| Effects of low temperature on quality of japonica rice at different periods of grain filling stage in cold regions |
|
View Fulltext View/Add Comment Download reader |
| |
| DOI：10.7606/j.issn.1000-7601.2023.03.14 |
| Key Words: japonica rice low temperature grain filling stage quality |
| Author Name | Affiliation | | YANG Chuanming | College of Agronomy, Heilongjiang Bayi Agricultural University/Key Laboratory of Modern Agricultural Cultivation and Crop Germplasm Improvement of Heilongjiang Province, Daqing, Heilongjiang 163000, China | | HU Congcong | College of Agronomy, Heilongjiang Bayi Agricultural University/Key Laboratory of Modern Agricultural Cultivation and Crop Germplasm Improvement of Heilongjiang Province, Daqing, Heilongjiang 163000, China | | SUN Xianlong | College of Agronomy, Heilongjiang Bayi Agricultural University/Key Laboratory of Modern Agricultural Cultivation and Crop Germplasm Improvement of Heilongjiang Province, Daqing, Heilongjiang 163000, China | | SUN Shixin | College of Agronomy, Heilongjiang Bayi Agricultural University/Key Laboratory of Modern Agricultural Cultivation and Crop Germplasm Improvement of Heilongjiang Province, Daqing, Heilongjiang 163000, China | | LI Hongyu | College of Agronomy, Heilongjiang Bayi Agricultural University/Key Laboratory of Modern Agricultural Cultivation and Crop Germplasm Improvement of Heilongjiang Province, Daqing, Heilongjiang 163000, China | | FAN Mingyu | College of Agronomy, Heilongjiang Bayi Agricultural University/Key Laboratory of Modern Agricultural Cultivation and Crop Germplasm Improvement of Heilongjiang Province, Daqing, Heilongjiang 163000, China |
|
| Hits: 450 |
| Download times: 401 |
| Abstract: |
| In order to explore the effects of low temperature on quality of rice in cold regions at different periods of grain filling stage, eight japonica varieties from the first and second accumulated temperature zone of Heilongjiang province were used as test materials in 2019. The low temperature treatments (Day/Night, 17℃/13℃) were set at different periods of grain filling stage (1~7 d, 8~14 d and 15~21 d after anthesis) and the appearance, nutritional, taste quality and RVA characteristic values of rice were determined. The results showed that the difference of quality among the varieties was extremely significant. The appearance quality of ‘Kenjing 8’ was the best, the protein content and taste value of ‘Longdao 18’ were the lowest and best, respectively. The response of different varieties to low temperature was different. The interaction between variety and low temperature had significant effects on rice quality. The low temperature treatments during 1~7 d after anthesis had little effects on appearance quality. Compared with the control, the chalkiness rate and chalkiness degree were significantly increased by 73.22%, 81.71% and 105.57%, 115.85%, respectively, under the treatment during 8~14 d and 15~21 d after anthesis. The grain length\|width ratio was less affected by low temperature. The low temperature significantly increased the total protein content (1.46%~2.76%) and prolamin content (6.33%~17.47%) of the rice, significantly reduced the globulin content (4.55%~5.69%). The albumin content of rice was significantly reduced (2.84%) and increased (3.58%~3.88%) under the treatment during 1~7 d and 8~21 d after anthesis, respectively. The peak viscosity, hot paste viscosity, breakdown, cool paste viscosity and pasting temperature of rice were significantly reduced under low temperature treatment during 1~14 d after flowering. The setback, consistence and peak time were significantly increased under the treatment during 1~7 d after anthesis. The treatment during 15~21 d after anthesis had less effect on RVA characteristic values. The gloss, taste, palatability, and comprehensive score of rice were significant decreased under low temperature. Comprehensive analysis showed that the low temperature treatment reduced the eating and cooking quality of rice by increasing the protein content and changing the RVA characteristic values during the grain filling stage. |
|
|
|