Effects of mid‐stage nitrogen application timing on the morphological structure and physicochemical properties of japonica rice starch

Hu, Qun; Liu, Qiuyuan; Jiang, Wei-qin; Qiu, Shi; Wei, Haiyan; Zhang, Hongcheng; Liu, Guodong; Xing, Zengping; Hu, Yuanyi; Guo, Baowei; Gao, Hongsheng

doi:10.1002/jsfa.10872

Cited by 15 publications

(29 citation statements)

References 45 publications

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“…In the present study, PC significantly increased with the nitrogen level but eating quality declined (Figures 3C,J-N) with no significant change in AC (Figure 3I). This might be due to the different timing and management of nitrogen application (Zhu et al, 2016(Zhu et al, , 2017Zhao et al, 2020;Hu et al, 2021;Ning et al, 2021). A slight improvement in appearance quality in lines with highly expressed Wx alleles was observed with increased nitrogen at higher temperatures, which was consistent with a previous report (Wang et al, 2021).…”

Section: Nitrogen Fertilization and Temperature Affect Quality Differ...supporting

confidence: 89%

Effects of Wx Genotype, Nitrogen Fertilization, and Temperature on Rice Grain Quality

Xia

Wang²,

Shi³

et al. 2022

Front. Plant Sci.

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Quality is a complex trait that is not only the key determinant of the market value of the rice grain, but is also a major constraint in rice breeding. It is influenced by both genetic and environmental factors. However, the combined effects of genotypes and environmental factors on rice grain quality remain unclear. In this study, we used a three-factor experimental design to examine the grain quality of different Wx genotypes grown under different nitrogen fertilization and temperature conditions during grain development. We found that the three factors contributed differently to taste, appearance, and nutritional quality. Increased Wx function and nitrogen fertilization significantly reduced eating quality, whereas high temperature (HT) had almost no effect. The main effects of temperature on appearance quality and moderate Wx function at low temperatures (LTs) contributed to better appearance, and higher nitrogen fertilization promoted appearance at HTs. With regard to nutritional quality, Wx alleles promoted amylose content (AC) as well as starch-lipids content (SLC); nitrogen fertilization increased storage protein content (PC); and higher temperature increased lipid content but decreased the PC. This study helps to broaden the understanding of the major factors that affect the quality of rice and provides constructive messages for rice quality improvement and the cultivation of high-quality rice varieties.

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Section: Nitrogen Fertilization and Temperature Affect Quality Differ...supporting

confidence: 89%

Effects of Wx Genotype, Nitrogen Fertilization, and Temperature on Rice Grain Quality

Xia

Wang²,

Shi³

et al. 2022

Front. Plant Sci.

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“…The milled rice was ground in a mill (FOSS 1093 Cyclotec Sample Mill, Hoganas, Sweden) and then sieved through a 100‐mesh screen. Starch was isolated according to the method of Hu et al 18 …”

Section: Methodsmentioning

confidence: 99%

“…The milled rice was ground in a mill (FOSS 1093 Cyclotec Sample Mill, Hoganas, Sweden) and then sieved through a 100-mesh screen. Starch was isolated according to the method of Hu et al 18 Determination of rice flour pasting properties Pasting properties of rice flour were determined by a Rapid Visco-Analyzer (RVA-TecMaster, Perten, Sweden). Rice flour (3 g) was weighed and placed into an RVA sample canister and approximately 25 mL of distilled water was dispensed (total 12% moisture basis), and then the sample canister was transferred into the RVA for testing.…”

Section: Flour Preparation and Starch Isolationmentioning

confidence: 99%

“…[12][13][14][15][16] Previous studies have found that SGJR starch are of small grain size 17 and have high relative crystallinity. 18 If the growing temperature for rice is decreased at the grain-filling stage, AC will increase and relative crystallinity will decrease, resulting in a poorer eating quality of cooked rice. 19 As the percentage of nitrogen applied to crop soils during the panicle initiation stage increases, the content of small starch granules increases, thereby leading to high swelling power, high gelatinization enthalpy, and low retrogradation.…”

Section: Introductionmentioning

confidence: 99%

“…Starch and protein are two major components of rice, and their physicochemical properties are important factors that affect rice quality 12‐16 . Previous studies have found that SGJR starch are of small grain size 17 and have high relative crystallinity 18 . If the growing temperature for rice is decreased at the grain‐filling stage, AC will increase and relative crystallinity will decrease, resulting in a poorer eating quality of cooked rice 19 .…”

Section: Introductionmentioning

confidence: 99%

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Quality characteristics of semi‐glutinous japonica rice cultivated in the middle and lower reaches of the Yangtze River in China

Zhu

Chen

et al. 2022

J Sci Food Agric

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BACKGROUND Semi‐glutinous japonica rice (SGJR) is increasingly a popular choice for rice consumption and more commonly cultivated in the middle and lower reaches of the Yangtze River in China. Here, 58 SGJR and 75 non‐semi‐glutinous japonica rice (NSGJR) cultivars were evaluated for their characteristics of grain quality by assessing the taste of cooked grains, flour/paste properties, chemical compositions and starch physicochemical properties. RESULTS Comparisons of factors related to taste showed that cooked rice characteristics of SGJR were better in appearance, lower in hardness, lower in springiness and higher in stickiness. There were no significant differences in contents of total starch and total protein between the two types of rice. Further analysis indicates that thinner lamellar thickness, smaller starch particle size, and higher contents of amylopectin and albumin of SGJR (resulting in higher weights of dried matter from rice slurries) contributed to better appearance of cooked SGJR. Lower contents of amylose and prolamin led to a weaker and less elastic gel network in rice paste samples and contributed to a stronger moisture migration capability of cooked SGJR that showed higher stickiness and lower hardness and springiness. CONCLUSION A SGJR line with low apparent amylose content does not indicate good taste. Physicochemical properties of starch and protein contributed to better appearance, higher stickiness and lower hardness and springiness of cooked SGJR. These findings provide empirical data to help breed better‐tasting cultivars of japonica rice. © 2021 Society of Chemical Industry.

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Silicon nutrition improves the quality and yield of rice under dry cultivation

Jiang,

Xu,

Sun

et al. 2023

J Sci Food Agric

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BACKGROUNDDry cultivation of rice is a water‐saving, emission reduction, and labor‐saving rice farming method. However, the development of rice under dry cultivation is hampered by the limitations of dry cultivation on rice yield and rice quality. We hypothesized that additional silicon (Si) would be a measure to address these limitations or challenges.RESULTSIn this study, we set up field trials with three treatments: flooded cultivation (W), dry cultivation (D) and dry cultivation plus silicon (DS). Yield and quality were reduced under D treatment compared to W treatment. The addition of silicon promoted root development, increased plant height and leaf area, increased photosynthetic enzyme activity, Pn and SPAD values, and increased biomass under dry crop conditions. Under the drought conditions, silica up‐regulated the expression of AGPSI, SBEI, SBEIIb, SSI and SSII‐1 genes and the activities of AGPase, SSS and SBE enzymes, which reduced protein (PC), amylose (AC), chalkiness percentage (CP) and chalkiness degree (CD), increased brown rice rate (BR), milled rice rate (MR) and head milled rice rate (HMR), and improved rice quality. In addition, the increase of AGPase, SSS and SBE enzyme activities promoted the filling rate, and the number of spikes was guaranteed while the yield was improved by promoting the seed setting rate and 1000‐grain weight.CONCLUSIONThe results indicate that adding appropriate amounts of silicon fertilizer can improve the yield and quality of rice under dry cultivation by regulating source supply capacity and grain starch synthesis.This article is protected by copyright. All rights reserved.

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Effects of mid‐stage nitrogen application timing on the morphological structure and physicochemical properties of japonica rice starch

Cited by 15 publications

References 45 publications

Effects of Wx Genotype, Nitrogen Fertilization, and Temperature on Rice Grain Quality

Effects of Wx Genotype, Nitrogen Fertilization, and Temperature on Rice Grain Quality

Quality characteristics of semi‐glutinous japonica rice cultivated in the middle and lower reaches of the Yangtze River in China

Silicon nutrition improves the quality and yield of rice under dry cultivation

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