The effect of shade on chlorophyll and anthocyanin content of upland red rice

International Conference on Agriculture, Environment, and Food Security

农业科学;生态环境科学

Muhidin^1 ; Syam'Un, E.^2 ; Kaimuddin^2 ; Musa, Y.^2 ; Sadimantara, G.R.^1 ; Usman^1 ; Leomo, S.^1 ; Rakian, T.C.^1

Department of Agrotechnology, Faculty of Agriculture, Universitas Halu Oleo, Kendari South East Sulawesi

93212, Indonesia^1

Department of Agronomy, Faculty of Agriculture, Universitas Hasanuddin University, Makassar South Sulawesi

90245, Indonesia^2

关键词: Anthocyanin content;    Chlorophyll a;    Chlorophyll b;    Chlorophyll contents;    Content of chlorophyll;    Human health;    Shade treatments;    Total chlorophyll;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/122/1/012030/pdf
DOI  :  10.1088/1755-1315/122/1/012030

来源: IOP

【 摘 要 】

Upland red rice (Oryza sativa) is a staple food and contains anthocyanin, which can act as antioxidants, plays an important role both for the plant itself and for human health. Levels of antioxidants in rice can be affected by the availability of light. The results showed that the difference of shade, cultivar, and interaction both significantly affect the content of chlorophyll a, chlorophyll b and total chlorophyll. The results also showed that shade could increase chlorophyll in all cultivars tested. The highest levels of chlorophyll a were present in the moderate shade level (n2), then decreased at the shelter level (n3) and increased again at high levels (n4). While on chlorophyll content b, it appears that shade increased chlorophyll b in all cultivars tested and this increase was linear to the increase of shade. The shade treatment may increase the anthocyanin content and the increase depending on the type of cultivar. Increased levels of anthocyanin highest due to shade occurred on Jangkobembe cultivar. The original level of anthocyanin on Jangkobembe cultivar averaged 0.096 mg g-1increased to 2.487 mg g-1or increased 26 fold. It is concluded that the shade had a significant effect on the chlorophyll and anthocyanin content.