Rice grain quality parameters and determination tools: a review on the current developments and future prospects

Sultana, Sharmin; Faruque, Muhiuddin; Islam, Md. Rafiqul

doi:10.1080/10942912.2022.2071295

Cited by 38 publications

(30 citation statements)

References 55 publications

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“…Grains must be properly dried before storage, and re-infestation during the intermittent opening of sealed containers should be prevented as much as possible. Quality: The results showed good results in the insecticide treatment of maize using the traditional Tanzanian method of storage in polypropylene bags [ 43 ]. Post-harvest grain will continue to respire during storage and produce microorganisms, such as mold, that can be harmful to the quality of stored grain.…”

Section: Resultsmentioning

confidence: 99%

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A Scientometric Review of Grain Storage Technology in the Past 15 Years (2007–2022) Based on Knowledge Graph and Visualization

Chen

Hou

Liu

2022

Foods

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Food storage helps to ensure the food consumption needs of non-agricultural populations and to respond to major natural disasters or other emergencies, and the application of food storage technology can reduce post-harvest food losses. However, there are still obvious shortcomings in coping with large grain losses. Therefore, quantitative analysis of the research hotspots and evolutionary trends of grain storage technology is important to help the development of grain storage technology. This article uses the Web of Science database from 2007 to 2022 as a data sample with the help of CiteSpace software to analyze the basic situation, research hotspots, and evolutionary trends to draw a series of relevant knowledge maps. Visual analysis revealed that the number of publications had grown rapidly since 2015. First, the Journal of Stored Products Research, Journal of Economic Entomology, and Journal of Agricultural and Food Chemistry, with citation frequencies of 929, 536, and 453, should be focused on in order to keep up with the latest research developments in this field. The United States, China, and Brazil occupy dominant positions in relation to grain storage technology studies in general. Purdue University, Kansas State University, and Agricultural Research Institute ranked the top three in terms of the number and centrality of publications. In terms of research hotspots, the centrality of temperature, insects, carbon dioxide, and quality were 0.16, 0.09, 0.08, and 0.08. It shows that the field of grain storage technology in recent years has focused on grain storage temperature, pest control, and grain storage quality research. From the perspective of the evolution trend, the life cycle of emergent words lasts for several years, after which the strength of emergent words slowly decreases and is replaced by new emergent words. Mortality was the first keyword to appear and remained from 2007 to 2011, indicating that research on fumigants and their toxicity, as well as pest mortality under air fumigation and chemical fumigation conditions, became more popular during this period. In recent years, new terms have emerged that had never been used before, such as “grain quality” (2019–2022) and “stability” (2020–2022). We can find that people pursue food quality more with the improvement of people’s living standards. In this context, future research should seek more efficient, safe, economical, and environmentally friendly methods of grain storage and continuously improve the level of scientific grain storage.

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Section: Resultsmentioning

confidence: 99%

“…Quality: The results showed good results in the insecticide treatment of maize using the traditional Tanzanian method of storage in polypropylene bags [ 43 ]. Post-harvest grain will continue to respire during storage and produce microorganisms, such as mold, that can be harmful to the quality of stored grain.…”

Section: Resultsmentioning

confidence: 99%

A Scientometric Review of Grain Storage Technology in the Past 15 Years (2007–2022) Based on Knowledge Graph and Visualization

Chen

Hou

Liu

2022

Foods

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“…Rice is the primary source of nutrition for much of the world's population. However, rice is deficient in essential fatty acids, vitamins, minerals, phytochemicals, and amino acids (Sultana et al, 2022). Zhou et al (2018) reported positive effects of nitrogen on the milling and nutritional quality of rice.…”

Section: Impact Of Soil Nutrient Deficit On Paddymentioning

confidence: 99%

Physiological and molecular implications of multiple abiotic stresses on yield and quality of rice

et al. 2023

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Abiotic stresses adversely affect rice yield and productivity, especially under the changing climatic scenario. Exposure to multiple abiotic stresses acting together aggravates these effects. The projected increase in global temperatures, rainfall variability, and salinity will increase the frequency and intensity of multiple abiotic stresses. These abiotic stresses affect paddy physiology and deteriorate grain quality, especially milling quality and cooking characteristics. Understanding the molecular and physiological mechanisms behind grain quality reduction under multiple abiotic stresses is needed to breed cultivars that can tolerate multiple abiotic stresses. This review summarizes the combined effect of various stresses on rice physiology, focusing on grain quality parameters and yield traits, and discusses strategies for improving grain quality parameters using high-throughput phenotyping with omics approaches.

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“…There are diverse types of rice available on the market that vary in quality. Rice quality is a comprehensive trait that includes the milling quality (such as roughness ratio, milled rice rate, and head rice rate), the appearance (such as grain size, shape, chalkiness, and transparency), the cooking and eating quality (such as flavor, texture, taste, and gelatinisation temperature), and the nutritional quality (such as micronutrient, starch, protein, and lipid content) [ 1 , 2 ]. Among these, the nutritional quality, which is a typical internal quality indicator, is important for the promotion and maintenance of human health.…”

Section: Introductionmentioning

confidence: 99%

“…As starch is the main constituent of rice, the starch digestion property of cooked rice is an important determinant of its nutritional quality [ 1 ]. Normally, rice is consumed after refining and polishing.…”

Section: Introductionmentioning

confidence: 99%

Impact of Low-Temperature Storage on the Microstructure, Digestibility, and Absorption Capacity of Cooked Rice

Liu

Bess

et al. 2022

Foods

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This study examined the effects of low-temperature storage on the microstructural, absorptive, and digestive properties of cooked rice. Cooked rice was refrigerated and stored at 4 °C for 0.5, 1, 3, 5, and 7 days, as well as frozen and preserved at −20, −40, and −80 °C for 0.5, 1, 3, 5, 7, 14, 21, and 28 days. The results indicated that the stored rice samples generally exhibited a higher absorption capacity for oil, cholesterol, and glucose than the freshly cooked rice. In addition, after storage, the digestibility of the cooked rice declined, namely, the rapidly digestible starch (RDS) content and estimated glycemic index (eGI) decreased, whereas the slowly digestible starch (SDS) and resistant starch (RS) content increased. Moreover, the increment of the storage temperatures or the extension of storage periods led to a lower amylolysis efficiency. Scanning electron microscopy (SEM) analysis indicated that storage temperature and duration could effectively modify the micromorphology of the stored rice samples and their digestion. Moreover, microstructural differences after storage and during simulated intestinal digestion could be correlated to the variations in the absorption capacity and digestibility. The findings from this study will be useful in providing alternative storage procedures to prepare rice products with improved nutritional qualities and functional properties.

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Rice grain quality parameters and determination tools: a review on the current developments and future prospects

Cited by 38 publications

References 55 publications

A Scientometric Review of Grain Storage Technology in the Past 15 Years (2007–2022) Based on Knowledge Graph and Visualization

A Scientometric Review of Grain Storage Technology in the Past 15 Years (2007–2022) Based on Knowledge Graph and Visualization

Physiological and molecular implications of multiple abiotic stresses on yield and quality of rice

Impact of Low-Temperature Storage on the Microstructure, Digestibility, and Absorption Capacity of Cooked Rice

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