Changes in the rice grain quality of different high-quality rice varieties released in southern China from 2007 to 2017

Grain quality evaluation of japonica rice effected by cultivars, environment, and their interactions based on appearance and processing characteristics

“…In general, the AC was difference between cultivars in the same environment, but the influence of different environments did little to change in the same cultivar AC (Table 3). In addition, the AC of japonica rice is lower than indica rice and cultivars have a greater influence than environment (Kharabianmasouleh et al., 2012; Zeng et al., 2019).…”

“…However, the sample from LiShui also has significantly lower protein content and higher head rice yield (Tables 2 and 3), but effective accumulated monthly temperature and total accumulated temperature were highest (Figure 2a,b). The reason for this abnormal result may be high‐quality japonica rice had good quality traits, good ability for heat resistance, and ecological adaptability (Cheng et al., 2019; Zeng et al., 2019). Thus, we could get the point that protein was influenced by both environment and cultivars, and higher adaptability japonica rice should be getting more attention in the further rice breeding, evaluation and market.…”

“…China is the largest rice producer and consumer in the world (Duan & Zhou, 2013; Yan et al., 2015). According to the current trend of rice market development, the eating quality of japonica rice and their potential economic value are better than indica rice for its better palatability and flavor (Balindong et al., 2018; Nádvorníková et al., 2018; Zeng et al., 2019). It is common to evaluate the grain quality of rice by comprehensive analysis of rice traits (Zeng et al., 2019).…”

Effects of different fertilization modes on rice yield and quality under a rice-crab culture system

“…Rice containing lower amylose has better softness and palatability and is preferred by consumers. However, rice with higher amylose content tends to have a harder and less sticky texture after cooking [39]. This is due to the amylose molecules limiting starch swelling and leaching during cooking by entanglement and/or co-crystallization with amylopectin, thus affecting the viscosity between cooked rice grains [40] and resulting in a harder texture, limited starch leaching, reduced eating quality of rice [41,42].…”

Bin-based genome-wide association studies reveal superior alleles for improvement of appearance quality using a 4-way MAGIC population in rice

“…The inbred and hybrid japonica and indica rice varieties in northern China, with better climatic conditions for rice cultivation, showed better grain filling with a low PGWC and DEC than those in southern Chinese regions with high temperatures [72] . Consequently, to enhance rice quality in the production system, the timing of the grain filling stage should coincide with periods of warm temperatures.…”