关键词: 育种理论, 育种理论

Abstract:

To analyze the impacts of different categories of high temperature maturity on the quality and yields of early rice, to assess the robustness of high temperature induced maturity criteria, to provide scientific basis for currently used high temperature induced maturity criteria, and to improve the warning service products of high temperature induced maturity. Artificial climate chamber and field experiments were used to study on the influences of different categories of high temperature induced maturity. The quality indicators (crude fat, crude protein, coarse fiber, and chalk degree) and yield characteristic factors (thousand-grain weight, filling rate, seed setting rate, and the ratio of grain to stalk) were observed. The results showed that high temperature induced maturity caused the content of crude fat of rice to decrease. The chalk degree of rice increased with seriousness of high temperature induced maturity. The contents of crude fiber and crude protein were higher of rice affected by high temperature were higher than those of rice unaffected by high temperature. The more serious high temperature induced maturity, the more concentrated grain filling peak. Serious high temperature induced maturity would cause the mature stage of rice to be considerably earlier. High temperature induced maturity resulted in decreasing in thousand-grain weight, filling rate, seed setting rate, and the ratio of grain to stalk. Serious high temperature induced maturity affects the appearance, taste and commercial value of rice. It caused the grain filling stage to be shorter and the peak of rain filling stage to be more concentrated. Consequently, nutrition could not be fully transferred from stalk to grains. Finally, yield properties of rice would be affected. The currently used high temperature induced maturity criteria were consistent with the findings of experiments. In practical services, the measures to prevent and to alleviate the influences of high temperature on rice should be properly taken according to the category of high temperature induced maturity.