Effect of high temperature stress during ripening on the accumulation of key storage compounds among Japanese highly palatable rice cultivars期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

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Effect of high temperature stress during ripening on the accumulation of key storage compounds among Japanese highly palatable rice cultivars

Institution:	1. Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang, 330045, China;2. Southern Cross Plant Science, Southern Cross University, Lismore, NSW, 2480, Australia;1. Institute of Soil and Environmental Sciences, University of Agriculture, Faisalabad 38000, Pakistan;2. Institute of Molecular Biology and Biotechnology, The University of Lahore, Defense Road, Lahore 54000, Pakistan;3. Department of Environmental Sciences, COMSATS University, Vehari 61100, Pakistan;4. Plant Breeding and Genetics Division, Nuclear Institute for Agriculture and Biology, Faisalabad 38000, Pakistan;1. Institute of Crop Science, NARO, 2-1-2 Kannondai, Tsukuba, Ibaraki, Japan;2. Institute for Agro-Environmental Sciences, NARO, 3-1-3 Kannondai, Tsukuba, Ibaraki, Japan;3. Yamanashi Prefectural Agritechnology Center, 1100 Shimoimai, Kai, Yamanashi, Japan;4. Institute of Global Innovation Research, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu, Tokyo, Japan;5. Institue of Agrobiological Science, NARO, 2-1-2 Kannondai, Tsukuba, Ibaraki, Japan;6. Graduate School of Bioagricultural Sciences, Nagoya University, Furo-cho, Chikusa-ku, Nagoya, Aichi, Japan;1. Department of Agriculture, The University of Swabi, Swabi, Pakistan;2. College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China;3. Department of Soil and Environmental Sciences, The University of Agriculture Peshawar, Peshawar, Pakistan;4. Department of Agricultural Extension, Faculty of Crop and Food Sciences, Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi, Pakistan;5. College of Horticulture, Northeast Agricultural University, Harbin, P.R. China;6. Department of Environmental Sciences, COMSATS Institute of Information Technology (CIIT), Vehari, Pakistan;7. Bahauddin Zakariya University, Multan, Pakistan;1. Department of Agriculture, The University of Swabi, Swabi, Pakistan;2. National Key Laboratory of Crop Genetic Improvement, MOA Key Laboratory of Crop Ecophysiology and Farming System, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China;3. Department of Agricultural Extension, Faculty of Crop and Food Sciences, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan;4. College of Horticulture, Northeast Agricultural University, Harbin, P.R. China;5. College of Life Science, Linyi University, Linyi, P.R. China;6. Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia;7. Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Bingöl University, Bingöl, Turkey;8. Hubei Collaborative Innovation Center for Grain Industry, Yangtze University, Wuhan, P.R. China

Abstract:	High temperature stress during ripening increases the frequency of chalky grains, resulting in a lower market value for rice (Oryza sativa L.). Changes in starch properties and the accumulation pattern of storage proteins are proposed to be related to the occurrence of chalky grains. This study investigated changes in the accumulation of key storage compounds in the grains of Japanese highly palatable rice cultivars, subjected to high temperature stress when grown in a growth chamber and the field. The 13 kDa prolamin content was significantly reduced in a highly heat-sensitive cultivar, Tsukushiroman, whereas the 13 kDa prolamin content was not affected in a heat-tolerant cultivar, Genkitsukushi, even in a high temperature chamber condition (31/26 °C day/night), when compared with the control chamber condition (26/21 °C day/night) for both genotypes. In addition, grains grown in field conditions revealed that severely chalky grains had less 13 kDa prolamin than perfect grains in all five genotypes. Changes in amylose content and the distribution of amylopectin chain lengths did not explain the difference in grain appearance both for chamber and field experiments. These results strongly suggest that physiological processes linked with the synthesis of 13 kDa prolamin are associated with grain appearance in Japanese highly palatable under high temperature stress.

Keywords:	13 kDa prolamin Starch properties Grain appearance High temperature stress Rice BiP"} {"#name":"keyword" "$":{"id":"kwrd0035"} "$$":[{"#name":"text" "_":"endosperm luminal binding protein ER"} {"#name":"keyword" "$":{"id":"kwrd0045"} "$$":[{"#name":"text" "_":"endoplasmic reticulum SDS-PAGE"} {"#name":"keyword" "$":{"id":"kwrd0055"} "$$":[{"#name":"text" "_":"Sodium dodecyl sulfate-Polyacrylamide gel electrophoresis
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