Table 9. Effects of shading on starch content of rice flour (2011).

Varieties	Treatments	Amylose (%)	Amylopectin (%)	Total starch (%)
IIyou 498	CK	30.52±0.96a	46.64±1.13a	77.17±2.07a
	Shading	30.09±0.60a	44.36±2.78a	74.46±2.43a
Gangyou 188	CK	31.29±0.25b	43.59±1.21b	74.89±1.44b
	Shading	33.07±0.82a	57.12±1.83a	90.19±1.45a
Gangyou 527	CK	27.36±0.37a	52.23±2.10a	79.58±1.87a
	Shading	26.30±1.04b	54.25±5.65a	80.54±4.77a
Chuanxiang 9838	CK	28.87±0.45a	57.67±2.37b	86.54±2.82b
	Shading	28.56±0.45a	64.59±2.82a	93.13±3.17a
Dexiang 4103	CK	20.96±0.48b	42.04±0.93b	63.00±1.41b
	Shading	22.98±0.60a	70.19±2.38a	93.18±2.66a
F-value	L	3.92	100.12**	109.48**
	V	283.27**	29.41**	24.21**
	L×V	9.30*	30.41**	32.43**

L, light intensity; and V, variety.

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

^**significant at 0.01 level;

^*,significant at 0.05 level.