Table 1 Warming date and air temperature changes of each treatment.

From: Physiological and biochemical mechanisms of taste decrease in high tasting japonica rice under warming at growth stages

Year

Treatment

Date range

AT (°C)

DAT (°C)

DPAT (°C)

DAAT (°C)

2019

T1

6/5–7/31

24.1 ± 4.0

1.6 ± 0.5

0.9 ± 0.4

0.7 ± 0.1

T2

6/5–9/23

23.1 ± 4.1

1.9 ± 0.7

1.1 ± 0.6

0.8 ± 0.2

T3

8/10–9/23

21.0 ± 3.8

2.2 ± 0.9

1.3 ± 0.7

0.9 ± 0.2

T4

8/10–8/24

23.4 ± 2.5

2.1 ± 0.7

1.4 ± 0.6

0.7 ± 0.1

T5

8/25–9/8

22.5 ± 2.3

2.3 ± 0.8

1.3 ± 0.6

1.0 ± 0.2

T6

9/9–9/23

17.4 ± 3.2

2.4 ± 1.0

1.4 ± 0.8

1.0 ± 0.2

2020

T1

6/5–7/24

24.4 ± 2.6

1.6 ± 0.7

0.9 ± 0.6

0.7 ± 0.2

T2

6/5–9/17

24.3 ± 2.9

2.1 ± 1.0

1.3 ± 0.8

0.8 ± 0.3

T3

8/4–9/17

23.6 ± 3.3

2.7 ± 1.0

1.7 ± 0.8

1.0 ± 0.3

T4

8/4–8/18

26.8 ± 1.4

2.5 ± 0.8

1.6 ± 0.5

0.9 ± 0.3

T5

8/19–9/2

24.0 ± 1.6

2.7 ± 1.1

1.7 ± 0.8

1.0 ± 0.3

T6

9/3–9/17

20.1 ± 2.3

2.9 ± 1.3

1.8 ± 0.9

1.1 ± 0.3

  1. AT, average daily temperature; DAT, difference in daily average temperature between treatment and control; DPAT, daily increase temperature by passive warming; DAAT, daily increase temperature by active warming; T1, warming at the before heading stage; T2, warming at the whole growth stage; T3, warming at the grain-filling stage; T4, warming at the early grain-filling stage; T5, warming at the middle grain-filling stage; T6, warming at the late grain-filling stage. The data in the table represent the average values ± SD.
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