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

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• 作者：Jianlin Chen ; Liang Tang ; Peihua Shi ; Baohua Yang ; Ting Sun ; Weixing Cao…
• 关键词：Grain ; filling stage ; Grain quality ; High temperature ; Post ; anthesis ; Rice ; Starch granule
• 刊名：Protoplasma
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：254
• 期：2
• 页码：935-943
• 全文大小：
• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Cell Biology; Plant Sciences; Zoology;
• 出版者：Springer Vienna
• ISSN：1615-6102
• 卷排序：254

文摘

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.