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Niu S, Yu L, Li J, Qu L, Wang Z, Li G, Guo J, Lu D. Effect of high temperature on maize yield and grain components: A meta-analysis. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 952:175898. [PMID: 39222820 DOI: 10.1016/j.scitotenv.2024.175898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2024] [Revised: 08/26/2024] [Accepted: 08/28/2024] [Indexed: 09/04/2024]
Abstract
Global warming poses a significant challenge to global food security, with maize playing a vital role as a staple crop in ensuring food availability worldwide. Therefore, investigating the impact of high temperature (HT) on maize cultivation is imperative for addressing food security concerns. Despite numerous studies exploring the effects of HT on maize growth and yield, a comprehensive understanding of these effects remains elusive due to variations in experimental environments, varieties, and growth stages. To solve these limitations, a meta-analysis was conducted to assess the effects of HT on maize yield and grain components, synthesizing data from 575 observations across 34 studies. The findings indicate that 1) HT significantly reduced grain yield by 32.7-40.9 % and grain starch content by 2.8-10.5 %; 2) the vicinity of kernel development stage (include silking, blister, milk) is the period when maize kernels are most sensitive to HT; 3) a significant negative correlation was observed between HT degree and their impact on grain yield (R2 = 0.38, P = 0.043); and 4) the effects of HT days and degrees on maize yield were equally important. In conclusion, this meta-analysis establishes a theoretical framework for enhancing the resilience of maize production and cultivation practices by comprehensively evaluating the impact of HT on yield and grain components.
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Affiliation(s)
- Shiduo Niu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern, Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, PR China
| | - Linyang Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern, Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, PR China
| | - Jing Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern, Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, PR China
| | - Lingling Qu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern, Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, PR China
| | - Zitao Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern, Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, PR China
| | - Guanghao Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern, Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, PR China
| | - Jian Guo
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern, Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, PR China.
| | - Dalei Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern, Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, PR China.
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Wang Z, Qu L, Li J, Niu S, Guo J, Lu D. Effects of exogenous salicylic acid on starch physicochemical properties and in vitro digestion under heat stress during the grain-filling stage in waxy maize. Int J Biol Macromol 2024; 254:127765. [PMID: 38287575 DOI: 10.1016/j.ijbiomac.2023.127765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 01/31/2024]
Abstract
Waxy maize starch serves as a pivotal component in global food processing and industrial applications, while high temperature (HT) during the grain-filling stage seriously affects its quality. Salicylic acid (SA) has been recognized for its role in enhancing plant heat resistance. Nonetheless, its regulatory effect on the quality of waxy maize starch under HT conditions remains unclear. In this study, two waxy maize varieties, JKN2000 (heat-tolerant) and SYN5 (heat-sensitive) were treated with SA after pollination and then subjected to HT during the grain-filling stage to explore the effect of SA on grain yield and starch quality. The results indicate that exogenous SA under HT treatment led to an increase in kernel weight and starch content in both varieties. Moreover, SA reduced the HT-induced holes on the surfaces of starch granules, enlarged the starch granule size, elevated the amylopectin branching degree, and reduced amylopectin average chain length. Consequently, improvements of pasting viscosity and the decrease of retrogradation percentage of starch were observed with SA under HT. Exogenous SA reduced HT-induced rapidly digestible starch content in SYN5, but had no significant effect on that in JKN2000. In summary, SA pretreatment effectively alleviated the detrimental effects of HT on starch pasting and thermal properties of waxy maize.
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Affiliation(s)
- Zitao Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China
| | - Lingling Qu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China
| | - Jing Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China
| | - Shiduo Niu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China
| | - Jian Guo
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China.
| | - Dalei Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, PR China.
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Qu L, Gu X, Li J, Guo J, Lu D. Leaf photosynthetic characteristics of waxy maize in response to different degrees of heat stress during grain filling. BMC PLANT BIOLOGY 2023; 23:469. [PMID: 37803314 PMCID: PMC10557211 DOI: 10.1186/s12870-023-04482-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Accepted: 09/21/2023] [Indexed: 10/08/2023]
Abstract
BACKGROUND In the context of climate change, maize is facing unprecedented heat stress (HS) threats during grain filling. Understanding how HS affects yield is the key to reducing the impact of climate change on maize production. Suyunuo5 (SYN5) and Yunuo7 (YN7) were used as materials, and four temperature gradients of 28℃ (day)/20℃ (night; T0, control), 32 °C/24°C (T1, mild HS), 36 °C/28°C (T2, moderate HS), and 40 °C/32°C (T3, severe HS) were set up during grain filling to explore the physiological mechanism of different degrees HS affecting photosynthetic characteristics of leaves in this study. RESULTS Results showed that HS accelerated the degradation of chlorophyll, disturbed the metabolism of reactive oxygen species, reduced the activity of antioxidant enzymes, and caused leaf damage. Heat stress induced the down-regulation of photosynthesis-related genes, which results in the decrease of enzymatic activities involved in photosynthesis, thereby inhibiting photosynthesis and reducing yield. Integrated analysis showed that the degree of the negative influence of three HS types during grain filling on leaves and yield was T3 > T2 > T1. The increase in HS disturbed leaf physiological activities and grain filling. Meanwhile, this study observed that the YN7 was more heat tolerance than SYN5 and thus it was recommended to use YN7 in waxy maize planting areas with frequent high temperatures. CONCLUSIONS Heat stress during grain filling caused premature senescence of the leaves by inhibiting the ability of leaves to photosynthesize and accelerating the oxidative damage of cells, thereby affecting the waxy maize yield. Our study helped to simulate the productivity of waxy maize under high temperatures and provided assistance for a stable yield of waxy maize under future climate warming.
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Affiliation(s)
- Lingling Qu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co‒Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou, 225009, China
| | - Xiaotian Gu
- Yancheng Institute Of Technology, Yancheng, 224000, China
| | - Jing Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co‒Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou, 225009, China
| | - Jian Guo
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co‒Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou, 225009, China
| | - Dalei Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co‒Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou, 225009, China.
- Joint International Research Laboratory of Agriculture and Agri‒Product Safety, the Ministry of Education of China, Yangzhou, 225009, China.
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Orzechowski S, Compart J, Zdunek-Zastocka E, Fettke J. Starch parameters and short-term temperature fluctuations - Important but not yet in focus? JOURNAL OF PLANT PHYSIOLOGY 2023; 280:153902. [PMID: 36565529 DOI: 10.1016/j.jplph.2022.153902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/15/2022] [Accepted: 12/13/2022] [Indexed: 06/17/2023]
Abstract
Plants are regularly challenged by unfavorable environmental conditions. As climate change continues, adverse situations such as drought, heat, and cold are expected to increase and become more severe. Most starchy crops are affected by such stresses. In recent years, researchers have made many new discoveries about starch metabolism in general and also on granule structure, including effects on starch following longer-term temperature stresses. However, in this study, we focus on short-term temperature stress on storage starch granule properties. Here our knowledge is less and it is likely that also short-term temperature stresses can affect various starch parameters. Therefore, we see a need for this type of analysis and discuss the matter in more detail and we conclude that a deeper knowledge particularly of starch granule parameters could allow targeted breeding of cultivars that exhibit different starch characteristics as a result of short-term stress. For these reasons, we are convinced that more comprehensive research on the effects of short-term temperature stress on starch granule characteristics is important, necessary, and timely.
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Affiliation(s)
- Sławomir Orzechowski
- Department of Biochemistry and Microbiology, Institute of Biology, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Julia Compart
- Biopolymer Analytics, Institute of Biochemistry and Biology, University of Potsdam, Karl-Liebknecht-Str. 24-25, Building 20, Potsdam-Golm, Germany
| | - Edyta Zdunek-Zastocka
- Department of Biochemistry and Microbiology, Institute of Biology, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Joerg Fettke
- Biopolymer Analytics, Institute of Biochemistry and Biology, University of Potsdam, Karl-Liebknecht-Str. 24-25, Building 20, Potsdam-Golm, Germany.
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Interactive Effects of Nitrogen and Potassium on Grain Yield and Quality of Waxy Maize. PLANTS 2022; 11:plants11192528. [PMID: 36235394 PMCID: PMC9571907 DOI: 10.3390/plants11192528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 11/18/2022]
Abstract
Reasonable fertilization of nitrogen (N) and potassium (K) had significant effects on maize growth. In this experiment, two N levels (N180 and N225 kg ha−1) and four K treatments (K0, K75, K150 and K75 + 75 kg ha−1) were set to study the effects of combined application of N and K on the grain yield and quality of waxy maize. The results showed that grain yield increased with increasing K under the same N level, and top-dressing K further increased the grain yield. K application increased starch content significantly at N180 and decreased significantly at N225, while the protein content increased significantly at the two N levels. The grain starch content with the K75 + 75 treatment increased by 5.8% and 9.0% compared with K150 at the two N levels, and the protein content decreased by 2.9% and 4.7%. Application of K increased the retrogradation enthalpy (ΔHret) and retrogradation percentage (%R) at N180. At N225, the ΔHret and %R of K75 and K150 decreased, while those of K75 + 75 increased. The ΔHret and %R under K75 + 75 at N180 were lower than N225. Under these experiment conditions, 75 kg ha−1 K2O at sowing date and top-dressed 75 kg ha−1 K2O at jointing stage (V6) under the conditions of appropriate N reduction could not only effectively improve the pasting and thermal properties of waxy maize flour, but also stabilized the grain yield.
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