Grain Weight and Taste Quality in Rice Are Regulated by Starch Synthesis and Grain Filling Under Nitrogen-Phosphorus Interactions.

To reveal the regulatory effects of nitrogen and phosphorus interactions on grain-filling- and starch-synthesis-related enzymes, and grain weight of superior grains (SGs) and inferior grains (IGs) and taste quality, the rice cultivar Shennong 265 was grown under field conditions with three nitrogen levels (210, 178.5, and 147 kg N ha; N3, N2, and N1) and two phosphorus levels (105 and 73.5 kg P ha; P2 and P1). At the N3 level, the yield of P1 was significantly lower (by 19.26%) compared to P2; at the N2 and N1 levels, P1 yielded higher than P2, peaking at N2P1. Spikelets per panicle showed P2 exceeding P1 at the same nitrogen level, with the highest for both SGs and IGs observed at N2P2, followed by N2P1. Reductions in nitrogen and phosphorus decreased the grain-filling rate but prolonged the duration for grain-filling. N2P1 maintained grain weight by extending the grain-filling duration across the early, middle, and late stages of IGs, and the middle and late stages of SGs. Increased nitrogen enhanced the activities of soluble starch synthase (SSS) and starch branching enzyme (SBE), whereas increased phosphorus inhibited these activities in SGs but enhanced them in IGs. Reduced nitrogen and phosphorus fertilizer diminished ADP glucose pyrophosphorylase (AGPP) and granule-bound starch synthase (GBSS) activities in SGs and IGs, inhibiting amylose accumulation while enhancing taste value. Compared with N3P2, the taste value of N2P1 increased significantly by 6.93%, attributed to a higher amylopectin/amylose ratio. N2P1 (178.5 kg N ha and 73.5 kg P ha) optimized enzyme activity, starch composition, and grain filling, balancing both yield and taste, and thus demonstrated an effective fertilization strategy for stable rice production.