| 王云霞,杨连新.水稻品质对主要气候变化因子的响应[J].农业环境科学学报,2020,39(4):822-833. |
| 水稻品质对主要气候变化因子的响应 |
| Response of rice quality to major climate change factors |
| 投稿时间：2020-02-28 |
| DOI：10.11654/jaes.2020-0223 |
| 中文关键词: 气候变化 高浓度CO2 高浓度O3 高温 水稻 品质 |
| 英文关键词: climate change elevated CO2 concentration high O3 concentration high temperature rice quality |
| 基金项目:国家自然科学基金项目（31671618，31571597，31471437，31171460）；江苏高校优势学科建设工程资助项目 |
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| 摘要点击次数: 1722 |
| 全文下载次数: 2001 |
| 中文摘要: |
| 人类活动导致的气候变化显著改变水稻的生长环境，引发一系列生理代谢过程的变化，进而影响水稻植株的理化性状，最终改变稻米品质。本文总结了高浓度CO2、高浓度O3和高温对水稻食用和饲用品质影响的最新进展，这些进展来自封闭式、开顶式和开放式试验研究。多数情形下，高浓度CO2生长环境下稻米垩白增加，可加工程度下降，蛋白质、氨基酸和矿质元素浓度下降，但蒸煮/食味品质可能变优；高浓度O3环境下水稻的外观、加工、食味以及秸秆的可消化性均有变劣趋势；高温使稻米整精米率下降、垩白增加、蛋白质浓度增加、米饭食味变差；已有研究观察到单一气候因子对水稻品质的影响受其他环境和栽培措施的影响，但多因子互作研究还存在大量知识空缺。未来这一领域应结合多种模拟手段，强化多因子互作对水稻品质的复合影响及其调节机制研究。 |
| 英文摘要: |
| The climate change caused by human activities significantly changes the growth environment of crops, and causes a series of effects in plant physiological and metabolic processes, which affects the physical and chemical properties of crops, including rice plants; Ultimately, it changes rice grain quality and feeding value of rice straw for animals. This review summarized the latest progress of the effects of high concentration of CO2, O3 and high temperature on the grain quality of rice and feeding value of rice straw, which derived from experimental studies using closed chambers, open-top chambers and open-air field gas enrichment systems. In most cases, grains harvested from rice plants grown under elevated CO2 concentration had increased grain chalkiness, poor processing suitability, lower concentrations of proteins, amino acids and mineral elements, but a possibility of better cooking/eating quality. Rice grains obtained from plants grown in high O3 concentration environment showed a tendency of quality deterioration in grain appearance, processing suitability and palatability of cooked rice, as well as the digestibility of rice straw for animals. High temperature decreased the head rice percentage, increased the grain chalkiness and protein concentration, lowered the palatability of cooked rice. It had been observed that the effects of single climate factor on rice quality was influenced by other environment factors and cultivation measures, but the research of multiple factors interaction has just begun, and there were still a lot of knowledge gaps. In the future, we should incorporate a variety of simulation methods, and strengthen the studies on the comprehensive effects of multiple factors interaction on rice quality and its regulation mechanism. |
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