Table 5. Effects of shading on starch pasting viscosity of rice flour of Gangyou 906 in Experiment 1 (2009).

Stages	Treatments	PKV (RVU)	HPV (RVU)	CPV (RVU)	SBV (RVU)	BDV (RVU)	PaT (°C)
TE	CK	370.07±8.27a	259.44±12.22a	478.40±12.73a	108.33±6.10b	110.63±5.57b	76.43±0.44a
	53%-shade	369.21±1.00a	253.39±8.34ab	484.67±5.14a	115.46±5.13ab	115.82±9.20ab	76.61±0.21a
	73%-shade	361.29±2.88a	240.03±6.40b	480.50±1.48a	119.21±2.70a	121.26±8.61a	76.41±0.34a
EB	CK	370.07±8.27b	259.44±12.22a	478.40±12.73a	108.33±6.10b	110.63±5.57b	76.43±0.44b
	53%-shade	392.47±1.50a	255.44±2.16a	486.60±2.96a	94.13±2.80c	137.03±2.85a	76.44±0.03b
	73%-shade	369.24±7.82b	267.96±7.03a	491.36±13.26a	122.13±7.47a	101.28±6.12b	77.50±0.25a
BH	CK	370.07±8.27a	259.44±12.22a	478.40±12.73a	108.33±6.10b	110.63±5.57b	76.43±0.44a
	53%-shade	361.25±12.40a	238.90±11.25b	477.11±10.36a	115.86±4.32ab	122.35±1.15a	76.43±0.09a
	73%-shade	360.54±6.44a	253.21±5.40ab	477.93±6.28a	117.39±1.02a	107.33±5.90b	75.92±0.26a
HM	CK	370.07±8.27b	259.41±12.22b	478.40±12.73b	108.33±6.10a	110.63±5.57b	76.43±0.44b
	53%-shade	410.88±6.20a	278.56±8.25a	510.58±1.02a	99.71±7.03ab	132.32±3.10a	76.42±0.50b
	73%-shade	338.94±0.73c	278.56±8.25a	437.10±5.53c	98.15±4.83b	94.72±2.95c	77.65±0.02a
F-value	G	6.79**	10.76**	1.99	10.56**	0.94	5.57**
	L	41.68**	0.45	11.48**	7.17**	44.59**	6.25**
	G×L	17.58**	4.10**	12.44**	7.51**	9.83**	6.39**

TE, tillering-elongation stage; EB, elongation-booting stage; BH, booting-heading stage; HM, heading-maturity stage; G, growth stage; L, light intensity; PKV, peak viscosity; HPV, hold viscosity; CPV, final viscosity; SBV, setback; BDV, breakdown; PaT, pasting temperature; and RVU, rapid visco units.

Values in columns represent the significant differences between CK and shading treatments, (p<0.05). Means ± standard, n = 3.

^**significant at 0.01 level.