Low temperature and light combined stress after heading on starch fine structure and physicochemical properties of late-season indica rice with different grain quality in southern China

Ai, Xiaofeng; Xiong, Ruoyu; Tan, Xueming; Wang, Haixia; Zeng, Yongjun; Huang, Shan; Shang, Qingyin; Pan, Xiaohua; Shi, Qinghua; Zhang, Jun; Zeng, Yanhua

doi:10.1016/j.foodres.2022.112320

Cited by 9 publications

(10 citation statements)

References 56 publications

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“…Notably, these results align with previous research focused on japonica rice ( Zhu et al., 2017 ; Hu et al., 2020 ). Moreover, the lower breakdown value and higher setback value observed under low-temperature conditions were associated with a decrease in crystallinity, a lower ratio of amylose to amylopectin, a decreased gelatinization enthalpy, and an increased size of starch granules ( Hu et al., 2020 ; Ai et al., 2023 ).…”

Section: Discussionmentioning

confidence: 96%

“…This reduction is caused by a reduced activity of enzymes involved in starch synthesis, such as soluble starch synthase and starch branching enzyme ( Chen et al., 2022 ), which results in lower levels of amylopectin and total starch contents. However, the effects on amylose content are inconsistent, with some studies reporting a decrease ( Ai et al., 2023 ) and others an increase ( Hu et al., 2020 ) in response to low temperature. In line with a previous study conducted on japonica rice ( Zhu et al., 2017 ), two varieties demonstrated a significant increase in amylose under low temperatures while the other six varieties did not exhibit such an increase in this study.…”

Section: Discussionmentioning

confidence: 99%

“…In our study, significant decreases in both gelatinization enthalpy △H, gelatinization temperature range R and PHI of starch under low temperatures were observed, which are consistent with previous research findings on japonica rice ( Chun et al., 2015 ; Zhu et al., 2017 ). However, Ai et al. (2023) and Hu et al.…”

Section: Discussionmentioning

confidence: 99%

“…Onset temperature (To), peak temperature (Tp), conclusion temperature (Tc), and gelatinization enthalpy (ΔH) were calculated by the TA Universal Analysis 2000 software. The gelatinization temperature range (R) and peak height index (PHI) were calculated as R = Tc−To and PHI =ΔH/(Tp− To) respectively ( Ai et al., 2023 ).…”

Section: Methodsmentioning

confidence: 99%

“…The synthesis and accumulation of starch were blocked leading to the deterioration of cooking and eating quality for rice, especially under abiotic stress ( Ahmed et al, 2015 ; Siddik et al., 2019 ; Wada et al., 2019 ). Previous studies have reported that low temperatures during the grain-filling stage increased amylose content ( Zhu et al., 2017 ), improved the short chain of amylopectin ( Chun et al., 2015 ), and decreased the amylopectin content and relative crystallinity in starch ( Hu et al., 2020 ; Ai et al., 2023 ). Therefore, low temperatures could decrease starch physicochemical properties, and consequently deteriorate the cooking and eating quality of rice.…”

Section: Introductionmentioning

confidence: 99%

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The deterioration of starch physiochemical and minerals in high-quality indica rice under low-temperature stress during grain filling

Yang,

Zhang,

Wang

et al. 2024

Front. Plant Sci.

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Low temperatures during the grain-filling phase have a detrimental effect on both the yield and quality of rice grains. However, the specific repercussions of low temperatures during this critical growth stage on grain quality and mineral nutrient composition in high-quality hybrid indica rice varieties have remained largely unexplored. The present study address this knowledge gap by subjecting eight high-quality indica rice varieties to two distinct temperature regimes: low temperature (19°C/15°C, day/night) and control temperature (28°C/22°C) during their grain-filling phase, and a comprehensive analysis of various quality traits, with a particular focus on mineral nutrients and their interrelationships were explored. Exposure of rice plants to low temperatures during early grain filling significantly impacts the physicochemical and nutritional properties. Specifically, low temperature increases the chalkiness rate and chalkiness degree, while decreases starch and amylopectin content, with varying effects on amylose, protein, and gelatinization temperature among rice varieties. Furthermore, crucial parameters like gelatinization enthalpy (ΔH), gelatinization temperature range (R), and peak height index (PHI) all significantly declined in response to low temperature. These detrimental effects extend to rice flour pasting properties, resulting in reduced breakdown, peak, trough, and final viscosities, along with increased setback. Notably, low temperature also had a significant impact on the mineral nutrient contents of brown rice, although the extent of this impact varied among different elements and rice varieties. A positive correlation is observed between brown rice mineral nutrient content and factors such as chalkiness, gelatinization temperature, peak viscosity, and breakdown, while a negative correlation is established with amylose content and setback. Moreover, positive correlations emerge among the mineral nutrient contents themselves, and these relationships are further accentuated in the context of low-temperature conditions. Therefore, enhancing mineral nutrient content and increasing rice plant resistance to chilling stress should be the focus of breeding efforts to improve rice quality.

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