Regulation of 2-Acetyl-1-pyrroline Content in Fragrant Rice under Different Temperatures at the Grain-Filling Stage.

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ID: 279606
2024
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Abstract
2-Acetyl-1-pyrroline (2-AP) is a key volatile organic compound in fragrant rice aroma. However, the effects of temperature on 2-AP biosynthesis in fragrant rice and its regulation mechanism have been rarely reported. In the present study, three fragrant rice varieties were used as plant materials, and four temperature treatments during the grain-filling stage, i.e., (T1) 22/17 °C, (T2) 27/22 °C, (T3) 32/27 °C, and (T4) 37/32 °C, were adopted. The results showed that grain contents of 2-AP, proline, and γ-aminobutyric acid (GABA) significantly ( < 0.05) increased with decreased temperature, while the lowest and highest 2-AP contents were recorded in the T4 and T1 treatments, respectively. Higher pyrroline-5-carboxylic acid (P5C) content was recorded in low-temperature treatments (T1 and T2) than in high-temperature treatments (T3 and T4). The transcript levels of genes , , and significantly ( < 0.05) decreased with decreased temperature. Lower transcript levels of genes , , , , and were recorded in low-temperature treatments (T1 and T2) than in high-temperature treatments (T3 and T4). In conclusion, low temperature increased 2-AP content and high temperature decreased 2-AP content in fragrant rice. We deduced that temperature regulated 2-AP biosynthesis through the metabolism of proline and GABA.
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Authors Luo, Haowen;Zhang, Qianqian;Lai, Rifang;Zhang, Simin;Yi, Wentao;Tang, Xiangru;
Journal Journal of agricultural and food chemistry
Year 2024
DOI
10.1021/acs.jafc.3c08637
URL
Keywords
proline fragrant rice 2-acetyl-1-pyrroline pyrroline-5-carboxylic acid γ-aminobutyric acid

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