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Acta Agronomica Sinica ›› 2024, Vol. 50 ›› Issue (12): 3055-3068.doi: 10.3724/SP.J.1006.2024.42014

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

Effect of low-temperature stress on glucose and water status in rice germ and its relationship with seedling emergence

ZHENG Guang-Jie1(), YE Chang1, XU Chun-Mei1, CHEN Song1, CHU Guang1, CHEN Li-Peng2, ZHANG Xiu-Fu1, WANG Dan-Ying1,*()   

  1. 1China National Rice Research Institute / State Key Laboratory of Rice Biology and Breeding, Hangzhou 311400, Zhejiang, China
    2Hangzhou Fuyang Dongshan Agricultural Machinery Service Specialized Co-operative Society, Hangzhou 311400, Zhejiang, China
  • Received:2024-03-08 Accepted:2024-08-15 Online:2024-12-12 Published:2024-09-02
  • Contact: *E-mail: wangdanying@caas.cn
  • Supported by:
    ‘Sharp Soldiers’ Research and Development Programs of Zhejiang(2023C02002-3-2);China Agriculture Research System of MOF and MARA (Rice, CARS-01-31);Agricultural Science and Technology Innovation Project(ASTIP)

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Abstract:

To investigate varietal differences in rice germ survival and seedling emergence under low-temperature stress and to analyze the mechanisms of low-temperature tolerance during seedling emergence, germinated seeds of four rice varieties with different cold tolerance were used as experimental material and exposed to low temperature and ambient temperature (control) conditions. Carbohydrate and moisture content of seed and germ, seed α-amylase activity, sucrose synthase, antioxidant enzyme activity, hydrogen peroxide (H2O2) and malondialdehyde (MDA) content of germ during seedling emergence were analyzed over time, along with their correlation with germ survival. The study found that the glucose content and antioxidant enzyme activity (SOD, POD, and CAT) in the germ of the cold-sensitive varieties Zhongjia 8 (S1) and Zhongjiazao 17 (S2) decreased significantly after 4 days of cold treatment, while H2O2 and MDA contents increased gradually, leading to phenotypical stagnation of germ growth and symptoms of death under low-temperature stress. In contrast, the glucose content in the germ of cold-tolerant varieties Nipponbare (T1) and Yunliangyoujiu 48 (T2) remained relatively high, and the enzyme activity of SOD, POD, and CAT, as well as H2O2 and MDA contents, remained stable after 8 days of cold treatment, allowing the germ to maintain upright growth. Analysis revealed that cold inhibited seed α-amylase activity but promoted germ sucrose synthase activity. Cold also delayed root development in cold-tolerant varieties T1 and T2 but inhibited root development in cold-sensitive varieties S1 and S2. Additionally, the root vigor of cold-sensitive varieties was significantly lower than that of cold-tolerant varieties, and the water content of seeds and germs in cold-sensitive varieties S1 and S2 decreased continuously, while that of cold-tolerant varieties T1 and T2 remained stable. Correlation analysis demonstrated that germ survival rate was significantly positively correlated with germ and seed glucose content, germ water content, CAT activity, root length, volume, and root vigor, but significantly negatively correlated with seed starch and germ sucrose content. Moreover, increasing water supply to S1 and S2 exogenously significantly improved their survival rate under low temperature. In conclusion, low-temperature stress not only inhibited seed α-amylase activity but also suppressed root growth and development, reducing the ability to transport water to seeds and germs. This, led to a decrease in the ability to degrade seed starch and germ sucrose during the seedling emergence process, resulting in inadequate glucose supply to germs, an imbalance in germ antioxidant metabolism, and reduced survival rate. However, exogenous increase in water supply could improve germ survival rate to some extent under low temperature.

Key words: low temperature, rice, seed germination, germ survival rate, moisture content, antioxidant enzyme

Table 1

Effect of low-temperature stress on rice germ survival rate"

品种
Variety		 存活率Survival rate (%)
DAS 2 DAS 4 DAS 6 DAS 8 DAS 14
T1 100.0 ± 0.0 a 100.0 ± 0.0 a 99.3 ± 0.6 a 98.3 ± 1.6 ab 97.2 ± 3.9 ab
T2 100.0 ± 0.0 a 100.0 ± 0.0 a 99.0 ± 1.0 a 97.9 ± 2.1 ab 95.8 ± 4.2 ab
S1 99.0 ± 1.0 a 93.1 ± 0.6 bc 88.2 ± 2.6 cd 85.8 ± 4.9 de 41.7 ± 8.3 f
S2 97.9 ± 1.0 ab 90.6 ± 2.1 bcd 84.4 ± 4.8 de 79.5 ± 7.3 e 34.7 ± 5.7 g

Fig. 1

Changes in germ phenotype under different temperature treatments and differences among varieties Abbreviations are the same as those given in Table 1. CK: control temperature; T: low temperature treatment; RD 2 and RD 4 indicate 2 d and 4 d after recovery of ambient temperature."

Fig. 2

Changes in starch, total soluble sugar, glucose and sucrose content of seeds under different temperature treatments and differences among varieties FW: fresh weight. CK: control temperature; T: low temperature treatment. Each row number corresponds to varieties T1, S1, T2, S2 in sequence. Different lowercase letters indicate significant differences at the 0.05 probability level according to Duncan’s test for data from the same treatment at different time. * and ** indicate significant differences at the 0.05 and 0.01 probability levels, respectively."

Fig. 3

Changes in total soluble sugar, sucrose and glucose content of germ under different temperature treatments and differences among varieties FW: fresh weight. CK: control temperature; T: low temperature treatment. Each row number corresponds to varieties T1, S1, T2, S2 in sequence. Different lowercase letters indicate significant differences at the 0.05 probability level according to Duncan’s test for data from the same treatment at different time. * and ** indicate significant differences at the 0.05 and 0.01 probability levels, respectively."

Fig. 4

Changes in seed α-amylase and germ sucrose synthase activity under different temperature treatments and differences among varieties Abbreviations are the same as those given in Table 1. CK: control temperature; T: low temperature treatment. Different lowercase letters indicate significant differences at the 0.05 probability level according to Duncan’s test for data from the same treatment at different time. * and ** indicate significant differences at the 0.05 and 0.01 probability levels, respectively."

Fig. 5

Changes in antioxidant metabolic homeostasis of germ under different temperature treatments and differences among varieties Abbreviations are the same as those given in Table 1. CK: control temperature; T: low temperature treatment. Different lowercase letters indicate significant differences at the 0.05 probability level according to Duncan’s test for data from the same treatment at different time. * and ** indicate significant differences at the 0.05 and 0.01 probability levels, respectively."

Table 2

Changes in root vigor and morphology under different temperature treatments and differences among varieties"

项目
Item		 品种
Variety		 处理
Treatment		 处理时间Time of treatment
DAS 2 DAS 4 DAS 6 DAS 8
根系总吸收表面积
Total absorption area
(×10-2 cm2)		 T1 CK 1.88 ± 0.17 c 3.02 ± 0.30 b 4.48 ± 0.34 a 4.63 ± 0.68 a
T 1.27 ± 0.24 b 2.27 ± 0.38 a 2.40 ± 0.17 a 2.74 ± 0.25 a
T2 CK 2.93 ± 0.24 c 3.93 ± 0.49 bc 4.56 ± 0.71 ab 5.44 ± 0.66 a
T 2.58 ± 0.13 c 3.16 ± 0.27 bc 3.51 ± 0.31 ab 4.05 ± 0.73 a
S1 CK 1.53 ± 0.37 d 2.54 ± 0.56 c 4.07 ± 0.68 b 4.98 ± 0.11 a
T 0.68 ± 0.15 a 0.71 ± 0.14 a 0.85 ± 0.03 a 0.81 ± 0.24 a
S2 CK 2.03 ± 0.48 b 4.17 ± 0.51 a 4.14 ± 0.20 a 4.22 ± 0.34 a
T 0.44 ± 0.10 a 0.56 ± 0.03 a 0.51 ± 0.05 a 0.54 ± 0.09 a
根系活跃吸收表面积
Active absorption area
(×10-2 cm2)		 T1 CK 0.51 ± 0.13 c 1.14 ± 0.04 b 1.60 ± 0.15 a 1.86 ± 0.34 a
T 0.44 ± 0.11 c 0.96 ± 0.06 b 1.09 ± 0.11 b 1.42 ± 0.19 a
T2 CK 1.05 ± 0.27 c 1.86 ± 0.30 b 2.02 ± 0.35 b 2.81 ± 0.60 a
T 0.88 ± 0.16 c 1.44 ± 0.08 bc 1.89 ± 0.16 ab 2.21 ± 0.15 a
S1 CK 0.52 ± 0.14 b 0.95 ± 0.06 a 0.97 ± 0.18 a 1.24 ± 0.21 a
T 0.33 ± 0.05 a 0.32 ± 0.07 a 0.42 ± 0.01 a 0.38 ± 0.09 a
S2 CK 0.54 ± 0.21 b 1.75 ± 0.25 a 1.90 ± 0.14 a 1.96 ± 0.08 a
T 0.23 ± 0.04 a 0.29 ± 0.03 a 0.26 ± 0.06 a 0.24 ± 0.06 a
根长
Root length
(cm)		 T1 CK 3.09 ± 0.35 c 6.00 ± 0.67 b 7.69 ± 0.87 a 8.14 ± 0.63 a
T 2.25 ± 0.22 d 2.46 ± 0.29 c 2.87 ± 0.23 b 3.16 ± 0.27 a
T2 CK 4.20 ± 0.66 d 5.95 ± 0.68 c 7.26 ± 0.62 b 7.44 ± 0.83 a
T 2.85 ± 0.57 a 3.19 ± 0.50 a 3.22 ± 0.45 a 3.24 ± 0.23 a
S1 CK 3.45 ± 0.49 c 6.53 ± 1.08 b 7.81 ± 0.87 a 8.95 ± 0.76 a
T 1.19 ± 0.30 a 1.21 ± 0.25 a 1.21 ± 0.29 a 1.19 ± 0.28 a
S2 CK 3.23 ± 0.69 d 6.46 ± 1.42 c 7.93 ± 0.88 b 9.25 ± 0.79 a
T 1.21 ± 0.38 a 1.29 ± 0.34 a 1.19 ± 0.26 a 1.21 ± 0.28 a
根体积
Root volume
(×10-3 cm3)		 T1 CK 4.93 ± 1.16 b 5.47 ± 1.46 b 7.07 ± 1.39 a 7.20 ± 1.15 a
T 3.93 ± 1.10 c 4.53 ± 0.83 bc 5.13 ± 0.52 ab 5.80 ± 1.74 a
T2 CK 6.38 ± 1.66 c 6.93 ± 1.67 b 7.13 ± 0.92 a 7.64 ± 1.28 a
T 4.93 ± 1.14 b 5.67 ± 0.82 ab 6.00 ± 0.65 a 6.74 ± 0.99 a
S1 CK 4.00 ± 0.45 b 5.69 ± 1.25 a 6.80 ± 1.26 a 7.20 ± 1.08 a
T 1.33 ± 0.49 a 1.80 ± 0.77 a 1.93 ± 0.46 a 1.87 ± 0.83 a
S2 CK 6.20 ± 1.32 c 6.73 ± 0.96 bc 7.27 ± 1.53 ab 8.13 ± 1.06 a
T 2.33 ± 0.49 a 2.47 ± 0.74 a 2.36 ± 0.74 a 2.23 ± 0.82 a

Fig. 6

Changes in germ, seed and root moisture content under different temperature treatments and differences among varieties Abbreviations are the same as those given in Table 1 and Fig. 1. Different lowercase letters indicate significant differences at the 0.05 probability level according to Duncan’s test for data from the same treatment at different time. * and ** indicate significant differences at the 0.05 and 0.01 probability levels, respectively."

Fig. 7

Correlation between survival and physiological indicators in four materials under low temperature treatment L: length; V: volume; TAA: total absorption area; AAA: active absorption area; MC: moisture content; Sta: seed starch; TSS: total soluble sugars; Suc: sucrose; Glu: glucose; α-Amy: α-amylase; SS: sucrose synthase; Pro: protein; SOD: superoxide dismutase; POD: peroxidase; CAT: catalase; H2O2: hydrogen peroxide; MDA: malondialdehyde. * and ** indicate significant correlation at the 0.05 and 0.01 probability levels, respectively."

Fig. S1

Changes in germ survival rate and moisture content under different treatments and differences among varieties Abbreviations are as those given in Table 1. I: original experiment. II: additional experiment. Different lowercase letters indicate significant differences at the 0.05 probability level according to Duncan test for data from the same variety, the same treatment, and different time of treatment. * and ** indicate significant differences at the 0.05 and 0.01 probability levels."

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