Effect of Temperature during Grain Filling Stage on Endosperm Structure and Apperance Quality of Aromatic Rice

2012 ◽  
Vol 460 ◽  
pp. 286-289 ◽  
Author(s):  
Zhen Jiang Xu ◽  
Li Zhong Xiao ◽  
Hong Liu ◽  
Yong Hao Ren ◽  
Zhi Lin Li
Keyword(s):  
Grain Filling ◽  
Effect Of Temperature ◽  
Rice Grain ◽  
Aromatic Rice ◽  
Starch Granules ◽  
Filling Stage ◽  
Appearance Quality ◽  
Endosperm Structure ◽  
Grain Filling Stage

Based on the experiment of two inbred aromatic rice varieties and one hybrid aromatic rice line treated under four different temperatures( daymean temperature 21°C, 23°C, 26°C and 30°C respectively) during grain filling stage in phytotrons, the shape and arrangement of endosperm starch granules in rice grain transection were observed by scanning electron microscope and the related characteristics of rice grain qualities of chalky percent and chalkiness were analyzed at the same time. The results showed that under the lower temperature( daymean temperature21°C and 23°C), many large compound starch granules with clear angulars packed together regularly without significant natural gaps bewteen starch granules in the tansectional endosperm. However, with the increase of temperature, starch granules in the transectional endosperm were changed from regularly shaped and closely and orderly arranged to various shaped and chaoticly arranged with obvious natural gaps between starch granules, which was closely consistent with the poorer appearance quality under the higher temperature, which indicated that the endosperm structure is closely related with appearance quality of aromatic rice.

scholarly journals Dissecting the meteorological and genetic factors affecting rice grain quality in Northeast China

2021 ◽  
Author(s):  
Mojun Chen ◽  
Zhao Li ◽  
Jie Huang ◽  
Yongfeng Yan ◽  
Tao Wu ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Air Temperature ◽  
Northeast China ◽  
Grain Quality ◽  
Meteorological Factors ◽  
Grain Filling ◽  
Rice Grain ◽  
Filling Stage ◽  
Grain Filling Stage

Abstract Background The Northeast Plain of China, which is an important region for the production of high grain quality rice in China. However, the grain quality of the rice produced varies across this region, even for the same cultivar. Objective In order to explore the meteorological factors that have the greatest influence on quality and the transcriptional level differences between different cultivars and different locations at grain filling stage. Methods We grew eight rice cultivars in three locations in Northeast China during two growing seasons (2017 and 2018). We recorded meteorological conditions, including air temperature, air temperature range, and photosynthetically active radiation (PAR) during the grain-filling stage of each cultivar, and analyzed the grain quality of those eight cultivars. Results Across all eight cultivars, meteorological factors had a stronger effect on eating quality than genotype, while genotype had a stronger effect on milling quality. Of the three environmental factors assessed, PAR was significantly correlated with the most grain quality traits. Using RNA-sequencing analysis, we identified 573 environment-specific DEGs (Differentially Expressed Genes), and 119 genotype-specific DEGs; 11 DEGs were responsive to genotype × environment interactions. These DEGs were involved in many key metabolic processes. Conclusion Our results indicated that interactions among environmental factors, especially PAR, affected rice quality in Northeast China. Further analyses of the DEGs identified herein may provide useful information for future breeding programs aiming to develop high grain quality rice varieties suitable for cultivation across Northeast China.

Effect of Temperature on Starch Accumulation and Activities of Starch Synthetic Key Enzymes during Grain-Filling Stage of Aromatic Rice

2011 ◽  
Vol 142 ◽  
pp. 152-156
Author(s):  
Zhen Jiang Xu ◽  
Li Zhong Xiao ◽  
Hong Liu ◽  
Yong Hao Ren ◽  
Zhi Lin Li
Keyword(s):  
Amylose Content ◽  
Grain Filling ◽  
Effect Of Temperature ◽  
Starch Accumulation ◽  
Aromatic Rice ◽  
Key Enzymes ◽  
Filling Stage ◽  
Lower Temperature ◽  
Grain Filling Stage ◽  
The Relationship

Changes of the content of starch, amylose and the activities of 3 key enzymes involved in starch synthetic metabolism in developing rice grains under four different temperature in phytotrons during grain filling stage of two aromatic rice varieties were studied. The results showed that compared with that under the lower temperature (21°C and 23°C), the content of starch and amylose and the activities of SBE and GBSS under higher temperatures (26°Cand 30°C) were generally higher at the beginning of the grain filling stage and obviously lower during the middle and late grain filling stage, with the exception of the activity SSS which were always higher under lower temperature. The relationship between the changes of activities of SSS, SBE and the variation of starch accumulating rate was very close and so did the relationship between GBSS activity and the amylose content. The lower activities of SSS, SBE and GBSS during the middle and late grain filling stage may be the key physiological factors which lead to the poorer progress quality and appearance quality of aromatic rice under high temperature.

Effect of light intensity on grain quality of rice at different spike positions during grain-filling stage

2013 ◽  
Vol 21 (2) ◽  
pp. 164
Author(s):  
MingHui DONG ◽  
Feng HUI ◽  
JunRong GU ◽  
PeiFeng CHEN ◽  
DaiFeng YANG ◽  
...  
Keyword(s):  
Light Intensity ◽  
Grain Quality ◽  
Grain Filling ◽  
Filling Stage ◽  
Grain Filling Stage ◽  
Effect Of Light

Effects of combined high temperature and drought stress on amylose and protein contents at rice grain-filling stage

2012 ◽  
Vol 20 (1) ◽  
pp. 40-47 ◽  
Author(s):  
Huan-Ye GAO ◽  
San-Gen WANG ◽  
Xue-Feng ZONG ◽  
Zhong-Hua TENG ◽  
Fang-Ming ZHAO ◽  
...  
Keyword(s):  
High Temperature ◽  
Drought Stress ◽  
Grain Filling ◽  
Rice Grain ◽  
Filling Stage ◽  
Grain Filling Stage

scholarly journals Effect of Temperature During Grain Filling Stage on Grain Quality and Taste of Cooked Rice in Mid-late Maturing Rice Varieties

2011 ◽  
Vol 56 (4) ◽  
pp. 404-412 ◽  
Author(s):  
Kyung-Jin Choi ◽  
Tae-Shik Park ◽  
Choon-Ki Lee ◽  
Jung-Tae Kim ◽  
Jun-Hwan Kim ◽  
...  
Keyword(s):  
Grain Quality ◽  
Grain Filling ◽  
Effect Of Temperature ◽  
Rice Varieties ◽  
Filling Stage ◽  
Cooked Rice ◽  
Grain Filling Stage

scholarly journals Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 746
Author(s):  
Chae-Min Han ◽  
Jong-Hee Shin ◽  
Jung-Bae Kwon ◽  
Jong-Soo Kim ◽  
Jong-Gun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Variety ◽  
Wheat Variety ◽  
Economic Loss ◽  
Rice Grain ◽  
Starch Granules ◽  
Rice Varieties ◽  
Starch Structure ◽  
Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

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