Differences in cooked rice and starch and protein physicochemical properties of three japonica rice were compared systematically. Cultivars of japonica rice, Daohuaxiang2, from Northeast China (NR) and two semiglutinous japonica rice (SGJR), Nangeng46 and Nangeng2728, from the Yangtze River Delta (YRD) were investigated. Both Daohuaxiang2 and Nangeng46 achieved high taste values, but there were great differences in starch and protein physicochemical properties. Daohuaxiang2 showed higher apparent amylose content (AAC), lower protein content (PC), and longer amylopectin (especially fb2 and fb3) and amylose chain lengths, resulting in thicker starch lamellae and larger starch granule size. Its cooked rice absorbed more water and expanded to larger sizes. All of these differences created a more compact gel network and harder but more elastic cooked rice for Daohuaxiang2. Nangeng46 produced a lower AAC, a higher PC, shorter amylopectin and amylose chain lengths, thinner starch lamellae, and smaller starch granule sizes, creating a looser gel network and softer cooked rice. The two SGJR, Nangeng46 and Nangeng2728, had similar low AACs but great differences in taste values. The better-tasting Nangeng46 had a lower PC (especially glutelin content) and higher proportion of amylopectin fa chains, which likely reduced the hardness, improved the appearance, and increased the adhesiveness of its cooked rice. Overall, both types of japonica rice from the NR and YRD could potentially have good eating qualities where Nangeng46’s cooked rice was comparable to that of Daohuaxiang2 because of its lower AC. Moreover, its lower PC and higher proportion of amylopectin fa chains likely improved its eating quality over the inferior-tasting SGJR, Nangeng2728. This research lays a foundation for the improvement of the taste of japonica rice in rice breeding.

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.

Four types of japonica rice including non-soft japonica rice from northern China planted in the northern region (NSJRNN), non-soft japonica rice from northern China planted in the southern region (NSJRNS), non-soft japonica rice from southern China planted in the southern region (NSJRSS), and soft japonica rice from southern China planted in the southern region (SJRSS) were adopted as materials to reveal the quality characteristics of japonica rice in southern and northern China and the effect of environments on its quality. Compared with NSJRNN, higher temperatures during the grain-filling stage in southern China resulted in poor processing and appearance qualities of NSJRNS and NSJRSS. Due to the increased protein content (PC), the eating qualities of NSJRNS and NSJRSS were bad. While for SJRSS, with low apparent amylose content (AAC) and few large-sized starch granules, the eating quality was better than that of NSJRNS and NSJRSS and even comparable to NSJRNN. Therefore, with a relative high PC of rice under high temperature condition in southern China, it could be one of the effective ways to reduce AAC appropriately to obtain a good eating quality of rice.

Temperature sensitivity of respiration of forest soils is important for its responses to climate warming and for the accurate assessment of soil carbon budget. The sensitivity of temperature (Ti) to soil respiration rate (Rs), and Q10 defined by e10(lnRs−lna)/Ti has been used extensively for indicating the sensitivity of soil respiration. The soil respiration under a larch (Larix gmelinii) forest in the northern Daxing’an Mountains, Northeast China was observed in situ from April to September, 2019 using the dynamic chamber method. Air temperatures (Tair), soil surface temperatures (T0cm), soil temperatures at depths of 5 and 10 cm (T5cm and T10cm, respectively), and soil-surface water vapor concentrations were monitored at the same time. The results show a significant monthly variability in soil respiration rate in the growing season (April–September). The Q10 at the surface and at depths of 5 and 10 cm was estimated at 5.6, 6.3, and 7.2, respectively. The Q10@10 cm over the period of surface soil thawing (Q10@10 cm, thaw = 36.89) were significantly higher than that of the growing season (Q10@10 cm, growth = 3.82). Furthermore, the Rs in the early stage of near-surface soil thawing and in the middle of the growing season is more sensitive to changes in soil temperatures. Soil temperature is thus the dominant factor for season variations in soil respiration, but rainfall is the main controller for short-term fluctuations in respiration. Thus, the higher sensitivity of soil respiration to temperature (Q10) is found in the middle part of the growing season. The monthly and seasonal Q10 values better reflect the responsiveness of soil respiration to changes in hydrometeorology and ground freeze-thaw processes. This study may help assess the stability of the soil carbon pool and strength of carbon fluxes in the larch forested permafrost regions in the northern Daxing’an Mountains.

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