Nitrogen application at the booting stage affects 2-acetyl-1-pyrroline, proline, and total nitrogen contents in aromatic rice
文献类型： 外文期刊
作者： Mo, Zhaowen 1 ; Ashraf, Umair 1 ; Tang, Yongjian 1 ; Li, Wu 4 ; Pan, Shenggang 1 ; Duan, Meiyang 1 ; Tian, Hua 1 ; Tang, 1 ;
作者机构： 1.South China Agr Univ, Coll Agr, Guangzhou 510642, Guangdong, Peoples R China
2.Minist Agr PR China, Sci Observing & Expt Stn Crop Cultivat South Chin, Guangzhou 510642, Guangdong, Peoples R China
3.Univ Agr Faisalabad, Dept Agron, Faisalabad 38040, Pakistan
4.Guangdong Acad Agr Sci, Crops Res Inst, Guangzhou 510640, Guangdong, Peoples R China
关键词： Aroma; Oryza sativa subsp japonica; nitrogen; plant tissues; 2-AP
期刊名称：CHILEAN JOURNAL OF AGRICULTURAL RESEARCH （ 影响因子：1.677； 五年影响因子：1.806 ）
ISSN： 0718-5839
年卷期： 2018 年 78 卷 2 期
页码：
收录情况： SCI
摘要： Aromatic rice (Oryza sativa L. subsp. japonica Kato) is globally popular due to its pleasant aroma and enchanting flavor. 2-Acetyl-1-pyrroline (2-AP) is recognized as the only major flavoring compound in aromatic rice. Plant nutrition affects the production and accumulation of 2-AP in rice, but the effect of time-specific nutrient application during the developmental phases of rice on 2-AP has not yet been reported. Three N levels (N0: 0 kg ha(-1), N1: 30 kg ha(-1), and N2: 60 kg ha-1) at the booting stage were applied to a popular aromatic rice cv. Yungengyou 14, to assess the accumulation pattern of 2-AP, proline, and N as well as relationships among the investigated indices regarding 2-AP accumulation. Among all other plant parts, the highest 2AP contents were found in ear axes and flag leaves, i.e. 17.04%-18.26% and 14.37%-15.05% at 17 as well as 18.41%-22.74% and 14.38%-15.75% at 30 DAF under all N-levels. Interestingly, N application at the booting stage also maintained higher proline and 2-AP contents in different plant tissues during the early grain filling stage. Hence additional N dose at booting stage could improve the grain aroma contents of aroma rice while considering the amount of N fertilizer added.
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