Rice grain-filling characteristics under elevated air temperature in a temperate region
Rice grain-filling characteristics under elevated air temperature in a temperate region
复制标题
温带地区高温下水稻灌浆特性
DOI：
10.1007/s12892-015-0100-2
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发表时间：
2015
影响因子：
--
通讯作者：
Byun
中科院分区：
文献类型：
--
作者：
Kyu;Da;Doug;Byun
未来气候变化伴随着全球变暖，预计将改变水稻生长环境，并对产量形成过程造成不利影响，导致许多地区水稻产量和质量下降。本研究旨在评估温带地区（北纬 37.27°，东经 126.99°；韩国水原）抽穗后籽粒灌浆期对气温高于环境温度的籽粒灌浆反应。六个成熟度不同的水稻品种在环境空气温度条件下生长，然后在抽穗初期转移到塑料大棚中，塑料大棚的温度控制在环境温度（AT）、AT + 1.5 °C、AT + 3.0 °C 和 AT + 5.0 °C 的目标。通过将粒重的时间过程变化拟合到逻辑函数来估计灌浆持续时间和最大粒重。所有供试品种的灌浆持续时间在升温处理之间没有统计学差异，但最大粒重随着灌浆期气温的升高而降低。这些结果表明，在比当前环境温度更高的温度下，灌浆时间的缩短并不是导致籽粒重量减少的主要因素，而这可能是由于向籽粒提供的同化物减少所致。
Future climate change accompanied by global warming is expected to change rice growth environments and causes detrimental effects on yield formation processes, leading to reduction of rice yield and quality in many regions. This study was performed to evaluate the grain-filling responses to elevated air temperature above ambient during the grain-filling period after heading in a temperate region (37.27 °N, 126.99 °E; Suwon, South Korea). Six rice cultivars differing in maturity were grown under ambient air temperature conditions before being transferred at the initial heading stage to the plastic houses which were temperature controlled to the targets of ambient temperature (AT), AT + 1.5 °C, AT + 3.0 °C, and AT + 5.0°C.Grain-filling duration and maximum grain weight were estimated by fitting the time course change of grain weight to a logistic function. Grain-filling duration was not statistically different among temperature elevation treatments in all the tested varieties, while maximum grain weight was decreased with the increase in air temperature above ambient during the grain-filling stage. These results imply that the decreased grain-filling duration would not be the major factor for the grain weight decrease under higher temperatures than the current ambient temperature, whereas it would be attributed to the reduced supply of assimilates to the grain.
影响因子：
2.1
作者：
Kobata, T;Uemuki, N
通讯作者：
Uemuki, N