Influence of Starch Fine Structure and Storage Proteins on the Eating Quality of Rice Varieties with Similar Amylose Contents

2020 ◽  
Author(s):  
Lixia Zhang ◽  
Changquan Zhang ◽  
Ying Yan ◽  
Zejun Hu ◽  
Kai Wang ◽  
...  
Keyword(s):  
Fine Structure ◽  
Storage Proteins ◽  
Eating Quality ◽  
Rice Varieties ◽  
And Storage

scholarly journals Yield, Grain Quality and Eating Quality of New and Old Rice Varieties in the Tohoku Region of Japan

2018 ◽  
Vol 87 (1) ◽  
pp. 43-52
Author(s):  
Akira Fukushima ◽  
Hisatoshi Ohta ◽  
Narifumi Yokogami ◽  
Naoto Tsuda
Keyword(s):  
Grain Quality ◽  
Eating Quality ◽  
Rice Varieties

scholarly journals Physical and Milling Quality of Milled Rice in Indonesia

2021 ◽  
Vol 17 (2) ◽  
pp. 33-40
Author(s):  
Mahargono Kobarsih ◽  
Siti Dewi Indrasari
Keyword(s):  
High Yield ◽  
Eating Quality ◽  
Milled Rice ◽  
Rice Varieties ◽  
Rice Quality ◽  
Milling Quality ◽  
High Productivity ◽  
Pigmented Rice ◽  
Local Cultivar

More than 250 rice varieties are grown in Indonesia from new superior varieties and local varieties with aromatic, non-aromatic aromas and pigmented rice. Rice quality is one factor that must be considered in addition to high productivity. Generally, the quality of grain and rice quality in Indonesia have met the quality standards set based on SNI 0224-1987/SPI-TAN/01/01/1993 and SNI 6128:2020. Ricequality is determined by several factors such as grain appearance, nutritional value, cooking and eating quality and become one of the foremost considerations for rice buyers. Such information can be utilized as basic data of character of genetic resources on assembling of new superior varieties by rice breeders. Those information can be used as a descriptive information for farmers and rice productivity, high yield, and better rice quality. Good quality local cultivar can be used as parents for the formation of new superior varieties.

scholarly journals Cooking Characteristics, Eating Quality, and Preference of Some Rice Varieties Grown Experimentally in Puerto Rico

1969 ◽  
Vol 62 (2) ◽  
pp. 171-177
Author(s):  
J. R. Benero ◽  
M. A. González
Keyword(s):  
Puerto Rico ◽  
Eating Quality ◽  
Additional Test ◽  
Rice Varieties ◽  
Commercial Sample ◽  
Tasting Panel

A 10-12 member tasting panel appraised cooked samples of 26 rice varieties as to appearance, cohesion, tenderness, and flavor; and judged 25 of those varieties for eating quality using a +2, -2 (acceptable-not acceptable) scale. All samples had good cooking characteristics. The eating quality of IR-8 and Chontalpa 59 was questionable. An additional test showed preference for Sunbonnet and Starbonnet. Bluebelle was very close to the significant level of preference. The commercial sample came close to a significant level of preference over Chontalpa 59.

scholarly journals Eating Quality of `Gala' and `Fuji' Apples from Multiple Harvests and Storage Durations

HortScience ◽  
1997 ◽  
Vol 32 (5) ◽  
pp. 903-908 ◽  
Author(s):  
Anne Plotto ◽  
Anita N. Azarenko ◽  
Mina R. McDaniel ◽  
Patrick W. Crockett ◽  
James P. Mattheis
Keyword(s):  
Eating Quality ◽  
Data Sets ◽  
Data Set ◽  
Canonical Correlations ◽  
Multivariate Technique ◽  
Flavor Intensity ◽  
Two Factors ◽  
Harvest Maturity ◽  
And Storage

Eating quality of `Gala' and `Fuji' apples (Malus domestica Borkh.) from multiple harvests and storage durations was assessed using an untrained consumer panel. Apples were harvested at weekly intervals for 6 weeks and stored in air. Changes due to harvest maturity and storage for overall liking (OL), sweetness, tartness, firmness, and flavor intensity were evaluated over 8 months. A multivariate factor analysis revealed multicollinearity for OL, sweetness, and flavor intensity ratings in both cultivars. These attributes had the highest loadings in the first factor, explaining 51% and 52% of the variance of `Gala' and `Fuji' data sets, respectively, and were interpreted as a quality factor. Tartness and firmness had the highest loadings in the second factor for `Gala', explaining an additional 23% of the variability and reducing that cultivar's data set to two factors. For `Fuji', however, tartness and firmness were independent and included in factors 2 and 3, respectively. Factors 2 and 3 were interpreted as maturity factors, which explained 23% and 12% of the variance. The plots of the mean factor scores provided a multivariate technique to illustrate that panelists could differentiate between the stages of maturity of apples. Canonical correlations were calculated between the sensory and instrumental data. Only firmness measurements were correlated with sensory ratings for firmness (r = 0.53 and 0.44 for `Gala' and `Fuji', respectively).

EATING QUALITY OF ‘COMICE’ PEARS IN RELATION TO MATURITY AT HARVEST, AND STORAGE AND RIPENING CONDITIONS

1998 ◽  
pp. 484-484
Author(s):  
P. Eccher Zerbini ◽  
S. Grazianetti ◽  
M. Grassi ◽  
G. De Colellis
Keyword(s):  
Eating Quality ◽  
And Storage

scholarly journals Effects of Nitrogen Topdressing Time on Growth, Yield, Grain Appearance and Eating Quality of the Rice Varieties Bred by Tohoku Agricultural Research Center

2017 ◽  
Vol 86 (1) ◽  
pp. 7-14 ◽  
Author(s):  
Akira Fukushima ◽  
Hisatoshi Ohta ◽  
Narifumi Yokogami ◽  
Naoto Tsuda
Keyword(s):  
Agricultural Research ◽  
Growth Yield ◽  
Research Center ◽  
Eating Quality ◽  
Rice Varieties

scholarly journals The Influence of Nitrogen Application Level on Eating Quality of the Two Indica-Japonica Hybrid Rice Cultivars

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1663
Author(s):  
Xincheng Zhang ◽  
Liangbo Fu ◽  
Yishan Tu ◽  
Huifang Zhao ◽  
Liuhui Kuang ◽  
...  
Keyword(s):  
Hybrid Rice ◽  
Storage Proteins ◽  
Yield Potential ◽  
Eating Quality ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
N Level ◽  
Great Yield ◽  
Negative Effect

Indica-japonica hybrid rice cultivars show great yield potential but poor eating quality and require more nitrogen (N) input relative to japonica rice. However, the effect of N levels on the eating quality of indica-japonica hybrid rice is little known. A field experiment was carried out to investigate the effects of four N levels on two indica-japonica hybrid rice cultivars (Yongyou12 and Yongyou17) differing in eating quality. The results showed that the contents of amylose chains and water-insoluble storage proteins, especially prolamin, increased largely under a high N level, leading to deterioration of the rice-eating quality, although a low N level (100 N kg/ha) had a less negative effect on the eating quality. Moreover, both of the indica-japonica hybrids had high ratios of inferior grains (IG), and the ratio of IG increased with the N level. Grain weight and the immature ratio of IG were reduced and increased with the N level, respectively, which are also factors for deterioration of the eating quality. The two cultivars differed greatly in the responses of eating quality to the N level, with Yongyou17 being more sensitive than Yongyou12. The current results indicated that a high N level deteriorates the eating quality of indica-japonica hybrid rice mainly due to a large increase of IG.

scholarly journals Proteomics Changes in Filling Seeds of Vegetable Soybean

HortScience ◽  
2016 ◽  
Vol 51 (11) ◽  
pp. 1397-1401 ◽  
Author(s):  
Yumei Zhang ◽  
Runfang Hu ◽  
Huawei Li ◽  
Haisheng Zhu ◽  
Jinming Zhao ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Eating Quality ◽  
Differentially Expressed Proteins ◽  
Vegetable Soybean ◽  
Two Dimensional Electrophoresis ◽  
Whole Seed ◽  
And Storage ◽  
Dimensional Electrophoresis ◽  
Disease Defense

Vegetable soybean is an important economic and nutritious crop. In this study, 48 differentially expressed proteins were identified from filling seeds of soybean (Glycine max) cv. Mindou 6 by using two-dimensional electrophoresis (2-DE) combined with liquid chromatography electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS). Among them, 25% were related to protein destination and storage, 42% to energy and metabolism, 15% to disease/defense, 6% to transporters, 4% to secondary metabolism, 4% to transcription, 2% to protein synthesis, and 2% to cell growth/division. Along with the maturity of seeds, the number of unchanged abundance proteins decreased, while that of both upregulated and downregulated proteins increased. Both downregulated expression of caffeic acid O-methyltransferase (COMT) and upregulated expression of sucrose-binding protein (SBP) 2 precursor may contribute to increase in digestibility, nutritional value, and eating quality of vegetative seeds at suitable picking period. The pattern of unchanged proteins during the whole seed-filling stage may be also beneficial to the quality of vegetable soybean.

scholarly journals Response of Milling and Appearance Quality of Rice with Good Eating Quality to Temperature and Solar Radiation in Lower Reaches of Huai River

Agronomy ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 77
Author(s):  
Nianbing Zhou ◽  
Haiyan Wei ◽  
Hongcheng Zhang
Keyword(s):  
Solar Radiation ◽  
Field Experiments ◽  
Oryza Sativa L ◽  
National Standard ◽  
High Yield ◽  
Eating Quality ◽  
Rice Varieties ◽  
Appearance Quality ◽  
Huai River

The effects of temperature and solar radiation on milling and appearance quality of rice (Oryza sativa L.) were evaluated to find the optimal temperature and solar radiation for optimizing milling and appearance quality of rice in the lower reaches of Huai River. Field experiments were conducted with two medium-maturing japonica soft rice varieties (SMR), two late-maturing japonica soft rice varieties (SLR) and two late-maturing japonica non-soft rice varieties (LR) as experimental materials. Seeds were sown on 10 May (T1), 17 May (T2), 24 May (T3), 31 May (T4), 7 June (T5), 14 June (T6), and 21 June (T7) in 2017 and 2018. Compared with solar radiation, temperature was the main environmental factor affecting the milling and appearance quality of rice in the lower reaches of Huai River. Under the condition of ensuring relatively high-yield, the milling quality of SMR and SLR can reach the second grade of China’s national standard of high quality paddy. The mean daily temperature (Tmean) range were 20.2–22.7 °C and 20.4–22.0 °C respectively. The temperature range for LR to obtain a relatively high-yield, good milling and appearance quality was 20.4–20.7 °C. The optimal sowing dates of SMR, SLR and LR were 15 May to 1 June, 15 May to 20 May and 15 May to 20 May, respectively.

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