Nitrogen topdressing at panicle initiation modulated nitrogen allocation between storage proteins and free nitrogenous compounds in grains of japonica rice

IF 3.9 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
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Abstract

Nitrogen (N) topdressing often leads to a decline in cooking and eating quality due to alterations in grain chemical composition. Investigation into the response of N compounds in grains, such as protein-bound amino acids (PAA), free amino acids (FAA), and other residue N compounds (Nresidue), would be beneficial for understanding the impact of N on rice quality. The present study selected five japonica rice cultivars and conducted a two-year field experiment employing two N fertilization treatments: the CK treatment, where all N fertilizer was applied as basal fertilizer, and the topdressing treatment, where 50% of the total N was applied as topdressing at the panicle initiation stage. Averaging across years and cultivars, N topdressing resulted in a 16.3% increase in PAA and an 8.65% decrease in FAA, with no significant impact on Nresidue. N topdressing resulted in a decrease in the proportion of essential amino acids found in prolamins, as well as a reduction in the proportion of amino acids belonging to the aspartate family and arginine. Significant genotypic variations were observed in the response of nitrogen components to topdressing. Furthermore, elite cultivars with premium quality exhibited greater stability in amylose content compared to protein content.

Abstract Image

粳稻谷粒中贮藏蛋白和游离氮化合物之间的氮分配调控
由于谷物化学成分的改变,氮(N)的上层施用通常会导致烹饪和食用品质的下降。调查谷物中氮化合物的反应,如蛋白质结合氨基酸(PAA)、游离氨基酸(FAA)和其他残留氮化合物(Nresidue),将有助于了解氮对稻米品质的影响。本研究选取了五个粳稻栽培品种,进行了为期两年的田间试验,采用了两种氮肥处理方法:CK 处理(所有氮肥均作为基肥施用)和上施处理(总氮肥量的 50%作为上施氮肥在稻穗初生期施用)。从不同年份和品种的平均值来看,氮肥上施导致 PAA 增加了 16.3%,FAA 减少了 8.65%,而对 Nresidue 没有显著影响。氮上覆会导致脯氨酸中必需氨基酸比例的下降,以及属于天冬氨酸家族的氨基酸和精氨酸比例的下降。在氮成分对表层施肥的反应方面,观察到了显著的基因型差异。此外,与蛋白质含量相比,优质栽培品种的直链淀粉含量表现出更大的稳定性。
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来源期刊
Journal of Cereal Science
Journal of Cereal Science 工程技术-食品科技
CiteScore
7.80
自引率
2.60%
发文量
163
审稿时长
38 days
期刊介绍: The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
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