Effects of temperature during ripening on amylopectin chain-length distribution of 'Koshihikari' and 'Ichihomare'
Because of global warming, the ripening period of rice (Oryza sativa L.) is becoming hotter in Japan, and there is concern that eating quality will decline as a result. Amylopectin is the largest component of rice endosperm starch and its short-chain content has a considerable effect on the eating q...
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| Veröffentlicht in: | Plant production science 2022-04, Vol.25 (2), p.250-259 |
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| creator | Kobayashi, Asako Machida, Yoshie Watanabe, Syuto Morozumi, Yusaku Nakaoka, Fumihiro Hayashi, Takeshi Tomita, Katsura |
| description | Because of global warming, the ripening period of rice (Oryza sativa L.) is becoming hotter in Japan, and there is concern that eating quality will decline as a result. Amylopectin is the largest component of rice endosperm starch and its short-chain content has a considerable effect on the eating quality of cooked rice. Here we investigated the effect of high temperature during ripening on amylopectin chain-length distribution in 'Koshihikari', the leading cultivar in Japan, and in 'Ichihomare', released in 2017 and grown in Fukui prefecture, ripened in paddies over multiple years. The amylopectin short-chain content of degree-of-polymerization (DP) 6-13 of 'Koshihikari' grain ripened at high temperature was 3.03 points lower than that of grain ripened at low temperature. In contrast, that of 'Ichihomare' was only 0.26 points lower. For every 1°C increase in temperature during ripening, the short-chain content of DP 6-13 of 'Koshihikari' decreased linearly by 1.03 points whereas that of 'Ichihomare' did not decrease significantly. These results suggest that the amylopectin chain-length distribution of 'Ichihomare' might be more stable to temperature during ripening than that of 'Koshihikari'. The reason is yet unknown, but this trait will contribute to breeding and production of cultivars with stable good eating quality under high temperatures during ripening. |
| doi_str_mv | 10.1080/1343943X.2021.2022500 |
| format | Article |
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Amylopectin is the largest component of rice endosperm starch and its short-chain content has a considerable effect on the eating quality of cooked rice. Here we investigated the effect of high temperature during ripening on amylopectin chain-length distribution in 'Koshihikari', the leading cultivar in Japan, and in 'Ichihomare', released in 2017 and grown in Fukui prefecture, ripened in paddies over multiple years. The amylopectin short-chain content of degree-of-polymerization (DP) 6-13 of 'Koshihikari' grain ripened at high temperature was 3.03 points lower than that of grain ripened at low temperature. In contrast, that of 'Ichihomare' was only 0.26 points lower. For every 1°C increase in temperature during ripening, the short-chain content of DP 6-13 of 'Koshihikari' decreased linearly by 1.03 points whereas that of 'Ichihomare' did not decrease significantly. These results suggest that the amylopectin chain-length distribution of 'Ichihomare' might be more stable to temperature during ripening than that of 'Koshihikari'. The reason is yet unknown, but this trait will contribute to breeding and production of cultivars with stable good eating quality under high temperatures during ripening.</description><identifier>ISSN: 1343-943X</identifier><identifier>EISSN: 1349-1008</identifier><identifier>DOI: 10.1080/1343943X.2021.2022500</identifier><language>eng</language><publisher>Kyoto: Taylor & Francis</publisher><subject>Amylopectin ; Climate change ; Cultivars ; Eating quality ; Endosperm ; Global warming ; Grain ; High temperature ; High temperature effects ; Ichihomare ; Koshihikari ; Low temperature ; Plant breeding ; Rice ; Ripening ; short chain of amylopectin ; temperature during ripening ; Temperature effects</subject><ispartof>Plant production science, 2022-04, Vol.25 (2), p.250-259</ispartof><rights>2022 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. 2022</rights><rights>2022 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). 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Amylopectin is the largest component of rice endosperm starch and its short-chain content has a considerable effect on the eating quality of cooked rice. Here we investigated the effect of high temperature during ripening on amylopectin chain-length distribution in 'Koshihikari', the leading cultivar in Japan, and in 'Ichihomare', released in 2017 and grown in Fukui prefecture, ripened in paddies over multiple years. The amylopectin short-chain content of degree-of-polymerization (DP) 6-13 of 'Koshihikari' grain ripened at high temperature was 3.03 points lower than that of grain ripened at low temperature. In contrast, that of 'Ichihomare' was only 0.26 points lower. For every 1°C increase in temperature during ripening, the short-chain content of DP 6-13 of 'Koshihikari' decreased linearly by 1.03 points whereas that of 'Ichihomare' did not decrease significantly. These results suggest that the amylopectin chain-length distribution of 'Ichihomare' might be more stable to temperature during ripening than that of 'Koshihikari'. The reason is yet unknown, but this trait will contribute to breeding and production of cultivars with stable good eating quality under high temperatures during ripening.</description><subject>Amylopectin</subject><subject>Climate change</subject><subject>Cultivars</subject><subject>Eating quality</subject><subject>Endosperm</subject><subject>Global warming</subject><subject>Grain</subject><subject>High temperature</subject><subject>High temperature effects</subject><subject>Ichihomare</subject><subject>Koshihikari</subject><subject>Low temperature</subject><subject>Plant breeding</subject><subject>Rice</subject><subject>Ripening</subject><subject>short chain of amylopectin</subject><subject>temperature during ripening</subject><subject>Temperature effects</subject><issn>1343-943X</issn><issn>1349-1008</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>0YH</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><sourceid>DOA</sourceid><recordid>eNp9UctqHDEQHEwCdpx8QkCQw57GaY3mpVuCcZLFhlxi8E20XrvazEpjSUPw30fjdXJ0H9RNUV0luqrqI4UrCiN8pqxlvGUPVw00dH2aDuCsuig4rynA-OZ5ZvVKOq_epXQAYC307UX1eGOtUTmRYEk2x9lEzEs0RC_R-R2JbjZ-HYIneHyawlzIzhO1R-fryfhd3hPtUo5OLtkVVtHZ3Ia0d3v3G6PbEPSabLaqAOGI0WzeV28tTsl8eOmX1f23m1_XP-q7n9-311_vasVGmmtaig9jx7QeZKcbC2zo-3HobWcBJedskNCi7qlWhmmLVI6yRcVNjw2Dhl1W25OuDngQc3TF_UkEdOIZCHEnMGanJiO40qajg9QGTWtpKxkMoxqbDlEyCbxofTppzTE8LiZlcQhL9OX7ggEvIZSjD4XVnVgqhpSisf9dKYg1KfEvKbEmJV6SKntfTnvO2xCP-CfESYuM5dzRRvTKFZvXJf4Cmlmbdg</recordid><startdate>20220403</startdate><enddate>20220403</enddate><creator>Kobayashi, Asako</creator><creator>Machida, Yoshie</creator><creator>Watanabe, Syuto</creator><creator>Morozumi, Yusaku</creator><creator>Nakaoka, Fumihiro</creator><creator>Hayashi, Takeshi</creator><creator>Tomita, Katsura</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><general>Taylor & Francis Group</general><scope>0YH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QO</scope><scope>7ST</scope><scope>7T7</scope><scope>7X2</scope><scope>7XB</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M0K</scope><scope>M2O</scope><scope>M7P</scope><scope>MBDVC</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>RC3</scope><scope>SOI</scope><scope>DOA</scope></search><sort><creationdate>20220403</creationdate><title>Effects of temperature during ripening on amylopectin chain-length distribution of 'Koshihikari' and 'Ichihomare'</title><author>Kobayashi, Asako ; 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Amylopectin is the largest component of rice endosperm starch and its short-chain content has a considerable effect on the eating quality of cooked rice. Here we investigated the effect of high temperature during ripening on amylopectin chain-length distribution in 'Koshihikari', the leading cultivar in Japan, and in 'Ichihomare', released in 2017 and grown in Fukui prefecture, ripened in paddies over multiple years. The amylopectin short-chain content of degree-of-polymerization (DP) 6-13 of 'Koshihikari' grain ripened at high temperature was 3.03 points lower than that of grain ripened at low temperature. In contrast, that of 'Ichihomare' was only 0.26 points lower. For every 1°C increase in temperature during ripening, the short-chain content of DP 6-13 of 'Koshihikari' decreased linearly by 1.03 points whereas that of 'Ichihomare' did not decrease significantly. These results suggest that the amylopectin chain-length distribution of 'Ichihomare' might be more stable to temperature during ripening than that of 'Koshihikari'. The reason is yet unknown, but this trait will contribute to breeding and production of cultivars with stable good eating quality under high temperatures during ripening.</abstract><cop>Kyoto</cop><pub>Taylor & Francis</pub><doi>10.1080/1343943X.2021.2022500</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Amylopectin Climate change Cultivars Eating quality Endosperm Global warming Grain High temperature High temperature effects Ichihomare Koshihikari Low temperature Plant breeding Rice Ripening short chain of amylopectin temperature during ripening Temperature effects |
| title | Effects of temperature during ripening on amylopectin chain-length distribution of 'Koshihikari' and 'Ichihomare' |
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