Abstract
Three japonica rice varieties with different cooking and eating quality were grown at high temperature in the greenhouse and natural field. Effects of temperature at the grain filling stage on these varieties were investigated in terms of the activities of key enzymes related to starch synthesis and cooking and eating quality of rice grain. The high temperature at the grain filling stage increased protein content, and decreased amylose content and taste meter value of rice; inferior grain quality varieties showed a greater magnitude of the increase or decrease than the superior ones. Reaction of rapid visco analyser profiles to the temperature varied with rice varieties. The activities of adenosine diphosphoglucose pyrophosphorylase (AGPP), soluble starch synthase (SSS)and starch branching enzyme (SBE) gradually increased to a peak value, and thereafter declined as grain filling progressed. Enzyme activities in different varieties differed in a same filling stage, and also in the time when the enzyme activity reached a maximum.AGPP and SSS were insensitive to the environmental temperature, but SBE was comparatively sensitive to the temperature, and its activity declined when temperature was too high or too low.
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Claims 12
Claim · model-written summary
High temperature increased rice grain protein content.
- Taxon
- rice
Oryza sativae0 - Treatment
- high temperature at the grain filling stagee0
- Outcome
- protein contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The high temperature at the grain filling stage increased protein content, and decreased amylose content and taste meter value of rice”
Claim · model-written summary
High temperature decreased rice grain amylose content.
- Taxon
- riceOryza sativae0
- Treatment
- high temperature at the grain filling stagee0
- Outcome
- amylose contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The high temperature at the grain filling stage increased protein content, and decreased amylose content and taste meter value of rice”
Claim · model-written summary
High temperature decreased rice taste meter value.
- Taxon
- riceOryza sativae0
- Treatment
- high temperature at the grain filling stagee0
- Outcome
- taste meter valuee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The high temperature at the grain filling stage increased protein content, and decreased amylose content and taste meter value of rice”
Claim · model-written summary
Inferior grain quality varieties showed greater changes than superior ones.
- Taxon
- riceOryza sativat0
- Material
- inferior grain quality varietiese0
- Outcome
- magnitude of the increase or decreasee0
- Direction
- greatere0
- Comparator
- superior onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“inferior grain quality varieties showed a greater magnitude of the increase or decrease than the superior ones.”
t0“Rice”
Claim · model-written summary
Rapid visco analyser profiles reacted differently to temperature among rice varieties.
- Taxon
- riceOryza sativae0
- Material
- rice varietiese0
- Outcome
- Reaction of rapid visco analyser profilese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Reaction of rapid visco analyser profiles to the temperature varied with rice varieties.”
Claim · model-written summary
AGPP activity rose to a peak then declined during grain filling.
- Taxon
- RiceOryza sativat0
- Gene
- adenosine diphosphoglucose pyrophosphorylase (AGPP)e0
- Outcome
- activitiese0
- Direction
- increased to a peak value, and thereafter declinede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The activities of adenosine diphosphoglucose pyrophosphorylase (AGPP), soluble starch synthase (SSS)and starch branching enzyme (SBE) gradually increased to a peak value, and thereafter declined as grain filling progressed.”
t0“Rice”
Claim · model-written summary
SSS activity rose to a peak then declined during grain filling.
- Taxon
- RiceOryza sativat0
- Gene
- soluble starch synthase (SSS)e0
- Outcome
- activitiese0
- Direction
- increased to a peak value, and thereafter declinede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The activities of adenosine diphosphoglucose pyrophosphorylase (AGPP), soluble starch synthase (SSS)and starch branching enzyme (SBE) gradually increased to a peak value, and thereafter declined as grain filling progressed.”
t0“Rice”
Claim · model-written summary
SBE activity rose to a peak then declined during grain filling.
- Taxon
- RiceOryza sativat0
- Gene
- starch branching enzyme (SBE)e0
- Outcome
- activitiese0
- Direction
- increased to a peak value, and thereafter declinede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The activities of adenosine diphosphoglucose pyrophosphorylase (AGPP), soluble starch synthase (SSS)and starch branching enzyme (SBE) gradually increased to a peak value, and thereafter declined as grain filling progressed.”
t0“Rice”
Claim · model-written summary
Enzyme activities and timing of their maxima differed among varieties at the same grain filling stage.
- Taxon
- RiceOryza sativat0
- Material
- different varietiese0
- Outcome
- Enzyme activitiese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Enzyme activities in different varieties differed in a same filling stage, and also in the time when the enzyme activity reached a maximum.”
t0“Rice”
Claim · model-written summary
AGPP activity was insensitive to environmental temperature.
- Taxon
- RiceOryza sativat0
- Gene
- AGPPe0
- Outcome
- AGPPe0
- Direction
- insensitivee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“AGPP and SSS were insensitive to the environmental temperature”
t0“Rice”
Claim · model-written summary
SSS activity was insensitive to environmental temperature.
- Taxon
- RiceOryza sativat0
- Gene
- SSSe0
- Outcome
- SSSe0
- Direction
- insensitivee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“AGPP and SSS were insensitive to the environmental temperature”
t0“Rice”
Claim · model-written summary
SBE activity declined at excessively high or low temperature.
- Taxon
- RiceOryza sativat0
- Treatment
- temperature was too high or too lowe0
- Gene
- SBEe0
- Outcome
- activitye0
- Direction
- declinede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SBE was comparatively sensitive to the temperature, and its activity declined when temperature was too high or too low.”
t0“Rice”
The same questions in other papers
heat · quality: general · Oryza sativa (rice)Positive and negative results
8 papers in the same direction as this paper · 2 in the opposite direction
- positive
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- negative
7 papers more in this group
See all 11 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.