背景:核黄素,具有抗氧化活性的重要水溶性维生素,在维持整体健康和防御反应方面发挥着关键作用。然而,它对香稻产量和香气的影响仍未被探索。
结果:在2022年对梅香站和玉香油站香稻品种的盆栽实验中,我们以0(CK)的浓度应用核黄素叶面处理,10(R10),20(R20),抽穗初期为40(R40)mg·L-1。核黄素提高了水稻产量,2-AP内容,和抗氧化性能。美乡站的2-AP水平提高了13.1-50.1%,玉乡站的2-AP水平提高了22.3%-35.3%,在R20和R10治疗中水平最高。这种增加与脯氨酸水平的升高显着相关,吡咯啉-5-羧酸,1-吡咯啉,还有甲基乙二醛,以及增强的酶活性,包括脯氨酸脱氢酶,鸟氨酸转氨酶,和吡咯啉-5-羧酸合成酶(P5CS)。R20处理由于提高了结实率而导致最高的产量。重要的是,2-AP含量与产量呈正相关,两者都与超氧化物歧化酶密切相关,脯氨酸,过氧化氢,P5CS,过氧化氢酶,和1-吡咯啉。
结论:核黄素维持酶活性,调节物质合成途径,增加了2-AP和产量,尤其是在R20治疗中。这些见解通过揭示核黄素在香稻发展中的作用,推进了香稻生产理论。本文受版权保护。保留所有权利。
BACKGROUND: Riboflavin, a vital water-soluble vitamin with antioxidative activity, plays a critical role in maintaining overall bodily health and defense responses. However, its impact on fragrant rice yield and aroma remains unexplored.
RESULTS: In a 2022 pot experiment with Meixiangzhan and Yuxiangyouzhan fragrant rice cultivars, we applied riboflavin foliar treatments at concentrations of 0 (CK), 10 (R10), 20 (R20), and 40 (R40) mg L-1 during the initial heading stage. Riboflavin increased rice yield, 2-acetyl-1-pyrroline (2-AP) content, and antioxidative properties. It boosted 2-AP level by 13.1-50.1% for Meixiangzhan and 22.3-35.3% for Yuxiangyouzhan, with the highest levels in R20 and R10 treatments. This increase is significantly correlated with elevated levels of proline, pyrroline-5-carboxylic acid, pyrroline, and methylglyoxal, as well as heightened enzyme activities, including those of proline dehydrogenase, ornithine aminotransferase, and pyrroline-5-carboxylic acid synthetase (P5CS). The R20 treatment resulted in the highest yield due to an improved seed-setting rate. Importantly, a positive correlation emerged between 2-AP content and yield, both significantly linked to superoxide dismutase, proline, hydrogen peroxide, P5CS, catalase, and pyrroline.
CONCLUSIONS: Riboflavin maintained enzyme activities, regulated substance synthesis pathways, and increased 2-AP and yield, especially in the R20 treatment. These insights advance fragrant rice production theory by uncovering riboflavin\'s role in the development of fragrant rice. © 2023 Society of Chemical Industry.