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

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2025-05-01 Epub 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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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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外源脱落酸可以缓解酸雨胁迫，促进芳香水稻2-乙酰基-1-吡咯啉的积累

为探索缓解酸雨对华南地区香稻生产不利影响的有效策略，于2022年和2023年以梅香展2号和南京香展为材料进行了田间试验。本研究旨在探讨外源脱落酸（ABA）对AR胁迫条件下芳香水稻的调控作用。试验处理包括模拟AR、AR与ABA联合（AR+ABA）和去离子水作为对照（CK）。结果表明，与单独处理相比，AR+ABA处理显著提高了香稻的光合特性、产量和品质。该处理还降低了水稻叶片丙二醛含量，提高了抗氧化活性，从而提高了抗AR能力。此外，AR+ABA处理通过上调2-AP合成相关基因的表达，提高了2-乙酰基-1-吡咯啉（2-AP）的含量。综上所述，外源ABA有效缓解了AR对香稻籽粒光合、产量和品质的负面影响，同时提高了2-AP含量。

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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.