Characterization of Grain Quality and Starch Properties of Rice under the Combined Salt-Drought Stress.
Ma W, Zhu J, Zhang X, Diao L, Wang L
Summary
PubMedCombined salt and drought stress dramatically reduces rice grain quality and yield more severely than either stress alone, with grains becoming smaller, harder to mill, and less palatable. These findings can guide breeding programs to develop rice varieties resilient to multiple environmental stresses.
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Key Findings
Combined salt-drought stress reduces rice grain yield by 25.1% to 69.5%, with taste value decreasing 33.0% and amylose content increasing 51.1%
Starch granules become smaller and fractured under stress, with lower crystallinity and disrupted molecular structure, especially under combined stress
Stress increases resistant starch while reducing rapidly digestible starch, which may benefit glucose metabolism but worsens grain palatability
Original Abstract
The effects of combined salt-drought stress on rice grain quality and starch properties remain poorly understood. A pot experiment was conducted with control, salt, drought, and combined salt-drought stress. Compared with the control, rice grain yield decreased by 24.8% to 65.9% under salt, 12.4% under drought, and 25.1% to 69.5% under combined salt-drought stress. Milling, appearance, and eating quality deteriorated under stress, especially under combined stress, with a 33.0% decrease in taste value and 51.1% increase in amylose content. The amylopectin content declined, while the protein content increased, further impairing palatability. Microscopic and structural analyses revealed cracks, pores, fractured granules, and a smaller average granule size under stress, resulting in lower crystallinity and disrupted molecular order, especially under combined stress. By reducing rapidly digestible starch and increasing resistant starch, stress may help moderate postprandial glucose responses. Overall, combined salt-drought stress synergistically compromises rice yield and quality, providing insights for breeding stress-resilient, high-quality rice.
This connects to 10 other discoveries — 1 species, 4 topics, 5 related articles
Species Mentioned
Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa —or, much less commonly, Oryza glaberrima. Asian rice was domesticated in China some 13,500 to 8,200 y...
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