Effects Of High Temperature Stress And Low Light Stress On Yield,Quality And Palatability Character Of Two Kinds Of Rice

The paper takes the main rice varieties Jin Yuan E28 and the high-quality rice varieties Jin-Dao No.417 as test material.In 2014~2015,Carried out the influence of rice research of light and temperature conditions experiment in Bao Di-Huang Zhuang Experimental field and Tian Jin Agriculture College.Studied deeply the effect of the low-light and high-temperature conditions on the rice yields and rice quality and the effect of the storage temperature on the rice quality change rule.Designed 3 conditions and CK: normal condition,high-temperature condition,high-temperature and shaded condition,shaded condition.Designed 3 periods: first period(heading stage 0~10 d),second period(heading stage 10~20 d),third period(heading stage 20~30 d).Researched the rules of rice yield and quality in the different high-temperature and shading condition.The yield of rice under high temperature stress,the yield is greatly reduced;at high temperature under low-light stress,the yield is greatly reduced,even without the phenomenon,in phase I and II were the most significant;in the weak light stress,the yield decreased,in stage II was the most significant.In the yield components,grain weight,the maturation rate significant decline under high temperature stress;high temperature under low light stress,significant decline,the phase I and II were the most significant;in the weak light stress,no significant change.Rice appearance quality under high temperature stress significant decline,no significant change in the weak light stress,high temperature and weak light stress significant decline;milling quality under high temperature and weak light,high temperature and weak light stress reduction,high temperature,weak light and high temperature and weak light stress resulted in increased protein content,the amylose content decreased.The increase in hardness under high temperature stress,no significant change in the weak light stress,high temperature and weak light stress increased markedly;the viscosity had no significant effect on the stress of high temperature,high temperature and weak light stress,hardness and viscosity increased markedly.The stress of high temperature and weak light stress,high temperature and weak light stress,decreased Steamed Rice palatability,the quality indicators were significantly lower.