Adverse effects of heat shock in rice (Oryza sativa L.) and approaches to mitigate it for sustainable rice production under the changing climate: A comprehensive review

Heat shock, a transient exposure to high temperatures, is a substantial hazard to rice (Oryza sativa L.) production and sustainability. The objective of this review paper is to summarize the impact of heat shock on rice and explore approaches to mitigate its adverse effects to achieve sustainable production. Rice is a staple food for billions of people globally and is extremely sensitive to heat shock. Higher temperatures disturb various physiological and biochemical processes, resulting in decreased growth, development, and ultimately lower grain yield. Heat shock negatively affects important agronomic traits, such as panicle differentiation, pollen viability, fertilization, grain filling, and, ultimately, grain quality. To manage heat shock and sustain rice production, several strategies have been explored, such as modifications to sowing schedules, the substitution of heat-tolerant cultivars for sensitive genotypes, and the use of growth regulators. To improve rice under heat shock, various approaches could be taken: (1) cultivating cultivars that flower early in the morning by adjusting sowing/planting times, modified irrigation, and fertilization; (2) inducing acclimation via growth regulators and organic stimulants and chemicals; (3) breeding genetically resistant cultivars through the integration of appropriate genes; and (4) genetic modification techniques for heat-shock tolerance. Overall, effectively managing heat-shock stress in rice requires a comprehensive strategy that includes developing and using heat shock-tolerant cultivars, adopting suitable cultural practices, utilizing external substances, and applying biotechnological tools. Implementing these strategies collectively will help achieve sustainable rice production in the face of increasing heat-shock conditions.