title: Effects of short-term high temperature on grain quality and starch granules of rice (Oryza sativa L.) at post-anthesis stage.
abstract: High temperature causes negative effects on grain yield and quality of rice (Oryza sativa L.). In this study, the effects of short-term high temperature (SHT) on grain quality and starch granules were investigated in two rice cultivars Nanjing 41 (NJ41, heat-sensitive) and Wuxiangjing 14 (WJ14, heat-tolerant) at post-anthesis stage (anthesis and early grain-filling stage). The results of rice quality analysis showed that chalky rate and chalkiness increased while brown rice rate, milled rice rate, and head rice rate decreased in two rice cultivars with the increase of high temperature and prolonged duration. Moreover, SHT stress reduced the accumulation of amylose as well as starch accumulation. The starch accumulation and eating quality were more sensitive to SHT than the appearance and milling quality. The starch structure data observed by scanning electron microscope further showed that the starch granules are arranged loosely and more single starch granules appeared after SHT treatment. The extent of change in rice quality and starch traits of WJ14 under SHT was lower than that of NJ41. The effects of SHT at anthesis stage were greater than that at grain-filling stage. Taken together, the results could help further understand the physiological and biochemical processes governing rice quality under high-temperature conditions.
authors.affiliation: National Engineering and Technology Center for Information Agriculture, Jiangsu Key Laboratory for Information Agriculture, Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing, 210095, China.|Agricultural Information Institute of Science and Technology, Shanghai Academy of Agricultural Sciences/Shanghai Engineering Research Center for Digital Agriculture, Shanghai, 201403, China.
authors.forename: Jianlin
authors.initials: J
authors.lastname: Chen
authors.affiliation: National Engineering and Technology Center for Information Agriculture, Jiangsu Key Laboratory for Information Agriculture, Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing, 210095, China.
authors.forename: Liang
authors.initials: L
authors.lastname: Tang
authors.affiliation: National Engineering and Technology Center for Information Agriculture, Jiangsu Key Laboratory for Information Agriculture, Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing, 210095, China.
authors.forename: Peihua
authors.initials: P
authors.lastname: Shi
authors.affiliation: National Engineering and Technology Center for Information Agriculture, Jiangsu Key Laboratory for Information Agriculture, Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing, 210095, China.
authors.forename: Baohua
authors.initials: B
authors.lastname: Yang
authors.affiliation: National Engineering and Technology Center for Information Agriculture, Jiangsu Key Laboratory for Information Agriculture, Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing, 210095, China.
authors.forename: Ting
authors.initials: T
authors.lastname: Sun
authors.affiliation: National Engineering and Technology Center for Information Agriculture, Jiangsu Key Laboratory for Information Agriculture, Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing, 210095, China.
authors.forename: Weixing
authors.initials: W
authors.lastname: Cao
authors.affiliation: National Engineering and Technology Center for Information Agriculture, Jiangsu Key Laboratory for Information Agriculture, Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing, 210095, China. zhuyanzhuyanzy@163.com.
authors.forename: Yan
authors.initials: Y
authors.lastname: Zhu
mesh_terms: D000688:Amylose / Q000378:metabolism; D002940:Circadian Rhythm / Q000502:physiology; D002523:Edible Grain / Q000502:physiology*; D035264:Flowers / Q000502:physiology*; D012275:Oryza / Q000502:physiology*; D012621:Seasons; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors
chemical_list: D013213:Starch; D000688:Amylose
keywords: Grain quality; Grain-filling stage; High temperature; Post-anthesis; Rice; Starch granule