Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (14): 2869-2879.doi: 10.3864/j.issn.0578-1752.2013.14.003

• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY·AGRICULTURE INFORMATION TECHNOLOGY • Previous Articles     Next Articles

Effects of High Temperature at Different Times During the Heading and Filling Periods on Rice Quality

 ZHANG  Gui-Lian, ZHANG  Shun-Tang, WANG  Li, XIAO  Ying-Hui, TANG  Wen-Bang, CHEN  Guang-Hui, CHEN  Li-Yun   

  1. College of Agronomy, Hunan Agricultural University, Changsha 410128
  • Received:2012-12-11 Online:2013-07-15 Published:2013-02-25

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Abstract: 【Objective】The effects of high temperature treatment at different times during heading and filling periods on rice quality were studied to ascertain the mechanism of the effect of high temperature on rice quality and its time effect. 【Method】The experiment was conducted with two rice lines, the heat-tolerant line 996 and heat-sensitive line 4628, in controlled environment chambers to investigate the effect of high temperature stress at different times during heading and filling stages on rice appearance quality, milling quality, amylose content, gel consistency, protein content, RVA characteristcs, Mg/K and starch granule structure of grain.【Result】The ratio of grain length to width, the brown rice rate, milled rice rate, head rice rate and gel consistency of both lines decreased under high temperature stress during heading and filling stages, while chalkness rate, chalkness, amylose content, protein content and gelatinization temperature increased. Under high temperature treatments, gelatinization temperature, final viscosity, set back and peak time increased, break dowm decreased, Mg content and K content increased, Mg/K decreased. The observation of starch structure with scanning electron microscope showed that the starch granules arranged loosely, most of the starch granules existed in the form of single starch granule, refractive index decreased, endosperm transparency decreased, and chalkiness was formed. Under the same treatment, the extent of rice quality of heat-tolerant line 996 affected by high temperature was lower than that of heat-sensitive line 4628. Rice qualities had different responses to different high temperature treatments, rice qualities were affected by high temperature treatment 8-14 d after heading mostly, moderatedly by high temperature treatment 15-21 d and 1-7 d after heading, while least by high temperature treatment 22-28 d after heading. 【Conclusion】Eight to twenty-one days after heading is the vital stage for whole rice quality in response to higher temperature, which affects rice qualities decisively; while the effect of temperature at the later stage(beyond 22 days from heading) is slight.

Key words: rice , heading and filling stage , high temperature , rice quality

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