Grain Quality Characterization of Hybrid Rice Restorer Lines with Resilience to Suboptimal Temperatures during Filling Stage.
Grain Quality Characterization of Hybrid Rice Restorer Lines with Resilience to Suboptimal Temperatures during Filling Stage.
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DOI：
10.3390/foods11213513
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发表时间：
2022-11-04
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影响因子：
--
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水稻（Oryza sativa L.）是世界范围内消费的主粮，杂交水稻已在许多国家广泛应用，大大提高了产量。然而，极端气温事件频发，给稻米品质带来严峻挑战。提高杂交稻籽粒品质对于确保消费者接受度至关重要。本研究比较了5个恢复系（杂交水稻父本）在田间条件下灌浆期遇到自然不利温度时米粒碾磨品质、外观品质以及理化淀粉特性的差异。高温（HT）和低温（LT）对谷物品质具有相反的影响，并且这种影响与水稻品种相关。值得注意的是，根据整精米率、垩白度、垩白米率、直链淀粉含量、碱铺展值和糊化特性等性状，R751、R313和越王丝苗（YWSM）被证明是优良恢复系，对HT和LT均具有良好的抗性。然而，华展和8XR274在灌浆阶段容易受到次优温度的影响。选育耐逆恢复系杂交水稻不仅可以通过杂种优势确保高产，而且可以获得优良的米质。这可以保证未来极端气温日益频繁发生时作为主食的大米的数量和口味。
Rice (Oryza sativa L.) is a staple food that is consumed worldwide, and hybrid rice has been widely employed in many countries to greatly increase yield. However, the frequency of extreme temperature events is increasing, presenting a serious challenge to rice grain quality. Improving hybrid rice grain quality has become crucial for ensuring consumer acceptance. This study compared the differences in milling quality, appearance quality, and physical and chemical starch properties of rice grains of five restorer lines (the male parent of hybrid rice) when they encountered naturally unfavorable temperatures during the filling period under field conditions. High temperatures (HTs) and low temperatures (LTs) had opposite effects on grain quality, and the effect was correlated with rice variety. Notably, R751, R313, and Yuewangsimiao (YWSM) were shown to be superior restorer lines with good resistance to both HT and LT according to traits such as head rice rate, chalkiness degree, chalky rice rate, amylose content, alkali spreading value, and pasting properties. However, Huazhan and 8XR274 were susceptible to sub-optimal temperatures at the grain-filling stage. Breeding hybrid rice with adverse-temperature-tolerant restorer lines can not only ensure high yield via heterosis but also produce superior grain quality. This could ensure the quantity and taste of rice as a staple food in the future, when extreme temperatures will occur increasingly frequently.
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