水稲の登熟期における炭酸同化能と穂の着粒構造の相違が登熟特性に与える影響

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  • Evaluation of Carbon Dioxide Assimilation and Translocation by ^<13>CO_2-Tracer Method at Ripening Stage in Two Rice Varieties Which Differ in the Rate of Ripened Grain
  • スイトウ ノ トウジュクキ ニ オケル タンサン ドウカノウ ト ホ ノ チャクリュウ コウゾウ ノ ソウイ ガ トウジュク トクセイ ニ アタエル エイキョウ

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In rice cultivation, assimilation rate of carbon dioxide at ripening stage is considered to be one of the most important factors which influences the percentage of ripened grain. By using two different rice plants, Oryza sativa L., cv. Hoshiyutaka and Akenohoshi, that had a high and a low percentage of ripened grain, respectively, the ^<13>C-tracer method was examined for its suitability as an evaluation method for the capacity of carbon dioxide assimilation and the translocation of the products. At the heading stage, it was observed in the both varieties that the higher order of the leaf assimilated a larger amount of ^<13>CO_2. Hoshiyutaka had a higher rate of^<13>CO_2,assimilation and translocation to its leaf sheath, culm and ear than Akenohoshi. In particular, Hoshiyutaka kept a higher assimilation rate even in its lower leaf. At the ripening stage, a higher amount of photosynthetic product remained in Hoshiyutaka, which had been assimilated and translocated for 4 d. In the case of Akenohoshi, a preferential translocation of the products was performed in the superior spikelets of the upper and lower rachilla in spite of nearly reaching to their ripening capacity. In contrast, a low translocation rate in the inferior spikelets led to an insufficient restoration of the product. On the other hand, in the case of Hoshiyutaka, a reasonable translocation of the products was performed. It was considered that the differences in these characteristics on the capacity of CO_2 assimilation and translocation reflected the percentages of their grain ripened. These results indicated the usefulness of the CO_2 exposing method in the evaluation of rice plant species which varied in the capacity of assimilation and translocation of photosynthetic products, especially, at the ripening stage.

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