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Relationship Between Lodging Resistance and Chemical Contents in Culms and Sheaths of Japonica Rice During Grain Filling

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Rice science 2010年第4期17卷 311-318页

作者： ZHANG Feng-zhuan jin zheng-xun MA Guo-hui SHANG Wen-nan LIU Hai-ying Xu Mei-lan LIU Yan Agricultural College Northeast Agricultural University Harbin 150030 China China National Hybrid Rice R ＆ D Center Changsha 41 O125 China Jilin Province Ping＇an Seeds Company Changchun 133000 China

To understand the relationship between lodging resistance and chemical component contents in culms and leaf sheaths of rice, the physical strength and maximum bearing capacity of culm, and the contents and amounts of potassium （K） silicon （Si） and soluble sugars in culms and leaf sheaths were investigated using four japonica rice varieties with different lodging resistance characteristics during grain filling. There were significant differences in the total amounts of K, Si and soluble sugars in culms and leaf sheaths among the tested rice varieties. The difference in the total amount of Si was greater than that of K or soluble sugars. The physical strength and maximum bearing capacity of culm continuously decreased from heading to ripening, with a rapid decrease at the dough stage. However, the contents and total amounts of K and Si in culms and the Si content in leaf sheaths gradually increased and an accumulation of K and Si in culms was exhibited, whereas the content and total amount of K and the total amount of Si in leaf sheaths gradually decreased and an exportation of K and Si in leaf sheaths was presented. The physical strength was positively and significantly correlated with the total amounts of K and Si in culms during grain filling except that at the heading stage, the total amount of soluble sugars in culms at the heading and milky stages, the total amounts of Si and soluble sugars in leaf sheaths at the heading stage, the total amount of K in leaf sheaths at the heading and milky stages, and the maximum bearing capacity during grain filling. It is suggested that the lodging resistance of japonica rice would be improved by increasing the amount of soluble sugars in plants at the early filling stage, and enhancing the amount of Si in plants during grain filling through topdressing Si fertilizer at the early filling stage.

关键词： japonica rice grain filling lodging resistance chemical component content dynamic change

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Changes in Activities of Key Enzymes for Starch Synthesis and Glutamine Synthetase in Grains of Progenies from a Rice Cross During Grain Filling

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Rice science 2010年第3期17卷 243-246页

作者： LI Xiao-guang LIU Hai-ying jin zheng-xun LIU Hong-liang HUANG Xing XU Mei-lan ZHANG Feng-zhuan College of Agriculture Northeast Agricultural University Harbin 150030 China Tonghua Academy of Agricultural Sciences Hailong 135007 China Jilin Province Ping ＇an Seeds Company Changchun 133000 China

The progenies differed in amylose and protein contents in grains, which derived from a rice cross, Dongnong 423×Toukei 180, were used to study changes in the activities of ADP-glucose pyrophosphorylase （AGPP）, soluble starch synthetase （SSS）, starch branching enzyme （SBE） and glutamine synthetase （GS） in rice grains during grain filling. The activities of AGPP, SSS and SBE gradually increased and then declined as a single-peak curve with the process of grain filling in the progenies with high and low amylose contents in grains. The progenies with high amylose content peaked earlier in the AGPP, SSS and SBE activities and had higher AGPP, SSS and SBE activities at the early grain filling stage than those with low amylose content. The GS activity peaked earlier and was higher at the late stage of grain filling in the progenies with high protein content than in those with low protein content. It is suggested that the activities of key enzymes for starch synthesis and glutamine synthetase could be changed in oriented breeding for amylose and protein contents in grains.

关键词： rice hybrid progeny grain filling enzyme activity

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Effect of Temperature at Grain Filling Stage on Activities of Key Enzymes Related to Starch Synthesis and Grain Quality of Rice

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Rice science 2005年第4期12卷 261-266页

作者： jin zheng-xun QIAN Chun-rong YANG jing Liu Hai-ying jin Xue-yong Agricultural College Northeast Agricultural University Harbin 150030 China

Three japonica rice varieties with different cooking and eating quality were grown at high temperature in the greenhouse and natural field. Effects of temperature at the grain filling stage on these varieties were investigated in terms of the activities of key enzymes related to starch synthesis and cooking and eating quality of rice grain. The high temperature at the grain filling stage increased protein content, and decreased amylose content and taste meter value of rice; inferior grain quality varieties showed a greater magnitude of the increase or decrease than the superior ones. Reaction of rapid visco analyser profiles to the temperature varied with rice varieties. The activities of adenosine diphosphoglucose pyrophosphoryiase （AGPP）, soluble starch synthase （SSS） and starch branching enzyme （SBE） gradually increased to a peak value, and thereafter declined as grain filling progressed. Enzyme activities in different varieties differed in a same filling stage, and also in the time when the enzyme activity reached a maximum. AGPP and SSS were insensitive to the environmental temperature, but SBE was comparatively sensitive to the temperature, and its activity declined when temperature was too high or too low.

关键词： japonica rice grain filling stage temperature starch synthesis enzymes cooking quality eating quality

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Effects of Grain Protein Content Selection on Protein Content and Key Enzyme Activity Involved in Nitrogen Metabolism in Progenies Derived from a Rice Cross

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Rice science 2010年第2期17卷 156-160页

作者： HUANG Xing jin zheng-xun LI Xiao-guang LIU Hong-liang Xu Mei-lan ZHANG Feng-zhuan ZHANG Zhong-chen Agricultural College Northeast Agricultural University Harbin 150030 China

Two japonica rice parents （Tong 769 and Xixuan 1） and their progenies, significantly different in protein content of grains, were investigated to reveal the activities of proteinase in leaves and glutamine synthetase in grains, as well as the dynamic changes of soluble protein content in grains during rice grain filling. The results showed that the parents were very similar in protein content, however, advanced lines with different protein contents in grains and varied activities of proteinase and glutamine synthetase were acquired by consecutively directional selection of the grain protein content in their progenies. Moreover, the enzyme activity and the protein content in grains exceeded their parents during grain filling. The protein content in grains was positively related with the proteinase activity, and the soluble protein content was negatively related with the glutamine synthetase activity in grains to some extent.

关键词： rice hybrid progeny protein content nitrogen metabolism enzyme activity

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Changes in Activities of Glutamine Synthetase during Grain Filling and Their Relation to Rice Quality

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Rice science 2007年第3期14卷 211-216页

作者： jin zheng xun QIAN Chun rong YANG jing LIU Hai ying PIAO Zhong ze Agricultural College Northeast Agricultural UniversityHarbin150030China Crop Tillage and Cultivation Institute Heilongjiang Academy of Agricultural SciencesHarbin150086China Crop Breeding and Cultivation Research Institute Shanghai Academyof Agricultural ScienceShanghai201106China

Four japonica rice varieties differed in cooking and eating qualities were used in a pot experiment to study the relationship between the activities of glutamine synthetase during grain filling and rice quality. The activities of glutamine synthetase gradually increased and then declined as a single peak curve in the course of grain filling. The 15th day after heading was a turning point, before which the enzymatic activities in the inferior rice varieties with high protein content were higher than those in the superior rice varietie with low protein content, and after which it was converse. The activity of glutamine synthetase in grain was correlated with the taste meter value, peak viscosity and breakdown negatively at the early stage of grain filling whereas positively at the middle and late stages. Moreover, it was correlated with the protein content of rice grain and setback positively at the early stage and negatively at the middle and late stages. The correlation degree varied with the course of grain filling. From 15 days to 20 days after heading was a critical stage, in which the direction of correlation between the activity of glutamine synthetase and taste meter value and RVA properties of rice changed.

关键词： japonica rice grain filling glutamine synthetase enzyme activity nitrogen content protein content cooking and eating quality

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Evaluation and Genetic Analysis of Five Parental Varieties Resistant to Rice Blast Pathogen in Heilongjiang Province

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Journal of Northeast Agricultural University(English Edition) 2012年第2期19卷 19-23页

作者： Zhang Zhong-chen Liu Hong-liang Gao Hong-xiu Liu Hai-ying jin zheng-xun College of Agriculture Northeast Agricultural University Harbin 150030 China Science and Technology Park of 858 Farm Hulin 158419 Heilongjiang China

Five F2 segregation populations, derived from crosses between the susceptible japonica cultivars （cvs.） Kongyul31 and donor cvs. Aichi Asahi （AA）, BL1, Digu, Pai-kan-tao （PKT） and Oryzica Llanos 5 （ORL5）, were used to evaluate their natural resistance to blast in cold region. The field test of their blast resistance was conducted in 858 Farm, which showed that Aichi Asahi, BL 1 and Digu were highly resistant to either leaf blast or neck blast and could be used to develop molecular breeding by design, and genetic analysis indicated that the field resistance of Aichi Asahi, BLland Digu to leaf blast and neck blast was controlled by a single dominant gene, and the leaf blast and neck blast resistance in the donor cv. Pai-kan-tao was inherited as a single recessive gene, the neck blast resistance of the donor cv. Oryzica Llanos 5 was controlled by a single recessive gene while its leaf blast resistance was not controlled by this gene. These results suggested that five parental varieties positively contributed to resistance to either leaf blast or neck blast and could be used to expand the genetic germplasms resistant to blast in cold region using molecular assisted selection.

关键词： blast segregation population genetic analysis resistance test parental variety

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Relationship Between Variation in Activities of Key Enzymes Related to Starch Synthesis During Grain Filling Period and Quality of Eating and Cooking in Rice

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Rice science 2006年第1期13卷 43-50页

作者： SHEN Peng QIAN Chun-rong JIY zheng-xun Luo Qiu-xiang JIY Xue-yong Agricultural College Northeast Agricultural University Harbin 150030 China

Four japonica rice varieties with significant differences in quality of eating and cooking were used in the experiment. The varieties showed differences in amylose and amylopectin contents at different grain filling stages, which were attributed to the accumulative speed of starch at different grain filling stages. During grain filling period, the varieties had no difference in the time when the activities of ADPglocose pyrophosphorylase （AGPP） and soluble starch synthesis （SSS） reached a maximum, but had difference in the time when the activity of starch branching enzyme （SBE） reached a maximum, in which the inferior quality varieties were earlier than the high quality ones, and high quality varieties still kept high enzyme activities at the late stage of grain filling. The correlation and correlative degree between AGPP, SSS, SBE and amylose content, amylopectin content, taste meter value, and RVA properties varied with the different stages of grain filling. The correlation between SSS activity and taste meter value was not significant during the whole period of grain filling, but the activities of AGPP and SBE had significant or highly significant correlation with taste meter value. It was helpful for improving quality of eating and cooking of japonica rice to use the materials with low enzyme activity at the early stage of grain filling or high enzyme activity at the late stage as parents.

关键词： japonica rice grain filling starch synthesis enzymes cooking quality eating quality

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粳稻杂种后代稻米垩白率的配合力分析

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中国水稻科学 2000年第4期14卷 199-202页

作者：金正勋秋太权孙艳丽金学泳东北农业大学农学院黑龙江哈尔滨150030

选用稻米垩白率不同的 6个粳稻品种 ,采用 Griffing双列杂交方法四 ,对杂种 F1 及 F2 的稻米垩白率进行了配合力分析。结果表明 ,稻米垩白率的一般配合力和特殊配合力方差在 F1 及 F2 代均极显著 ,表明在本试验中基因加性效应和非加性... 详细信息

选用稻米垩白率不同的 6个粳稻品种 ,采用 Griffing双列杂交方法四 ,对杂种 F1 及 F2 的稻米垩白率进行了配合力分析。结果表明 ,稻米垩白率的一般配合力和特殊配合力方差在 F1 及 F2 代均极显著 ,表明在本试验中基因加性效应和非加性效应均起重要作用。但由于 GCA MS / SCA MS值在 F1 代和 F2 代均极显著 ,而且 F2 代又比 F1 代大 ,因此 ,稻米垩白率在杂种后代的表现主要还是由基因加性效应决定 ,并且随着世代的增加 ,加性基因的作用越显重要。在总的遗传变异中 F1 代和 F2 代主要以加性变异为主 ,并且随着世代的推进而非加性变异变小。稻米垩白率的一般配合力效应在 F1 和 F2 代的表现极为一致 ,F1和 F2 代间的秩次相关极显著。亲本稻米垩白率的高低与亲本一般配合力效应间有着密切的关系 ,各世代两者间的相关均极显著。因此 ,根据亲本稻米垩白率的高低可以估计其亲本一般配合力效应的高低。

关键词：粳稻稻米垩白率配合力遗传杂种后代

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结实期温度对稻米理化特性及淀粉谱特性的影响

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中国农业气象 2001年第2期22卷 1-5,11页

作者：金正勋秋太权孙艳丽金学泳东北农业大学农学院哈尔滨150030

利用玻璃室内的高温和室外的常温 ,研究了结实期温度对稻米理化特性和淀粉谱特性的影响。结果表明 ,随着结实期温度的升高 ,稻米的糊化温度和蛋白质含量提高 ,胶稠度变长 ,而直链淀粉含量下降 ;相关分析表明 ,结实期日平均气温与胶稠度... 详细信息

利用玻璃室内的高温和室外的常温 ,研究了结实期温度对稻米理化特性和淀粉谱特性的影响。结果表明 ,随着结实期温度的升高 ,稻米的糊化温度和蛋白质含量提高 ,胶稠度变长 ,而直链淀粉含量下降 ;相关分析表明 ,结实期日平均气温与胶稠度和蛋白质含量呈正相关 ,而与碱消值和直链淀粉含量呈负相关 ;糊化开始温度随结实期温度的升高而提高 ,但最高粘度、最低粘度及下降粘度值的变化因品种生态类型不同而异 ,即在高温条件下结实的稻米与在常温条件下结实的稻米相比 ,其最高粘度、最低粘度以及下降粘度值 ,早熟品种前者比后者大。

关键词：稻米结实期温度理化特性淀粉谱特性水稻稻米品质

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水稻灌浆过程中籽粒淀粉合成关键酶活性与蒸煮食味品质的关系

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中国水稻科学 2006年第1期20卷 58-64页

作者：沈鹏金正勋罗秋香金学泳孙艳丽东北农业大学农学院黑龙江哈尔滨150030

选用稻米蒸煮食味品质有显著差异的4个粳稻品种,对水稻籽粒灌浆过程中淀粉合成关键酶的活性变化及其与蒸煮食味品质关系进行了研究。不同品质类型的品种间籽粒直链淀粉和支链淀粉含量在灌浆前、中后期表现出差异,这种差异主要表现在灌... 详细信息

选用稻米蒸煮食味品质有显著差异的4个粳稻品种,对水稻籽粒灌浆过程中淀粉合成关键酶的活性变化及其与蒸煮食味品质关系进行了研究。不同品质类型的品种间籽粒直链淀粉和支链淀粉含量在灌浆前、中后期表现出差异,这种差异主要表现在灌浆不同时期淀粉积累速率上。籽粒灌浆过程中,不同品质类型的品种中ADPG焦磷酸化酶和可溶性淀粉合成酶活性出现峰值的时间无差异,但淀粉分支酶活性出现峰值的时间,劣质品种明显早于优质品种,而且优质品种灌浆中、后期仍然保持较高水平的酶活性。ADPG焦磷酸化酶、可溶性淀粉合成酶、淀粉分支酶的活性与直链淀粉含量、支链淀粉含量、味度值、RVA谱特性间的相关性和程度因灌浆时期不同而发生变化。在整个灌浆过程中,可溶性淀粉合成酶活性与味度值间的相关均不显著,但灌浆前期和中、后期的ADPG焦磷酸化酶和淀粉分支酶的活性与味度值间呈显著或极显著相关。选择灌浆前期酶活性低或灌浆后期酶活性高的材料,将有利于提高稻米蒸煮食味品质。

关键词：水稻籽粒灌浆淀粉合成关键酶稻米品质

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