On the Adaptability of Rice Varieties to High Temperature in the Ripening Periods
On the Adaptability of Rice Varieties to High Temperature in the Ripening Periods
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水稻品种成熟期高温适应性研究
DOI：
10.1626/jcs.29.337
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发表时间：
1961
影响因子：
--
通讯作者：
Y. Kono
中科院分区：
文献类型：
--
作者：
K. Nagato;M. Ebata;Y. Kono
为了研究不同品种对成熟期高温的适应性，进行了以下试验。(1)以30个低地水稻品种为材料，在早、晚季栽培条件下，研究了籽粒发育的日进程、叶片和茎秆碳水化合物含量、部分垩白粒和乳白粒的比例以及麸皮层厚度。在成熟期，最大。温度或最低温度前期栽培温度为28 ± 36° C，后期栽培温度为25 ± 32°C，后期栽培温度为19 ± 24°C。(2)将三个品种在夜间温度为30°C和23°C的空调室中处理整个成熟期（AH，AL）或抽穗后10天（H，L），并如（1）中进行调查。主要研究结果如下：1.高温加速了内核的发育和成熟。成熟过快，碳水化合物不能完全补充，因此，相当数量的碳水化合物残留在叶片和秆中。这种早熟倾向导致部分垩白和乳白色籽粒的出现，麸皮层和糊粉细胞层的厚度增加。2.由于品种对成熟期高温适应性的差异，如欧225在夜温25 ~ 26°C时受影响较小，而在30°C时受影响较大;藤坂5号在夜温25 ~ 26°C时受影响较大，在30°C时受影响较大。
In order to study the adaptability to high temperature in ripening periods, following experiments were carried out. (1) Thirty varieties of lowland rice were cultivated in early and late season, and the daily process of kernel development, carbohydrate contents in leaves and culms, parcentages of partially-chalky kernels and milk-white kernels, and thickness of bran layer were investigated. In the ripening periods, the max. temperature or min. temp. was 28∼36°C or 21∼261°C in early cultivation, while in late cultivation it was 25∼32°C or 19∼24°C respectively. (2) Three varieties were treated in an air-conditioned room with night temperature of 30°C and 23°C through out the ripening periods (AH, AL) or for 10 days after heading (H, L), and investigations were done as in (1). The results are summarized as follows: 1. High temp. accelerated the kernel development and maturation. The maturation was too fast to be fully filled up by carbohydrate, so that the considerable amount of carbohydrate remained in leaves and culms. This tendency to prematurity caused the occurence of partially-chalky kernels and milk-white kernels and the increase of thickness of bran layer and also of layer of aleurone cells. 2. These facts came out remarkably in some varieties but did not in other varieties, on account of the varietal difference in adaptability to high temperature in ripening periods, for instance, variety Ou-225 was affected scarcely when night temperature was 25∼26°C but fairly affected at 30°C, whereas, variety Fujisaka-5 was affected to greater extent at 25∼26°C and severely at 30°C.