Application of ornithine-induced regulation in yield formation, grain quality and aroma of fragrant rice
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ORIGINAL PAPER
Application of ornithine‑induced regulation in yield formation, grain quality and aroma of fragrant rice H. W. Luo1,2 · P. P. Xing1,2 · J. H. Liu1,2 · R. F. Lai1,2 · L. X. He1,2 · T. T. Zhang1,2 · X. R. Tang1,2 Received: 6 June 2020 / Accepted: 17 August 2020 © Akadémiai Kiadó Zrt. 2020
Abstract Ornithine is one of the precursors of 2-acetyl-1-pyrroline, the key compound of fragrant rice aroma, in fragrant rice. However, the application of ornithine in fragrant rice production has never been reported. The present study was conducted with a 2-year field experiment in order to study the effects of foliar application of ornithine on fragrant rice yield formation, quality characters and aroma. At the heading stage, ornithine solutions at three concentrations (0.5, 1.0, 2.0 g L −1) were foliar applied to fragrant rice plants in paddy field and treatment applied with distilled water was taken as control. Our results showed that foliar application of ornithine significantly improved fragrant rice grain yield as well as the seed-setting rate and 1000-grain weight. Higher contents of photosynthetic pigments (chlorophyll a, chlorophyll b and carotenoid) and stronger net photosynthetic net were recorded in ornithine treatments compared with control. Foliar application of ornithine also increased grain protein content and reduced the grain amylose content, chalky rice rate, chalk area ratio and chalkiness. Moreover, we observed higher grain 2-AP concentrations were recorded in ornithine treatments and the ornithine treatments significantly reduced the transcript level of BADH2 which is the key gene controlling the 2-AP biosynthesis in fragrant rice. Overall, 1.0 g L−1 was considered as the optimal amendment for foliar application of ornithine in fragrant rice production. Keywords 2-acetyl-1-pyrroline · Fragrant rice · Grain quality · Ornithine · Photosynthesis
Introduction Fragrant rice varieties are well known by people because of the good grain quality and special aroma like “popcorn” or “nutty,” and the price of fragrant rice varieties is much higher than other normal rice varieties in international market (Farooq et al. 2018; Mo et al. 2015). In recent years, 2-acetyl-l-pyrroline (2-AP) has been identified as the key component of the aroma of fragrant rice (Poonlaphdecha et al. 2016). In order to improve the development of fragrant H. W. Luo, P. P. Xing and J. H. Liu these authors have contributed equally to this work. * X. R. Tang [email protected] 1
State Key Laboratory for Conservation and Utilization of Subtropical Agro‑bioresources, College of Agriculture, South China Agricultural University, Guangzhou 510642, People’s Republic of China
Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou 510642, People’s Republic of China
2
rice production, many studies have been conducted and then discovered that the 2-AP concentration in fragrant rice is affected by external circumstance and agronomy practices such as water condition, te
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