施钾量对两个水稻品种脂类合成和食味品质的影响

doi:10.1016/j.jia.2022.09.020

摘要/Abstract

摘要：

脂类含量对水稻食味品质有重要影响，但施肥量对水稻脂类合成和食味品质的影响还尚不明确。钾对水稻品质有较大影响，水稻对钾肥的需求量大于氮肥和磷肥。为了探明施钾量对水稻脂类合成和食味品质的影响，以南粳9108（粳稻）和IR72（籼稻）作为试验材料，设置了K0（0 kg/hm²）、K1（90 kg/hm²）、K2（135 kg/hm²）和K3（180 kg/hm²）4个施钾水平。结果表明，随着施钾量的增加，两个品种的脂类、游离脂肪酸、不饱和脂肪酸、丙二酰辅酶A和磷脂酸的含量、脂类合成相关酶活性以及食味品质均呈先升高后降低的变化趋势，且在K2处理下达到最大值；饱和脂肪酸的含量则呈现相反的变化趋势。不同施钾量处理之间丙酮酸的含量无显著差异。随着施钾量的增加，南粳9108的蛋白质和草酰乙酸的含量以及磷酸烯醇式丙酮酸羧化酶的活性呈先升高后降低的变化趋势，在K2处理下达到最小值；IR72则呈相反的变化趋势，在K1处理下达到最大值。综上所述，增施钾肥可以通过提高水稻脂类合成相关酶活性，协调脂类和蛋白质合成过程中对底物的竞争关系，从而优化脂肪酸的组分，提高脂类含量和稻米食味品质。当施钾量为135 kg/hm²时，最有利于两个品种脂类的合成，其食味品质和产量最高。

Abstract: Lipid content has an important effect on rice eating quality, but the effects of fertilizer application rate on the lipid synthesis and eating quality of rice are not well understood. Potassium (K) has a strong influence on rice quality and the requirement for K fertilizer in rice is greater than for nitrogen (N) and phosphorus (P) fertilizers. To investigate the effects of K fertilizer on the lipid synthesis and eating quality of rice, we used Nanjing 9108 (NJ9108, japonica) and IR72 (indica) rice as experimental materials and four K levels: K0 (0 kg ha^–1), K1 (90 kg ha^–1), K2 (135 kg ha^–1) and K3 (180 kg ha^–1). The results showed that the lipid content, free fatty acid (FFA) content, unsaturated fatty acid (UFA) content, malonyl-CoA (MCA) content, phosphatidic acid (PA) content, lipid synthesis-related enzyme activities and eating quality first increased and then decreased with increasing K in both cultivars. The maximum values were obtained under K2. However, the saturated fatty acid (SFA) content showed the opposite trend. No significant differences were found in pyruvate (PYR) content among the K treatments. The protein and oxaloacetic acid (OAA) contents and phosphoenolpyruvate carboxylase (PEPCase) activity of NJ9108 first decreased and then increased with increasing K, and the minimum values were obtained under K2; while IR72 showed the opposite trend and the maximum values were obtained under K1. Overall, increasing K optimized the fatty acid components and increased the lipid content and eating quality of rice by enhancing lipid synthesis-related enzyme activities and regulating substrate competition for lipid and protein synthesis. The optimal K application rate for lipid synthesis, eating quality and grain yield was 135 kg ha^–1 for both cultivars.

Key words: rice , potassium application rate , lipid content , lipid synthesis-related enzyme , fatty acid components , eating quality

CHEN Guang-yi, PENG Li-gong, LI Cong-mei, TU Yun-biao, LAN Yan, WU Chao-yue, DUAN Qiang, ZHANG Qiu-qiu, YANG Hong, LI Tian. 施钾量对两个水稻品种脂类合成和食味品质的影响[J]. Journal of Integrative Agriculture, 2023, 22(7): 2025-2040.

CHEN Guang-yi, PENG Li-gong, LI Cong-mei, TU Yun-biao, LAN Yan, WU Chao-yue, DUAN Qiang, ZHANG Qiu-qiu, YANG Hong, LI Tian. Effects of the potassium application rate on lipid synthesis and eating quality of two rice cultivars[J]. Journal of Integrative Agriculture, 2023, 22(7): 2025-2040.

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