Effects of Different Irrigation Management on the Textural Properties of Double-Cropping Late Indica Rice in South China

Abstract

In order to investigate the effects of different irrigation management on the textural properties of two different double-cropping late indica rice, the effects of three irrigation management including conventional irrigation (CK), constant irrigation (CI) and alternate wetting and drying (AWD) on textural properties has been researched under field conditions of two years. The results indicated that the firmness, cohesiveness and chewiness were decreased under AWD treatment, and the stickiness was increased compared with CK, while the textural properties under CI treatment showed the opposite trend with AWD treatment. Additionally, AWD treatment significantly improved the springiness of TY871 compared with CK and CI treatment, but had no significant effect in RYHZ, suggesting improvement of the cooking and eating quality of TY871 under AWD treatment. Correlation analysis showed that the chewiness was positively correlated with the firmness and cohesiveness, and the cohesiveness was positively correlated with the firmness. AWD could promote the textural properties of high-quality late indica rice in South China whereas CI treatment has shown the disadvantage of the textural properties, which will provide useful information for the improvement of cooking and eating quality of rice.

Nitrogen fertilizer affects the cooking quality and starch properties of proso millet (Panicum miliaceum L.)

“…The main principle of the texture analyzer is to simulate the mechanical movements of the mouth during chewing, which stands as a superior alternative to subjective evaluations conducted by human sensory panels, thus elevating objectivity in the assessment of gastronomic attributes (Xiong, Chen, et al., 2022 ; Xiong, Tan, et al., 2022 ). The steaming of proso millet is a complex process that includes hydration, crack formation, swelling, leaching, and pasting (Tamura & Ogawa, 2012 ).…”

“…Furthermore, Xiong, Chen, et al. ( 2022 ) and Xiong, Tan, et al. ( 2022 ) analyzed the multi‐level structure, physicochemical properties, and texture of Indian rice starch under six nitrogen fertilizer treatments.…”

“…Zhou et al (2020) found that nitrogen application increased the proportion of short amylopectin (DP6-12), decreased the proportion of long amylopectin (D ≥ 37), and decreased the setback viscosity and pasting temperature (PT) of rice. Furthermore, Xiong, Chen, et al (2022) and analyzed the multi-level structure, physicochemical properties, and texture of Indian rice starch under six nitrogen fertilizer treatments. It was found that the thermal stability and gelatinization properties of rice starch increased under nitrogen fertilizer treatment, and the texture of rice was improved.…”

Effects of postponing nitrogen topdressing on starch structural properties of superior and inferior grains in hybrid indica rice cultivars with different taste values

“…The hardness and stickiness of rice are important indicators of its textural properties. Rice hardness is significantly correlated with protein and amylose content ( Xiong et al., 2022b ). Previous studies have shown that N application treatments increase the protein content, hinder damage to the short-range ordered structure by the entry of water molecules into starch during cooking, and inhibit starch granule swelling and gelatinization, thereby increasing rice hardness ( Shi et al., 2023 ).…”

“…Stickiness is caused by the exudation of small-molecule amylose and amylopectin, specifically short chains of amylopectin, onto the surface of rice grains during cooking ( Li et al., 2016 ; Li and Gilbert, 2018 ). In addition, an increase in amylopectin short-chain (DP ≤ 36) content reduces rice hardness ( Xiong et al., 2022b ). However, a previous study showed that an increase in the proportion of amylopectin A and B1 chains simultaneously increases the hardness of rice, whereas an increase in the proportion of amylopectin B2 and B3 chains simultaneously increases the stickiness of rice ( Xiong et al., 2022a ).…”