Effect of ozone stress on yield characteristics of indica-japonica hybrid rice Yongyou 538 in two consecutive growing seasons

Shao, Zaisheng; Zhao, Yipeng; Zhang, Yanliu; Wang, Yulong; Yang, Lianxin

doi:10.1016/j.envexpbot.2021.104447

Cited by 8 publications

(2 citation statements)

References 45 publications

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“…At the city of Ningbo in Zhejiang Province, China, the mean grain yield of Yongyou11, Yongyou12, Yongyou13, Yongyou15, Yongyou538, Yongyou1538, Yongyou1540 and Yongyou4540 were all over 12.0 t/ha, which was significantly higher than conventional rice [3,4]. Most studies on YY-IJHR focus on cultivation techniques and yield [4][5][6][7]. In recent years, there have been preliminary studies on the characteristics of indica-japonica hybrid rice starch [8].…”

Section: Introductionmentioning

confidence: 99%

Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice

et al. 2022

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The rice quality and starch functional properties, as well as the storability of three YY-IJHR cultivars, which included YY12 (biased japonica type YY-IJHR), YY1540 (intermedius type YY-IJHR) and YY15 (biased indica type YY-IJHR), were studied and compared to N84 (conventional japonica rice). The study results suggested that the three YY-IJHR varieties all had greater cooking and eating quality than N84, as they had lower amylose and protein content. The starch of YY-IJHR has a higher pasting viscosity and digestibility, and there was a significant difference among the three YY-IJHR cultivars. Rice aroma components were revealed by GC-IMS, which indicated that the content of alcohols vola-tile components of YY-IJHR were generally lower, whereas the content of some aldehydes and esters were higher than N84. In addition, YY-IJHR cultivars’ FFA and MDA contents were lower, which demonstrated that YY-IJHR had a higher palatability and storability than those of N84 in fresh rice and rice stored for 12 months. In conclusion, this study suggested that YY-IJHR had better rice quality and storability than N84. PCA indicated that the grain quality and storability of YY12 and YY15 were similar and performed better than YY1540, while the aroma components and starch functional properties of YY-IJHR cultivars all had significant differences.

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Section: Introductionmentioning

confidence: 99%

Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice

et al. 2022

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“…The inter-subspeci c hybrid advantage of indica-japonica hybrid rice (IJHR) is outstanding and the yield improvement is perfectly meaningful as compared to conventional rice varieties (M. Yin et al, 2021). Most studies on IJHR focus on cultivation techniques and yield (Shao et al, 2021;Xu et al, 2020), while spare information is available about the changes of the physicochemical properties of IJHR during drying. Normally, the moisture content (MC) of rice grains was between 18% and 20% on a wet basis (w.b.)…”

Section: Introductionmentioning

confidence: 99%

Effects of hot air assisted radio frequency drying on physicochemical properties of indica-japonica hybrid rice

Dong

Zhu

Lin

et al. 2023

Preprint

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The study was aimed at investigating the effects of hot air assisted radio frequency drying (HA-RFD) on physicochemical properties and aromatic components of indica-japonica hybrid rice. Electrode gap of 9.5 cm and HA temperature of 50 ℃ were determined to the optimal drying conditions for HA-RFD. The results indicated that HA-RFD reduced the drying time by 40% compared to hot air drying (HAD). In addition, HA-RF dried-samples showed significantly higher color, vigor, taste value and less fatty acid value compared to HA dried-ones. While total sulfhydryl content of before and after drying had no significant difference. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that HA-RFD had no effect on the protein profile of rice. Changes in volatile components of rice in before and after drying were characterized by GC-IMS, results showed that the content of aldehyde and ester aromatic compounds increased after drying and the content of most volatile components in HA-RF-dried rice was slightly higher than HA dried-samples. Thus, the inference drawn was that HA-RFD technology may be an innovative alternative to existing drying methods such as microwave, HA and other drying technologies.

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Physicochemical characteristics of lodging susceptibility of rice cultivars in response to ozone exposure

Yang

Tian

et al. 2023

Agriculture, Ecosystems & Environment

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Effect of ozone stress on yield characteristics of indica-japonica hybrid rice Yongyou 538 in two consecutive growing seasons

Cited by 8 publications

References 45 publications

Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice

Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice

Effects of hot air assisted radio frequency drying on physicochemical properties of indica-japonica hybrid rice

Physicochemical characteristics of lodging susceptibility of rice cultivars in response to ozone exposure

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