Cellular-chemical studies on the storage material of culm and the ratooning ability in ratooning rice.
1988
Liao Jinling | Cao Daming
By using the cellular-chemical methods, it was found that in ratooning and ordinary rice varieties, starch grains and proteins had accumulated at the beginning of elongating stage, disappeared gradually at the milk stage and therefore the ratooning capacity was low 9 days before full ripe stage. With the increase of storage substances, there were lots of starch grains and proteins in the culm of ratooning rice, and the ratooning capacity greatly increased 5 days after full ripe stage. But at the same time, the storage substances were scarcely found in the culm of ordinary rice and consequently the ratooning capacity was lost. There is a positive correlation between the ratooning capacity and the content of storage material in the culm.
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