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 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 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 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 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 Grain Quality and Starch Physicochemical Properties of Chalky Rice Mutant

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1575
Author(s):  
Chu-Xin Wang ◽  
Cheng-Chao Zhu ◽  
Chen-Ya Lu ◽  
Yong Yang ◽  
Qian-Feng Li ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Grain Quality ◽  
Profile Analysis ◽  
Amylose Content ◽  
Rice Grain ◽  
Wild Type ◽  
Rice Endosperm ◽  
Rice Mutant ◽  
Apparent Amylose Content ◽  
Quality Profile

Rice mutants with altered starch components and properties are important genetic resources for grain quality and starch structure analysis. Accordingly, in the present study, two mutants of the transcription factor OsbZIP09 were generated (osbzip09a and osbzip09b), and the rice grain quality and physicochemical starch properties of the mutant and wild-type lines were compared. The OsbZIP09 mutants exhibit a chalky grain owing to loosely packed, small, spherical starch granules in the ventral region of the endosperm. Furthermore, grain-quality profile analysis showed that OsbZIP09 deficiency leads to increased apparent amylose content but decreased gel consistency. Structural analysis of the mutant starches revealed that the mutant rice lines contain more amylopectin short chains and fewer intermediate chains, leading to lower crystallinity and lower gelatinization properties than those of the wild-type rice. Moreover, the OsbZIP09 mutants rice presented a significantly higher pasting curve and corresponding parameters than the wild-type rice. The results from this work strongly indicate that the transcription factor OsbZIP09 plays an important role in rice grain quality and starch fine structure modification, and extend our understanding of starch biosynthesis in rice endosperm.

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.

Effects of Spraying Zinc and Multiple Nutrient Elements on Quality of Aromatic Rice

2012 ◽  
Vol 460 ◽  
pp. 3-6
Author(s):  
Zhen Jiang Xu ◽  
Li Zhong Xiao ◽  
Hong Liu ◽  
Yong Hao Ren ◽  
Zhi Lin Li
Keyword(s):  
Amylose Content ◽  
Brown Rice ◽  
Eating Quality ◽  
Nutrient Elements ◽  
Aromatic Rice ◽  
Milled Rice ◽  
Nutrient Quality ◽  
Cooking And Eating Quality ◽  
Heading Stage

Using two conventional aromatic rice cultivars and one hybrid aromatic rice combination, effects on the quality of aromatic rice were studied by spraying zinc and other multiple nutrient elements under the field experiment.The results showed that by spraying Zn, ZnMg，ZnMgK and ZnMgKFeCu MoCoB on heading stage and followed on the 7th and 14th day after the heading stage, the rate of brown rice, milled rice and head rice, the score of aroma and eating and the content of protein were improved, the chalky rice rate, chalkiness and amylose content were reduced and at the same time the length of rice gel was elongated, therefore the processing quality, appearance quality, cooking and eating quality and nutrient quality of aromatic rice were improved to some extent. The highest quality of aromatic rice was achieved by spraying the combination of Zn and all the other multiple nutrient elements, followed by spraying ZnMgK, ZnMg and Zn solely.

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 Genetic Diversity Relationship Between Grain Quality and Appearance in Rice

2021 ◽  
Vol 12 ◽  
Author(s):  
Hua Zhong ◽  
Shuai Liu ◽  
Gangqing Zhao ◽  
Chenhao Zhang ◽  
Zhaohua Peng ◽  
...  
Keyword(s):  
Linkage Disequilibrium ◽  
Grain Quality ◽  
Genome Wide Association Study ◽  
Amylose Content ◽  
Mixed Linear Model ◽  
Grain Protein Content ◽  
Width Ratio ◽  
Rice Grain ◽  
A Genome ◽  
Trait Locus

Grain quality is an important breeding objective in rice, and the appearance of the grain also affects its commercial value in the market. The aim of this study was to decode the rice grain qualities and appearances, such as gelatinization temperature (GT), amylose content (AC), grain protein content (GPC), pericarp color (PC), length/width ratio (LWR), and grain volume (GV) at phenotypic and genetic levels, as well as the relationships among them. A genome-wide association study (GWAS) was used to identify the quantitative trait locus (QTLs) associated with the target traits using mixed linear model (MLM) and Bayesian-information and linkage-disequilibrium iteratively nested keyway (BLINK) methods. In general, AC was negatively correlated with GPC and GV, while it was positively correlated with LWR and PC. GPC was positively correlated with LWR. Using the rice diversity panel 1 (RDP1) population, we identified 11, 6, 2, 7, 11, and 6 QTLs associated with GT, AC, GPC, PC, LWR, and GV, respectively. Five germplasm lines, superior in grain qualities and appearances for basic breeding materials or improvement, were identified. Notably, an F-box gene OsFbox394 was located in the linkage disequilibrium (LD) block of qLWR7-2, which specifically expresses in endosperm and seed tissues, suggesting that this gene may regulate the seed development in rice grain. Besides, different haplotypes of OsHyPRP45 showed significant differences in AC, indicating that this gene may be related to AC in rice grain.

scholarly journals Genetic editing of GS3 via CRISPR/Cas9 Accelerates the Breeding of Three-line Hybrid Rice With Superior Yield and Grain Quality

2021 ◽  
Author(s):  
Juan Huang ◽  
Lijun Gao ◽  
Shuming Luo ◽  
Kaiqiang Liu ◽  
Dongjin Qin ◽  
...  
Keyword(s):  
Grain Yield ◽  
Genetic Improvement ◽  
Gene Editing ◽  
Grain Quality ◽  
Hybrid Rice ◽  
Width Ratio ◽  
Rice Grain ◽  
Grain Length ◽  
Cms Line ◽  
Length Width

Abstract Grain size is one of the major traits that control rice grain yield and quality. The GS3 gene, a major QTL regulating grain length and weight, is the first one been identified. A mutation occurred in its N-terminal organ size regulating domain (OSR)results in a loss of function of the mutant allele gs3 and rice varieties carry this gs3 allele often produce longer grains. In this study, we exploited the CRISPR/Cas9 gene editing technology to introduce an edited gs3 allele, two guide RNAs(gRNA) targeted at the OSR of the GS3 gene were transformed into one of our indica maintainer lines, GM1B, for its grain yield and quality improvement. Through molecular analysis and sequencing, in T1 generation, a homologous edited-gs3 mutant line without tansgene was obtained and name as GM2B, then converted to CMS line GM1A by backcrossing to obtain another superior male sterile line GM2A for further tests. GM2B showed improved grain quality and yield compared to the WT GM1B, with grain length increased by 7.9%, length/width ratio increased from 3.89 to 4.19, TGW increased by 6.7%, and grain yield per plant increased by 14.9%. Meanwhile, genetic improvement of other quality traits including rice length (6.83mm), rice grain length/width ratio (3.61), matched the appearance standards set for traditional Simiao (silk seedling) type cultivars. Two restorer lines were outcrossed to both GM1A and GM2A to produce hybrid rice. Compared to GM1A’s two hybrids, the hybrids of GM2A had longer grains, higher length/width ratio, higher TGW and yield per plant. In addition, hybrids of GM2A showed better performance on grain appearance including better translucency, lower chalky rice rate and chalkiness degree than hybrids of GM1A.These data strongly demonstrate that the introduction of an elite gs3 allele into GM1A via CRISPR/Cas9 gene editing technology leads to significant genetic improvement. The resultant CMS line GM2A(gs3) performs much better than the original GM1A on grain quality and yield. Thus, our study proves that targeted genetic improvement using gene editing technology can expedite rice breeding, especially the breeding of three-line hybrid rice.

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