Harvest Time Effects on Yield, Quality and Aroma of Fragrant Rice

Zhang, Jisheng; Tong, Teng; Potcho, Pouwedeou Mouloumdema; Li, Lin; Huang, Sixiu; Yan, Qinwen; Tang, Xiangru

doi:10.1007/s00344-020-10288-w

Cited by 14 publications

(5 citation statements)

References 10 publications

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“…The relative content slowly increased when the crushing continued from sample B to samples C, D, and E but did not exceed the A sample; the lowest relative content of hexanol was also in the B sample, and the relative content of C, D and E samples exceeded that of the A sample when the fragmentation continued from the B sample to the C, D and E samples. The relative content of 2‐acetyl‐1‐pyrroline, among other components, increased from 0.280% in sample A to the highest value of 0.545% in sample E. It is the most important and prominent volatile component in rice, 32 The content of 2‐acetyl‐1‐pyrroline is regulated to control the overall aroma quality of rice during the breeding and cultivation stages 33–35 …”

Section: Discussionmentioning

confidence: 99%

“…It has been noted that high temperatures promote changes in hexanal, 1-octanal, nonenal, E-2-octenal, decanal, and nonenal in rice, 31 which is basically consistent with the results of this experiment, as high temperatures are generated during rapid crushing, and volatile components undergo rapid transformation, specifically from 32 The content of 2-acetyl-1-pyrroline is regulated to control the overall aroma quality of rice during the breeding and cultivation stages. [33][34][35]…”

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confidence: 99%

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Analysis of volatile components in different broken rice by HS‐SPME/GC‐TOFMS

Peng

Tang²,

Zheng

et al. 2023

Flavour & Fragrance J

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Rice is a staple food for nearly 3.5 billion people worldwide 1 and an important raw material for many rice-based deep processing companies. However, many rice-based enterprises need to crush rice, and the crushed rice powder can be used as a raw material or additive for many foods, such as steamed meat, 2 rice cakes, 3 bread, 4 cakes, 5 and convenience rice. 6 Research on rice powder has focused on crushing methods, 7 deep processing and utilization, 8 and less on volatile components in rice flour, which play an important role in food flavour and can affect the overall evaluation of food. 9Vermicelli products from brown rice flour crushed from brown rice are not accepted by consumers due to texture and flavour issues 10 and are mostly used in rice flour processing. Rice flour as raw material for further processing enterprises is also widely used as rice (fine white rice) for crushing processing; crushing is an indispensable process in transforming rice into rice flour, which is commonly used in practice. The crushing process can cause the volatile components to increase or decrease, and the overall volatile components vary with the degree of crushing, thus affecting the overall aroma of the further processed products. Therefore, studying the difference in volatile components changes in rice in crushing is one feasible way

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Analysis of volatile components in different broken rice by HS‐SPME/GC‐TOFMS

Peng

Tang²,

Zheng

et al. 2023

Flavour & Fragrance J

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“…Timely and reliable yield forecasts are essential and a prerequisite for preventing climate risks and ensuring food security, especially due to climate change and increasing extreme weather events. Yield and grain quality are affected by harvest time, and the Winkler scale can help predict harvest time (Zhang et al, 2021). Research on yield and protein content analysis are conducted by analyzing chlorophyll content using an image analysis device (Wang et al, 2014;Wan et al, 2020).…”

Section: B a Figurementioning

confidence: 99%

Utilization of the Winkler scale of plants using big data temperature presented by the Korea Meteorological Administration

Park,

Kim,

Jang

et al. 2024

Front. Plant Sci.

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IntroductionRice is an important food source that can provide a stable supply of calories for most people around the world. However, owing to the recent rapid temperature rise, we are facing social issues related to the increase in the Winkler scale. In this study, a strategy for screening potential candidate genes related to the yield according to the Winkler scale is presented, and the possibility of using a candidate gene identified through sequence haplotype and homology analysis as a breeding source is suggested.MethodsQTL for the Winkler scale was identified using a population of 120 double haploids derived from a cross between Cheongchoneg, Indica, and Nagdong, Japonica.Results and discussionA total of 79 candidate genes were detected in the identified QTL region, and OsHAq8 was finally screened. Through haplotype analysis, OsHAq8 was derived from the Indica group and orthologous to Graminae’s activator of Hsp90 ATPase, suggesting that it is a candidate gene involved in yield according to temperature during the growing period. The expression level of OsHAq8 increased as the Winkler scale increased. The findings of this study can serve as a crucial indicator for predicting harvest time and grain quality while achieving a stable yield through marker selection and adaptation to climate change. Climate change occurs more frequently. In these situations, it is very important to predict harvest time and apply relevant candidate genes to breeding. The candidate genes presented in this study can be effectively applied to rice breeding in preparation for climate change.

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“…On the other hand, partial VOCs of these two types of fragrant prices were also different due to different geographical conditions (origin, climate, variety etc.). 35,36 The volatile substances corresponding to the orange dots in Figure 1B were from Wuchang fragrant rice and evidently had a higher content than that of Guangxi fragrant rice (eg the solid rectangular area in Figure 1B). VOCs corresponding to these dark blue dots were derived from Guangxi fragrant rice (eg the arrow mark in Figure 1B) and were the exclusive flavours.…”

Section: Fragrant Rice Flavour Analysismentioning

confidence: 99%

Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry (GC‐IMS)

Chen

et al. 2022

Flavour & Fragrance J

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Fragrant rice has unique aroma characteristics appreciated by many consumers. In order to extract exclusive flavour fingerprints from Guangxi fragrant rice and to further verify its effectiveness by allowing the rapid identification of fragrant rice from two main production regions (Guangxi and Wuchang), gas chromatography-ion mobility spectrometry (GC-IMS) technology was applied to analyse flavour components of 53 fragrant rice samples. Based on the two-dimensional GC-IMS map, characteristic variables of flavour components from Guangxi fragrant rice were screened via image pretreatment and automatic threshold segmentation algorithm. The extracted variables were further processed by using principal component analysis and quadratic discriminant analysis to establish a non-linear model for discriminating two types of fragrant rice. The results showed that a total of 46 characteristic variables were extracted from Guangxi fragrant rice, and the first two principal components showed that the two types of rice samples had their own corresponding regions. 2-Butanone, 2-heptanone, pinene, 1-heptanal, 2-methyl-1-butanol acetate and octanal were the key different flavour components. The established model had an excellent recognition rate, which could be used to determine the geographical region of fragrant rice.The proposed method could achieve quick, non-destructive and accurate analysis of fragrant rice geographical properties. It can be further applied in feature extraction from the two-dimensional fingerprint map generated by other similar combined instruments.

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Harvest Time Effects on Yield, Quality and Aroma of Fragrant Rice

Cited by 14 publications

References 10 publications

Analysis of volatile components in different broken rice by HS‐SPME/GC‐TOFMS

Analysis of volatile components in different broken rice by HS‐SPME/GC‐TOFMS

Utilization of the Winkler scale of plants using big data temperature presented by the Korea Meteorological Administration

Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry (GC‐IMS)

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