Impact of field-scale nighttime air temperatures during kernel development on rice milling quality

Ambardekar, Amogh A.; Siebenmorgen, T. J.; Counce, Paul A.; Lanning, Sarah B.; Mauromoustakos, A.

doi:10.1016/j.fcr.2011.03.012

Cited by 106 publications

(106 citation statements)

References 26 publications

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“…Three randomized plots of each cultivar were planted in each location-year combination and cultivated under standardized management practices for obtaining optimal yields and milling quality [16]. In 2007, 2008, and 2009, the cultivars were harvested over a range of harvest moisture contents ( HMC ) and milled in duplicate.…”

Section: Methodsmentioning

confidence: 99%

“…HMC is an in-field measurement of the ratio of liquid to solid kernel mass and is expressed as a percentage. HMC was measured immediately after samples were harvested using a single-kernel moisture meter (Shizuoka Seiki CTR 800E, Shizuoka, Japan); moisture content was expressed on a wet basis [16]. In 2010, the cultivars were harvested at targeted moisture contents based on optimal harvest moisture content [20] and milled in duplicate.…”

Section: Methodsmentioning

confidence: 99%

“…Chalk content represents the percentage chalky area of a 100 kernel sample of brown rice, obtained by [16] using a WinSeedle Pro 2005a™ (Reagent Instruments Inc., Sainte-Foy, Quebec, Canada): …”

Section: Methodsmentioning

confidence: 99%

“…Recent research has shown that modest (1°C) increases in daily maximum and minimum temperatures can decrease paddy yields by as much as 10% [10], [11], dramatically alter the distribution of head and broken rice [16], [17], and greatly increase the proportion of chalky kernels [15], [16], [17], [19]. Despite the importance of milling outcomes to global food security and the economy, the research to date on paddy yield and milling quality does not intersect, leaving a significant gap in the literature on a crucial topic.…”

Section: Introductionmentioning

confidence: 99%

“…We estimate high temperature effects on paddy yield – the mass (kg ha −1 ) of unprocessed kernels; milled rice yield ( MRY ) – the mass percentage of milled kernels (milled rice) to an initial mass of paddy rice kernels; head rice yield ( HRY ) – the mass percentage of milled kernels ≥ three-quarters the length of an unbroken (whole) milled kernel (head rice) to an initial mass of paddy rice; broken rice yield ( BKY ) – the mass percentage of milled kernels<three-quarters the length of an unbroken (whole) milled kernel to an initial mass of paddy rice; and chalk content ( CHK ) – defined as the ratio of chalky to non-chalky area of 100 brown rice (kernels obtained immediately after removing the husk) kernels. Definitions of MRY , HRY , BKY , and CHK correspond to the experimental definitions stated in [16]. Estimating these components allows predictions of reductions in yield and milling quality attributable to growth-stage-specific, diurnal high-temperature events.…”

Section: Introductionmentioning

confidence: 99%

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Neglecting Rice Milling Yield and Quality Underestimates Economic Losses from High-Temperature Stress

et al. 2013

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Future increases in global surface temperature threaten those worldwide who depend on rice production for their livelihoods and food security. Past analyses of high-temperature stress on rice production have focused on paddy yield and have failed to account for the detrimental impact of high temperatures on milling quality outcomes, which ultimately determine edible (marketable) rice yield and market value. Using genotype specific rice yield and milling quality data on six common rice varieties from Arkansas, USA, combined with on-site, half-hourly and daily temperature observations, we show a nonlinear effect of high-temperature stress exposure on yield and milling quality. A 1°C increase in average growing season temperature reduces paddy yield by 6.2%, total milled rice yield by 7.1% to 8.0%, head rice yield by 9.0% to 13.8%, and total milling revenue by 8.1% to 11.0%, across genotypes. Our results indicate that failure to account for changes in milling quality leads to understatement of the impacts of high temperatures on rice production outcomes. These dramatic losses result from reduced paddy yield and increased percentages of chalky and broken kernels, which together decrease the quantity and market value of milled rice. Recently published estimates show paddy yield reductions of up to 10% across the major rice-producing regions of South and Southeast Asia due to rising temperatures. The results of our study suggest that the often-cited 10% figure underestimates the economic implications of climate change for rice producers, thus potentially threatening future food security for global rice producers and consumers.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Neglecting Rice Milling Yield and Quality Underestimates Economic Losses from High-Temperature Stress

et al. 2013

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Traditional and improved paddy varieties: Composition, protein, pasting, and gluten‐free chapati making properties

et al. 2018

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Background and objectives Physicochemical, amino acids, phenolic acids, protein profiling, and rheological characteristics of milled rice (MR) from different traditional (IC362109, IC568259, and IC548363) and improved paddy varieties (PR113, PR127, and PB1121) and its utilization for making gluten‐free chapatis using pearl millet (PM) flour were investigated. Findings Higher L*, antioxidant activity, protein content, phosphorus (P), potassium (K), foaming, and water absorption capacity were observed for MR from improved paddy varieties (IPV) as compared to traditional paddy varieties (TPV). The higher accumulations of gallic acid, catechin, ferulic acid, p‐coumaric acid, and protocatechuic acid were found in MR from IPV. Histidine, iso‐leucine, lysine, methionine, phe‐alanine, valine, and threonine were higher for MR from IPV as compared to TPV. Higher accumulation of glutelins (33 and 31 kDa; 22 and 20 kDa) and prolamins (18, 16, and 15 kDa) was observed in MR from IPV. MR from IPV showed better rheological properties as compared to TPV. Rheological parameters (Gʹ, Gʹʹ, and tan δ) of dough from PM flour were increased with increasing incorporation of rice flour. The chapati made from PB1121 (IPV) showed higher consumers’ acceptability and increasing health benefits. MR from IPV showed high nutritive value and was used in food industries. Conclusions Milled rice from IPV showed better nutritional and rheological properties and was more useful in making gluten‐free chapatis (highly nutritious and acceptable). Chapati made from 20% MR from PB1121 (IPV) was better in appearance, taste, texture, and palatability. Significance and novelty The research appears to have greater potential to highlight the gluten‐free aspect and also health and nutritional benefits of the IPV for food products for the future and application in additional composite‐style products.

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Impact of alternative irrigation practices on rice quality

et al. 2019

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Background and objectives:Current global concerns about water scarcity present a need to investigate more water-efficient rice production methods. Alternate wetting and drying (AWD) is fast emerging as a water-saving irrigation practice, but its effects on rice quality are largely unknown. To ascertain the impact of water-saving irrigation practices on rice quality, three irrigation treatments, namely continuous flooding with cascade delivery (four fields); continuous flooding with multiple-inlet delivery (four fields); and AWD with multiple-inlet delivery (four fields), were established on 12 production-sized (16.2 ha) fields in 2017. Findings: Results of rice quality evaluations showed that irrigation treatment had a significant (p < 0.05) effect on chalkiness. Samples harvested from the AWD fields had slightly greater mean chalkiness (5.6%) than samples harvested from the two continuously flooded fields (5.1-5.2%). Milling yields were not affected (p > 0.05) by irrigation treatments. The average milled rice and head rice yields across irrigation treatments were 73% and 59%, respectively. Regarding pasting properties, while peak and breakdown viscosities were not affected (p > 0.05) by the irrigation treatments, setback viscosity (SB), which is often linked with cooked rice texture, was impacted. Among the irrigation treatments, mean SB was least for the AWD treatment (146 cP), while the mean SB for the continuously flooded fields was similar at 168-169 cP. Conclusions: In summary, the use of AWD with multiple-inlet delivery did not impact milling yields of rice relative to the conventional practices of continuous flooding. However, rice harvested from the AWD treatment fields had slightly greater chalkiness and lesser SB. Significance and novelty: This study addresses a gap in literature concerning the impact of emerging water-saving irrigation techniques, especially AWD as it involves subjecting rice to a certain level of water stress, on rice grain quality characteristics. K E Y W O R D Salternate wetting and drying, chalkiness, milling yields, pasting properties, physicochemical properties 816 | GRAHAM-ACQUAAH et Al.

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Impact of field-scale nighttime air temperatures during kernel development on rice milling quality

Cited by 106 publications

References 26 publications

Neglecting Rice Milling Yield and Quality Underestimates Economic Losses from High-Temperature Stress

Neglecting Rice Milling Yield and Quality Underestimates Economic Losses from High-Temperature Stress

Traditional and improved paddy varieties: Composition, protein, pasting, and gluten‐free chapati making properties

Impact of alternative irrigation practices on rice quality

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