Aromatic Rice May Be a New Driving Force for Green and Efficient Food Production in Rice‐Crayfish System
2025
Bin Du | Jinfu Hu | Ziran Tang | Xueer Lin | Caise Ya | Wujun Zhang | Yongqun Tang | Lihe Zhang | Xiong Yao
ABSTRACT Rice‐crayfish system (RCS) is an integrated farming technology that benefits grain production, food safety, and green sustainable agricultural development. However, little is known about the effects of RCS on the biosynthesis of 2‐acetyl‐1‐pyrroline (2‐AP), a volatile aroma compound. The present study examined rice yield, 2‐AP content, and its biosynthesis enzyme activities in two rice cultivars Xiangyaxiangzhan (XYXZ) and Meixiangzhan‐2 (MXZ2) under rice‐crayfish system (RCS), rice‐crayfish system without crayfish (RCS‐NC), and traditional rice system (TRS). The results showed that the 2‐AP content was significantly higher in RCS than in RCS‐NC and TRS. In RCS, the contents of proline and Δ1‐pyrroline (2‐AP biosynthesis precursors) and the activities of rice aroma‐related enzymes proline dehydrogenase (ProDH), and Δ1 pyrroline‐5‐carboxylic acid synthetase (P5CS) were increased by 11.31%–12.55%, 19.53%–47.75%, 6.25%–8.98%, and 18.18%–51.26%, respectively, relative to those in RCS‐NC. Up‐regulation of P5CS2 and downregulation of BADH2 in RCS promoted 2‐AP biosynthesis in two rice cultivars. Overall, the increase in the levels of proline, Δ1‐pyrroline, ProDH, P5CS, P5CS2 gene and the decrease in BADH2 gene expression jointly led to the grain 2‐AP content increase. RCS also improved soil properties such as soil total nitrogen and total phosphorus contents. Overall, this study reveals that RCS is an environmentally‐friendly sustainable approach to improving aromatic rice traits.
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