Chinese Journal OF Rice Science >
Effect of High Temperature Stress at Grain Filling Stage on Early indica Rice Quality Traits
Received date: 2022-11-24
Revised date: 2023-07-14
Online published: 2024-01-16
【Objective】 This study aims to investigate the impact of high-temperature stress during the filling stage on the milling, appearance, cooking, and eating quality of early indica rice and to reveal the response patterns of quality traits in early indica rice to high temperatures during the filling stage. 【Method】 Experimental materials included R996, Xiangzaoxian 45, and six newly bred early indica rice varieties. Natural high-temperature stress treatment was applied through staged sowing. The milling, appearance, and cooking and eating qualities of the eight varieties were analyzed. Heat-insensitive and heat-sensitive rice varieties were identified, and the response of rice quality to high temperatures during the filling stage was explored. 【Result】 Temperature within 10 days after heading had the most significant impact on the milling quality and cooking and eating quality of rice, while temperature within 30 days after heading had the most significant effect on the appearance quality of rice. High-temperature stress significantly reduced the brown rice rate, milled rice rate, head rice rate, and grain length, increased chalky grain rate and chalkiness, and adversely affected milling quality and appearance quality of rice. The amylose content was significantly reduced, whereas rice comprehensive score, appearance, taste, and viscosities were significantly improved, enhancing rice palatability. Rice varieties exhibited varying responses to high-temperature stress based on specific quality traits. Q3, Q8, Q11, and Q13 were identified as high-temperature-insensitive varieties, according to the high-temperature stress index (HTSI) for milling quality. However, Q3, Q4, Q5, and Q11, which demonstrated excellent cooking and eating quality under high-temperature growth conditions, were classified as high-temperature-insensitive varieties based on the high-temperature stress index for appearance quality. 【Conclusion】 High-temperature stress during the grain-filling period reduced the milling quality and appearance quality of rice but improved rice palatability. Rice varieties Q3 and Q11, characterized by good milling quality, appearance quality insensitive to high temperatures, and good cooking and eating quality, hold promise as new germplasm for the high-quality breeding of early indica rice.
Key words： early indica rice; filling stage; high temperature stress; rice quality
YI Xiaoxuan, LIU Weiqi, ZENG Gai, LUO Lihua, XIAO Yinghui . Effect of High Temperature Stress at Grain Filling Stage on Early indica Rice Quality Traits[J]. Chinese Journal OF Rice Science, 2024 , 38(1) : 72 -80 . DOI: 10.16819/j.1001-7216.2024.221114
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