结实期温度动态模式对软米粳稻优质食味品质形成的影响及其生理机制

水稻结实期温度是随着籽粒灌浆时间推移而呈递减动态变化的系统过程，关于结实期温度动态变化对水稻品质形成的影响缺乏研究，尤其是其对软米粳稻优质食味品质形成的影响未见研究报道。本项目以软米粳稻为材料，通过人工智能气候室模拟结实期温度递减动态变化的系统过程，设置5种结实期温度动态模式（涵盖结实期可能出现的温度变化），研究结实期温度动态模式对软米粳稻品质、产量的影响，明确不同结实期温度动态模式下软米粳稻食味品质形成差异特征，以籽粒灌浆为主线研明不同结实期温度动态模式下胚乳淀粉组分、淀粉精细结构、淀粉热力学特性、蛋白组分、氨基酸含量、淀粉与蛋白质合成代谢关键酶活性等动态特征及其与优质食味品质的相互关系，进而揭示不同结实期温度动态模式下软米粳稻优质食味品质形成的生理机制，为我国软米粳稻优质调控提供理论基础和技术支撑。

Temperature during grain-filling stage decreases progressively with rice grain filled. But there was little information about effect of dynamic temperature on grain quality in rice, even more, the study about effect of dynamic temperature on the formation of good eating quality in soft japonica rice was reported hardly. Hence, by using soft japonica rice cultivar and setting five models of dynamic temperature, the research that effect of dynamic temperature on grain quality and yield of soft japonica rice was conducted. The characteristic of the formation of eating quality in soft japonica rice under different dynamic temperature during grain-filling stage will be illuminated. The relationship between the characteristic of the formation of starch/protein and high eating quality in soft japonica rice will be clarified through studying the dynamic characteristic of starch composition, starch structure, starch physicochemical property and the activity of enzymes in starch and protein metabolism. Further, we try to reveal the physiological mechanism of the formation of high eating quality in soft japonica rice. These results will provide the basic of theoretic of high quality cultivation in soft japonica rice in China.