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Acta Agronomica Sinica ›› 2023, Vol. 49 ›› Issue (7): 1930-1941.doi: 10.3724/SP.J.1006.2023.22037

• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

Effect of shading duration after heading on grain yield and quality of japonica rice in northwest China

DENG Ai-Xing1(), LI Ge-Xing1,2(), LYU Yu-Ping3, LIU You-Hong4, MENG Ying4, ZHANG Jun1,*(), ZHANG Wei-Jian1   

  1. 1Institute of Crop Sciences, Chinese Academy of Agricultural Sciences / Key Laboratory of Crop Physiology and Ecology, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
    2College of Agronomy, Henan Agricultural University, Zhengzhou 450046, Henan, China
    3Research Institute of Grain Crops, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, China
    4Institute of Crop Cultivation and Tillage, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, Heilongjiang, China
  • Received:2022-06-14 Accepted:2022-11-25 Online:2023-07-12 Published:2022-12-26
  • Contact: *E-mail: zhangjun@caas.cn E-mail:dengaixing@caas.cn;15993023318@163.com;zhangjun@caas.cn
  • About author:First author contact:**Contributed equally to this work
  • Supported by:
    The National Natural Science Foundation of China(32071950);The Science and Technology Support Program of Xinjiang(2021E02008);The National Key Research and Development Program of China(2016YFD0300501)

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Abstract:

Light intensity at grain filling stage is an important ecological factor for high rice yield and quality. To investigate the effects of shading duration on yield and quality of two high yielding (Xindao 41, Jijing 88) and two good quality (Liangjing 10, Jijing 515) Japonica rice cultivars 10 days after heading (DAH10), 20 days after heading (DAH20), heading to maturity (DAHM), and no shading as the control (CK), this experiment was conducted in Urumqi, Xinjiang, China, in 2018 and 2019. The results showed that, shading after rice heading lengthened grain filling duration, and decreased the seed setting rate, 1000-grain weight, and rice yield. The decreasing amylose content and increasing protein content under shading after heading led to an increase in chalky grain rate, degree of chalkiness, and worsened significantly paste property and taste value. Compared to CK, mean seed setting rate and thousand grain weight of DAH10, DAH20 and DAHM decreased by 3.5%, 9.7%, 11.1% and 3.7%, 7.1%, 13.1% respectively, leading to significant decrease in yield during the two years period by 11.3%, 16.5%, and 31.7%, respectively. There was no obvious influence of first ten-day shading after heading on grain amylose content and taste value. The protein content of DAH20 and DAHM in the two years increased by 20.5% and 30.8%, respectively, while amylose content decreased by 3.6% and 4.6%, respectively. This resulted in the decreasing breakdown and taste values by 15.2%, 26.1%, and 3.9%, 7.7% respectively. The effects of shading duration after heading on chalky grain rate varied with the local background light intensity. The increase of 152.1% chalky grain rate occurred in the first ten-day after heading in 2018, while the increase of 345.5% was observed 20 days after heading in 2019. High yield rice cultivars had more sensitivity to shading duration after heading compared to good quality rice cultivars. Decreases of grain filling rate and 1000-grain weight of the high yield cultivars reduced grain yield, while it led to higher chalkiness rate. In conclusion, 20 days of shading after rice heading was the key period to affect the appearance quality in rice, and the shading duration depended on the background light intensity. The longer the shading time, the worse the cooking quality of rice. This study provides a scientific basis for japonica rice production in the future climate change.

Key words: rice, shading after heading, yield, quality, climate change

Fig. 1

Daily mean temperature, precipitation (A), and solar radiation (B) during the growth period in experimental sites"

Table 1

Effects of different shading duration on rice growth period in 2018 and 2019 (d)"

品种
Cultivar		 处理
Treatment		 2018 2019
播种-齐穗
Seeding-
Heading		 齐穗-成熟
Heading-
Maturity		 播种-成熟
Seeding-
Maturity		 播种-齐穗
Seeding-
Heading		 齐穗-成熟
Heading-
Maturity		 播种-成熟
Seeding-
Maturity
新稻41 CK 125 42 167 119 47 166
Xindao 41 DAH10 125 55 180 119 48 167
DAH20 125 61 186 119 50 169
DAHM 125 77 202 119 54 173
吉粳88 CK 120 43 163 118 47 165
Jijing 88 DAH10 120 48 168 118 49 167
DAH20 120 56 176 118 50 168
DAHM 120 70 190 118 54 172
粮粳10号 CK 125 43 168 121 47 168
Liangjing 10 DAH10 125 56 181 121 49 170
DAH20 125 61 186 121 54 175
DAHM 125 78 203 121 58 179
吉粳515 CK 114 46 160 118 47 165
Jijing 515 DAH10 114 51 165 118 49 167
DAH20 114 56 170 118 51 169
DAHM 114 72 186 118 54 172

Table 2

Effects of different shading duration after heading on rice yield and its components"

年份
Year		 品种
Cultivar name		 处理
Treatment		 有效穗
Effective panicles
(×104 hm-2)		 穗粒数
Spikelet per panicle		 结实率
Seed setting rate (%)		 千粒重
1000-grain weight (g)		 产量
Yield
(t hm-2)
2018 新稻41号 CK 516.2 a 79.7 b 87.2 a 26.0 a 9.4 a
Xindao 41 DAH10 508.0 a 83.2 ab 83.0 b 23.9 b 7.9 b
DAH20 486.6 a 84.1 ab 66.1 c 22.8 c 7.2 c
DAHM 512.9 a 95.1 a 59.6 d 21.3 d 5.1 d
吉粳88 CK 404.1 a 99.1 a 96.2 a 25.0 a 9.1 a
Jijing 88 DAH10 402.0 a 90.0 a 92.9 ab 24.3 b 7.3 b
DAH20 439.2 a 98.1 a 83.6 bc 23.5 c 7.1 b
DAHM 422.9 a 92.1 a 79.7 c 18.9 d 5.8 c
粮粳10号 CK 401.6 a 79.7 a 91.7 a 25.2 a 8.6 a
Liangjing 10 DAH10 408.2 a 79.4 a 92.2 a 24.6 ab 8.0 a
DAH20 427.1 a 79.5 a 87.7 b 24.0 b 7.3 b
DAHM 396.2 a 82.7 a 85.3 c 23.1 c 6.2 c
吉粳515 CK 342.9 a 90.7 a 96.3 a 25.4 a 8.3 a
Jijing 515 DAH10 364.9 a 88.2 a 93.9 a 25.1 a 7.8 b
DAH20 380.1 a 86.5 a 90.7 a 23.7 b 7.1 c
DAHM 366.3 a 85.5 a 73.2 b 22.9 c 6.7 d
2019 新稻41号 CK 477.5 98.8 a 97.1 a 24.3 a 9.1 a
Xindao 41 DAH10 452.8 a 107.4 a 92.6 b 23.2 ab 8.2 ab
DAH20 569.5 a 108.0 a 89.0 c 24.1 a 7.9 b
DAHM 557.1 a 95.4 a 92.5 b 21.2 b 5.3 c
吉粳88 CK 394.4 a 104.5 b 96.0 a 20.2 a 9.0 a
Jijing 88 DAH10 436.4 a 127.6 ab 92.6 b 20.1 a 7.4 b
DAH20 378.7 a 132.2 a 91.3 b 19.2 a 7.3 b
DAHM 408.9 a 127.6 ab 95.5 a 18.7 a 5.3 c
粮粳10号 CK 395.2 a 96.5 a 95.7 a 24.6 a 8.1 a
Liangjing 10 DAH10 382.6 a 99.9 a 92.8 a 24.6 a 7.9 ab
DAH20 334.8 a 100.1 a 85.5 b 22.0 a 7.4 ab
DAHM 413.2 a 89.8 a 92.8 a 22.0 a 7.0 b
吉粳515 CK 397.5 ab 112.1 a 95.5 a 22.6 a 8.5 a
Jijing 515 DAH10 409.5 a 103.3 a 89.0 b 20.3 b 7.7 b
DAH20 382.7 a 102.3 a 88.3 b 20.3 b 7.2 c
DAHM 397.9 a 100.8 a 93.0 a 19.8 b 6.5 d
方差分析ANOVA (P-value)
处理Treatment (T) 0.51 0.61 0.00** 0.00** 0.00**
品种Cultivar (C) 0.95 0.00** 0.00** 0.00** 0.29
年份Year (Y) 0.00** 0.00** 0.00** 0.00** 0.03*
处理×品种 T×C 0.55 0.10 0.00** 0.01** 0.11
处理×年份 T×Y 0.71 0.11 0.00** 0.05* 0.00**
品种×年份 C×Y 0.10 0.19 0.00** 0.00** 0.53
处理×品种×年份 T×C×Y 0.05* 0.08 0.00** 0.00** 0.14

Fig. 2

Effects of different shading duration after heading on protein content (A) and amylose content (B) of rice grains Abbreviations for the different treatments are the same as given in Table 1. Lowercase letters above the same set of data in the histogram indicate significant differences at the 0.05 probability level among the different treatments of the same rice variety in the same year."

Table 3

Effects of different shading duration after heading on appearance quality of rice (%)"

品种
Cultivar		 处理
Treatment		 2018 2019
垩白粒率
Chalky grain rate		 垩白度
Chalkiness		 垩白粒率
Chalky grain rate		 垩白度
Chalkiness
新稻41号 CK 2.4 c 0.6 c 1.9 d 0.6 c
Xindao 41 DAH10 9.8 a 2.8 a 6.9 b 2.7 a
DAH20 5.9 b 1.3 b 8.8 a 2.6 a
DAHM 0.9 d 0.2 c 4.1 c 1.4 b
吉粳88 CK 4.1 a 1.3 b 3.9 d 1.6 d
Jijing 88 DAH10 6.2 a 2.4 a 13.7 b 5.8 b
DAH20 5.5 a 2.6 a 28.6 a 15.4 a
DAHM 4.6 a 1.9 ab 7.8 c 3.9 c
粮粳10号 CK 3.2 a 0.8 a 4.6 c 1.5 c
Liangjing 10 DAH10 3.4 a 1.0 a 8.4 b 3.0 b
DAH20 3.3 a 0.8 a 13.0 a 4.8 a
DAHM 0.6 b 0.3 b 6.0 c 2.1 c
吉粳515 CK 4.9 b 1.7 b 8.3 d 3.2 d
Jijing 515 DAH10 17.4 a 8.7 a 21.9 b 10.5 b
DAH20 5.3 b 2.2 b 32.9 a 19.7 a
DAHM 6.1 b 2.8 b 13.7 c 7.3 c
方差分析ANOVA (P-value)
处理Treatment (T) 0.00** 0.00**
品种Cultivar (C) 0.00** 0.00**
年份Year (Y) 0.00** 0.00**
处理×品种 T×C 0.00** 0.00**
处理×年份 T×Y 0.00** 0.00**
品种×年份 C×Y 0.00** 0.00**
处理×品种×年份 T×C×Y 0.00** 0.00**

Table 4

Effects of different shading duration after heading on RVA and taste value of rice grains"

品种
Cultivar		 处理
Treatment		 峰值黏度
Peak
viscosity
(cP)		 热浆黏度
Hot viscosity
(cP)		 崩解值
Breakdown
(cP)		 最终黏度
Final
viscosity
(cP)		 消减值
Setback
(cP)		 起始糊化温度
Pasting
temperature
(℃)		 食味值
Taste value
(%)
2018
新稻41号 CK 2636.7 a 1448.7 a 1188.0 a 2556.0 a -80.7 c 83.8 a 87.3 a
Xindao 41 DAH10 2387.7 b 1310.3 b 1077.3 a 2372.0 b -15.7 bc 88.3 a 86.7 a
DAH20 2114.3 c 1209.7 c 904.7 b 2230.3 c 116.0 ab 88.8 a 83.3 b
DAHM 2042.7 c 1134.3 d 908.3 b 2201.3 c 158.7 a 89.4 a 81.3 c
吉粳88 CK 2969.3 a 1560.7 a 1408.7 a 2823.3 a -146.0 c 73.1 b 87.0 a
Jijing 88 DAH10 2566.3 b 1381.7 b 1184.7 b 2515.7 b -50.7 b 82.2 a 84.7 b
DAH20 2476.3 b 1316.7 b 1159.7 b 2413.3 b -63.0 b 87.7 a 83.3 c
DAHM 2005.3 c 1101.3 c 904.0 c 2117.0 c 111.7 a 88.5 a 81.3 d
粮粳10号 CK 2421.7 a 1398.3 a 1023.3 a 2696.7 a 275.0 c 87.7 b 85.3 a
Liangjing 10 DAH10 2393.3 a 1338.7 a 1054.7 a 2601.3 a 208.0 d 88.0 b 86.3 a
DAH20 1955.0 b 1174.0 b 781.0 b 2346.0 b 391.0 b 89.9 a 83.0 b
DAHM 1558.7 c 994.7 c 574.3 c 2106.7 c 536.0 a 90.4 a 82.3 b
吉粳515 CK 2886.7 a 1654.0 a 1232.7 a 2888.0 a 1.3 b 73.1 b 86.3 a
Jijing 515 DAH10 2668.3 b 1549.0 b 1119.3 b 2677.7 b 9.3 b 77.9 ab 87.3 a
DAH20 2324.3 c 1338.7 c 985.7 c 2444.7 c 120.3 a 82.1 ab 82.0 b
DAHM 2140.3 d 1243.7 d 896.7 c 2301.3 d 161.0 a 88.6 a 80.7 b
2019
新稻41号 CK 3220.0 a 1783.5 a 1436.5 a 3117.7 a -102.3 c 88.9 a 87.3 a
Xindao 41 DAH10 3075.5 ab 1679.3 ab 1396.3 ab 3125.5 a 50.0 b 84.7 b 87.0 a
DAH20 2947.3 b 1653.3 b 1294.0 bc 3012.3 a 65.0 b 89.3 a 85.7 b
DAHM 2656.0 c 1449.0 c 1207.0 c 2959.3 a 303.3 a 90.4 a 81.3 c
吉粳88 CK 2991.0 a 1652.5 a 1338.5 a 3511.5 a 520.5 a 89.4 c 84.3 a
Jijing 88 DAH10 2906.0 a 1605.5 a 1300.5 a 3382.0 a 476.0 a 90.3 ab 85.0 a
DAH20 2625.7 b 1483.7 b 1142.0 b 3057.0 b 431.3 a 89.9 bc 80.3 b
DAHM 2236.0 c 1305.7 c 930.3 c 2666.3 c 430.3 a 90.7 a 75.0 c
粮粳10号 CK 3051.0 a 1798.3 a 1252.7 a 3502.0 a 451.0 a 89.0 b 86.3 a
Liangjing 10 DAH10 2891.7 ab 1734.0 a 1157.7 ab 3436.0 ab 544.3 a 89.6 b 85.7 a
DAH20 2767.0 b 1713.7 a 1053.3 bc 3362.5 b 595.5 a 89.5 b 83.0 b
DAHM 2320.0 c 1401.5 b 918.5 c 3001.2 c 681.2 a 91.1 a 75.7 c
吉粳515 CK 2674.0 a 1524.7 a 1149.3 ab 3187.3 a 513.3 a 89.5 a 86.0 a
Jijing 515 DAH10 2818.0 a 1605.0 a 1213.0 a 3129.0 a 311.0 b 79.0 b 84.7 b
DAH20 2720.0 a 1535.7 a 1184.3 ab 3080.0 a 360.0 ab 89.1 a 82.7 c
DAHM 2467.3 b 1396.0 b 1071.3 b 2739.7 b 272.3 b 88.3 a 79.0 d
方差分析ANOVA (P-value)
处理Treatment (T) 0.00** 0.00** 0.00** 0.00** 0.00** 0.00** 0**
品种Cultivar (C) 0.00** 0.00** 0.00** 0.00** 0.00** 0.00** 0**
年份Year (Y) 0.00** 0.00** 0.00** 0.00** 0.00** 0.00** 0**
处理×品种 T×C 0.00** 0.00** 0.00** 0.00** 0.00** 0.08 0**
处理×年份 T×Y 0.00** 0.00** 0.00** 0.00** 0.00** 0.00** 0.09
品种×年份 C×Y 0.00** 0.01** 0.00** 0.02* 0.00** 0.07 0**
处理×品种×年份 T×C×Y 0.00** 0.00** 0.00** 0.00** 0.00** 0.00** 0**

Table 5

Correlation coefficient between rice quality parameters"

指标
Index		 食味值
Taste quality		 蛋白质
Protein		 直链淀粉
Amylose content		 垩白粒率Chalky grain rate 垩白度
Chalkiness		 峰值黏度
Peak
viscosity		 热浆黏度
Hot
viscosity		 崩解值
Breakdown		 最终黏度
Final
viscosity		 消减值
Setback
蛋白质
Protein		 -0.932**
直链淀粉
Amylose content		 0.475** -0.503**
垩白粒率
Chalky grain rate		 -0.110 0.206* -0.591**
垩白度
Chalkiness		 -0.160 0.262** -0.595** 0.983**
峰值黏度
Peak viscosity		 0.521** -0.507** -0.338** 0.235* 0.188
热浆黏度
Hot viscosity		 0.462** -0.442** -0.419** 0.263** 0.209* 0.954**
崩解值
Breakdown		 0.533** -0.526** -0.216* 0.180 0.147 0.948** 0.810**
最终黏度
Final viscosity		 0.223* -0.260* -0.632** 0.334** 0.288** 0.827** 0.899** 0.667**
消减值
Setback		 -0.443** 0.357** -0.571** 0.212* 0.206* -0.147 0.052 -0.345** 0.434**
起始糊化温度
Pasting temperature		 -0.368** 0.345** -0.267** -0.024 -0.018 -0.271** -0.214* -0.304** 0.032 0.492**
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