灌浆期高温对稻米品质影响的品种类型间差异

doi:10.3969/j.issn.1004-1524.20240196

浙江农业学报 ›› 2024, Vol. 36 ›› Issue (12): 2657-2665.DOI: 10.3969/j.issn.1004-1524.20240196

灌浆期高温对稻米品质影响的品种类型间差异

谭宇虹¹^,²(), 周敏²^,³, 张华², 张恒², 王伏林², 宋涛², 朱英², 徐恒²^,^*()

1.浙江师范大学生命科学学院,浙江金华 321004
2.浙江省农业科学院病毒学与生物技术研究所,省部共建农产品质量安全危害因子与风险防控国家重点实验室,浙江杭州 310021
3.云南大学农学院,云南昆明 650504

收稿日期:2024-02-29 出版日期:2024-12-25 发布日期:2024-12-27
作者简介:谭宇虹(1999—),女,广东清远人,硕士研究生,主要从事植物抗逆性和稻米品质研究。E-mail:a1559598816@163.com
通讯作者: *徐恒,E-mail:xuhengxh@163.com
基金资助:
国家自然科学基金(31871590)

Impact of high-temperature stress at grain filling stage on rice grain quality in different rice varieties

TAN Yuhong¹^,²(), ZHOU Min²^,³, ZHANG Hua², ZHANG Heng², WANG Fulin², SONG Tao², ZHU Ying², XU Heng²^,^*()

1. College of Life Sciences, Zhejiang Normal University, Jinhua 321004, Zhejiang, China
2. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
3. School of Agriculture, Yunnan University, Kunming 650504, China

Received:2024-02-29 Online:2024-12-25 Published:2024-12-27

摘要/Abstract

摘要：

为了探讨灌浆期高温对不同水稻品种(粳稻和籼稻)稻米外观和食味品质的影响,利用人工气候室设置高温 (日温35 ℃/夜温28 ℃)和常温(日温28 ℃/夜温22 ℃) 2个温度,在灌浆结实期对3个粳稻品种和3个籼稻品种进行处理。结果显示,灌浆结实期高温会造成所有品种稻米外观变差、千粒重下降,但籼稻品种高温下种子垩白的产生和千粒重下降幅度明显少于粳稻品种。另外,直链淀粉合成酶基因(Wx)的单倍型不同的品种对高温的敏感度也是不同的,Wx^a类型的品种高温下直链淀粉含量的变化幅度较Wx^b和Wx^mq类型的品种小,而同样是Wx^b类型的品种,在籼型背景下直链淀粉含量下降幅度又明显低于粳型品种,表明籼稻品种对灌浆结实期高温的耐受性要高于粳稻品种,且除Wx外,籼粳之间还存在一些差异位点与高温下稻米外观和食味品质的调控相关。该研究结果有助于了解不同水稻品种(粳稻和籼稻)以及不同Wx等位基因类型的品种在响应灌浆结实期高温的差异,为后续耐高温品种选育提供帮助。

关键词: 高温, 水稻, 直链淀粉含量, 品种类型

Abstract:

To investigate the effects of high temperature on the quality of various rice varieties (japonica and indica), three japonica and three indica rice varieties were grown under high temperature (day temperature 35 ℃/night temperature 28 ℃) and control temperature (day temperature 28 ℃/night temperature 22 ℃) during the filling stage. The results revealed that high temperature led to deterioration in rice appearance and reduced seed weight. However, the effect of high temperature on indica rice was significantly less than that on japonica rice. Additionally, the response to high temperature varied among varieties with different haplotype of Wx gene, which controls amylose content in rice seeds. Wx^a-type varieties showed less impact on amylose content under high temperature. In comparison, the Wx^b-type was relatively more affected under high temperature. Although Wx^b-type varieties all exhibited varying degrees of decline in amylose content, the decline was less prominent in indica rice varieties compared with japonica rice varieties under high temperature. This work will help us understand the differences between japonica and indica varieties and Wx allele types in response to high temperatures during the filling stage, which will contribute to the subsequent selection of varieties tolerant to high temperature.

Key words: high temperature, rice, amylose content, variety type

中图分类号:

S511

谭宇虹, 周敏, 张华, 张恒, 王伏林, 宋涛, 朱英, 徐恒. 灌浆期高温对稻米品质影响的品种类型间差异[J]. 浙江农业学报, 2024, 36(12): 2657-2665.

TAN Yuhong, ZHOU Min, ZHANG Hua, ZHANG Heng, WANG Fulin, SONG Tao, ZHU Ying, XU Heng. Impact of high-temperature stress at grain filling stage on rice grain quality in different rice varieties[J]. Acta Agriculturae Zhejiangensis, 2024, 36(12): 2657-2665.

图/表 6

表1 引物序列表

Table 1 Primers sequences

引物名称 Primers name	上游引物 Forward primer (5'→3')	下游引物 Reverse primer (5'→3')	产物长度 Product length/bp
Wx(qRT-PCR)	AACGTGGCTGCTCCTTGAA	TTGGCAATAAGCCACACACA	218
BEⅡb(qRT-PCR)	ATGCTAGAGTTTGACCGC	AGTGTGATGGATCCTGCC	261
UBQ10(qRT-PCR)	TGGTCAGTAATCAGCCAGTTTGG	GCACCACAAATACTTGACGAACAG	81
Wx-b(Wx等位基因鉴定Wx allele identification)	CTACAAATAGCCACCCACAC	AAATCTAGGTCAGCTAGCCC	473
WX-mq(Wx等位基因鉴定Wx allele identification)	ACAAACTTCGATCGCTCGTC	GTTCCTTTGAAGTATGGGTTG	734

图1 灌浆温度对稻米外观品质的影响 RT表示常温;HT表示高温。下同。

Fig.1 Effect of filling temperature on the appearance quality of rice RT represents room temperature; HT represents high temperature. The same as below.

图2 不同温度处理下粳稻和籼稻品种稻米的垩白度 RT表示常温,HT表示高温。采用非配对t检验来确定显著性差异(*,P<0.05;**,P<0.01)。下同。

Fig.2 Chalkiness of rice in japonica and indica varieties under different temperature treatments RT represents the normal temperature, HT represents the hight temperature. Two-tailed unpaired t-tests were used to determine significant differences (*, P<0.05; **, P<0.01). The same as below.

图3 不同温度处理下粳稻和籼稻品种稻米千粒重的差异

Fig.3 Comparison of thousand kernel weight of rice in japonica and indica varieties under different temperature treatments

图4 不同温度处理下粳稻和籼稻品种稻米直链淀粉含量的差异 A,不同品种Wx等位基因类型鉴定,红色椭圆形表示Wxa和Wxb差异位置,蓝色椭圆形表示Wxmq差异位置;B,稻米直链淀粉含量。

Fig.4 Comparison of rice amylose content between japonica and indica rice varieties under different temperature treatments A, Identification of Wx alleles in different varieties. The red oval represents the difference positions of Wxa and Wxb, the blue oval represents the difference positions of Wxmq. B, Amylose content in rice.

图5 不同温度处理水稻胚乳中淀粉合成酶基因的相对表达量差异

Fig.5 Comparison of expression profiles for starch synthase genes in rice endosperm under different temperature treatments

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灌浆期高温对稻米品质影响的品种类型间差异

Impact of high-temperature stress at grain filling stage on rice grain quality in different rice varieties

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