The Effect of High Temperature after Anthesis on Rice Quality and Starch Granule Structure of Endo- sperm

• Published in: 气象与环境研究：英文版 Vol. 7; no. 3; pp. 72 - 75
• Main Author: Zhang Guilian Liao Bin Li Bo Cai Zhihuan
• Format: Journal Article
• Language: English
• Published: 2016
• Subjects: 开花后; 直链淀粉含量; 稻米品质; 精子; 蒸煮食味品质; 蛋白质含量; 颗粒结构; 高温作用
• ISSN: 2152-3940

To ascertain the effect mechanism of high temperature after anthesis on rice quality, the experiment was conducted with two rice lines, the heat-tolerant line 996 and heat-sensitive line 4628, with high temperature and optimal temperature in the growth chamber to investigate the effect of high temperature stress after anthesis on rice appearance quality, milling quality, cooking and eating quality and starch granule structure of endo- sperm. The result showed that milled rice rate, head rice rate, amylose content and gel consistency of both lines decreased under high temperature stress after anthesis, while the ratio of grain length to width, chalky rate, chalkiness, protein content increased. Under high temperature treatments, gelatinization temperature, final viscosity, set back and peak time increased, breakdown decreased, Mg content and K content increased, Mg/K ra- tio decreased. Under same treatment, the extent of rice quality of heat tolerant line 996 affected by high temperature was lower than that of heat sensitive line 4628. Under high temperature stress after anthesis, starch granule arranged untightly, most of starch granules existed in the form of a single starch endosperm, refractive index decreased, transparency reduced, and led to the formation of chalk. Under high temperature stress af- ter anthesis, the increase of protein content, the decrease of Mg/K, the changes of rice RVA profile characteristics and starch granule structure of endosperm could be the main reason for the decrease of rice cooking and eating quality and appearance quality.