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2018 Vol.63, Issue 2 Preview Page

Original Research Article

Effects of Low Temperature during Ripening on Amylose Content and Enzyme Activities Associated with Starch Biosynthesis in Rice Endosperm
Jung-sun Baek1
,
Han-Yong Jeong2
,
Sung-Hyun An2
,
Jae-Heok Jeong2
,
Hyen-Seok Lee2
,
Jong-Tak Yoon2
,
Kyung-Jin Choi2
,
Woon-Ha Hwang2
1Foundation of Agri. Tech. Commercialization & Transfer, Iksan, Republic of Korea
2Crop Production and Physiology Division, National Institute of Crop Science, Jeonju, Republic of Korea
Corresponding Author
30 June 2018. pp. 86-97
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Abstract

The objective of this study was to determine the effects of low temperature on starch accumulation in rice grains. We used four major Japonica-type Korean rice cultivars as materials: Jinbu (JB), Junamjosaeng (JJ), Geumyoung (GY), and Hwawang (HW). Rice plants were moved into two phytotrons the day after heading. Temperatures in the two phytotrons were maintained at 19/29℃ (night/day) as the control, and 13/23℃ as the low temperature condition, both under natural daylight with a relative humidity of 65%. The ripening rates of JB and JJ showed no significant difference between the low temperature and control conditions at 45 days after heading (DAH). In contrast, the ripening rates of GY and HW were 86% and 57% lower than those of JB and JJ under the low temperature condition at 45 DAH, respectively. However, the ripening rates of these four varieties at 61 DAH (when accumulated temperature reached 1,100℃) under the low temperature condition were similar to those at 45 DAH under the control condition (JB, 94%; JJ, 97%; GY, 97%; HW, 88%). The total starch contents showed no significant difference between the control and low temperature conditions. However, the amylose contents in the cultivars were higher under the low temperature than under the control condition. The enzyme activities of starch biosynthesis were about 5–10 days slower in cultivars under the low temperature than under the control. The grain-filling rate showed significant correlations with the enzyme activities of SuSase (r2=0.70***), AGPase (r2=0.63***), UDPase (r2=0.36***), StSase (r2=0.51***), and SBE (r2=0.59***). In conclusion, although StSase activity was increased at 13/23℃ up to 20 DAH, there might not be enough time for SBE to synthesize amylopectin, thus affecting the amylose content of HW, which had the slowest grain filling rate. Notably, the decreased activity of SuSase and SBE and late increase in AGPase activity under the low temperature during the ripening stage are considered to be disadvantageous, as they delay ripening and increase the amylose content.

Keywords
amylose
low temperature
ripening
starch synthesis
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 63
  • No :2
  • Pages :86-97
  • Received Date : 2017-12-11
  • Revised Date : 2018-04-24
  • Accepted Date : 2018-05-08
  • DOI :https://doi.org/10.7740/kjcs.2018.63.2.086
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