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

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.

scholarly journals Checking Adulteration of Aromatic, Amylose Content and Glutinous in Rice by Using Molecular Marker

2016 ◽  
Vol 855 ◽  
pp. 22-25
Author(s):  
Atirada Boondech ◽  
Sunisa Sajaw
Keyword(s):  
Molecular Marker ◽  
Amylose Content ◽  
Accurate Method ◽  
Dna Fingerprint ◽  
Proteinase K ◽  
Waxy Gene ◽  
Rice Grain ◽  
Rice Seed ◽  
Milled Rice ◽  
Rice Varieties

The purification of rice varieties were tested by using molecular markers. DNA fingerprint is the most accurate method. This research was extracted single milled rice seed varieties, which includes Proteinase K in SDS extraction buffer and 2x CTAB. Three simple sequence repeats (SSRs) markers for varietal purity test are 1) BO3, which completely co-segregate with the rice grain aroma. This primer pair amplifying a 140 bp fragment for an aromatic variety, KDML105 and a 130 bp fragment for a non-aromatic variety, RD29, 41, 49 and rice berry, respectively. 2) RM190, which is closely linked to waxy gene. This primer pair amplifying a 125 bp fragment for low amylose content, Sao-hai, RD 29, RD 41, RD 49 rice varieties and a 110 bp fragments for high amylose varieties, rice berry, KDML 105 and 3) Glu23, which is glutinous marker. This primer pair amplifying a 196 bp fragment for a non-glutinous variety, RD 29, RD 41, RD 49, rice berry and a 225 bp fragments for glutinous varieties, Keaw-Ngoo sticky rice. All markers can be checking adulteration of aromatic, amylose content and glutinous in rice by using molecular Marker.

scholarly journals Determination and Analysis of the Content and Distribution of Mineral Elements in Black Rice by SEM-EDS

2021 ◽  
Vol 13 (9) ◽  
pp. 122
Author(s):  
Bo Peng ◽  
Jia-Qi Liang ◽  
Ran Zhang ◽  
Xia-Yu Tian ◽  
Chao Dong ◽  
...  
Keyword(s):  
Indica Rice ◽  
Energy Dispersive Spectrometer ◽  
Optical Microscope ◽  
Mineral Elements ◽  
Element Distribution ◽  
Black Rice ◽  
Rice Varieties ◽  
Medicinal Value ◽  
Distribution Of Elements ◽  
Zn Content

Black rice has very superior medicinal value. Since ancient times, it has been used as a nourishing and health-care rice for medicine and food. It has powerful functions such as disease prevention, regulation of circadian rhythm, and promotion of physical recovery. It is suitable for long-term consumption. In this paper, optical microscope, scanning electron microscope and energy dispersive spectrometer (SEM-EDS) were used successively to visualize and quantitatively analyze the element distribution in the chalky and non-chalky areas of two indica rice varieties in Southern Henan. The results showed that black rice has rich C and O content, followed by N, P, S content, Mg, K, Ca, Mn, Zn content is less. The content of the O element in the chalky area is higher than that of the non-chalky area, while many elements such as C, N, P, S are significantly higher in the non-chalk areas than in the chalk areas; especially the N and S elements are the best indicators of protein, the content in chalkiness area was lower than that in non-chalky area. It can be inferred that the protein content in non-chalky part was higher than that in chalky part, that is, chalkiness character of black rice would affect the nutritional quality of rice. Therefore, our results showed the distribution of elements and protein in black rice, which is helpful for the cultivation of new high-quality black rice varieties in the future.

scholarly journals Relationship between High Temperature and Formation of Chalkiness and Their Effects on Quality of Rice

2018 ◽  
Vol 2018 ◽  
pp. 1-18 ◽  
Author(s):  
A. Y. M. Nevame ◽  
R. M. Emon ◽  
M. A. Malek ◽  
M. M. Hasan ◽  
Md. Amirul Alam ◽  
...  
Keyword(s):  
High Temperature ◽  
Amylose Content ◽  
Pragmatic Approach ◽  
Rice Varieties ◽  
Material Resources ◽  
Temperature Responsive ◽  
Stable Qtls ◽  
Gel Consistency ◽  
Genetic And Environmental Factors

Occurrence of chalkiness in rice is attributed to genetic and environmental factors, especially high temperature (HT). The HT induces heat stress, which in turn compromises many grain qualities, especially transparency. Chalkiness in rice is commonly studied together with other quality traits such as amylose content, gel consistency, and protein storage. In addition to the fundamental QTLs, some other QTLs have been identified which accelerate chalkiness occurrence under HT condition. In this review, some of the relatively stable chalkiness, amylose content, and gel consistency related QTLs have been presented well. Genetically, HT effect on chalkiness is explained by the location of certain chalkiness gene in the vicinity of high-temperature-responsive genes. With regard to stable QTL distribution and availability of potential material resources, there is still feasibility to find out novel stable QTLs related to chalkiness under HT condition. A better understanding of those achievements is essential to develop new rice varieties with a reduced chalky grain percentage. Therefore, we propose the pyramiding of relatively stable and nonallelic QTLs controlling low chalkiness endosperm into adaptable rice varieties as pragmatic approach to mitigate HT effect.

scholarly journals Optimization of germination and initial quality of seedlings of Prunus persica tree rootstocks

2017 ◽  
Vol 39 (2) ◽  
pp. 166-173 ◽  
Author(s):  
Aline das Graças Souza ◽  
Victor Mouzinho Spinelli ◽  
Rauny Oliveira de Souza ◽  
Oscar José Smiderle ◽  
Valmor João Bianchi
Keyword(s):  
Quality Index ◽  
Prunus Persica ◽  
Seed Mass ◽  
Limiting Factor ◽  
Initial Growth ◽  
Peach Tree ◽  
High Quality ◽  
The Third ◽  
Dickson Quality Index

Abstract: The present study evaluated the germination potential of seeds from eight peach tree rootstocks under different stratification methods, aiming at the production of high quality seedlings. In the first experiment, seeds with endocarp from eight genotypes (‘Aldrighi’, ‘Capdeboscq’, ‘Flordaguard’, ‘Okinawa’, ‘Okinawa roxo’, ‘Tsukuba 1’, ‘Tsukuba 2’, ‘Tsukuba 3’) were stratified on sand and moist vermiculite, at 7 ºC for 60 days. In the second experiment, endocarpless seeds of the same genotypes were stratified on Petri dishes at 7 ºC. In the third experiment, the time at which at least 75% of the seedlings reached transplanting height (15 cm high) was verified. The endocarp was a limiting factor for seed germination of the eight rootstocks, since the highest germination percentages were 21% and 48.3% for ‘Aldrighi’ and ‘Capdeboscq’, respectively. Germination of ‘Okinawa’ was only 19.2% and 4.2%, in sand and vermiculite, respectively. Seeds stratified without the endocarp, showed 100% germination, except for ‘Flordaguard’ and ‘Tsukuba 2’ and 3’, with 93% germination. Seed mass presented a positive correlation with the germination speed index and the initial growth of the seedlings. ‘Aldrighi’ and ‘Capdeboscq’ presented more vigorous seedlings with greater growth in height, stem diameter, and Dickson quality index.

scholarly journals Sistem Deteksi Cepat Mutu Organoleptik Beras Berbasis Android

2020 ◽  
Vol 9 (4) ◽  
pp. 167-174
Author(s):  
Mulyana Hadipernata ◽  
Agus Supriatna Somantri ◽  
Maulida Hayuningtyas ◽  
Nikmatul Hidayah ◽  
Hoerudin Hoerudin
Keyword(s):  
Image Processing ◽  
Rapid Detection ◽  
Amylose Content ◽  
Detection System ◽  
Android Application ◽  
Rice Varieties ◽  
Organoleptic Quality ◽  
Detection Tool ◽  
Image Characteristics

Penelitian ini bertujuan untuk mengembangkan alat deteksi cepat mutu organoleptik beras berbasis pada pemanfaatan aplikasi Android agar pengujian mutu organoleptik beras dapat dilakukan secara cepat dan akurat. Bahan penelitian yang digunakan adalah beras varietas Ciherang dan Tarabas. Metode yang digunakan adalah dengan menggunakan realtime image processing berbasis Android dan Java. Hasil penelitian menunjukkan bahwa lamanya penyimpanan beras sangat mempengaruhi citra beras (Red Green Blue/RGB). Selama penyimpanan beras, nilai Blue menghasilkan nilai perubahan yang nyata dibandingkan nilai Red dan Green. Nilai Blue ini berkorelasi positif terhadap perubahan kadar amilosa selama penyimpanan dan mutu organoleptiknya. Aplikasi deteksi cepat mutu organoleptik beras juga telah berhasil dibuat dan dapat diuji validitasnya dengan memperhatikan perubahan karakateristik citra, perubahan amilosa, dan mutu organoleptiknya. Kesimpulannya, aplikasi deteksi cepat ini berhasil dikembangkan dengan berbasis Android yang dapat digunakan sebagai alat uji mutu organoleptik berasRapid Detection System for Organoleptic Quality of Rice using the Android ApplicationAbstractThe research was aimed at developing rapid detection tool of rice upon organoleptic quality based on the Android application, so the testing may be done quickly and accurately. Ciherang and Tarabas rice varieties were used in this research. Realtime image processing based on Android and Java were used as method in this research. The results showed that the storage affected the rice image value (Red Green Blue/RGB). During storage, the value of the blue (B) produced a proper marked which was positively correlated to the changes in amylose content. Application of rapid detection of organoleptic quality of rice was carried out by observing changes in image characteristics, changes in amylose, and changes in organoleptic properties. As conclusion, the application may functioning properly and can be used as a tool to test the organoleptic quality of rice and its shelf life.

scholarly journals Study on Evaluation Mechanism of Four-party Collaborative Education Among Government, School, Industry Association and Enterprise in Accounting Major Based on Big Data

2019 ◽  
Vol 3 (2) ◽  
pp. 210
Author(s):  
Lina Zhu
Keyword(s):  
Big Data ◽  
High Quality ◽  
Government School ◽  
Industry Association ◽  
Cooperation Mechanism ◽  
Depth Analysis ◽  
Collaborative Education ◽  
Evaluation Mechanism ◽  
Accounting Major

<p>The era of big data brings opportunities to the development of enterprises, so more and more high-quality accounting talents are demanded by enterprises. The development of the era puts forward higher requirements on the quality of accounting talents. This paper analyzes the components of government, school, industry association and enterprise cooperation education. In-depth analysis has been conducted to reveal the significance of government, school, industrial and enterprise cooperation mechanism in the field of social training of accounting major. This paper also makes recommendations on the standardization and scientification of the mechanism of coordinative education and cooperation education, in the hope of assisting implementing government, school, industry association and enterprise coordinative education.</p>

scholarly journals Quality Improvement of Fruit Melon Varieties (Cucumis Melo L.) With Ab Mix Nutrition Formulation

2021 ◽  
Vol 1 (1) ◽  
pp. 486-493
Author(s):  
Bambang Supriyanta ◽  
Frans Richard Kodong ◽  
Indah Widowati ◽  
Farida Ariefa Siswanto
Keyword(s):  
Cucumis Melo ◽  
Economic Value ◽  
Sweet Taste ◽  
Observation Data ◽  
High Quality ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Cucumis Melo L

Melon (Cucumis melo L.) is a horticultural commodity that has high economic value. The sweet taste, thick flesh, crunchy texture and high quality are the reasons people are interested in melon. The increase in melon productivity can be supported by the use of superior seeds and cultivation with a hydroponic system. The purpose of this research were to obtain premium melon with high quality which are characterized by sweetness levels above 15 brix, attractive skin and flesh color, high vitamin C content, and fruit flesh thickness. The study was conducted in March to July 2021 in greenhouse CV. Agroniaga. This study used a Completely Randomized Design (CRD) with 8 treatments: N1 (Formulation 1), N2 (Formulation 2), N3 (Formulation 3), N4 (Formulation 4), N5 (Formulation 5), N6 (Control 1 AB mix Nutriponic ), N7 (Control 2 AB mix Goodplant), and N8 (Control 3 General). Quantitative data were analyzed by analysis of variance at the 5% level. If there is a significant difference between treatments, the further test is continued with the Duncan multiple range test at a significance level of 5%. Qualitative observation data will be analyzed with descriptive statistics. Result of this research showed that N3 formula is the best to increase both harvest and quality of fruit.

scholarly journals Effects of Main Meteorological Indicators on Eating Quality of Rice in Lower Reaches of the Huai River

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 618
Author(s):  
Nianbing Zhou ◽  
Qiang Shi ◽  
Haiyan Wei ◽  
Hongcheng Zhang
Keyword(s):  
Amylose Content ◽  
Oryza Sativa L ◽  
Daily Temperature ◽  
Time Range ◽  
Eating Quality ◽  
Maturity Stage ◽  
Rice Varieties ◽  
Huai River ◽  
The Mean

The main meteorological indicators affecting the eating quality of rice (Oryza sativa L.) in the lower reaches of Huai river were studied and the optimal sowing time range for obtaining good eating quality was put forward. Compared with solar radiation, rainfall, and humidity, temperature is the primary meteorological factor affecting the eating quality of rice in the lower reaches of the Huai river. Sowing the rice on different dates altered the heading and maturity dates of rice, and the difference between the mean daily temperature (Tmean) from the heading to maturity stage reached 4.6–5.0 °C. The Tmean from heading to maturity for all treatments was less than 23.5 °C. When the temperature was lower than 20.2 °C during the grain filling period, the value of the comprehensive evaluation of eating quality (CEQ) of the three types of rice decreased significantly. The medium-maturing japonica soft rice varieties (SMR), late-maturing japonica soft rice varieties (SLR), and late-maturing japonica non-soft rice varieties (LR) varieties that were subjected to low temperatures had a higher amylose content and protein content. Overall, the eating quality of rice in the lower reaches of the Huai river was affected by the low Tmean after the heading stage. The mean daily temperature (Tmean) range from the heading to maturity stages of SMR, SLR, and LR varieties that produced relatively high CEQ were 20.2–23.3 °C, 20.2–22.1 °C, and 20.3–22.1 °C, respectively. The optimal sowing date ranges of SMR, SLR, and LR were May 16 to June 1, May 16 to May 18, and May 16 to May 20, respectively.

scholarly journals Comparative Study of Nutritional Profile of Rice Varieties in Nepal

2021 ◽  
Vol 9 (1) ◽  
pp. 42-49
Author(s):  
Evance Pakuwal ◽  
Prakash Manandhar
Keyword(s):  
Amylose Content ◽  
Rice Variety ◽  
Antioxidant Property ◽  
Black Rice ◽  
Rice Varieties ◽  
Nutritional Factors ◽  
Phytochemical Content ◽  
Pigmented Rice ◽  
Phytochemical Components

The purpose of this study was to evaluate and compare the nutritional quality of different rice varieties (Taichung-176, Khumal-4 rice, and Black rice) with Jumli Marsi rice. The highest nutritional factors and phytochemical components were found in the Marsi rice (RR) and Black rice (BR). The highest amount of antioxidant property and phenolic content was found in Black rice which was 61.58 ± 0.02% and 22.75 ± 0.02GAE/100g respectively. The reducing sugar was found to be highest in the TR rice variety, which was 2.74±0.01%. The results also highlight the cooking and physicochemical properties of rice depending on the amylose content of rice varieties. The qualitative analysis of the phytochemical content in different rice varieties showed the presence of tannin, flavonoid, alkaloid, and terpenoid in Marsi and BR. While anthraquinone and saponin were negative for all the rice varieties, protein and glycoside were found to be present in all the rice varieties. Also, the pigmented rice varieties were found to have high nutritional components compared to the non-pigmented rice varieties. All the data observed in the study was found to be statistically significant (p < 0.05).

scholarly journals Determination and Evaluation of Se-Rich High-Quality Rice Produced by Compound Nutrient Solution

2020 ◽  
Vol 13 (1) ◽  
pp. 43
Author(s):  
Su-xi Wu ◽  
Ying-xi Wang ◽  
Xiaomiao Han ◽  
Cui-ping Yi ◽  
Jun Tao
Keyword(s):  
Amino Acids ◽  
Nutrient Solution ◽  
Nutritional Value ◽  
Amylose Content ◽  
Essential Amino Acids ◽  
Taste Quality ◽  
High Quality ◽  
Low Concentration ◽  
Total Starch

Rice is one of the most important food crops in the world. Its biggest flaw is the low content of protein and essential amino acids, which severely limits its nutritional value. In order to produce high-quality rice with rich Se, we sprayed different concentrations of compound nutrient solution (containing Se (selenium), amino acid compound, zinc and boron) on the rice at different growth stages; and then determined the main nutrient content of their polished rice. The results showed that spraying low concentration compound nutrient solution (Each liter contained 20 mg of Se, 333 mg of complex amino acids, 33 mg of zinc and 33 mg of boron) to rice in the heading stage produced rice with the highest total starch and fat content and lower amylose content. Spraying high concentration compound nutrient solution to rice during the filling stage produced rice with the highest Se content. Multiple sprays of compound nutrient solution produced rice with low protein and low starch. Spraying low concentration compound nutrient solution on rice in milky stage significantly increased the content of protein, total starch, fat, all essential amino acids (Lysine increased by more than 57%), amylopectin and Se in rice; significantly reduced amylose content; significantly improved the nutritional value and taste quality of rice. The conclusion is that spraying low concentration compound nutrient solution on rice in the milky stage can produce rice with the highest content of protein and essential amino acids, higher content of total starch, fat and Se, and the lowest amylose content; significantly improve the nutritional value and taste quality of rice. The technical solution can comprehensively and effectively improve the nutritional value and flavor quality of rice, and has great development and application value.

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