Agronomic and Physicochemical Properties Facilitating the Synchronization of Grain Yield and the Overall Palatability of <i>Japonica</i> Rice in East China
Huanhe Wei,
Jialin Ge,
Xubin Zhang,
Wang Zhu,
Yinglong Chen,
Tianyao Meng,
Qigen Dai
Affiliations
Huanhe Wei
Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
Jialin Ge
Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
Xubin Zhang
Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
Wang Zhu
Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
Yinglong Chen
Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
Tianyao Meng
Institutes of Agricultural Science and Technology Development, Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
Qigen Dai
Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
Understanding the agronomic and physicochemical characteristics related to grain yield and grain quality is an ongoing hotspot. In 2018 and 2019, high-yielding rice with good palatability (HYGP), high-yielding rice with poor palatability (HYPP), and low-yielding rice with good palatability (LYGP) were grown in paddy fields to explore the main traits underlying the better grain yield and overall palatability of HYGP. HYGP and HYPP demonstrated a 18.1–20.7% higher grain yield (p p p p 2 but lower spikelets per panicle and 1000-grain weight than HYPP and maintained a similar grain yield to HYPP. Compared with HYPP and LYGP, HYGP exhibited more (p p p p < 0.05) gel consistency, breakdown, and ratio of glutelin content to prolamin content. Our results suggested that optimized yield components, more biomass accumulation through improved leaf photosynthetic capacities, a lower amylose content with coordinated enzyme activities involved in starch synthesis, and a lower grain protein content with a better composition were the main traits facilitating the better grain yield and overall palatability of rice in east China.
