Effect of climate warming on the grain quality of early rice in a double-cropped rice field: A 3-year measurement

Frontiers in Sustainable Food Systems

Sustainable Food Systems

Jun Zhang¹  Yanhua Zeng²  Yong Wang²  Feiyu Tang²  Ruoyu Xiong²  Yongjun Zeng²  Shan Huang²  Taotao Yang³ 

[1] Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China;Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang, China;Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China;

关键词: experimental warming;    amylose;    chalkiness;    protein;    amino acids;    eating quality;   

DOI  :  10.3389/fsufs.2023.1133665

 received in 2022-12-29, accepted in 2023-02-07,  发布年份 2023

来源: Frontiers

【 摘 要 】

IntroductionThe threat of climate warming to global rice production has been widely addressed, but little is known about its influence on the quality of rice grains.MethodsA free-air temperature increase (FATI) facility with two widely-planted high-quality cultivars was used to explore the impact of warming on the grain quality of early rice in subtropical China over 3 consecutive years.ResultsCompared with the control, FATI increased diurnal canopy temperature by 1.5°, and thus, rice growth duration was shortened by 4.0 d under warming. We found that warming significantly reduced both the milled rice and head rice rates relative to the control, thereby leading to a decrease in the milled rice and head rice yield by 3.9 and 8.3%, respectively. The chalky grain rate and chalkiness were increased by 19.1 and 22.2% under warming compared with the control, respectively. The content of protein, essential amino acids, and non-essential amino acids were increased by 4.1, 5.4, and 4.9% under warming, respectively. Warming reduced the amylose content and setback by 2.0 and 47.5% but increasing peak viscosity, trough viscosity, breakdown, and final viscosity by 9.5, 13.6, 5.7, and 6.0%, respectively.ConclusionOur results suggest that the deteriorated milling and appearance quality induced by warming may be an upcoming challenge for high-quality early rice production in the future.

【 授权许可】

Unknown   
Copyright © 2023 Wang, Yang, Xiong, Zeng, Zhang, Tang, Zeng and Huang.