Effects of short-term high temperature on grain quality and starch granules of rice (Oryza sativa L.) at post-anthesis stage

文献类型: 外文期刊

第一作者: Chen, Jianlin

作者: Chen, Jianlin;Tang, Liang;Shi, Peihua;Yang, Baohua;Sun, Ting;Cao, Weixing;Zhu, Yan;Chen, Jianlin

作者机构:

关键词: Grain-filling stage;Grain quality;High temperature;Post-anthesis;Rice;Starch granule

期刊名称:PROTOPLASMA ( 影响因子:3.356; 五年影响因子:3.298 )

ISSN:

年卷期:

页码:

收录情况: SCI

摘要: High temperature causes negative effects on grain yield and quality of rice (Oryza sativa L.). In this study, the effects of short-term high temperature (SHT) on grain quality and starch granules were investigated in two rice cultivars Nanjing 41 (NJ41, heat-sensitive) and Wuxiangjing 14 (WJ14, heat-tolerant) at post-anthesis stage (anthesis and early grain-filling stage). The results of rice quality analysis showed that chalky rate and chalkiness increased while brown rice rate, milled rice rate, and head rice rate decreased in two rice cultivars with the increase of high temperature and prolonged duration. Moreover, SHT stress reduced the accumulation of amylose as well as starch accumulation. The starch accumulation and eating quality were more sensitive to SHT than the appearance and milling quality. The starch structure data observed by scanning electron microscope further showed that the starch granules are arranged loosely and more single starch granules appeared after SHT treatment. The extent of change in rice quality and starch traits of WJ14 under SHT was lower than that of NJ41. The effects of SHT at anthesis stage were greater than that at grain-filling stage. Taken together, the results could help further understand the physiological and biochemical processes governing rice quality under high-temperature conditions.

分类号: Q24

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