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.

scholarly journals The Role of Post Harvest Handling on Rice Quality in Indonesia

2016 ◽  
Vol 30 (1) ◽  
pp. 1 ◽  
Author(s):  
Dewa Ketut Sadra Swastika
Keyword(s):  
Quality Improvement ◽  
Grain Quality ◽  
Rice Grain ◽  
Milled Rice ◽  
Rice Quality ◽  
Post Harvest ◽  
National Welfare ◽  
Rice Milling ◽  
End Use ◽  
Improved Technology

<p><strong>Indonesian</strong><br />Beras berfungsi sebagai makanan pokok dan bahan baku berbagai produk pangan lainnya yang memerlukan kualitas tertentu. Perbaikan kualitas beras tidak memberikan insentif bagi petani dan pedagang di Indonesia, khususnya melalui perontokan, pengeringan, dan penggilingan. Di pihak lain, sebagian besra negara-negara penghasil padi member perhatian lebih pada peningkatan kualitas beras. Kualitas beras meliputi sifat-sifat fisik yang mempengaruhi penampilan maupun sifat-sifat kimia yang menentukan kualitas jika dimasak. Proses produksi, pasca panen, penggilingan dan pemasaran mempengaruhi kualitas beras. Peningkatan kualitas beras akan menguntungkan produsen maupun konsumen beras. Agar pedagang beras bersedia melakukan pasca panen secara baik diperlukan insentif harga yang memadai untuk gabah kering giling dan beras, misalnya harga pembelian oleh pemerintah. Teknologi pasca panen juga harus diperbaiki agar kualitas beras yang dihasilkan menjadi lebih baik.</p><p> </p><p><strong>English</strong><br />Aside from being a staple food, rice also has many uses, especially for food industry. Various rice uses require quality evaluation according to the requirement for a specific end use. Whether rice is acceptable for an intended use is determined by quality testing based on a fixed set of criteria. In Indonesia, the main problem of rice quality improvement is the absence of incentive for farmers and traders to improve rice quality, especially through proper threshing, drying, and milling. On the other hands, most rice producing countries are currently paying more attention to the development of post harvest handling and processing to ensure higher rice grain quality. Rice quality is multidimensional. It includes both physical characteristics that influence appearance, and chemical characteristics that determine cooking quality. Thus, rice grain quality is determined by: production process, post harvest handling, milling and marketing techniques. Among rice post harvest handling, proper threshing, drying, milling, and storage are the key points to produce good quality rice. Rice quality improvement is expected to increase national welfare by raising the value of rice to either consumers or producers. In order to encourage rice businessmen to do the proper post harvest handling, there should be attractive price incentives policy for selling dried paddy (GKG) and milled rice (beras). Price incentive could be in the form of government purchasing price (HPP). In other words, there should be an attractive incentive to do a proper threshing, drying and rice milling by using improved technology in order to produce high quality rice.</p>

Changing priorities in rice grain and nutritional quality research

2019 ◽  
Vol 56 (Special) ◽  
pp. 115-124
Author(s):  
Srigopal Sharma ◽  
Avijit Das
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Consumer Products ◽  
High Yield ◽  
Eating Quality ◽  
Rice Grain ◽  
Nutrient Density ◽  
High Nutrient ◽  
Improvement Programs

Having achieved self-sufficiency in production, the rice (Oryza sativa) improvement programs now focus on sustaining the gains and enhancing the grain and nutritional quality of rice. Rice farming is labour intensive and is generally not considered remunerative. This calls for the efforts to breed rice varieties not only with higher productivity but also with superior grain quality fit for mass consumption as well as for industrial production of breakfast cereals and other rice based products. A sound understanding of the factors that contribute to the overall grain quality of rice will lay the foundation for developing new breeding and selection strategies for combining quality with high yield. With availability of some molecular markers and the information on genes controlling rice quality traits, breeding strategies now focus on improving rice grain quality by exploiting such genes. Traditionally, characteristics like right shape (medium and long slender rice grains), translucent endosperm, good milling quality, high head rice recovery, excellent cooking /eating quality, good elongation and pleasant aroma were considered important for a variety to qualify as quality rice. Besides these, thin husk, high nutrient density, least nutrient losses during milling /washing and lesser cooking time are also considered desirable traits. Of late, high nutrient density (with emphasis on increased iron, zinc, protein, provitaminA carotenoids in grain), low phytate, low glycemic index, high antioxidant value and therapeutic value and suitability to develop consumer products are also being pursued as quality/speciality traits for rice. The older and the newer traits defining quality and the present day methods that are used to assess quality are briefly discussed.

Changing priorities in rice grain and nutritional quality research

2019 ◽  
Vol 56 (Special Issue) ◽  
pp. 115-124
Author(s):  
Srigopal Sharma ◽  
Avijit Das
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Consumer Products ◽  
High Yield ◽  
Eating Quality ◽  
Rice Grain ◽  
Nutrient Density ◽  
High Nutrient ◽  
Improvement Programs

Having achieved self-sufficiency in production, the rice (Oryza sativa) improvement programs now focus on sustaining the gains and enhancing the grain and nutritional quality of rice. Rice farming is labour intensive and is generally not considered remunerative. This calls for the efforts to breed rice varieties not only with higher productivity but also with superior grain quality fit for mass consumption as well as for industrial production of breakfast cereals and other rice based products. A sound understanding of the factors that contribute to the overall grain quality of rice will lay the foundation for developing new breeding and selection strategies for combining quality with high yield. With availability of some molecular markers and the information on genes controlling rice quality traits, breeding strategies now focus on improving rice grain quality by exploiting such genes. Traditionally, characteristics like right shape (medium and long slender rice grains), translucent endosperm, good milling quality, high head rice recovery, excellent cooking /eating quality, good elongation and pleasant aroma were considered important for a variety to qualify as quality rice. Besides these, thin husk, high nutrient density, least nutrient losses during milling /washing and lesser cooking time are also considered desirable traits. Of late, high nutrient density (with emphasis on increased iron, zinc, protein, provitaminA carotenoids in grain), low phytate, low glycemic index, high antioxidant value and therapeutic value and suitability to develop consumer products are also being pursued as quality/speciality traits for rice. The older and the newer traits defining quality and the present day methods that are used to assess quality are briefly discussed.

Rice grain quality: an Australian multi-environment study

2019 ◽  
Vol 70 (11) ◽  
pp. 946
Author(s):  
Rachelle Ward ◽  
Lorraine Spohr ◽  
Peter Snell
Keyword(s):  
Grain Quality ◽  
Rice Variety ◽  
Eating Quality ◽  
Quality Trait ◽  
Rice Grain ◽  
Quality Traits ◽  
Yellowness Index ◽  
Global Food Security ◽  
Eastern Australia ◽  
The Impact

Rice is a staple for much of the world’s population. Increased production of good-quality rice is a necessity for global food security. Variable water supply and increasingly unpredictable weather is an ongoing challenge to the Australian rice industry, with the impact felt along the supply chain from growers to consumers. This multi-environment trial (MET) is focused on capturing the quality of milled grain produced in new growing regions beyond south-eastern Australia. Data on grain quality from 54 rice-variety trials grown between 2008 and 2017 across 10 locations and two seasons (wet and dry) spanning four Australian states and territories are included. Physical quality traits (yellowness index and whole grain yield), grain composition (apparent amylose and protein content) and eating quality traits (setback and gelatinisation temperature) were analysed. Varietal predictions for each quality trait at a range of sites provide evidence for the industry to develop strategies to deliver a consistent supply of high-quality Australian-grown rice.

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 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 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 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 Quality of Rice Grain is Influenced by Organic and Inorganic Sources of Nutrients and Antioxidant Application

2016 ◽  
Vol 49 (4) ◽  
pp. 57-68 ◽  
Author(s):  
A.S. Gharieb ◽  
T.F. Metwally ◽  
S.H. Abou-Khadrah ◽  
A.A. Glela ◽  
A. El Sabagh
Keyword(s):  
Grain Quality ◽  
Foliar Application ◽  
Rice Variety ◽  
Rice Grain ◽  
Quality Traits ◽  
Chemical Fertilizers ◽  
Rice Quality ◽  
The Cost ◽  
Organic And Inorganic Fertilizers

Abstract The present research was conducted to study the influence of organic and inorganic sources of nutrients as well as antioxidant on rice quality. The experiment was designed in split-split plots with four replications, where main plots were assigned to nitrogen (0, 55, 110 and 165 kg N ha−1) and sub plots were allocated to compost (0, 3.5 and 7 tons ha−1), while the sub-sub plots were assigned to ascobien (control, spraying with ascobien in two times at 15 and 30 days after transplanting (DAT), spraying with ascobien three times at 15, 30 and 45 DAT). The result indicated that grain quality traits were significantly influenced by the organic and inorganic fertilizers, and ascobien. The percentage of hulling, milling and amylose were positively and significantly influenced by nitrogen, organic and antioxidants application. Most of studied characters produced the highest values with the organic fertilize were combined with nitrogen and antioxidants. Application of 110 kg N ha−1, 7 t ha−1 compost and two or three spraying of ascobien, 110 kg N ha−1 or 3.5 t ha−1 compost and three times spraying and 55 kg N ha−1, 7 t ha−1 compost and two times spraying could be recommended for optimum grain quality of Sakha106 rice variety. It can be concluded that compost along with the foliar application of ascobien can be saved from 50 to110 kg N ha−1, without reducing grain quality. It can be the key to reduce the need for chemical fertilizers and decrease the cost of production with keeping healthy soil.

Evaluating Techniques for Rice Grain Quality Using near Infrared Transmission Spectroscopy

1998 ◽  
Vol 6 (A) ◽  
pp. A111-A116 ◽  
Author(s):  
Naoto Shimizu ◽  
Jyunji Katsura ◽  
Takashi Yanagisawa ◽  
Bunji Tezuka ◽  
Yasuyuki Maruyama ◽  
...  
Keyword(s):  
Grain Quality ◽  
Near Infrared ◽  
Amylose Content ◽  
Rice Grain ◽  
Whole Grain ◽  
Infrared Transmission ◽  
Reliable Determination ◽  
Rice Quality ◽  
Head Rice ◽  
Apparent Amylose Content

The development of advanced evaluation techniques for rice quality has been a desire of the Japanese rice industry (breeding, distribution and processing). The objective of the present study is to develop novel techniques for evaluating rice grain quality. A reliable determination method for amylose in whole grain rice using near infrared transmission (NIT) is proposed, using Partial Least Squares (PLS) regression analysis. It was suggested from results based on two different validation methods that the PLS models have possibilities for determination of apparent amylose content using NIT spectroscopy. PLS modelling for constituents important in rice quality indicates that reasonably accurate models are attainable for moisture content and protein content in whole grain rice. However our PLS models were not sufficiently accurate for physical rice quality (head rice ratio, apparent density, whiteness) using NIT spectroscopy.

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