Table 1.
Effects of a low temperature during grain filling on starch composition.
| Cultivar | Treatment | Amylose Content (%) | Amylopectin Content (%) |
Total Starch Content (%) |
|---|---|---|---|---|
| YZX | CT | 12.90 ± 0.26 b | 62.82 ± 0.65 a | 75.72 ± 0.40 a |
| LT | 13.87 ± 0.29 a | 57.99 ± 1.90 b | 71.86 ± 1.84 a | |
| YXYLS | CT | 11.90 ± 0.26 b | 65.77 ± 1.97 a | 77.67 ± 2.07 a |
| LT | 13.67 ± 0.29 a | 58.41 ± 1.05 b | 72.08 ± 1.31 a | |
| NX 42 | CT | 15.33 ± 0.15 b | 61.89 ± 1.30 a | 77.22 ± 1.27 a |
| LT | 17.13 ± 0.15 a | 53.78 ± 0.80 b | 70.91 ± 0.93 b | |
| YLY 2646 | CT | 14.53 ± 0.12 b | 56.58 ± 0.57 a | 71.11 ± 0.62 a |
| LT | 15.90 ± 0.00 a | 52.94 ± 0.76 b | 68.84 ± 0.76 a |
Data are shown as the mean ± standard deviation of three replicates. Different letters for the same cultivar in the same column mean significantly different (p < 0.05). CT, normal temperature; LT, low temperature.