Effects of the potassium application rate on lipid synthesis and eating quality of two rice cultivars
2023
CHEN Guang-yi | PENG Li-gong | LI Cong-mei | TU Yun-biao | LAN Yan | WU Chao-yue | DUAN Qiang | ZHANG Qiu-qiu | YANG Hong | LI Tian
Lipid content has an important effect on rice eating quality, but the effects of fertilizer application rate on the lipidsynthesis and eating quality of rice are not well understood. Potassium (K) has a strong influence on rice quality and therequirement for K fertilizer in rice is greater than for nitrogen (N) and phosphorus (P) fertilizers. To investigate the effectsof K fertilizer on the lipid synthesis and eating quality of rice, we used Nanjing 9108 (NJ9108, japonica) and IR72 (indica)rice as experimental materials and four K levels: K0 (0 kg ha–1), K1 (90 kg ha–1), K2 (135 kg ha–1) and K3 (180 kg ha–1).The results showed that the lipid content, free fatty acid (FFA) content, unsaturated fatty acid (UFA) content, malonyl-CoA(MCA) content, phosphatidic acid (PA) content, lipid synthesis-related enzyme activities and eating quality first increasedand then decreased with increasing K in both cultivars. The maximum values were obtained under K2. However,the saturated fatty acid (SFA) content showed the opposite trend. No significant differences were found in pyruvate(PYR) content among the K treatments. The protein and oxaloacetic acid (OAA) contents and phosphoenolpyruvatecarboxylase (PEPCase) activity of NJ9108 first decreased and then increased with increasing K, and the minimumvalues were obtained under K2; while IR72 showed the opposite trend and the maximum values were obtained under K1.Overall, increasing K optimized the fatty acid components and increased the lipid content and eating quality of rice byenhancing lipid synthesis-related enzyme activities and regulating substrate competition for lipid and protein synthesis.The optimal K application rate for lipid synthesis, eating quality and grain yield was 135 kg ha–1 for both cultivars.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Information, Chinese Academy of Agricultural Sciences