Research Progress on Response of Rice Eating Quality to Temperature During the Grain Filling Stage
Received date: 2022-08-10
Online published: 2022-11-17
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
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 . DOI: 10.3969/j.issn.1006-8082.2022.06.003
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