Abstract
In paddy rice, the strength of parenchymatous tissues of the culm should be also concerned in lodging resistance besides some well-known characters such as culm length, culm diameter, development of mechanical tisses and so on. Generally, the parenchyma which contain much starch are mechanically strong. On the other hand, the culm is very susceptible to lodging at the time about three weeks after heading when the starch grains almost disappear in the parenchymatous cells. The varieties, which have much green leaves, much starch in the culm, and behavior of slower maturation, seem to be more resistant to lodging.
