Table 7. Effects of shading on starch pasting viscosity of rice flour at heading-maturity stage (2010).

Varieties	Treatments	PKV (RVU)	HPV (RVU)	CPV (RVU)	SBV (RVU)	BDV (RVU)	PaT (°C)
IIyou 498	CK	225.38±1.17a	129.75±3.18a	261.25±2.00a	35.88±3.71a	95.63±4.89a	76.45±0.64b
	Shading	219.30±1.12b	133.38±1.71a	257.54±3.59a	38.17±4.71a	86.00±0.59b	77.60±0.07a
Gangyou 188	CK	210.42±1.30a	122.42±2.83a	244.42±0.71a	34.00±0.59a	88.00±4.12a	77.38±0.60a
	Shading	173.42±2.59b	98.17±1.41b	202.59±1.30b	29.17±3.89a	75.25±4.01b	78.33±0.11a
Gangyou 527	CK	215.13±0.06a	119.00±3.30a	241.54±1.12a	26.42±1.06a	96.13±3.24a	77.70±0.07b
	Shading	205.59±0.82b	112.25±1.30b	227.71±1.94b	22.13±1.12a	93.34±0.47a	78.83±0.67a
Chuanxiang 9838	CK	232.50±0.94a	127.63±1.71a	260.42±1.89a	27.92±0.94a	104.88±0.77a	76.88±0.11a
	Shading	221.25±1.65b	128.38±4.89a	253.50±6.25b	32.25±7.90a	92.88±6.54b	77.70±0.07a
Dexiang 4103	CK	216.04±1.36b	92.00±1.18a	171.38±1.00a	−44.67±0.35a	124.05±0.18a	71.30±0.07a
	Shading	220.13±4.30a	97.09±0.12a	171.88±1.24a	−48.25±5.54a	123.05±4.42a	71.68±0.67a
F-value	L	290.34**	15.14**	170.89**	0.94	31.02**	20.60**
	V	306.89**	143.45**	998.46**	613.49**	104.77**	162.38**
	L×V	94.31**	23.67**	56.13*	2.23	3.11	0.52

L, light intensity; V, variety; 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 = 2.

^**significant at 0.01 level;

^*,significant at 0.05 level.