首页|Abiotic and Biotic Factors Controlling Grain Aroma along Value Chain of Fragrant Rice:A Review

Abiotic and Biotic Factors Controlling Grain Aroma along Value Chain of Fragrant Rice:A Review

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The aroma of fragrant rice is one of the grain quality attributes that significantly influence consumer preferences and prices in world markets.The volatile compound 2-acetyl-1-pyrroline(2AP)is recognized as a key component of the aroma in fragrant rice.The variation in grain 2AP content among various fragrant rice varieties is associated with the expression of the badh2 gene,with 19 alleles having been identified so far.The grain 2AP content is strongly influenced by environmental and management factors during cultivation as well as post-harvest conditions.This review pinpointed the major abiotic and biotic factors that control grain 2AP content.Abiotic factors refer to water,temperature,light quality,fertilizer application(both macro-and micro-nutrients),and soil properties,including salinity,while biotic factors include microorganisms that produce aromatic compounds,thus influencing the grain aroma in fragrant rice.Post-harvest management,including storage and drying conditions,can significantly impact the grain 2AP content,and proper post-harvest conditions can intensify the grain aroma.This review suggests that there are rice varieties that can serve as potential sources of genetic material for breeding rice varieties with high grain aroma content.It offers an overview of recent research on the major factors affecting the aroma content in fragrant rice.This knowledge will facilitate further research on the production of high-quality rice to meet the demands of farmers and consumers.

aromatic rice2-acetyl-1-pyrrolineabiotic stressbiotic stresspost-harvest management

Ayut KONGPUN、Tonapha PUSADEE、Pennapa JAKSOMSAK、Kawiporn CHINACHANTA、Patcharin TUIWONG、Phukjira CHAN-IN、Sawika KONSAENG、Wasu PATHOM-AREE、Suchila UTASEE、Benjamaporn WANGKAEW、Chanakan PROM-U-THAI

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Faculty of Agricultural Technology,Kalasin University,Kalasin 46000,Thailand

Department of Plant and Soil Sciences,Faculty of Agriculture,Chiang Mai University,Chiang Mai 50200,Thailand

Program in Agricultural Chemistry,Faculty of Agricultural Production,Maejo University,Chiang Mai 50290,Thailand

Department of Biology,Faculty of Science,Chiang Mai University,Chiang Mai 50200,Thailand

Lanna Rice Research Center,Chiang Mai University,Chiang Mai 50200,Thailand

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Chiang Mai UniversityThailand Rice Science Research Hub of Knowledge,Thailand

RG25/2566N34E670027

2024

10.1016/j.rsci.2023.11.004

水稻科学(英文版)
中国水稻研究所

水稻科学(英文版)

CSTPCD
影响因子：0.269
ISSN：1672-6308
年,卷(期)：2024.31(2)
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