Micrometeorological monitoring reveals that canopy temperature is a reliable trait for the screening of heat tolerance in rice

Micrometeorological monitoring is not just an effective method of determining the impact of heat stress on rice, but also a reliable way of understanding how to screen for heat tolerance in rice. The aim of this study was to use micrometeorological monitoring to determine varietal differences in rice plants grown under two weather scenarios-Long-term Heat Scenario (LHS) and Normal Weather Scenario (NWS)- so as to establish reliable methods for heat tolerance screening. Experiments were conducted with two heat susceptible varieties-Mianhui 101 and IR64-and two heat tolerant varieties, Quanliangyou 681 and SDWG005. We used staggered sowing method to ensure that all varieties flower at the same time. Our results showed that heat tolerant varieties maintained lower canopy temperature compared to heat susceptible varieties, not just during the crucial flowering period of 10 am to 12 pm, but throughout the entire day and night. The higher stomatal conductance rate observed in heat tolerant varieties possibly decreased their canopy temperatures through the process of evaporative cooling during transpiration. Conversely, we found that panicle temperature cannot be used to screen for heat tolerance at night, as we observed no significant difference in the panicle temperature of heat tolerant and heat susceptible varieties at night. However, we also reported that higher panicle temperature in heat susceptible varieties decreased spikelet fertility rate, while low panicle temperature in heat tolerant varieties increased spikelet fertility rate. In conclusion, the results of this study showed that canopy temperature is probably the most reliable trait to screen for heat tolerance in rice.

A review on rice yellowing: Physicochemical properties, affecting factors, and mechanism

Yellowing is a critical issue that reduces quality and commodity value of rice. This article presents an overview on rice yellowing and the mechanism of rice yellowing was addressed as the emphasis. The change of physicochemical and nutritive properties in yellowed rice depends on the exposure temperature and time, as well as rice cultivar. The temperature and moisture on rice yellowing were dominant. There is no consensus on the relationship between microorganisms and rice yellowing. The occurrence of yellowing is mainly associated with heat stress induced by heaping heat or respiration of grain, and the yellowing is the collective result of primary and secondary metabolism. The upregulation of flavonoids is the direct cause of rice yellowing, which can be used as metabolic markers of rice yellowing. The Maillard reaction also contributes to yellowing during storage. Aeration and cooling are recommended to lessen the occurring of rice yellowing during commercial storage.

Polyaniline spinel particles with ultrahigh-performance liquid chromatography tandem mass spectrometry for rapid vitamin B9 determination in rice

Rice is an important crop that provides energy and nutrients to humans, which undergoes the aging process, the quality decline is related to the exogenous storage conditions and the change of own enzyme activity. However, due to the complex composition of rice and serious matrix interference, the ageing identification of rice is still challenging. Hence, a novel spinel particles ZnFe₂O₄@PANI was designed and synthesized for adsorption and determination of vitamin B₉, which can be used to distinguish rice in different years and analyze the degree of aging. The ZnFe₂O₄@PANI showed large specific surface area and fast mass transfer rate with good linear correlation coefficient (R² = 0.9965), satisfactory recoveries (85.1%-99.9%) and relative standard deviations (RSD, 9.3%). Moreover, the π-π electron-donor-acceptor (EDA) and intermolecular hydrogen-bonding interactions of polyaniline coating provided selective adsorption on vitamin B₉. Adsorption thermodynamics study suggested that the adsorption reactions were spontaneous, endothermic and thermodynamically favorable. Finally, ZnFe₂O₄@PANI was used to evaluate vitamin B₉ in rice from different years, which laid a theoretical foundation for exploring the relationship between vitamin changes and the aging degree of the rice.

Effect of Rice Grain (Oryza sativa L.) Enrichment with Selenium on Foliar Leaf Gas Exchanges and Accumulation of Nutrients

An agronomic itinerary for Se biofortification of two rice cultivars (Ariete and Ceres) through foliar fertilization with sodium selenate and sodium selenite with different concentrations (25, 50, 75 and 100 g Se.ha^-1), was implemented in experimental fields. The selenium toxicity threshold was not exceeded, as shown by the eco-physiological data obtained through leaf gas exchanges. The highest Se enrichment in paddy grains was obtained with selenite for both cultivars, especially at the highest doses, i.e., 75 and 100 g Se.ha^-1, with approximately a 5.0-fold increase compared with control values. In paddy grains, Zn was the most affected element by the treatments with Se with decreases up to 54%. When comparing the losses between rough and polished grains regardless of the cultivars, Se species and concentrations, it was observed that only Cu, Mg and Zn exhibited losses <50%. The remaining elements generally had losses >70%. The loss of Se is more pronounced in Ceres cultivar than in Ariete but rarely exceeds 50%. The analysis by µ-EDXRF showed that, in Ariete cultivar, Se is mostly homogeneously distributed in the grain regardless of any treatments, while in Ceres cultivar, the Se distribution seems to favor accumulation in the periphery, perhaps in the bran.

Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process

Change in metabolites and volatiles during yellowing process in six rice cultivars was analyzed. Based on the yellowness, the study indicated Japonica was more prone to yellowing than Indica rice. Metabonomics analysis showed most differential metabolites were up-regulated, in which pathways of flavone and flavonol biosynthesis were significantly enriched following the yellowing process. Meanwhile, 54 differential metabolites were overlapped in six comparative groups, which is characterized by commonly-shared metabolic regulation pathway in each rice. Phenylalanine content was increased, followed by the enhanced phenylpropanoids formation, showing transformation between primary and secondary metabolites during yellowing process. Furthermore, 43 volatile compounds were identified, and the yellowed rice had more volatiles, including ketones, alcohols, esters and hydrocarbons, suggesting a positive correlation with the yellowing. Compounds 6-methyl-5-hepten-2-one and 6,10,14-trimethyl-2-pentadecanone were increased steadily during yellowing process, which may be applied for monitoring rice yellowing progress. This investigation provides further insight for revealing rice yellowing mechanism.

The effect of induced yellowing on the physicochemical properties of specialty rice

BACKGROUND

Postharvest yellowing (PHY) of rice kernels can be a major problem in the rice industry. This is especially true with high-valued specialty rice, because profit loss will be greater. The objective of this work was to determine whether a significant change occurs in the physicochemical properties (apparent amylose and protein concentrations, viscosity profile and gelatinisation temperature) as a result of induced PHY.

RESULTS

In this study, four specialty rices (Basmati, Jasmine, Arborio and Sushi) were yellowed using a laboratory method. PHY increased apparent amylose concentration. It also significantly increased onset and peak gelatinisation temperatures. However, peak, breakdown and setback Rapid ViscoAnalyzer viscosities were decreased by PHY. Trough viscosity for Basmati and Jasmine decreased, whereas it increased for Arborio. Moisture and protein concentrations were unchanged by the yellowing process. Attempts to rehydrate the kernels after induced PHY caused them to fracture, thus making them unsuitable for their intended purpose.

CONCLUSION

This study indicates that rice that has been subjected to PHY shows a reduction not only in appearance but also in cooking and processing quality, decreasing its value. However, the changes differed for each rice type, with Jasmine being affected the least.

Relating raw rice colour and composition to cooked rice colour

BACKGROUND

The whiter the rice, the more it is preferred by consumers and the more value it has in the market place. The first objective of this study was to determine the interrelationships of raw colour, cooked colour, amylose content and protein content in rice. The second objective was to assess whether or not the colour of cooked rice can be predicted from raw rice colour in conjunction with amylose and protein contents.

RESULTS

Protein and amylose contents were not significantly correlated with the colour measurements for raw rice. Protein and amylose showed moderate, significant associations with L* and a* and a*, b* and C* respectively for cooked rice. Only the colour variable a* of cooked rice could be predicted using protein, amylose and raw rice colour with high enough precision to be useful, and this was only for modelling using samples cooked in the same manner (rice cooker). Cooking method (rice cooker versus excess water) affected the colour of cooked rice.

CONCLUSION

Being able to predict a* in cooked rice is likely of limited value. Only the model that used samples where postharvest handling conditions were controlled (US-grown rice) was able to predict C*, a more useful measure, and then with only moderate ability. L*, a measure of brightness/whiteness, was not predicted well by any of the models.