Claim · model-written summary
The reaction of rapid visco analyser profiles to temperature varied with rice variety.
- Taxon
- rice
Oryza sativae1 - Material
- rice varietiese1
- Outcome
- rapid visco analyser profilese1
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Reaction of rapid visco analyser profiles to the temperature varied with rice varieties”
Title
Jin Zheng-xun; Qian Chunrong; Jing Yang; et al. 水稻科学(英文版) 2005
Other claims from this paper (7)
- Intervention effect High temperature at the grain filling stage increased rice protein content.
- Intervention effect High temperature at the grain filling stage decreased rice amylose content and taste meter value.
- Observation Inferior grain quality rice varieties showed a greater magnitude of the temperature-induced increase or decrease than superior ones.
- Observation Activities of AGPP, SSS and SBE gradually rose to a peak and then declined as grain filling progressed.
- Observation Enzyme activities differed among varieties at the same filling stage and in the time at which activity peaked.
- Intervention effect AGPP and SSS activities were insensitive to environmental temperature.
- Intervention effect SBE was comparatively sensitive to temperature and its activity declined when temperature was too high or too low.