JOURNAL OF PLANT GROWTH REGULATION
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2022
·Vol. 42
·期 3
·1937-1952
·
IF 4.64
Cheng Siren,Fang Zhenming,Cheng Xianchao,Wu Yizhu,Mo Lifang,Yan Chongyang,Zhou Langshan,Ren Yong
Despite copper (Cu) being an essential nutrient for the growth and development of all living organisms, the yield and tolerance mechanisms of fragrant rice under Cu-induced stress have not been reported. In this study, we tested two fragrant rice cultivars (Meixiangzhan and Yuxiangyouzhan) at the heading stage, with four Cu doses (CuSO 4 ·5H 2 O), i.e., 0 (CK), 20 (T1), 40 (T2), and 60 mM (T3) in a pot experiment. Our results showed that T2 treatment improved the yield of Meixiangzhan and Yuxiangyouzhan by 8.33% and 18.51%, respectively, by improving grains per panicle and the seed-setting rate. Moreover, Yuxiangyouzhan had the highest yield in T2 treatment, indicating that it had better Cu-tolerance than Meixiangzhan. Both cultivars had a similar response to Cu dose treatments. While T1 and T2 improved leaf pigment contents, antioxidant enzyme activities, and soluble protein content in plant tissues, T3 treatment instead promoted higher malondialdehyde (MDA) content accumulation and regulated antioxidant attributes. Overall, low-level Cu dosing significantly improved the fragrant rice yield via modulation of the antioxidant attributes. Therefore, this study provides supporting evidence for utilizing Cu reagent or assessing Cu toxicity in fragrant rice.
研究领域:
植物科学
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农学
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环境胁迫
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产品关联
DOI
高影响因子
CEREAL CHEMISTRY
·
2024
·Vol. 101
·期 4
·884-897
·
IF 2.2
Zhaogui Chen,Chunmei Chen,Cheng Chen,Siyu Chen,Weixi Li,Zhengbiao Gu,Yan Hong
Backgrounds and Objectives Fermented rice cake is a common traditional fermented food in China with a crystal clear color, unique flavor, dense honeycomb structure, and soft and delicate texture. As its raw materials are not uniform, different batches often have poor product quality stability and different volatile flavor components. Therefore, this study investigates the effects of different indica rice flours on processing adaptability and their impacts on the flavor characteristics. Findings The results show that the seven indica rice flours have significantly different basic compositions and physicochemical properties ( p < .05). Specifically, the fermented rice cake prepared with TG2 showed a large specific volume, good elasticity, bright color, high volatile flavor compound contents, and the maximum comprehensive sensory evaluation score. Additionally, partial least squares discriminant analysis was conducted, and three volatile compounds were identified with variable importance for the projection >1 and odor activity value >1 as the criteria, namely, ethanol, styrene, and phenethyl alcohol, which played major roles in forming the overall aroma of fermented rice cakes. Conclusions The texture, color, and sensory score of fermented rice cakes are closely related to the basic components of the indica rice flour, and the most popular fermented rice cakes have a specific volume of no less than 2 mL/g, an L* of above 78, and a TPA-tested elasticity of about 3 mm. Significance and Novelty This study may help improve the processing of fermented rice cakes and provide a theoretical basis for their production and flavor control.
研究领域:
食品科学
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谷物化学
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产品关联
DOI
高影响因子
PLANT PHYSIOLOGY AND BIOCHEMISTRY
·
2024
·
IF 6.1
Zhilong Chen,Yixian Ma,Yong Ren,Lin Ma,Xiangru Tang,Shenggang Pan,Meiyang Duan,Hua Tian,Zhaowen Mo
Rice production is threatened by heavy metal stress. The use of multi-walled carbon nanotubes (MWCNTs) in agriculture has been reported in previous studies. We aimed to quantify the impact of MWCNTs on the growth and physiological characteristics of scented rice under cadmium (Cd) and lead (Pb) stresses. Therefore, a pot experiment was conducted, two scented rice varieties Yuxiangyouzhan and Xiangyaxiangzhan were used as materials grown under different concentrations of MWCNTs (0, 100, and 300 mg kg −1 recorded as CK, CNPs100, and CNPs300, respectively). The yield, antioxidant response, and rhizosphere microbial community of scented rice were studied. The results showed that compared with the CK treatment, the CNPs100 and CNPs300 treatments increased leaf dry weight by 17.95%–56.22% at the heading stage, and the H 2 O 2 content in leaves decreased significantly by 36.64%–42.27% at the maturity stage. Under CNPs100 treatment, the grain yield of two scented rice varieties increased significantly by 17.54% and 27.40%, respectively. The MWCNTs regulated the distribution of the Cd and Pb in different plant tissues. The content of Cd (0.11–0.20 mg kg −1 ) and Pb (0.01–0.04 mg kg −1 ) in grain were at a safety level (<0.2 mg kg −1 ). Moreover, MWCNTs increased soil microbial community abundance and altered community composition structure under Cd–Pb stress, which in turn improved agronomic traits and quality of scented rice. Overall, this study suggested that the application of MWCNTs regulates the growth, yield, physiological response , and soil microbial community, the genotypes response effect of scented rice to MWCNTs is needed further studied.
研究领域:
农业
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环境科学
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植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF NANOBIOTECHNOLOGY
·
2021
·Vol. 19
·期 1
·1-19
·
IF 10.435
Li Yuzhan,Liang Luxin,Li Wu,Ashraf Umair,Ma Lin,Tang Xiangru,Pan Shenggang,Tian Hua,Mo Zhaowen
Background Cadmium (Cd) is amongst the most toxic heavy metals that severely affects crop growth, whereas application of nanoparticles (NPs) to negate the toxic effects of heavy metals could be an effective management approach. In the present study, the seeds of two fragrant rice varieties i.e., Yuxiangyouzhan and Xiangyaxiangzhan under normal and Cd stress conditions i.e., 0 and 100 mg L− 1 applied with four levels of ZnO NPs i.e., 0, 25, 50, and 100 mg L− 1.Results Seed priming with ZnO NPs had no significant effect on the seed germination (p > 0.05) however, it substantially improved the seedling growth and other related physiological attributes under the Cd stress. The mean fresh weight of the shoot, and whole seedling was increased by 16.92–27.88% and by 16.92–27.88% after ZnO NPs application. The root fresh weight, root-shoot length was also substantially improved under ZnO NPs treatment. Moreover, application of ZnO NPs induced modulations in physiological and biochemical attributes e.g., the superoxide dismutase (SOD) activity in root and shoot, the peroxidase (POD) activity and metallothionein contents in root were increased under low levels of ZnO NPs. The α-amylase and total amylase activity were improved by ZnO NPs application under Cd Stress. Besides, modulation in Zn concentration and ZnO NPs uptake in the seedling were detected. The metabolomic analysis indicated that various pathways such as alanine, aspartate and glutamate metabolism, phenylpropanoid biosynthesis, and taurine and hypotaurine metabolism were possibly important for rice response to ZnO NPs and Cd.Conclusion Overall, application of ZnO NPs substantially improved the early growth and related physio-biochemical attributes in rice. Our findings provide new insights regarding the effects of ZnO NPs on seed germination, and early growth of rice, and its potential applications in developing crop resilience against Cd contaminated soils.
研究领域:
农业
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环境科学
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植物生理学
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分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2016
·Vol. 40
·期 5
·639-646
·
IF 0.832
Zheng Kong,Degang Zhao
Volatile compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results showed that nonanal had the highest odor activity value in the filling grains. Nonanal was enhanced by application of JA and inhibited by ABA in the seedlings of Kam sweet rice. C9-aldehydes are significant odorants in many rice types and known products of the 9-lipoxygenase and 9-hydroperoxide lyases encoded by the OsLOX3 and OsHPL1 genes, respectively. OsLOX3 mRNA expression was higher in aromatic rice compared to a nonaromatic cultivar. mRNA expression of ABI5 and MYC2 negatively correlated with OsLOX3 expression ( r = −0.841, P < 0.01; and r = −0.512, P < 0.05). In conclusion, the transcription factors ABI5 and MYC2 might be involved in ABA and JA modulation of nonanal biosynthesis, which could be used to improve rice quality. Practical Applications Nonanal and 2-acetyl-1-pyrroline are important and potent flavor compounds in aromatic Kam sweet rice. The OsLOX3 gene was potentially identified as a critical gene in aromatic Kam sweet rice and the enhancing effect of JA on nonanal biosynthesis was confirmed. The transcription factors ABI5 and MYC2 seem to regulate the expression of the fragrance gene OsLOX3 while MYC2 act as a positive regulator involved in JA-mediated nonanal biosynthesis. ABI5 participate in the ABA signaling pathway to down-regulate the expression of OsLOX3. These results will help understand the pathways involved in the biosynthesis of rice fragrance, which could be used to improve the quality of rice.
研究领域:
植物科学
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分子生物学
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农学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2020
·
IF 4.006
Sam Al-Dalali,Fuping Zheng,Baoguo Sun,Chenxi Zhou,Ming Li,Feng Chen
Effects of different brewing processes, such as the solarization process (i.e. with or without), selection of different types of rice as a raw material (i.e. normal or sticky rice), and addition of flavoring materials (i.e. presence or absence of spices or sugar), on the aroma profiles of three types of Chinese vinegars were investigated. These three vinegars were the Longmen aromatic sweet rice vinegar (LASRV), Longmen aromatic rice vinegar (LARV), and Longmen rice vinegar (LRV). Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and HS-SPME-aroma extract dilution analysis combined with gas chromatography-olfactometry (HS-SPME-AEDA-GC-O) were used to identify and quantify the volatile compounds, as well as the aroma-active compounds in the Longmen vinegars. Among the total of 68 volatile compounds that were identified, 49 were confirmed by their corresponding chemical standards. The results showed that the LASRV sample contained higher concentrations of acids, alcohols, esters, sulfides, acetal, and aromatic hydrocarbons because of effects of the solarization process and the presence of added sugar. The LARV sample was found to contain more aldehydes, pyrazines, ketones, phenols, lactone, and oxazoles, which might be contributed by the solarization process, as well as the addition of spices.
研究领域:
食品科学
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分析化学
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风味化学
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DOI
高影响因子
危险品化学品经营许可证（带存储）