| 【Objective】The effects of low temperature and chilling injury on rice quality were discussed in order to
provide theoretical basis for the efficient cultivation and quality certification of rice in Liaoning area under the background of
climate change.【Method】Taking Rice 90-35 as the tested variety and the normal cultivation and management as control,
different low temperature treatments (5℃ and 3℃ lower than the temperature outside, all lasting for 5 days) were simulated
through TRP-1000D artificial intelligence climate box with a total of five treatments - CK, A1, A2, B1 and B2 to investigate
the effects of different low temperature stress treatments on the rice nutritional quality, milling quality and appearance quality
at the jointing and heading stages.【Result】Under low temperature stress, the protein content and the amylose content of
Rice 90-35 increased significantly compared with those of CK, the protein contents of A1, A2, B1 and B2 were 3.45%, 1.15%,6.90% and 8.05% higher than those of CK, respectively. Except for B1, the amylose contents of A1, A2 and B2 increased by
1.75%, 0.44% and 0.44% respectively compared with those of CK. The fatty acid content and milled rice rate decreased
compared with CK, the fatty acid contents in A1, A2, B1 and B2 were 17.75%, 7.5%, 25% and 11% lower than those in CK,
and the milled rice rate was 2.1%, 6.95%, 0.22% and 7.5% lower than that of CK respectively. Brown rice rate and chalky
rice rate reduced significantly at jointing stage with low temperature stress, compared with CK, the brown rice rates of A1
and A2 decreased by 0.73% and 1.09%, respectively, and the chalky rice rates reduced by 33.3% and 22.2%, respectively.
There was a significant difference at heading stage with low temperature stress, compared with CK, the brown rice rates of B1
and B2 increased by 0.6% and 3.02%, respectively, and the chalky rice rates increased by 255.6% and 133.3%, respectively.
The nutritional quality and milled rice percentage in milling quality were negatively affected by low temperature stress, while
appropriate low temperature stress treatment at jointing stage was beneficial to the brown rice rate and appearance quality of
grinding quality.【Conclusion】The nutritional quality, grinding quality and appearance quality of rice 90-35 are affected to
varying degrees by different low temperature stress treatments at different growth stages. |
