Effects of temperature during grain filling period on activities of key enzymes for starch synthesis and rice grain quality
Jin ZhengXun; Yang Jing; Qian ChunRong; Liu HaiYing; Jin XueYong; Qiu TaiQuan
Chinese Journal of Rice Science 19(4): 377-380
Three japonica rice cultivars with different eating and cooking quality were grown under high temperature in the greenhouse and under natural conditions to determine the effects of temperature on the eating and cooking qualities and the activities of the key enzymes for starch synthesis during grain filling. Under high temperature (24.5 degrees C), protein content in rice grains increased, whereas amylose content and taste metre value decreased.