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Quantifying carbon (C) sequestration in paddy soils is necessary to help better understand the effect of agricultural practices on the C cycle. The objective of the present study was to assess the effects of tillage practices [conventional tillage (CT) and no-tillage (NT)] and the application of nitrogen (N) fertilizer (0 and 210 kg N ha−1) on fluxes of CH4 and CO2, and soil organic C (SOC) sequestration during the 2009 and 2010 rice growing seasons in central China. Application of N fertilizer significantly increased CH4 emissions by 13%–66% and SOC by 21%–94% irrespective of soil sampling depths, but had no effect on CO2 emissions in either year. Tillage significantly affected CH4 and CO2 emissions, where NT significantly decreased CH4 emissions by 10%–36% but increased CO2 emissions by 22%–40% in both years. The effects of tillage on the SOC varied with the depth of soil sampling. NT significantly increased the SOC by 7%–48% in the 0–5 cm layer compared with CT. However, there was no significant difference in the SOC between NT and CT across the entire 0–20 cm layer. Hence, our results suggest that the potential of SOC sequestration in NT paddy fields may be overestimated in central China if only surface soil samples are considered.

Taste quality of rice is the key to its value. However, it is greatly affected by rice types and the environment. It is a complex but necessary factor to accurately evaluate the taste quality of various types of rice in different environments. In this study, 7 different types of rice with different taste values were used as materials, and 12 nitrogen fertilizer treatments were applied to obtain 84 different rice taste values. We used protein content, amylose content, and RVA to evaluate changes in the taste value of rice. Rice with high taste value tended to have higher amylose content, peak viscosity, hold viscosity, final viscosity, and breakdown, as well as lower protein content, pasting temperature, and peak time. Protein and amylose contents affected the taste value of rice by affecting the RVA profiles except for setback. For high and low taste-value rice types, protein content could explain 66.8 and 42.9% of the variation in taste value, respectively. In the case of medium taste-value type, protein content was not enough to evaluate the taste quality of rice. Stickiness could explain 59.6% of the variation in taste value. When the protein content of rice was less than 6.61% or greater than 9.34%, it could be used to reflect the taste quality of rice. When the protein content was in between the two, protein content was not enough to reflect the taste quality of rice. Our results suggested that protein content could better reflect the taste quality change for rice, which provided a theoretical and technical basis for the accurate evaluation of the taste value of various types of rice.

Rice quality is a complex indicator, and people are paying more and more attention to the quality of rice. Therefore, we used seven rice varieties for twelve nitrogen fertilizer treatments and obtained eighty-four rice types with seventeen qualities. It was found that 17 quality traits had different coefficients of variation. Among them, the coefficient of variation of chalkiness and protein content was the largest, 44.60% and 17.89% respectively. The cluster analysis method was used to define four categories of different rice qualities. The principal component analysis method was used to comprehensively evaluate 17 qualities of 84 rice. It was found that rice quality was better under low nitrogen conditions, Huanghuazhan and Lvyinzhan were easier to obtain better comprehensive rice quality during cultivation. Future rice research should focus on reducing protein content and increasing peak viscosity.