Suzhou City Academic of Agriculture science

Suzhou, China

Suzhou City Academic of Agriculture science

Suzhou, China
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Dong M.-H.,Yangzhou University | Chen P.-F.,Suzhou City Academic of Agriculture science | Xie Y.-L.,Suzhou City Academic of Agriculture science | Qiao Z.-Y.,Suzhou City Academic of Agriculture science | Yang J.-C.,Yangzhou University
Rice Science | Year: 2012

The accumulation dynamics of kernel components for spikelets at different positions within a rice panicle were investigated during grain filling to understand the physiological reasons for the variation of grain quality. Two rice cultivars, Yangdao 6 (indica) and Yangjing 9538 (japonica), were field-grown, and the grain filling characters and contents of starch, soluble sugar, and protein of the spikelets at different positions were studied. There were significant differences in matter accumulation among spikelets at different positions during grain filling. The early-flowering spikelets presented dominance over the late-flowering spikelets in initial time and initial rate of accumulation. At the initial and mid filling stages, the contents and the rates of starch and amylose accumulation in spikelets decreased with the flowering sequence, but soluble sugar content (SSC) exhibited the opposite trend. The difference in SSC among the spikelets of Yangjing 9538 was greater than that of Yangdao 6, but amylose content in mature spikelets showed no obvious relationship to their flowering sequence. The crude protein content (CPC) of early-flowering spikelets decreased more rapidly than that of late-flowering ones at the initial filling stage, and CPC in the spikelets on the secondary branch was higher than that on the primary branch, but CPC in early-flowering ones was lower than that in late-flowering across the whole grain filling period. Grain water content (GWC) of early-flowering spikelets decreased more rapidly than that of late-flowering spikelets on the same branch at the initial and mid filling stages, especially for the top grain on each primary branch. The results suggested that poor grain filling of late-flowering spikelets may be attributed to their low biological activity rather than carbohydrate supply limitation. © 2012 China National Rice Research Institute.


Dong M.-H.,Yangzhou University | Chen P.-F.,Suzhou City Academic of Agriculture science | Qiao Z.-Y.,Suzhou City Academic of Agriculture science | Wu X.-Z.,Yangzhou University | And 3 more authors.
Acta Agronomica Sinica | Year: 2011

High temperature after anthesis may degrade the grain quality of rice (Oryza sativa L.). To understand the effect of stress duration (initial and mid grain filling stages) and the influence to grain quality at different spikelet positions, an indica cultivar and a japonica cultivar, Yangdao 6 and Yangjing 9538, were used in a pot experiment under 35 °C during the initial (8-18 d after anthesis) and mid (18-28 d after anthesis) terms of grain filling. The treatment under normal atmospheric temperature (25-27 °C) served as the control. The high-temperature treatment at initial filling stage had larger influence on grain quality than the stress imposed at mid filling stage, and the grain quality varied with cultivars and spikelet positions. Both treatments with high temperature reduced milled rice rate and head milled rice rate, but increased crude protein content; grains on the primary branches received larger effect than those on the secondary branches. In the same branch, later-flowered grains were affected greater than early-flowered grains. When high temperature was imposed at initial grain filling stage, the chalkiness degree and chalky grain percentage were significantly increased in the early-flowered grains, whereas the amylose content was significantly decreased; such variations were larger in grains on the primary branches than those on the secondary branches. Besides, the 2 cultivars showed different responses of grain quality to high-temperature stress, which indicated the fact of phenotypic difference on temperature sensitivity. Generally, the influence of temperature on rice quality was greater when the stress imposed at the earlier stage of grain filling. © 2011 Crop Science Society of China and Institute of Crop Sciences, Chinese Academy of Agricultural Sciences.

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