Effects of Asymmetric Heat on Grain Quality During the Panicle Initiation Stage in Contrasting Rice Genotypes
Effects of Asymmetric Heat on Grain Quality During the Panicle Initiation Stage in Contrasting Rice Genotypes
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DOI：
10.1007/s00344-022-10598-1
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发表时间：
2022-02
影响因子：
4.8
通讯作者：
Chao Wu;Youjin Song;Beibei Qi;S. Fahad
中科院分区：
文献类型：
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作者：
Chao Wu;Youjin Song;Beibei Qi;S. Fahad
穗部分化期的高温胁迫阻碍了水稻籽粒的形成。推测水稻穗部分化期的高温暴露可能会影响稻米品质。为初步了解不对称高温对水稻穗分化期稻米品质的影响，对汕优63、两优培九、黄花占和纳吉纳22等4个水稻品种进行了3种不同温度处理，即白天高温(HDT；37.9℃/24.5℃)、夜间高温(HNT；30.9℃/30.5℃)、昼夜高温结合(HDNT；38.5℃/31.0℃)和对照(CK，31.5℃/24.0℃)。研究了对商业价值至关重要的研磨品质和外观品质。两优培九、那吉娜22和黄花占的糙米、精米和整精米数量以及籽粒长度、粒宽、垩白量和垩白度在始穗期显著降低，其中HDNT处理对稻米品质的影响最大。汕优63的碾米品质和外观品质受热处理影响较小，属于耐热性品种，而两优培九、黄花占，尤其是那吉那22在穗部分化期对高温敏感。结果表明，稻穗分化期的高温胁迫对稻米的碾磨品质和外观品质有一定的影响，且不同水稻品种间存在差异。高温对稻米品质影响的潜在机制有待进一步研究。
Heat stress during the panicle initiation stage hinders the formation of rice grains. It is speculated that heat exposure during the panicle initiation stage could influence grain quality in rice. To obtain preliminary knowledge on the effects of asymmetric heat on rice grain quality during the panicle initiation stage, four rice genotypes (Shanyou63, Liangyoupeijiu, Huanghuazhan, and Nagina22) were subjected to three heat treatments, i.e., high daytime temperature (HDT; 37.9 °C/24.5 °C), high nighttime temperature (HNT; 30.9 °C/30.5 °C), the combination of high daytime and nighttime temperature (HDNT; 38.5 °C/31.0 °C), and a control (CK, 31.5 °C/24.0 °C) in temperature-controlled greenhouses for 15 days during the panicle initiation stage. The milling and appearance qualities, which are crucial for commercial value, were studied. Heat treatments significantly reduced the amounts of brown rice, milled rice, and head rice and the grain length, grain width, chalky grain amount, and grain chalkiness in the rice genotypes Liangyoupeijiu, Nagina22, and Huanghuazhan during the panicle initiation stage, and the largest reductions in grain quality were frequently observed under HDNT treatment. The milling and appearance qualities in genotype Shanyou63 were negligibly affected by heat treatments and thus were regarded as tolerant to heat, and the rice genotypes Liangyoupeijiu, Huanghuazhan, and especially Nagina22 were susceptible to heat during the panicle initiation stage. We concluded that heat stress during panicle initiation impacted the milling and appearance qualities in rice, and differences existed among rice genotypes. The underlying mechanisms of the effects of heat on rice grain quality need further study.