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

Xia, Yujie; Sun, Y. W.; Yuan, Jiugang; Xing, Changrui

doi:10.1002/fsn3.2181

Cited by 9 publications

(7 citation statements)

References 39 publications

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“…It was reported that major QTL clusters closing to Wx and ALK locus could be detected in different environments, and these QTL clusters could affect eating and cooking quality [ 18 ]. In this study, it showed that AC, PC, GC, ASV and RVA profiles were affected by genotypes, which was similar to previous studies [ 15 , 17 ]. AC ranged from 9.0 to 19.1%, belonging to low and medium amylose, and japonica rice had wider genetic diversity ( Figure 1 ).…”

Section: Discussionsupporting

confidence: 92%

“…Genotype, environment and their interaction could influence rice starch properties. It is reported that rice starch and its properties are controlled by different alleles of major genes or QTLs [ 13 , 14 , 15 ], and they also vary in different climates and locations and in different seasons and years [ 16 , 17 , 18 ]. It is well-known that rice sensory quality is controlled by many genes concentrated in the synthesis of rice starch and protein and influenced by the physicochemical properties of starch [ 19 , 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

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The Effects of Genotype × Environment on Physicochemical and Sensory Properties and Differences of Volatile Organic Compounds of Three Rice Types (Oryza sativa L.)

Yu,

Zhu,

Zheng

et al. 2023

Foods

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Understanding the effects of genotype, environment and their interactions on rice quality is of great importance for rice breeding and cultivation. In this study, six rice varieties with two indica, two japonica and two indica–japonica types of rice were selected and planted at ten locations in Zhejiang Province to investigate the genotype (G) × environment (E) on physicochemical and sensory properties and the differences of volatile organic compounds (VOCs) among the three types of rice. Analysis of variances showed that apparent amylose content (AC), total protein content (PC), alkali spreading value (ASV), RVA profiles, and appearance (ACR), palatability (PCR), and sensory evaluation value (SEV) of cooked rice and texture of cooled cooked rice (TCCR) were mainly affected by genotypic variation, whereas the smell of cooked rice (SCR) was mainly affected by environment (p < 0.05). The G × E effect was significant for most parameters. The weather in the middle and late periods of filling had important effects on the formation of rice quality, especially on setback (SB) and pasting temperature (PT) (p < 0.01). They were negatively correlated with the texture of cooked rice (TCR) and SEV (p < 0.05). Peak viscosity (PV) and breakdown (BD) were positively related to the sensory evaluation parameters (p < 0.01) and could be used to predict cooked rice quality. A total of 59 VOCs were detected, and indica, japonica and indica–japonica had 9, 6 and 19 characteristic compounds, respectively. The principal component analysis showed that the physicochemical and sensory properties and VOCs of indica–japonica rice were more stable than those of indica and japonica rice at ten locations in Zhejiang Province. It is helpful for rice breeders to understand how the environment affects the physicochemical, sensory properties and VOCs of the three rice types, and it is also important for food enterprises to provide rice products with stable quality.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

The Effects of Genotype × Environment on Physicochemical and Sensory Properties and Differences of Volatile Organic Compounds of Three Rice Types (Oryza sativa L.)

Yu,

Zhu,

Zheng

et al. 2023

Foods

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“…Starch viscosity was measured using a rapid viscosity analyzer (RVA‐3, Newport Scientific, Warriewood, NSW, Australia) and analyzed using companion software Thermal Cycle Windows (TWCs). The specific operation steps are described by Xia et al 18 . RVA spectrum eigenvalues included peak viscosity, hot paste viscosity, cool paste viscosity, breakdown viscosity obtained from the peak viscosity minus hot paste viscosity, setback viscosity obtained from cool paste viscosity minus hot peak viscosity, consistency viscosity obtained from cool viscosity minus hot paste viscosity, peak time and pasting temperature.…”

Section: Methodsmentioning

confidence: 99%

“…Rice grains were equilibrated for 3 months after harvest, and empty grains were removed. The brown rice, milled rice and head-milled rice rates were measured as described by Xia et al 18 Grain chalkiness, chalky rice rate and length-width ratio were determined using an appearance quality scanner (MICROTEK, ScanMaker i800 plus). The amylose content was determined according to the method of Zeng et al 19 Gel consistency was determined according to the method of Huang et al 20…”

Section: Grain Quality Analysismentioning

confidence: 99%

Effects of biochar on rice yield, grain quality and starch viscosity attributes

et al. 2023

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BACKGROUND Biochar can play a key role in improving paddy soil and productivity. However, there is limited information on the effects of biochar on rice quality and starch gelatinization. In this study, four rice straw biochar dosage treatments (0, 20, 40 and 60 g kg−1; CK, C20, C40 and C60, respectively) were set up to investigate rice yield components, rice processing, appearance and cooking quality, and starch gelatinization. RESULTS Addition of biochar increased the effective panicle, grain number per panicle and seed setting rate. However, it decreased the 1000‐grain weight, resulting in an increase in yield. In 2019, all the biochar treatments improved the head rice rate (9.13–11.42%), whereas in 2020 only the C20 treatment improved. Low biochar dosage had little effect on grain appearance. High biochar dosage significantly decreased the chalky rice rate by 21.47% and chalkiness by 19.44% in 2019. However, it significantly increased the chalky rice rate and chalkiness by 118.95% and 85.45% in 2020, respectively. Biochar significantly lowered the amylose content except for the C20 and C40 treatments in 2020, and the gel consistency. The C40 and C60 treatments significantly increased the peak and breakdown viscosities and decreased the setback viscosity compared with CK. Correlation analysis showed that starch gelatinization characteristics were significantly correlated with the head rice rate, chalky rate and amylose content. CONCLUSION A lower biochar dosage can improve the yield and milled rice rate and maintain a higher quality of appearance, whereas a higher biochar dosage can significantly improve starch gelatinization. © 2023 Society of Chemical Industry.

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“…High temperature during the rice grain-filling stage often results in lower quantity and worse quality, such as higher chalkiness and lower grain-setting rate [19]. Grain chalkiness affects the appearance of rice.…”

Section: The Oslea1b Mutants Showed Greater Sensitivity To High Tempe...mentioning

confidence: 99%

OsLEA1b Modulates Starch Biosynthesis at High Temperatures in Rice

Li,

Cao,

et al. 2023

Plants

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High temperatures accelerate the accumulation of storage material in seeds, often leading to defects in grain filling. However, the mechanisms regulating grain filling at high temperatures remain unknown. Here, we want to explore the quality factors influenced by the environment and have identified a LATE EMBROYGENESIS ABUNDANT gene, OsLEA1b, a heat-stress-responsive gene in rice grain filling. OsLEA1b is highly expressed in the endosperm, and its coding protein localizes to the nucleus and cytoplasm. Knock-out mutants of OsLEA1b had abnormal compound starch granules in endosperm cells and chalky endosperm with significantly decreased grain weight and grain number per panicle. The oslea1b mutants exhibited a lower proportion of short starch chains with degrees of polymerization values from 6 to 13 and a higher proportion of chains with degrees from 14 to 48, as well as significantly lower contents of starch, protein, and lipid compared to the wild type. The difference was exacerbated under high temperature conditions. Moreover, OsLEA1b was induced by drought stress. The survival rate of oslea1b mutants decreased significantly under drought stress treatment, with significant increase in ROS levels. These results indicate that OsLEA1b regulates starch biosynthesis and influences rice grain quality, especially under high temperatures. This provides a valuable resource for genetic improvement in rice grain quality.

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

Cited by 9 publications

References 39 publications

The Effects of Genotype × Environment on Physicochemical and Sensory Properties and Differences of Volatile Organic Compounds of Three Rice Types (Oryza sativa L.)

The Effects of Genotype × Environment on Physicochemical and Sensory Properties and Differences of Volatile Organic Compounds of Three Rice Types (Oryza sativa L.)

Effects of biochar on rice yield, grain quality and starch viscosity attributes

OsLEA1b Modulates Starch Biosynthesis at High Temperatures in Rice

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