Table 6. Effects of shading on starch pasting viscosity of rice flour in Experiment 2 (2009).

Varieties	Treatments	PKV (RVU)	HPV (RVU)	CPV (RVU)	SBV (RVU)	BDV (RVU)	PaT (°C)
IIyou 498	CK	369.93±0.63a	231.12±6.01a	441.42±2.79a	71.49±2.63a	138.81±5.43a	78.37±0.04a
	Shade at TE	374.46±10.58a	224.20±3.28a	439.26±5.00a	64.81±7.59a	150.26±10.49a	78.25±0.26a
	Shade at BH	374.22±10.73a	228.28±4.18a	444.63±13.50a	70.40±2.92a	145.94±8.67a	77.98±0.03a
Gangyou 188	CK	351.54±10.06a	208.00±5.79a	375.85±2.36a	24.31±12.40b	143.54±15.65b	78.59±0.75b
	Shade at TE	362.67±5.30a	194.61±12.63ab	373.31±8.13a	10.64±12.19c	165.10±12.95a	78.39±0.02b
	Shade at BH	308.14±3.15b	181.91±8.39b	349.03±6.98b	40.89±5.15a	126.24±7.12c	79.77±0.2a
Gangyou 527	CK	373.61±3.33a	209.49±5.76a	407.33±7.12a	33.72±5.30b	164.13±2.57a	78.34±0.04b
	Shade at TE	380.64±2.57a	203.87±10.82a	397.83±6.71a	17.19±4.43c	176.77±8.41a	78.79±0.50ab
	Shade at BH	231.19±3.57b	135.44±0.97b	281.05±6.26b	49.86±2.70a	95.75±4.47b	79.00±0.22a
Chuanxiang 9838	CK	354.33±13.38a	217.64±19.43a	405.24±10.96b	50.90±2.66b	136.70±6.85a	78.13±0.20b
	Shade at TE	350.87±2.39a	219.75±0.54a	425.33±4.02a	74.46±1.82a	131.13±2.84a	78.50±0.35b
	Shade at BH	302.00±3.17b	196.34±9.59b	382.17±5.06c	80.17±2.28a	105.67±6.59b	79.87±0.36a
F-value	V	70.06**	43.62**	238.24**	120.09**	13.22**	8.68**
	G	301.80**	41.27**	146.89**	28.82**	61.83**	20.88**
	V×G	77.86**	12.16**	58.01**	9.10**	14.91**	7.61**

TE, tillering-elongation stage; BH, booting-heading stage; V, variety; G, growth stage; 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.