Effects of Salt Stress on Grain Quality and Starch Properties of High-Quality Rice Cultivars

作者：Ruilong Cui, Tianyang Zhou, Chenchen Shu, Kuanyu Zhu, Miao Ye, Weiyang Zhang, Hao Zhang, Lijun Liu, Zhiqin Wang, Junfei Gu, Jianchang Yang · 发表于：Agronomy · 年份：2024 · DOI：10.3390/agronomy14030444 · 被引用次数：17 · 研究领域：Rice Cultivation and Yield Improvement、GABA and Rice Research、Agriculture, Soil, Plant Science

In recent days, there has been a noticeable surge in demand for high-quality rice. However, the influences of salinity on the quality and starch properties of high-quality rice remain unclear. Three high-quality rice cultivars (Nanjing 9108, Nanjing 5055, and Nanjing 46) were studied to investigate the responses of grain quality to salt stress. There were three treatments, including a control zero salt level (0 g·kg−1, CK), and two salt levels of 0.1 g·kg−1 (0.1% salt stress, T1) and 0.2 g·kg−1 (0.2% salt stress, T2). The study involved the assessment of the appearance, milling, cooking, and eating qualities of rice. We also conducted an analysis of pasting properties, an evaluation of starch thermal properties, and an examination of the fine structure of amylopectin. The findings suggest that as the level of salt stress increases, the yield of rice gradually declines, which is primarily due to a significant reduction in the total spikelet number and the ratio of filled grains. Compared with CK treatment, the appearance and milling quality of rice were significantly improved within the T1 treatment. In addition, the protein concentration and amylose concentration were significantly decreased, the gel consistency was significantly increased, and the cooking and eating qualities were improved. In terms of starch properties, the peak viscosity, breakdown value, infrared ratio (1022/995), and short-chain-length amylopectin ratio increased significantly, while the setback value, p...