灾害学2026，Vol.41Issue(4)：201-208,234,9.DOI:10.3969/j.issn.1000-811X.2026.04.021
低温对粳稻品质影响的Meta分析
Effects of Low Temperature on Japonica Grain Quality:A Meta-analysis
摘要
Abstract
Temperature is a key environmental factor affecting the formation of japonica rice quality.Under the background of climate change,the frequency and intensity of extreme low-temperature events are increasing,and low-temperature stress has become frequent in major rice-producing regions,significantly affecting grain quality.Although many studies have examined the effects of low temperature on japonica rice,conclusions have been inconsistent due to differences in stress intensity,developmental stage,and regional climatic conditions.A systematic,quantitative synthesis is therefore needed to clarify overall response patterns,threshold characteris-tics,and regional heterogeneity.We collected and integrated data from publications between 2005 and 2024,es-tablishing a database of 1,505 observations on japonica rice quality under low-temperature treatments.The aver-age temperature of low-temperature treatments is 18.6℃ versus 23.1℃ for controls.Meta-analysis is applied to evaluate effects on appearance quality(chalky grain rate,chalkiness degree,grain length-to-width ratio),process-ing quality(brown rice rate,milled rice rate,head rice rate),and eating quality(amylose content,protein con-tent,gel consistency,taste value).Subgroup analyses are conducted by developmental stage,temperature reduc-tion intensity(∆T),and rice-growing region.The results indicate that:①Overall sensitivity of japonica rice qual-ity to low temperature follows the order:appearance quality>eating quality>processing quality.Among devel-opmental stages,the early and middle grain-filling periods are the most sensitive.Low temperature during these stages significantly reduces brown rice rate and milled rice rate,while increasing chalky grain rate,chalkiness de-gree,amylose content,and protein content,leading to simultaneous declines in processing,appearance,and eating quality.②Responses of different quality traits to temperature reduction(∆T)vary markedly.Processing quality shows the greatest decline when ∆T>6℃,whereas eating quality is most sensitive within the range of 3℃<∆T≤6℃.Appearance quality exhibits a pronounced nonlinear response:moderate low temperature(∆T≤6℃)slightly improves appearance quality,while strong low temperature(∆T>6℃)leads to a significant deteriora-tion.③The effects of low temperature on japonica rice quality differ among rice-growing regions.The magni-tude of impact decreases in the order:Northeast China>Central China>North China>Southwest China.In Central China,mild low temperature mainly improves processing and appearance quality by increasing head rice rate and reducing chalkiness,whereas strong low temperature in Northeast China markedly reduces milled rice rate and increases chalkiness,resulting in substantial declines in appearance and processing quality.A theoretical basis is provided in this study for improving the mechanism underlying the effects of low temperature on rice quality,and scientific references are offered for the implementation of zonal and phased low-temperature manage-ment and quality regulation in different rice-growing regions.关键词
低温胁迫/外观品质/加工品质/食味品质/Meta分析/粳米Key words
low temperature stress/appearance quality/processing quality/eating quality/Meta-analysis/ja-ponica rice分类
资源环境引用本文复制引用
王倩玉,纪瑞鹏,冯锐,武晋雯,赵思文,李海楠..低温对粳稻品质影响的Meta分析[J].灾害学,2026,41(4):201-208,234,9.基金项目
国家重点研发计划项目"东北地区主要粮油作物气象灾害预警及防控关键技术研发与应用"(2024YFD2301303) （2024YFD2301303）
中国气象局沈阳大气环境研究所和辽宁省农业气象灾害重点实验室联合开放基金"辽宁省粳稻气候品质区划技术研究"(2025SYIAEKFMS14) （2025SYIAEKFMS14）
中国气象局创新发展专项"东北冷涡背景下低温连阴雨对水稻发育进程及产量形成影响的试验研究"(CXFZ2026J144) （CXFZ2026J144）
黑龙江省自然科学基金项目"基于大数据与AI的寒地水稻低温冷害监测预警关键技术研究"(LH2024D020) （LH2024D020）
