Light quality during booting stage modulates fragrance, grain yield and quality in fragrant rice

Abstract

2-acetyl-1-pyrroline (2AP) is recognized as the key aromatic compound in fragrant rice, however, the effect of light quality on rice aroma is not fully understood. In this study, two fragrant rice varieties (Xiangyaxiangzhan and Yuxiangyouzhan) were grown under four light quality treatments (CK: natural light, L1: red light, L2: blue light and L3: combined light). Results depicted that L1, L2 and L3 treatments enhanced the grain yield by 14.24–35.36%, compared to CK whilst L2 and L3 treatments reduced the 2AP content in grains by 17.18–28.68%. Moreover, L1, L2 and L3 treatments enhanced the grain yield owing to improved filled grain percentage and regulation in antioxidant enzyme activities. On the other hand, L2 and L3 reduced the 2AP content in grains by decreasing pyrroline-5-carboxylic acid content and modulating proline and γ-aminobutyric acid content. Overall, this study revealed that light quality substantially affects the grain yield and quality characters of fragrant rice.

Keywords

• rice aroma
• 2-acetyl-1-pyrroline
• grain yield
• antioxidant enzymes
• γ-aminobutyric acid