Preliminary study on quality and storability of giant hybrid rice grain

Qu, Jianing; Wang, Manling; Liu, Zhenming; Jiang, Shengli; Xia, X. Y.; Cao, Jian; Lin, Qinlu; Wang, Long

doi:10.1016/j.jcs.2020.103078

Cited by 7 publications

(7 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Artificial accelerated aging treatment was performed as described by Qu et al (2020) . One hundred g seeds were wrapped in nylon bags, with 6 nylon bags for each variety, and marked as artificial aging for 0, 10, 15, 20, 25, and 30 d. The seeds in each bag were evenly placed in an artificial climate chamber (42°C, and humidity 87%) for 10–30 days.…”

Section: Methodsmentioning

confidence: 99%

“…RNA-seq libraries were constructed and paired-end sequenced by Hangzhou Lianchuan Biotechnology Co., Ltd. RNA-seq analysis was performed according to Qu et al (2020) . Briefly, sequenced reads were screened, and quality-controlled sequences were mapped using HISAT2 v2.1.1 ( Pertea et al, 2016 ).…”

Section: Methodsmentioning

confidence: 99%

“…High-throughput sequencing aid to identify potential seed longevity-related genes through transcriptome sequencing. For instance, several genes involved in ABA biosynthetic processes and the DNA damage response pathway has been identified through RNA-seq ( Qu et al, 2020 ). However, more seed longevity-related genes need exploration.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Transcriptome-Wide Characterization of Seed Aging in Rice: Identification of Specific Long-Lived mRNAs for Seed Longevity

Wang

Tang

et al. 2022

Front. Plant Sci.

Self Cite

View full text Add to dashboard Cite

Various long-lived mRNAs are stored in seeds, some of which are required for the initial phase of germination and are critical to seed longevity. However, the seed-specific long-lived mRNAs involved in seed longevity remain poorly understood in rice. To identify these mRNAs in seeds, we first performed aging experiment with 14 rice varieties, and categorized them as higher longevity (HL) and lower longevity (LL) rice varieties in conventional rice and hybrid rice, respectively. Second, RNA-seq analysis showed that most genes showed similar tendency of expression changes during natural and artificial aging, suggesting that the effects of these two aging methods on transcription are comparable. In addition, some differentially expressed genes (DEGs) in the HL and LL varieties differed after natural aging. Furthermore, several specific long-lived mRNAs were identified through a comparative analysis of HL and LL varieties after natural aging, and similar sequence features were also identified in the promoter of some specific long-lived mRNAs. Overall, we identified several specific long-lived mRNAs in rice, including gibberellin receptor gene GID1, which may be associated with seed longevity.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Transcriptome-Wide Characterization of Seed Aging in Rice: Identification of Specific Long-Lived mRNAs for Seed Longevity

Wang

Tang

et al. 2022

Front. Plant Sci.

Self Cite

View full text Add to dashboard Cite

show abstract

“…According to the study reported by Qu et al [15], samples and 10 mL of trichloroacetic acid (TCA) were added into iodine bottles, and then shaken and placed on a 50 • C thermostatic oscillator, followed by centrifugation at 4000 rpm for 10 min. Afterward, the supernatant and standard series of solutions were placed into the plug tube.…”

Section: Determination Of Malondialdehyde Contentmentioning

confidence: 99%

Variation in Wheat Quality and Starch Structure under Granary Conditions during Long-Term Storage

Qiu

et al. 2023

Foods

View full text Add to dashboard Cite

As a globally distributed cereal, wheat is an essential part of the daily human dietary structure. Various changes in nutrient composition and starch structure can reflect the quality of wheat. In this study, we carried out a series of measurements to reveal the levels of wheat quality during long-term storage. We found that the deterioration of wheat was apparent after two years of storage: (1) the content of fatty acid increased from 12.47% to 29.02%; (2) the malondialdehyde content increased to 37.46%; (3) the conductivity significantly increased from 35.71% to 46.79%; and (4) other indexes, such as the amylopectin content, peak viscosity, and disintegration rate, increased noticeably during storage. Moreover, SEM images revealed a certain degree of damage on the surface of starch granules, and an X-ray diffraction (XRD) analysis showed A-type crystalline starch of wheat. Additionally, FTIR spectra suggested that the ratio of amylose and amylopectin decreased with a decreasing content of amylose and increasing content of amylopectin. The ratio of amylose and amylopectin can lead to variations in wheat machining characteristics. Therefore, wheat should be kept at an average of 20 °C with safe water content for less than two years to maintain reasonable quality.

show abstract

“…Rice (Oryza sativa) with abundant starch, is a globally important starch-based food that provides calories to over 60% of the world's population [1]. To meet the rice demand of large populations worldwide, breeders around the world make use of the strong heterosis between indica and japonica rice to improve the rice yield.…”

Section: Introductionmentioning

confidence: 99%

Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice

et al. 2022

View full text Add to dashboard Cite

The rice quality and starch functional properties, as well as the storability of three YY-IJHR cultivars, which included YY12 (biased japonica type YY-IJHR), YY1540 (intermedius type YY-IJHR) and YY15 (biased indica type YY-IJHR), were studied and compared to N84 (conventional japonica rice). The study results suggested that the three YY-IJHR varieties all had greater cooking and eating quality than N84, as they had lower amylose and protein content. The starch of YY-IJHR has a higher pasting viscosity and digestibility, and there was a significant difference among the three YY-IJHR cultivars. Rice aroma components were revealed by GC-IMS, which indicated that the content of alcohols vola-tile components of YY-IJHR were generally lower, whereas the content of some aldehydes and esters were higher than N84. In addition, YY-IJHR cultivars’ FFA and MDA contents were lower, which demonstrated that YY-IJHR had a higher palatability and storability than those of N84 in fresh rice and rice stored for 12 months. In conclusion, this study suggested that YY-IJHR had better rice quality and storability than N84. PCA indicated that the grain quality and storability of YY12 and YY15 were similar and performed better than YY1540, while the aroma components and starch functional properties of YY-IJHR cultivars all had significant differences.

show abstract

Preliminary study on quality and storability of giant hybrid rice grain

Cited by 7 publications

References 23 publications

Transcriptome-Wide Characterization of Seed Aging in Rice: Identification of Specific Long-Lived mRNAs for Seed Longevity

Transcriptome-Wide Characterization of Seed Aging in Rice: Identification of Specific Long-Lived mRNAs for Seed Longevity

Variation in Wheat Quality and Starch Structure under Granary Conditions during Long-Term Storage

Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice

Contact Info

Product

Resources

About