The effect of rice blast on nutritional status of rice.
2021
Rice is the second major cereal crop in the world, while rice blast is its most destructive rice disease worldwide. Six varieties with different rice blast tolerance were inoculated with the fungus (Hight disease pressure, HDP), while another identical set was kept free of the disease (Low disease pressure, LDP). Grains derived by HDP and LDP plants were analyzed for protein content, as well as their phenolic profile and antioxidant activity. Results showed that protein content increased by 23.7%, the antioxidant activity and total phenolics increased by 10.0% and 7% in the HDP, respectively. Likewise, total flavonoids in most of the varieties were elevated ranging from 8.1 to 11.6%. Moreover, a significant trend of an antioxidant boost appeared in total phenolic acids of the grains and within the individual ones. Particularly, in the grains of the HDP total phenolic acids elevated by 6.9% more than in the LDP. Ferulic and p-coumaric acids, the most important acids of rice grains elevated to 4.2% and 13.7%, respectively. Syringic acid was increased by 20.8%, while the elevation was more pronounced in the most tolerant varieties. In the HDP plants, the overall elevation of the 4-hydroxybenzoic acid ranged from 5.3% to 17.7% and the sinapic acid increased by 35%. Regarding the varieties, in general it was not possible to draw clear conclusions concerning the individual phenolic acids alterations. However, the most stable trend appeared in the highly tolerant variety, where in four out of six acids, it was included in genotypes with the highest phenolic acids elevation.
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