged starch are the intrinsic factors of the formation of chalkiness. After flowering, the high temperature at grain filling stage is the external determinant of chalky formation