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Effect of climate warming on the grain quality of early rice in a double-cropped rice field: A 3-year measurement

文献类型： 外文期刊

作者： Wang, Yong 1 ; Yang, Taotao 3 ; Xiong, Ruoyu 1 ; Zeng, Yanhua 1 ; Zhang, Jun 4 ; Tang, Feiyu 1 ; Zeng, Yongjun 1 ; Huang, Shan 1 ;

作者机构： 1.Jiangxi Agr Univ, Minist Educ, Nanchang, Peoples R China

2.Jiangxi Agr Univ, Jiangxi Key Lab Crop Physiol Ecol & Genet Breeding, Nanchang, Peoples R China

3.Guangdong Acad Agr Sci, Rice Res Inst, Guangzhou, Peoples R China

4.Chinese Acad Agr Sci, Inst Crop Sci, Beijing, Peoples R China

关键词： experimental warming; amylose; chalkiness; protein; amino acids; eating quality

期刊名称：FRONTIERS IN SUSTAINABLE FOOD SYSTEMS （ 影响因子：4.7； 五年影响因子：5.4 ）

ISSN：

年卷期： 2023 年 7 卷

页码：

收录情况： SCI

摘要： IntroductionThe threat of climate warming to global rice production has been widely addressed, but little is known about its influence on the quality of rice grains. MethodsA free-air temperature increase (FATI) facility with two widely-planted high-quality cultivars was used to explore the impact of warming on the grain quality of early rice in subtropical China over 3 consecutive years. ResultsCompared with the control, FATI increased diurnal canopy temperature by 1.5 degrees, and thus, rice growth duration was shortened by 4.0 d under warming. We found that warming significantly reduced both the milled rice and head rice rates relative to the control, thereby leading to a decrease in the milled rice and head rice yield by 3.9 and 8.3%, respectively. The chalky grain rate and chalkiness were increased by 19.1 and 22.2% under warming compared with the control, respectively. The content of protein, essential amino acids, and non-essential amino acids were increased by 4.1, 5.4, and 4.9% under warming, respectively. Warming reduced the amylose content and setback by 2.0 and 47.5% but increasing peak viscosity, trough viscosity, breakdown, and final viscosity by 9.5, 13.6, 5.7, and 6.0%, respectively. ConclusionOur results suggest that the deteriorated milling and appearance quality induced by warming may be an upcoming challenge for high-quality early rice production in the future.

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