Chinese Journal OF Rice Science >
Morphophysiological Responses of Different Scented Rice Varieties to High Temperature at Seedling Stage
Received date: 2018-03-08
Revised date: 2018-05-06
Online published: 2019-01-10
【Objective】The purpose of this research is to study the morphophysiological responses of different scented rice varieties to high temperature at seedling stage and to screen out heat-resistant varieties.【Method】With the super inbred fragrant rice Yuxiangyouzhan as control, a pot experiment was conducted in a light incubator, to reveal morphophysiological responses of seven inbred fragrant rice varieties (Basmati, Guixiangzhan, Nongxiang 18, Xiangwanxian 13, Xiangyaxiangzhan, Zhongxiang 1, Meixiangzhan 2) to high temperature stress. The morphophysiological indexes of the eight scented rice varieties were determined before and after high temperature treatment.【Result】Compared with Yuxiangyouzhan, the plant height, fresh weight, dry weight increased with a langer rate, the survival rate and POD activity in Basmati were higher under high temperature treatment. The malondialdehyde content was decreased by 33.39% for Basmati under high temperature treatment. It indicated that Basmati had higher tolerance to high temperature stress. The dry weight growth rate per plant of Xiangwanxian 13 under high temperature stress was equal to that of Yuxiangyouzhan with lower survival rate than Yuxiangyouzhan, and the change rate of intercellular CO2 concentration was lower after high temperature treatment, the SOD activity and the change rate of malondialdehyde content was the lowest among the eight varieties, indicating that its ability to withstand high temperature stress was slightly lower than that of Yuxiangyouzhan. The survival rates of Nongxiang18, Xiangyaxiangzhan and Meixiangzhan 2 were 13.33%, 12.67% and 16.00%, respectively. The survival rates of Guixiangzhan (4.33%) and Zhongxiang 1 (1.33%) under high temperature stress were the lowest among the eight varieties, indicating their weak high temperature tolerance.【Conclusion】In general, the heat resistance of the eight varieties from strong to weak was Basmati>Yuxiangyouzhan>Xiangwanxian 13>Nongxiang 18>Xiangyaxiangzhan>Meixiangzhan>Guixiangzhan>Zhongxiang 1.
Key words： scented rice; high temperature resistance; morphophysiology; seedling
Huoyi FENG, Haolin JIANG, Meng WANG, Xiangru TANG, Meiyang DUAN, Shenggang PAN, Hua TIAN, Shuli WANG, Zhaowen MO . Morphophysiological Responses of Different Scented Rice Varieties to High Temperature at Seedling Stage[J]. Chinese Journal OF Rice Science, 2019 , 33(1) : 68 -74 . DOI: 10.16819/j.1001-7216.2019.8022
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