香稻下位穗和上位穗中 2-乙酰基-1-吡咯啉浓度差异的研究

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-12-01 DOI:10.15586/ijfs.v35i4.2427

Z. Mo, Haowen Luo, Wu Li, Yuzhan Li, H. Tian, Shenggang Pan, Haidong Liu, M. Duan, Xiangru Tang

{"title":"香稻下位穗和上位穗中 2-乙酰基-1-吡咯啉浓度差异的研究","authors":"Z. Mo, Haowen Luo, Wu Li, Yuzhan Li, H. Tian, Shenggang Pan, Haidong Liu, M. Duan, Xiangru Tang","doi":"10.15586/ijfs.v35i4.2427","DOIUrl":null,"url":null,"abstract":"Fragrant rice is popular globally due to its desirable grain quality and strong fragrance. 2-Acetyl-1-pyrroline (2AP) is believed to be one of the key aromatic compounds found in fragrant rice. The present study investigated the differential 2AP concentration in inferior and superior spikelets of fragrant rice. Results showed that inferior spikelets produced higher aroma than superior spikelets, but opposite trend was observed in grain yield. A significant positive correlation was observed between grain yield and contribution ratio to yield, number of grains/m2, filled number of grains/m2, percentage of filled grains, and total nitrogen content in grains. Besides, 2AP content at different panicle positions showed a significant negative relationship with contribution ratio to yield but a significant positive correlation with moisture content. The findings demonstrated that it was feasible to improve fragrance and maintain grain yield by reducing the difference between superior and inferior spikelets during grain filling period. The results of the study revealed fragrance in grains in relation to superior and inferior spikelets in fragrant rice panicles.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"227 S720","pages":""},"PeriodicalIF":3.6000,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigation of differential 2-acetyl-1-pyrroline concentration in inferior and superior spikelets of fragrant rice\",\"authors\":\"Z. Mo, Haowen Luo, Wu Li, Yuzhan Li, H. Tian, Shenggang Pan, Haidong Liu, M. Duan, Xiangru Tang\",\"doi\":\"10.15586/ijfs.v35i4.2427\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Fragrant rice is popular globally due to its desirable grain quality and strong fragrance. 2-Acetyl-1-pyrroline (2AP) is believed to be one of the key aromatic compounds found in fragrant rice. The present study investigated the differential 2AP concentration in inferior and superior spikelets of fragrant rice. Results showed that inferior spikelets produced higher aroma than superior spikelets, but opposite trend was observed in grain yield. A significant positive correlation was observed between grain yield and contribution ratio to yield, number of grains/m2, filled number of grains/m2, percentage of filled grains, and total nitrogen content in grains. Besides, 2AP content at different panicle positions showed a significant negative relationship with contribution ratio to yield but a significant positive correlation with moisture content. The findings demonstrated that it was feasible to improve fragrance and maintain grain yield by reducing the difference between superior and inferior spikelets during grain filling period. The results of the study revealed fragrance in grains in relation to superior and inferior spikelets in fragrant rice panicles.\",\"PeriodicalId\":14670,\"journal\":{\"name\":\"Italian Journal of Food Science\",\"volume\":\"227 S720\",\"pages\":\"\"},\"PeriodicalIF\":3.6000,\"publicationDate\":\"2023-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Italian Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.15586/ijfs.v35i4.2427\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Italian Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/ijfs.v35i4.2427","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

香米因其优良的籽粒品质和浓郁的香味而受到全球的欢迎。2-乙酰基-1-吡咯啉(2AP)被认为是香米中发现的关键芳香化合物之一。本文研究了香稻优、劣势颖花中2AP浓度的差异。结果表明，劣势颖花比优势颖花产生更高的香气，但在产量上呈现相反的趋势。籽粒产量与产量贡献率、粒数/m2、灌浆粒数/m2、灌浆粒率、籽粒总氮含量呈极显著正相关。不同穗位2AP含量与产量贡献率呈显著负相关，与水分含量呈显著正相关。研究结果表明，通过减小灌浆期优劣穗差来改善香气，维持籽粒产量是可行的。研究结果表明，香稻穗上的优、劣穗与籽粒的香味有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Investigation of differential 2-acetyl-1-pyrroline concentration in inferior and superior spikelets of fragrant rice

Fragrant rice is popular globally due to its desirable grain quality and strong fragrance. 2-Acetyl-1-pyrroline (2AP) is believed to be one of the key aromatic compounds found in fragrant rice. The present study investigated the differential 2AP concentration in inferior and superior spikelets of fragrant rice. Results showed that inferior spikelets produced higher aroma than superior spikelets, but opposite trend was observed in grain yield. A significant positive correlation was observed between grain yield and contribution ratio to yield, number of grains/m2, filled number of grains/m2, percentage of filled grains, and total nitrogen content in grains. Besides, 2AP content at different panicle positions showed a significant negative relationship with contribution ratio to yield but a significant positive correlation with moisture content. The findings demonstrated that it was feasible to improve fragrance and maintain grain yield by reducing the difference between superior and inferior spikelets during grain filling period. The results of the study revealed fragrance in grains in relation to superior and inferior spikelets in fragrant rice panicles.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.