Abstract
Amylose content controlled by Wx determines rice grain quality, which is easily affected by high temperature. Wxa and Wxb are the two typical Wx alleles in rice, however, their effects on quality formation in response to high temperature under the backgrounds of indica rice and japonica rice have not been systematically compared. In this study, the near-isogenic lines (NILs) of Wxa and Wxb with japonica rice 2661 and indica rice 3611 backgrounds were treated by high temperature during the grain-filling stages. High temperature accelerated the grain ripening process, decreased the thousand-kernel weight, and increased the chalkiness degree of all rice samples. However, these traits of Wx NILs with 3611 background were more susceptible to high temperature than those with 2661 background. Furthermore, high-temperature treatment decreased the amylose contents (AC) and starch viscosities but increased the gelatinization temperature of all the Wx NILs. The 3611-Wxa was atypical Wxa-type rice, whose AC was more sensitive to high temperature. The AC result was consistent with quantitative analysis of GBSSI by Western blot. In addition, the effects of Wx genotype and genetic background on rice physicochemical quality (such as the gel consistencies, starch crystallinity, and the morphological structure of starch grains) in response to high temperature were systematically analyzed. These results have important guiding significance for rice-quality improvement under high-temperature climate.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
High temperature accelerated the grain ripening process of rice.
- Taxon
- rice
Oryza sativae1 - Treatment
- High temperaturee4
- Outcome
- grain ripening processe4
- Direction
- acceleratede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Amylose content controlled by Wx determines rice grain quality”
e4“High temperature accelerated the grain ripening process, decreased the thousand-kernel weight, and increased the chalkiness degree of all rice samples”
Claim · model-written summary
High temperature decreased the thousand-kernel weight of rice.
- Taxon
- riceOryza sativae1
- Treatment
- High temperaturee4
- Outcome
- thousand-kernel weighte4
- Direction
- decreasede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Amylose content controlled by Wx determines rice grain quality”
e4“High temperature accelerated the grain ripening process, decreased the thousand-kernel weight, and increased the chalkiness degree of all rice samples”
Claim · model-written summary
High temperature increased the chalkiness degree of all rice samples.
- Taxon
- riceOryza sativae1
- Treatment
- High temperaturee4
- Outcome
- chalkiness degreee4
- Direction
- increasede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Amylose content controlled by Wx determines rice grain quality”
e4“High temperature accelerated the grain ripening process, decreased the thousand-kernel weight, and increased the chalkiness degree of all rice samples”
Claim · model-written summary
Wx NILs with the 3611 background were more susceptible to high temperature than those with the 2661 background.
- Taxon
- riceOryza sativae1
- Material
- Wx NILs with 3611 backgrounde5
- Treatment
- high temperaturee5
- Outcome
- traitse5
- Direction
- more susceptiblee5
- Comparator
- those with 2661 backgrounde5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Amylose content controlled by Wx determines rice grain quality”
e5“these traits of Wx NILs with 3611 background were more susceptible to high temperature than those with 2661 background”
Claim · model-written summary
High-temperature treatment decreased the amylose content and starch viscosities of rice.
- Taxon
- riceOryza sativae1
- Treatment
- high-temperature treatmente6
- Outcome
- amylose contents (AC) and starch viscositiese6
- Direction
- decreasede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Amylose content controlled by Wx determines rice grain quality”
e6“high-temperature treatment decreased the amylose contents (AC) and starch viscosities”
Claim · model-written summary
High-temperature treatment increased the gelatinization temperature of all Wx NILs.
- Taxon
- riceOryza sativae1
- Material
- Wx NILse7
- Treatment
- high-temperature treatmente7
- Outcome
- gelatinization temperaturee7
- Direction
- increasede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Amylose content controlled by Wx determines rice grain quality”
e7“high-temperature treatment decreased the amylose contents (AC) and starch viscosities but increased the gelatinization temperature of all the Wx NILs”
Claim · model-written summary
The 3611-Wxa amylose content was more sensitive to high temperature.
- Taxon
- riceOryza sativae1
- Material
- 3611-Wxae2
- Treatment
- high temperaturee2
- Outcome
- ACe2
- Direction
- more sensitivee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Amylose content controlled by Wx determines rice grain quality”
e2“The 3611-Wxa was atypical Wxa-type rice, whose AC was more sensitive to high temperature”
Claim · model-written summary
The amylose content result was consistent with quantitative analysis of GBSSI by Western blot.
- Taxon
- riceOryza sativae1
- Gene
- GBSSIe2
- Outcome
- AC resulte2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Amylose content controlled by Wx determines rice grain quality”
e2“The AC result was consistent with quantitative analysis of GBSSI by Western blot”
The same questions in other papers
heat · quality: sugar starch · Oryza sativa (rice)Results differ
34 papers in the same direction as this paper · 5 in the opposite direction
- negative
- negative
- positive
36 papers more in this group
See all 40 papers →heat · yield · Oryza sativa (rice)Positive and negative results
158 papers in the same direction as this paper · 36 in the opposite direction
- positive
- positive
- positive
191 papers more in this group
See all 195 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.