Agriculture Reference
In-Depth Information
at the early stage and negatively at the middle and late stages.
The correlation degree varied with the course of grain fi lling.
From 15 to 20 days after heading was a critical stage (Jin et al.
2007) (Tables 20, 21 & 22).
Table 20
Multiple comparison of glutamine synthetase in rice grain fi lling.
Glutamine synthetase activity (OD/grain. h)
Variety
10DAH
15DAH
20DAH
25DAH
30DAH
35DAH
Shuiludao 1
0.0271
0.0301
0.0243
0.0124
0.0143
0.0115
Toukei 180
0.0156
0.0211
0.0255
0.025
0.0187
0.0151
Fujihikan
0.0184
0.0224
0.0252
0.0202
0.0160
0.0126
Dongnong
415
0.0202
0.0241
0.0199
0.0160
0.0128
0.0102
Table 21
Multiple comparison of nitrogen contents in rice grain fi lling.
Nitrogen content in rice grain (mg/grain)
Variety
10DAH
15DAH
20DAH
25DAH
30DAH
35DAH
Shuiludao 1
24.87
33.69
37.67
41.10
42.36
42.22
Toukei 180
17.03
25.90
33.45
36.49
37.03
36.49
Fujihikan
20.57
29.16
35.06
37.57
38.28
38.10
Dongnong
415
22.19
32.20
35.86
38.42
39.71
39.71
Table 22
Correlation between glutamine synthetase activity and protein content
taste meter below, RVA Properties at different grain fi lling stages.
Days after
heading
Protein
content
Tastemeter
value
Peak
viscosity
Breakcolour
Setback
10
0.4061
-0.9201
-0.6365
-0.7511
0.7614
15
0.3885
-0.9219
-0.5656
-0.6817
0.6894
20
-0.9610*
0.5047
0.7375
0.5899
-0.5237
25
-0.9204
0.7536
0.9598**
0.8943
-0.8546
30
-0.8616
0.7864
0.9870*
0.9493*
-0.9201
35
-0.8316
0.7512
0.9954**
0.9600**
-0.9347
