scholarly journals IMPACT OF POSTHARVEST OPERATIONS ON RICE GRAIN QUALITY: A REVIEW

2020 ◽  
Vol 2 (1) ◽  
pp. 20-23
Author(s):  
Sonu Poudel ◽  
Prakriti Poudel ◽  
Sijan Poudel ◽  
Srishti Pokhrel ◽  
Swastika Aryal
Keyword(s):  
Grain Quality ◽  
Storage Conditions ◽  
Pasting Properties ◽  
Eating Quality ◽  
Drying Methods ◽  
Rice Grain ◽  
Milling Quality ◽  
Postharvest Handling ◽  
Cooking And Eating Quality ◽  
Physical And Chemical

An efficient postharvest system aims to minimize the loss and obtained the good quality rice gain. This review summarizes the information regarding the postharvest processing published by various authors and outline the evidence that support the impacts of the postharvest handling on rice grain quality. Grain quality, includes a summary of the physical and chemical characteristics of rice grain. It has many components such as nutritional value, appearance, cooking and eating quality. Drying of rice mainly affects the milling quality, as most breakage of rice occurs because of grain fissuring. Rice ageing occurs during storage is responsible for the changes in pasting properties, color, flavor and chemical composition such as starch, protein, lipid etc. that affect rice quality. Therefore, research on various drying methods, storage conditions and milling methods should be maximized and maintain the desired rice grain quality. This review may contribute to understand the impacts of postharvest processes on grain quality and can increase the head rice yield.

scholarly journals The Potential of Silicon in Improving Rice Yield, Grain Quality, and Minimising Chalkiness: A Review

2021 ◽  
Vol 44 (3) ◽  
Author(s):  
Engku Hasmah Engku Abdullah ◽  
Azizah Misran ◽  
Muhammad Nazmin Yaapar ◽  
Mohd Rafii Yusop ◽  
Asfaliza Ramli
Keyword(s):  
Abiotic Stresses ◽  
Grain Quality ◽  
Rice Yield ◽  
Essential Elements ◽  
Rice Production ◽  
Eating Quality ◽  
Rice Grain ◽  
Cooking And Eating Quality ◽  
Fertiliser Use ◽  
Grain Chalkiness

Silicon (Si) is a micronutrient that can increase the resistance of certain plants against multiple biotic or abiotic stresses. It is known that Si has a beneficial effect on plant growth, beginning in the soil, which could lead to a good crop yield. Despite its benefits, Si is not listed among the generally essential elements or nutrients for rice production in many countries such as Malaysia. This review discusses the ability to uptake Si and its benefits on rice. Environmental factors affect rice production, and among the factors, high temperature has been shown to disrupt the physiological development of rice grain, which contributes to chalkiness. Chalkiness is an undesirable trait that decreases grain’s value, milling, cooking, and eating quality. The application of Si could ameliorate rice grain quality, thus providing a valuable reference for Si fertiliser use in high-quality rice production. This review also presents an update on the potentials of Si in improving the rice yield and grain quality, including Si’s ability to minimise grain chalkiness. Therefore, it is anticipated that Si applications will increase rice yield and grain quality and help to reduce chalkiness.

scholarly journals Mutations of OsPLDa1 Increase Lysophospholipid Content and Enhance Cooking and Eating Quality in Rice

Plants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 390
Author(s):  
Muhammad Saad Shoaib Khan ◽  
Rasbin Basnet ◽  
Sulaiman Ahmed ◽  
Jinsong Bao ◽  
Qingyao Shu
Keyword(s):  
Grain Quality ◽  
Amylose Content ◽  
Brown Rice ◽  
Rice Flour ◽  
Eating Quality ◽  
Rice Grain ◽  
Phytic Acid Content ◽  
Apparent Amylose Content ◽  
Brown Rice Flour ◽  
Cooking And Eating Quality

Phospholipids belong to a significant class of lipids and comprise ~10% of total lipids in rice grains. Lysophospholipid (LPL) is derived from the hydrolysis of phospholipids and plays an important role in rice grain quality. Our previous study demonstrated that mutations in a phospholipase D gene (OsPLDα1) significantly altered lipid metabolites and reduced phytic acid content. In the present study, the effect of two ospldα1 mutations on LPL and other physicochemical prosperities of brown rice was further investigated, with the aim of assessing the overall importance of ospldα1 mutations in rice grain quality. Metabolite profiling revealed a ~15% increase in LPL level in both ospldα1 mutants as compared with their wild-type (WT) parent. Both ospldα1 mutations significantly lowered the apparent amylose content in brown rice flour (~1.9%) and altered viscosity profiles with significantly increased breakdown (+12.4%) and significantly reduced setback viscosity (−6.2%). Moreover, both ospldα1 mutations significantly lowered the gelatinization onset, peak temperature and retrogradation percentage of brown rice flour. This study demonstrated that OsPLDα1 plays a crucial role in rice grain quality and its mutation could, in general, improve the cooking and eating quality and nourishment of brown rice.

scholarly journals Effects of Cultivar, Nitrogen Rate, and Planting Density on Rice-Grain Quality

Agronomy ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 246 ◽  
Author(s):  
Chanchan Zhou ◽  
Yuancai Huang ◽  
Baoyan Jia ◽  
Yan Wang ◽  
Yun Wang ◽  
...  
Keyword(s):  
Grain Quality ◽  
Amylose Content ◽  
Brown Rice ◽  
Planting Density ◽  
Eating Quality ◽  
Width Ratio ◽  
Rice Grain ◽  
Apparent Amylose Content ◽  
Length Width ◽  
Cooking And Eating Quality

To achieve superior rice-grain quality, more emphasis has been placed on the genetic diversity of breeding programs, although this improvement could be seriously restricted in the absence of comparable agricultural management practices. Nitrogen (N) application and planting density are two important agronomic practices influencing rice growth, yield, and grain quality. This study investigated the four main aspects of rice-grain quality, namely, milling (brown-rice, milled-rice, and head-rice percentage), appearance (length/width ratio, chalky-kernel percentage, and chalkiness), nutrition (protein content), and cooking and eating quality (apparent amylose content, gel consistency, and pasting viscosities) of two rice cultivars (Shendao 47 and Jingyou 586) under four N rates (0, 140, 180, and 220 kg ha−1), and three planting densities (25 × 104, 16.7 × 104, and 12.5 × 104 hills ha−1) in a field trial from 2015 to 2016. The four main aspects of rice-grain quality were significantly influenced by cultivar. Several aspects were affected by the interactions of N rate and cultivar. No significant interaction between N rate and plating density was detected for all grain-quality parameters. A higher N rate increased the percentages of brown rice and head rice, chalky-kernel percentage, and setback and peak time values, but reduced the length/width ratio, chalkiness, apparent amylose content, gel consistency, and peak-, trough-, and final-viscosity values. These results indicate that the N rate has a beneficial effect on milling and nutritional quality, but a detrimental effect on appearance and cooking and eating quality. Jingyou 586 and Shendao 47 had different responses to planting density in terms of grain quality. Our study indicates that low planting density for Jingyou 586, but a medium one for Shendao 47, is favorable for grain quality.

scholarly journals Genetic Control and High Temperature Effects on Starch Biosynthesis and Grain Quality in Rice

2021 ◽  
Vol 12 ◽  
Author(s):  
Hua Zhang ◽  
Heng Xu ◽  
Yingying Jiang ◽  
Heng Zhang ◽  
Shiyu Wang ◽  
...  
Keyword(s):  
High Temperature ◽  
Molecular Mechanisms ◽  
Grain Quality ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Grain Filling ◽  
Eating Quality ◽  
Starch Structure ◽  
Long Time ◽  
Cooking And Eating Quality

Grain quality is one of the key targets to be improved for rice breeders and covers cooking, eating, nutritional, appearance, milling, and sensory properties. Cooking and eating quality are mostly of concern to consumers and mainly determined by starch structure and composition. Although many starch synthesis enzymes have been identified and starch synthesis system has been established for a long time, novel functions of some starch synthesis genes have continually been found, and many important regulatory factors for seed development and grain quality control have recently been identified. Here, we summarize the progress in this field as comprehensively as possible and hopefully reveal some underlying molecular mechanisms controlling eating quality in rice. The regulatory network of amylose content (AC) determination is emphasized, as AC is the most important index for rice eating quality (REQ). Moreover, the regulatory mechanism of REQ, especially AC influenced by high temperature which is concerned as a most harmful environmental factor during grain filling is highlighted in this review.

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

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.

scholarly journals Impact of Elevated CO2 and Reducing the Source-Sink Ratio by Partial Defoliation on Rice Grain Quality – A 3-Year Free-Air CO2 Enrichment Study

2021 ◽  
Vol 12 ◽  
Author(s):  
Bo Gao ◽  
Shaowu Hu ◽  
Liquan Jing ◽  
Yunxia Wang ◽  
Jianguo Zhu ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Eating Quality ◽  
Rice Grain ◽  
Milled Rice ◽  
Rice Quality ◽  
Free Air ◽  
Source Sink ◽  
The Impact ◽  
Rice Processing

Evaluating the impact of increasing CO2 on rice quality is becoming a global concern. However, whether adjusting the source-sink ratio will affect the response of rice grain quality to elevated CO2 concentrations remains unknown. In 2016–2018, we conducted a free-air CO2 enrichment experiment using a popular japonica cultivar grown at ambient and elevated CO2 levels (eCO2, increased by 200 ppm), reducing the source-sink ratio via cutting leaves (LC) at the heading stage, to investigate the effects of eCO2 and LC and their interactions on rice processing, appearance, nutrition, and eating quality. Averaged across 3 years, eCO2 significantly decreased brown rice percentage (−0.5%), milled rice percentage (−2.1%), and head rice percentage (−4.2%) but increased chalky grain percentage (+ 22.3%) and chalkiness degree (+ 26.3%). Markedly, eCO2 increased peak viscosity (+ 2.9%) and minimum viscosity (+ 3.8%) but decreased setback (−96.1%) of powder rice and increased the appearance (+ 4.5%), stickiness (+ 3.5%) and balance degree (+ 4.8%) of cooked rice, while decreasing the hardness (−6.7%), resulting in better palatability (+ 4.0%). Further, eCO2 significantly decreased the concentrations of protein, Ca, S, and Cu by 5.3, 4.7, 2.2, and 9.6%, respectively, but increased K concentration by 3.9%. Responses of nutritional quality in different grain positions (brown and milled rice) to eCO2 showed the same trend. Compared with control treatment, LC significantly increased chalky grain percentage, chalkiness degree, protein concentration, mineral element levels (except for B and Mn), and phytic acid concentration. Our results indicate that eCO2 reduced rice processing suitability, appearance, and nutritional quality but improved the eating quality. Rice quality varied significantly among years; however, few CO2 by year, CO2 by LC, or CO2 by grain position interactions were detected, indicating that the effects of eCO2 on rice quality varied little with the growing seasons, the decrease in the source-sink ratios or the different grain positions.

Rice grain protein composition influences instrumental measures of rice cooking and eating quality

2018 ◽  
Vol 79 ◽  
pp. 35-42 ◽  
Author(s):  
Jeanette L. Balindong ◽  
Rachelle M. Ward ◽  
Lei Liu ◽  
Terry J. Rose ◽  
Laura A. Pallas ◽  
...  
Keyword(s):  
Protein Composition ◽  
Eating Quality ◽  
Grain Protein ◽  
Rice Grain ◽  
Cooking And Eating Quality

Study on Protein Components and Microstructure of the Japonica Restorer Line M119 with High Protein Content

2011 ◽  
Vol 140 ◽  
pp. 441-445
Author(s):  
Ze Tian Hua ◽  
Yi Ding ◽  
Fang Wang ◽  
Qin Zhang
Keyword(s):  
Protein Content ◽  
Brown Rice ◽  
High Protein ◽  
Laser Scanning Microscopy ◽  
Eating Quality ◽  
Restorer Line ◽  
Rice Grain ◽  
Vascular Bundles ◽  
High Protein Content ◽  
Cooking And Eating Quality

A japonica restorer line (named m119) with extremely high protein content was bred successfully, whose protein content (wet base) reached 13.30%±0.19% in brown rice. SDS-PAGE analysis showed that the proportion of glutelin to total protein content increased to 71.77% in m119 compared with CK. The fracture of m119 grain was rough compared with CK, which might bring about negative influence to cooking and eating quality. However, there was no significant difference of endosperm cell in size, shape and distribution compared with CK. The increase of protein content in brown rice was neither proportion nor synchronization; The axis of japonica rice grain was nearly at the center and close to the ventral part of the grain fracture observed by confocal laser scanning microscopy, which was associated with the distribution of vascular bundles transporting nutrition to the grain. The proportion of smooth to rough surface in soaked grain fracture had certain correlation with protein content and cooking and eating quality.

scholarly journals Relationship between rice grain quality traits and starch pasting properties using early maturing rice cultivars in Chungnam plain area

2015 ◽  
Vol 42 (3) ◽  
pp. 151-158 ◽  
Author(s):  
Yeo-Tae Yun ◽  
Chong-Tae Chung ◽  
Jae-Chul Lee ◽  
Young-Ju Lee ◽  
Han-Jung Na ◽  
...  
Keyword(s):  
Grain Quality ◽  
Pasting Properties ◽  
Rice Grain ◽  
Quality Traits ◽  
Rice Cultivars ◽  
Plain Area ◽  
Early Maturing

scholarly journals Study of Parental Polymorphism and Allelic Variation for Grain Quality and Yield Traits in Rice (Oryza sativa L.) Using SSR Markers

2021 ◽  
pp. 136-149
Author(s):  
Sanket Rathi ◽  
Sameer Upadhyay ◽  
P. K. Singh ◽  
Rajesh Kumar ◽  
Pallavi . ◽  
...  
Keyword(s):  
Ssr Markers ◽  
Grain Quality ◽  
Allelic Variation ◽  
Oryza Sativa L ◽  
Eating Quality ◽  
Yield Traits ◽  
Polymorphic Markers ◽  
Plant Breeding Institute ◽  
Ctab Method ◽  
Cooking And Eating Quality

Aim: Identification of polymorphic markers is prerequisite for conducting any QTL mapping experiment because if the parents are polymorphic for the traits of interest, then further selection of plants in the progenies becomes easy. Hence, the objective of the present study was to identify polymorphic markers for grain quality and yield traits among the parental lines Improved Samba Mahsuri and Badshabhog. Place and Duration of Study: It was carried out at Molecular Breeding Lab, Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi - 221 005, India, during 2019. Methodology: Two parents Improved Samba Mahsuri and Badshabhog were used for the present study. The DNA extraction was done as per the CTAB method suggested by Murray and Thompson. Standard PCR protocol was followed. Results: For parental polymorphism survey, a total of 576 randomly selected SSR markers including 26 gene specific markers related to aroma, cooking and eating quality, grain dimension and yield related traits distributed across the 12 chromosomes of rice were used. Overall, 96 markers including 4 gene specific markers were found to be polymorphic between the two genotypes indicating a total polymorphism percentage of 16.67%. The highest polymorphism percentage was recorded on chromosome 6 (26.67%) followed by chromosome 4 (21.43%) and the lowest polymorphism percentage was observed on chromosome 10 (8.93%). The gene specific markers nksbad2, ARO7, BADEX7_5 and SSI were found to be polymorphic. Conclusion: Based on the present study it may be concluded that the polymorphic markers identified will further be utilized in genotyping of F2:3 population, linkage analysis and mapping QTL’s for grain quality and yield traits.

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