Crops ›› 2022, Vol. 38 ›› Issue (2): 22-27.doi: 10.16035/j.issn.1001-7283.2022.02.004

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Research Progress on the Effects of Nutrient and Water Management on Rice Fragrance

Cheng Dayu(), Liu Kun, Gao Jie, Zhang Xingyu, Gu Xi, Liu Lijun()   

  1. College of Agriculture, Yangzhou University/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou 225009, Jiangsu, China
  • Received:2021-07-05 Revised:2021-07-15 Online:2022-04-15 Published:2022-04-24
  • Contact: Liu Lijun E-mail:1255296124@qq.com;ljliu@yzu.edu.cn

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Abstract:

Aroma is an important indicator of the quality as a commodity and food of rice. 2-acetyl-1-pyrroline (2-AP) is the main substance that constitutes the rice aroma. In addition to the impact of nutrient and water management on rice yield, rice aroma is also important. In this review, the formation mechanism and related research methods of the rice aroma substance 2-AP and the effects of major management measures like nutrients and water on rice aroma have been summarized. We also suggested future research directions for enhancing rice aroma from the impacts of water-saving irrigation and nutrient management interactions on rice aroma. It also provides a theoretical and practical basis for the high-quality cultivation of rice.

Key words: Rice, Aroma, Nutrient management, Water management, 2-acetyl-1-pyrroline

Fig.1

2-AP synthetic route"

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