Exogenous abscisic acid alleviates acid rain stress and promotes the accumulation of 2-acetyl-1-pyrroline in aromatic rice

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2025-02-14 DOI:10.1016/j.jfca.2025.107375

Sicheng Deng , Ligong Peng , Tianyuan Liu , Jian Lu , Yizhu Wu , Pipeng Xing , Yingying Zhang , Zhenzhen He , Xiangbin Yao , Li Lin , Xiangru Tang

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引用次数: 0

Abstract

To explore effective strategies for mitigating the adverse effects of acid rain (AR) on aromatic rice (Oryza sativa L.) production in South China, a field experiment was conducted in 2022 and 2023 using the cultivars Meixiangzhan 2 and Nanjingxiangzhan. This study aimed to investigate the regulatory effects of exogenous abscisic acid (ABA) on aromatic rice under AR stress conditions. The experimental treatments included simulated AR, AR combined with ABA (AR+ABA), and deionized water as a control (CK). The results revealed that the AR+ABA treatment significantly enhanced the photosynthetic characteristics, yield, and quality of aromatic rice compared to the AR treatment alone. This treatment also reduced malondialdehyde content and increased antioxidant activity in rice leaves, thereby improving AR resistance. Furthermore, the AR+ABA treatment boosted the content of 2-acetyl-1-pyrroline (2-AP) by upregulating the expression of 2-AP synthesis-related genes. In conclusion, exogenous ABA application effectively alleviated the negative impacts of AR on photosynthesis, yield, and quality while enhancing 2-AP content in aromatic rice grains.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.