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Acta Agronomica Sinica ›› 2022, Vol. 48 ›› Issue (12): 3155-3165.doi: 10.3724/SP.J.1006.2022.12087

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

Effects of dynamic temperature at grain filling stage on yield and quality of soft japonica rice

HU Ya-Jie(), YU En-Wei, CONG Shu-Min, LI Luan, XUE Jian-Tao, XIA Chen-Yu, GUO Bao-Wei, XING Zhi-Peng   

  1. Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University / Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, Jiangsu, China
  • Received:2021-12-12 Accepted:2022-03-25 Online:2022-12-12 Published:2022-04-20
  • Contact: HU Ya-Jie E-mail:huyajie@yzu.edu.cn
  • Supported by:
    National Nature Science Foundation of China(31701350);National Nature Science Foundation of China(31601246);Innovation and Entrepreneurship Training Program for College Students in Jiangsu Province(202111117065Y);Open Project of Jiangsu Key Laboratory of Crop Genetics and Physiology(YCSL202103);Earmarked Fund for Jiangsu Agriculture Industry Technology System(JATS[2020]432);Priority Academic Program Development of Jiangsu Higher Education Institutions

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Abstract:

Two soft japonica varieties (Nanjing 46 and Suxiangjing 100) were used as materials. Dynamic diminishing temperatures at grain filling stage were set through artificial climate chamber, that is, high temperature (HT), normal temperature (NT), low temperature (LT), and the outdoor temperature (CK). The effects of dynamic temperature at grain filling stage on yield and its composition, dry matter production and rice quality of soft japonica rice were studied. The results showed that compared with NT treatment, LT treatment significantly reduced rice yield, while HT treatment did not reduce rice yield. The grain filled percentage and 1000-grain weight were affected by temperature at grain filling stage, and 1000-grain weight decreased under HT treatment, LT treatment reduced significantly the grain filled percentage, but increased significantly in 1000-grain weight. For dry matter production, LT treatment increased significantly dry matter weight and its proportion in stem and sheath, decreased dry matter weight and its proportion in panicle, and decreased total dry matter accumulation. For rice quality, both HT and LT treatments reduced milled rice rate and head rice rate, resulting in inferior processing quality. HT treatment increased the chalkiness grain percentage and chalkiness degree, while LT treatment decreased the chalkiness grain percentage and chalkiness degree, but the change was different between two varieties. Protein content increased and amylose content decreased with increasing temperature at grain filling stage. Under both high and low temperature treatments, gel consistency became shorter and rice taste value decreased. Therefore, too high or too low temperature at grain filling stage was not conducive to the improvement of processing and eating quality in soft japonica rice.

Key words: soft japonica rice, grain filling, dynamic temperature, yield, quality

Fig. 1

Daily maximum temperature, daily mean temperature, and daily minimum temperature measured for HT, NT, LT, and CK conditions at grain filling stage HT: high temperature; NT: normal temperature; LT: low temperature; CK: outdoor temperature."

Table 1

Effects of dynamic temperature at grain filling stage on yield and its components in soft japonica rice"

年份
Year		 品种
Variety		 处理
Treatment		 每盆穗数
Number of
panicles per pot		 每穗粒数
Spikelets per
panicle		 结实率
Grain filled
percentage (%)		 千粒重
1000-grain
weight (g)		 理论产量
Theoretical yield
(g pot-1)		 实际产量
Actual yield
(g pot-1)
2018 南粳46
NJ 46		 高温HT 26.50 a 106.46 a 73.85 a 26.73 b 55.69 a 55.66 a
常温NT 24.85 a 105.77 a 71.49 a 27.34 b 51.37 ab 41.80 b
低温LT 28.00 a 109.85 a 50.85 c 28.02 a 43.82 b 33.76 c
CK 28.55 a 100.79 a 74.22 a 27.23 b 58.15 a 45.50 b
苏香粳100
SXJ 100		 高温HT 27.80 a 95.69 a 85.96 a 29.10 b 66.54 a 59.50 a
常温NT 27.00 a 91.02 a 83.29 a 29.55 ab 60.49 b 48.80 b
低温LT 28.00 a 89.61 a 73.39 c 30.02 a 55.28 b 41.53 c
CK 28.15 a 90.97 a 88.47 a 29.42 ab 66.65 a 50.50 b
2019 南粳46
NJ 46		 高温HT 28.60 a 91.03 a 88.66 b 25.08 c 57.89 ab 53.63 a
常温NT 28.80 a 93.37 a 92.77 a 26.14 b 65.19 a 50.17 a
低温LT 27.20 a 95.76 a 74.31 c 27.25 a 52.74 b 38.59 b
CK 28.65 a 93.56 a 92.76 a 26.28 b 65.33 a 52.82 a
苏香粳100
SXJ 100		 高温HT 30.30 a 87.75 a 88.08 b 26.92 b 63.05 a 61.50 a
常温NT 28.40 a 86.12 a 90.19 a 27.32 b 60.25 a 56.25 a
低温LT 28.15 a 88.48 a 71.55 c 28.08 a 50.04 b 42.31 b
CK 28.75 a 93.51 a 91.44 a 27.17 b 66.78 a 58.63 a

Fig. 2

Effects of dynamic temperatures at grain filling stage on grain filled percentage of primary and secondary branches Abbreviations are the same as those given in Table 1. Different lowercase letters mean significantly different at the 0.05 probability level in the same variety."

Table 2

Effects of dynamic temperatures on dry matter accumulation at maturity stage and its proportion in soft japonica rice"

年份
Year		 品种
Variety		 处理
Treatment		 总干重
Total dry matter weight (g pot-1)		 收获指数Harvest index
(%)		 干物质重Dry matter weight (g pot-1) 比例Ratio (%)
叶
Leaf		 茎鞘
Stem sheath		 穗
Panicle		 叶
Leaf		 茎鞘
Stem sheath		 穗
Panicle
2018 南粳46
NJ 46		 高温HT 173.00 a 27.83 a 25.71 a 78.42 b 68.87 a 14.86 a 45.33 b 39.81 a
常温NT 158.35 a 22.83 b 26.87 a 80.08 b 51.40 b 16.97 a 50.57 b 32.46 b
低温LT 166.90 a 17.50 c 26.18 a 99.36 a 41.37 c 15.69 a 59.53 a 24.78 c
CK 171.62 a 22.93 b 26.14 a 82.55 b 62.93 ab 15.23 a 48.10 b 36.67 a
苏香粳100
SXJ 100		 高温HT 185.61 a 28.29 a 27.70 a 82.44 ab 75.47 a 14.93 a 44.42 b 40.66 a
常温NT 170.40 a 24.77 b 27.69 a 77.28 b 65.43 b 16.25 a 45.35 b 38.40 a
低温LT 175.21 a 20.50 c 28.25 a 89.53 a 57.43 c 16.12 a 51.10 a 32.78 b
CK 177.39 a 24.63 b 24.93 a 80.66 ab 71.80 ab 14.05 a 45.47 b 40.48 a
2019 南粳46
NJ 46		 高温HT 175.50 b 26.13 a 29.28 a 80.75 b 65.47 b 16.69 b 46.01 b 37.30 a
常温NT 185.79 a 23.09 ab 36.25 a 78.08 bc 71.47 a 19.51 a 42.02 c 38.47 a
低温LT 164.58 c 20.05 b 29.35 a 90.74 a 44.49 c 17.83 b 55.13 a 27.03 b
CK 173.51 b 26.03 a 35.70 a 71.11 c 66.70 ab 20.58 a 40.98 c 38.44 a
苏香粳100
SXJ 100		 高温HT 172.85 a 30.42 a 28.23 a 82.12 a 62.51 b 16.33 a 47.51 ab 36.16 b
常温NT 176.49 a 27.25 a 26.03 a 79.80 a 70.66 a 14.75 b 45.22 bc 40.03 a
低温LT 161.59 b 22.39 b 28.54 a 80.47 a 52.58 c 17.66 a 49.80 a 32.54 c
CK 179.31 a 27.96 a 25.91 a 78.56 a 74.84 a 14.45 b 43.81 c 41.74 a

Table 3

Effects of dynamic temperatures at grain filling stage on processing and appearance quality in soft japonica rice"

年份
Year		 品种
Variety		 处理
Treatment		 糙米率
Brown rice rate
(%)		 精米率
Milling rice rate
(%)		 整精米率
Head rice rate
(%)		 垩白粒率
Chalky grain percentage
(%)		 垩白度
Chalkiness
Degree
(%)		 粒长
Grain
length
(mm)		 粒宽
Grain width
(mm)		 长宽比
Length-width ratio
2018 南粳46
NJ 46		 高温HT 79.26 ab 70.32 a 69.92 a 52.08 a 24.26 a 4.34 c 2.65 b 1.64 b
常温NT 77.48 b 69.38 a 68.30 a 24.55 c 6.79 c 4.57 ab 2.75 a 1.66 ab
低温LT 64.57 c 58.18 b 57.50 b 21.11 c 5.55 c 4.62 a 2.73 a 1.69 a
CK 79.98 a 71.58 a 70.27 a 41.51 b 14.21 b 4.51 b 2.67 b 1.69 a
苏香粳100
SXJ 100		 高温HT 74.30 b 68.66 ab 64.49 b 52.73 a 20.54 a 4.78 b 2.76 a 1.73 a
常温NT 79.45 a 71.92 a 70.44 a 31.02 c 9.52 c 4.75 b 2.78 a 1.71 a
低温LT 72.07 c 66.43 b 64.15 b 33.62 c 9.06 c 4.86 a 2.80 a 1.74 a
CK 79.26 a 70.32 a 69.92 a 42.88 b 14.36 b 4.55 c 2.72 a 1.67 b
2019 南粳46
NJ 46		 高温HT 82.22 a 72.61 b 69.04 b 46.6 a 19.71 a 4.49 c 2.77 b 1.63 c
常温NT 83.28 a 75.17 a 75.10 a 33.56 b 11.38 b 4.68 a 2.79 b 1.69 a
低温LT 80.72 a 64.61 c 60.31c 32.19 b 9.69 bc 4.70 a 2.85 a 1.66 b
CK 83.55 a 75.38 a 75.15 a 30.80 b 8.44 c 4.62 b 2.77 b 1.67 b
苏香粳100
SXJ 100		 高温HT 81.96 a 68.24 b 65.36 c 54.83 a 24.31 a 4.69 c 2.82 a 1.68 a
常温NT 83.67 a 75.77 a 75.54 a 50.12 b 16.01 b 4.86 a 2.84 a 1.71 a
低温LT 83.28 a 74.64 a 70.94 b 28.46 c 9.12 c 4.88 a 2.82 a 1.72 a
CK 84.03 a 74.86 a 74.73 a 48.97 b 17.22 b 4.73 b 2.80 a 1.69 a

Fig. 3

Effects of dynamic temperatures at grain filling stage on protein content in soft japonica rice Abbreviations are the same as those given in Table 1. Different lowercase letters mean significantly different at the 0.05 probability level in the same variety."

Table 4

Effects of dynamic temperature at grain filling on protein content and its components in soft japonica rice in 2019"

品种
Variety		 处理
Treatment		 总蛋白
Total protein
(%)		 蛋白组分绝对含量
Absolute content of protein components
(%)		 蛋白组分相对含量
Relative content of protein components
(%)
醇蛋白
Prolamin		 球蛋白
Globin		 白蛋白
Albumin		 谷蛋白
Glutelin		 醇蛋白
Prolamin		 球蛋白
Globin		 白蛋白
Albumin		 谷蛋白
Glutelin
南粳46
NJ 46		 高温HT 4.987 a 0.101 b 0.490 ab 0.308 a 4.088 a 1.82 b 10.65 a 4.53 b 83.00 a
常温NT 4.327 c 0.119 ab 0.400 b 0.286 b 3.522 b 3.03 a 10.55 a 4.94 b 81.48 ab
低温LT 4.321 c 0.123 a 0.535 a 0.249 c 3.415 b 3.13 a 9.81 a 7.39 a 79.67 b
CK 4.768 b 0.117 ab 0.505 a 0.279 b 3.868 ab 2.27 ab 10.33 a 6.13 a 81.27 b
苏香粳100
SXJ 100		 高温HT 4.981 a 0.090 b 0.531 a 0.226 c 4.135 a 2.03 b 9.83 b 6.17 a 81.97 a
常温NT 4.732 b 0.143 a 0.499 ab 0.234 c 3.856 b 2.75 a 9.24 b 6.60 a 81.41 a
低温LT 4.526 c 0.142 a 0.444 b 0.334 a 3.606 c 2.84 a 12.38 a 5.76 b 79.03 b
CK 4.869 ab 0.111 ab 0.503 ab 0.299 b 3.957 ab 2.46 ab 10.58 ab 5.85 b 81.11 a

Table 5

Effects of dynamic temperatures at grain filling stage on cooking and eating quality in soft japonica rice"

年份
Year		 品种
Variety		 处理
Treatment		 直链淀粉含量
Amylose
content (%)		 胶稠度
Gel consistency
(mm)		 外观
Appearance		 黏度
Stickiness		 硬度
Hardness		 平衡值Balance 食味值
Taste value
2018 南粳46
NJ 46		 高温HT 10.5 c 82.5 b 6.40 b 6.03 b 6.20 a 6.10 b 65.67 c
常温NT 12.5 b 88.5 a 7.87 a 7.40 a 5.50 b 7.77 a 77.67 a
低温LT 14.4 a 84.0 b 7.37 ab 6.97 ab 5.97 ab 7.23 a 71.33 b
CK 12.7 b 88.7 a 7.70 a 7.20 a 5.70 b 7.37 a 74.33 ab
苏香粳100
SXJ 100		 高温HT 10.0 c 85.7 b 5.63 b 5.47 b 6.70 a 5.53 b 62.33 b
常温NT 11.5 b 89.0 a 7.63 a 7.03 a 6.10 b 7.50 a 75.33 a
低温LT 13.9 a 85.5 b 5.60 a 5.63 b 6.93 a 4.77 b 59.33 b
CK 12.0 ab 89.7 a 5.00 a 7.63 a 6.30 a 4.77 b 73.00 a
2019 南粳46
NJ 46		 高温HT 12.7 b 80.0 b 6.80 b 5.63 c 6.37 ab 6.13 c 67.67 bc
常温NT 12.5 b 92.5 a 6.23 c 5.83 bc 6.57 a 6.03 c 69.33 b
低温LT 14.4 a 89.5 b 6.93 b 6.03 b 6.23 b 6.50 b 66.67 c
CK 10.5 c 92.5 a 7.67 a 8.10 a 6.17 b 7.67 a 77.33 a
苏香粳100
SXJ 100		 高温HT 12.0 ab 84.5 b 8.30 a 7.27 ab 5.67 b 7.73 a 71.33 b
常温NT 11.5 b 93.0 a 6.80 b 7.00 b 6.47 a 6.83 b 75.67 a
低温LT 13.9 a 89.5 b 6.30 c 5.97 c 6.67 a 6.07 c 66.67 b
CK 10.0 b 91.5 a 7.90 a 7.43 a 5.57 b 7.80 a 78.67 a
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