V, N, and T had significant effects on both fresh and dry weight (P<0.01), while the interaction effects of two or three of them reached highly significant levels on fresh weight (P<0.01), but the interaction of the three factors did not have significant effects on dry weight.
The relative expression levels of OsGA20ox2 and OsKO2 decreased substantially compared with CK after stress, while OsGA2ox9 showed an increasing trend.
With the increase of time, the antioxidant enzyme activities of the two rice varieties showed a trend of increasing and then decreasing, similar to the trend of soluble protein concentration.