Changes in the rice grain quality of different high-quality rice varieties released in southern China from 2007 to 2017

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

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Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽

10.3390/foods10040746 ◽

2021 ◽

Vol 10 (4) ◽

pp. 746

Author(s):

Chae-Min Han ◽

Jong-Hee Shin ◽

Jung-Bae Kwon ◽

Jong-Soo Kim ◽

Jong-Gun Won ◽

...

Keyword(s):

Physicochemical Properties ◽

Rice Variety ◽

Wheat Variety ◽

Economic Loss ◽

Rice Grain ◽

Starch Granules ◽

Rice Varieties ◽

Starch Structure ◽

Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

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Applications and Potential of Genome-Editing Systems in Rice Improvement: Current and Future Perspectives

Agronomy ◽

10.3390/agronomy11071359 ◽

2021 ◽

Vol 11 (7) ◽

pp. 1359

Author(s):

Javaria Tabassum ◽

Shakeel Ahmad ◽

Babar Hussain ◽

Amos Musyoki Mawia ◽

Aqib Zeb ◽

...

Keyword(s):

Genome Editing ◽

Crop Production ◽

Grain Quality ◽

High Efficiency ◽

Abiotic Stress Tolerance ◽

Mutation Breeding ◽

Rice Grain ◽

Rice Varieties ◽

Rice Improvement ◽

Breeding Techniques

Food crop production and quality are two major attributes that ensure food security. Rice is one of the major sources of food that feeds half of the world’s population. Therefore, to feed about 10 billion people by 2050, there is a need to develop high-yielding grain quality of rice varieties, with greater pace. Although conventional and mutation breeding techniques have played a significant role in the development of desired varieties in the past, due to certain limitations, these techniques cannot fulfill the high demands for food in the present era. However, rice production and grain quality can be improved by employing new breeding techniques, such as genome editing tools (GETs), with high efficiency. These tools, including clustered, regularly interspaced short palindromic repeats (CRISPR) systems, have revolutionized rice breeding. The protocol of CRISPR/Cas9 systems technology, and its variants, are the most reliable and efficient, and have been established in rice crops. New GETs, such as CRISPR/Cas12, and base editors, have also been applied to rice to improve it. Recombinases and prime editing tools have the potential to make edits more precisely and efficiently. Briefly, in this review, we discuss advancements made in CRISPR systems, base and prime editors, and their applications, to improve rice grain yield, abiotic stress tolerance, grain quality, disease and herbicide resistance, in addition to the regulatory aspects and risks associated with genetically modified rice plants. We also focus on the limitations and future prospects of GETs to improve rice grain quality.

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CHARACTERISTICS OF MILLING YIELD OF RICE VARIETIES OF RUSSIAN BREEDING GROWN IN VARIOUS CONDITIONS OF NITROGEN NUTRITION IN THE ABINSKIY DISTRICT OF THE KRASNODAR REGION

STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. In the frame of the XXIII Agribusiness Forum of the South of Russia and the Exhibition «Interagromash» Volume 2 ◽

10.23947/interagro.2020.2.68-70 ◽

2020 ◽

Author(s):

E.Y. Papulova ◽

◽

K.K Olkhovaya

Keyword(s):

Grain Quality ◽

Rice Yield ◽

Nitrogen Nutrition ◽

Nitrogen Fertilizers ◽

Rice Varieties ◽

Head Rice ◽

Cultivation Technology ◽

Milling Yield ◽

Different Doses

The work shows that application of increased doses of nitrogen does not significantly affect the total milling yield and affects the head rice content. The ambiguous nature of the variability of the grain quality of rice varieties under conditions of different doses of nitrogen fertilizers confirms the need for further studies of the varietal reaction to the level of nitrogen nutrition, based on it - the development of rice cultivation technology modes in order to obtain rice yield with high grain quality.

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Substitution Mapping of Two Closely Linked QTLs Controlling Grain Chalkiness and Grain Shape on Rice Chromosome 8

10.21203/rs.3.rs-511903/v1 ◽

2021 ◽

Author(s):

Weifeng Yang ◽

Liang Xiong ◽

Jiayan Liang ◽

Qingwen Hao ◽

Xin Luan ◽

...

Keyword(s):

Grain Quality ◽

Grain Shape ◽

Rice Chromosome ◽

Chromosome 8 ◽

High Yield ◽

Rice Grain ◽

Rice Varieties ◽

Substitution Mapping ◽

Grain Width ◽

Grain Chalkiness

Abstract Background: Rice varieties are required to have high yield and good grain quality. Grain chalkiness and grain shape are two important traits of rice grain quality. Low chalkiness slender grains are preferred by most rice consumers. Here, we dissected two closely linked quantitative trait loci (QTLs) controlling grain chalkiness and grain shape on rice chromosome 8 by substitution mapping. Results: Two closely linked QTLs controlling grain chalkiness and grain shape were identified using single-segment substitution lines (SSSLs). The two QTLs were then dissected on rice chromosome 8 by secondary substitution mapping. qPGC8.1 was located in an interval of 1382.6 kb and qPGC8.2 was mapped in a 2057.1 kb region. The maximum distance of the two QTLs was 4.37 Mb and the space distance of two QTL intervals was 0.72 Mb. qPGC8.1 controlled grain chalkiness and grain width. qPGC8.2 was responsible for grain chalkiness and for grain length and grain width. The additive effects of qPGC8.1 and qPGC8.2 on grain chalkiness were not affected by heat stress. Conclusions: Two closely linked QTLs qPGC8.1 and qPGC8.2 were dissected on rice chromosome 8. They controlled the phenotypes of grain chalkiness and grain shape. The two QTLs were insensitive to high temperature.

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The Distribution of Mineral Elements and Protein in Soft Rice was Determined and Analyzed by SEM-EDS Technology

Journal of Biotechnology Research ◽

10.32861/jbr.73.39.50 ◽

2021 ◽

pp. 39-50

Author(s):

Bo Peng ◽

Xiao-Rui Ma ◽

Wen-Ting Cui ◽

Xia-Yu Tian ◽

Chao Dong ◽

...

Keyword(s):

Amylose Content ◽

Energy Dispersive Spectrometer ◽

Sweet Taste ◽

Mineral Elements ◽

Limiting Factor ◽

Rice Seed ◽

High Quality ◽

Rice Varieties ◽

Depth Analysis

Soft rice is a kind of high-quality rice between glutinous rice and sticky rice. It has low amylose content, crystal clear grains, sweet taste, soft glutinous, and is suitable for cooking and porridge. Chalkiness in soft rice is a white opaque part formed by loose endosperm. It is an important character that affects the appearance quality, processing, and cooking quality of rice, and also an important limiting factor that restricts the standard rate of high-quality rice in China. The combination of scanning electron microscope and energy dispersive spectrometer (SEM-EDS) can be used for in-depth analysis of rice, visualization, and quantitative analysis of element distribution in rice. The results showed that there were many kinds of mineral elements in soft rice seeds, among which C and O were the most abundant, followed by N and P, and Mg, Al, P, S, K, Ca, Mn, and Zn were less. The contents of C, N, P, and S in the non-chalky area were significantly higher than those in the chalky area. Especially N and S were the best indicators of protein, and the contents in the chalky area were higher than those in the non-chalky area. It means that the protein content in the chalky part of soft rice seed is less than that in the non-chalky part, which affects the nutritional quality of soft rice. Therefore, the results of this study laid a solid foundation for the in-depth analysis of the distribution of mineral elements and protein in soft rice and their effects on the quality of soft rice, which also provided important information for the cultivation of new high-quality rice varieties in the future.

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Morphological Observation and Correlation of Growth and Yield Characteristics with Grain Quality and Antioxidant Activities in Exotic Rice Varieties of Afghanistan

Agriculture ◽

10.3390/agriculture9080167 ◽

2019 ◽

Vol 9 (8) ◽

pp. 167 ◽

Cited By ~ 4

Author(s):

Kifayatullah Kakar ◽

Tran Dang Xuan ◽

Saidajan Abdiani ◽

Imran Khan Wafa ◽

Zubair Noori ◽

...

Keyword(s):

Physicochemical Properties ◽

Grain Yield ◽

Grain Quality ◽

Antioxidant Activities ◽

Growth And Yield ◽

Yield Potential ◽

Morphological Observation ◽

Rice Grain ◽

Rice Varieties ◽

Panicle Number

Rice is an important staple food for Afghans. Its production has been increased, and attention is needed to improve grain quality. Experiments were conducted to evaluate the growth, yield, physicochemical properties, antioxidant activity, and morphological structures of four exotic rice varieties widely grown in Afghanistan (Attai-1, Jalalabad-14, Shishambagh-14, and Zodrass). Antioxidant activities, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), of rice grain were determined. A scanning electron microscopic observation was conducted on the cross-cut section of dehulled rice grains. The results showed a wide variation among four rice varieties for growth, grain yield, physicochemical properties, antioxidant activities, and morphology. Tiller and panicle number per hill, 1000-grain weight, grain yield, and antioxidant activities were found to be highest in Jalalabad-14. Attai-1 showed lower amylose, protein, and lipid contents with a high number of perfect grains, consequently enhanced taste point (score of quality). Grain yield, protein, and amylose contents showed a negative correlation with antioxidant activities. Accumulated structures in Attai-1, Shishambagh-14, and Zodrass were normal; however, Jalalabad-14 increased protein bodies and its traces in the amyloplasts. Information on yield potential, grain quality, and nutritional value of these exotic rice varieties may useful for sustainable food provision and nutritional improvement of rice in Afghanistan.

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

Japanese Journal of Crop Science ◽

10.1626/jcs.87.43 ◽

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

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The Nutritional Components of Rice are Closely Related to Grain Quality Traits in Rice

Journal of Biology and Life Science ◽

10.5296/jbls.v11i2.17809 ◽

2020 ◽

Vol 11 (2) ◽

pp. 239

Author(s):

Bo Peng ◽

Ke-Xin Jin ◽

Dian-Ya Luo ◽

Xia-Yu Tian ◽

Yan-Fang Sun ◽

...

Keyword(s):

Grain Quality ◽

Decisive Role ◽

Mineral Elements ◽

Rice Grain ◽

Quality Traits ◽

Rice Quality ◽

New Varieties ◽

Physical And Chemical ◽

The Relationship

Starch, protein and lipid are the most important nutrients in rice, and their composition and content in rice grains play a decisive role in the grain quality. Rice quality (including appearance quality, cooking quality, nutrition quality, grinding and processing quality, etc.) is not only affected by the composition of the nutrients in grain of rice, but also by the physical and chemical characteristics and their content in grains, but also vulnerable to external environmental conditions. To clarify the relationship between the main nutrients in rice and their grain quality traits is of great theoretical significance and potential application value for the continuous improvement of rice quality in the future. Therefore, this paper reviewed the effects of starch, protein, lipid and mineral elements in grain of rice and also on quality of trait in rice. It is also discussed the relationship between these nutrients and rice grain quality traits. All of those will provide important information for the quality of grain improvement and breeding of new varieties with high quality in rice.

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