稻米食味品质对结实期温度的响应研究进展

doi:10.3969/j.issn.1006-8082.2022.06.003

中国稻米 ›› 2022, Vol. 28 ›› Issue (6): 12-15.DOI: 10.3969/j.issn.1006-8082.2022.06.003

稻米食味品质对结实期温度的响应研究进展

夏陈钰^#, 倪嘉颢^#, 朱毅萱, 左新磊, 余恩唯, 丛舒敏, 薛建涛, 胡雅杰()

扬州大学农学院/江苏省作物遗传生理重点实验室/粮食作物现代产业技术协同创新中心，江苏扬州 225009

收稿日期:2022-08-10 出版日期:2022-11-20 发布日期:2022-11-17
通讯作者: 胡雅杰
作者简介:第一联系人：^#
基金资助:
国家自然科学基金(31701350);江苏省大学生创新创业训练计划项目(202111117065Y);扬州大学大学生科创基金项目(X20200605);江苏省高校优势学科建设工程

Research Progress on Response of Rice Eating Quality to Temperature During the Grain Filling Stage

XIA Chenyu^#, NI Jiahao^#, ZHU Yixuan, ZUO Xinlei, YU Enwei, CONG Shumin, XUE Jiantao, HU Yajie()

Agricultural College, Yangzhou University/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou, Jiangsu 225009, China

Received:2022-08-10 Online:2022-11-20 Published:2022-11-17
Contact: HU Yajie

摘要/Abstract

摘要：

综述了稻米食味品质对结实期温度的响应特征及稻米食味品质与直链淀粉、支链淀粉和蛋白质含量的关系，并从籽粒灌浆过程中淀粉与蛋白质合成代谢角度阐明了水稻食味品质对结实期温度响应的生理基础，最后展望了结实期温度胁迫对稻米食味品质影响的研究方向。

关键词: 水稻, 食味品质, 结实期, 温度, 淀粉, 蛋白质

Abstract:

The response characteristics of rice eating quality to temperature during the grain filling stage were reviewed, and the relationships between rice eating quality and amylose, amylopectin and protein were clarified, the physiological basis of rice eating quality to temperature during the grain filling stage was expounded from the grain starch and protein synthesis metabolism. Finally, the research prospects of the effect of temperature during grain filling on rice eating quality were put forward.

Key words: rice, eating quality, grain filling stage, temperature, starch, protein

中图分类号:

S511

夏陈钰, 倪嘉颢, 朱毅萱, 左新磊, 余恩唯, 丛舒敏, 薛建涛, 胡雅杰. 稻米食味品质对结实期温度的响应研究进展[J]. 中国稻米, 2022, 28(6): 12-15.

XIA Chenyu, NI Jiahao, ZHU Yixuan, ZUO Xinlei, YU Enwei, CONG Shumin, XUE Jiantao, HU Yajie. Research Progress on Response of Rice Eating Quality to Temperature During the Grain Filling Stage[J]. China Rice, 2022, 28(6): 12-15.

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稻米食味品质对结实期温度的响应研究进展

Research Progress on Response of Rice Eating Quality to Temperature During the Grain Filling Stage

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