Grain weight and the concentrations of phenylpropanoid glycosides and γ‐oryzanol in response to heat stress during ripening in rice

Background and objectives: Grain weight decreases by heat stress during ripening in rice. Phenylpropanoid glycosides and γ- oryzanol are biomarkers for heat stress. The relationships between grain weight and the concentrations of these compounds should be understood in order to use biomarkers to improve the heat tolerance of rice. In the present study, we aimed to determine the relationships between grain weight

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