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Danso OP, Wang Z, Zhang Z, Niu S, Wang Y, Wu G, Wang X, Zheng L, Dai J, Yin X, Zhu R. Effects of foliar selenium, biochar, and pig manure on cadmium accumulation in rice grains and assessment of health risk. ENVIRONMENTAL RESEARCH 2024; 256:119160. [PMID: 38754613 DOI: 10.1016/j.envres.2024.119160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 05/08/2024] [Accepted: 05/14/2024] [Indexed: 05/18/2024]
Abstract
Addressing cadmium (Cd) contamination in agricultural lands is crucial, given its health implications and accumulation in crops. This study used pot experiments to evaluate the impact of foliar selenium spray (Se) (0.40 mM), corn straw biochar (1%), and pig manure (1%) on the growth of rice plants, the accumulation of Cd in rice grain, and to examine their influence on health risk indices associated with Cd exposure. The treatments were designated as follows: a control group without any amendment (CK), biochar (T1), pig manure (T2), Se (T3), Se and biochar (T4), Se and pig manure (T5), and Se along with biochar and pig manure (T6). Our results indicated that the treatments affected soil pH and redox potential and improved growth and the nitrogen and phosphorus content in rice plants. The soil-plant analysis development (SPAD) meter readings of leaves during the tillering stage indicated a 5.27%-15.86% increase in treatments T2 to T6 compared to CK. The flag leaves of T2 exhibited increases of 12.06%-38.94% for electrolyte leakage and an 82.61%-91.60% decline in SOD compared to treatments T3 to T6. Treatments T1 to T6 increased protein content; however, amylose content was significantly reduced in T6. Treatment T6 recorded the lowest Cd concentration in rice grains (0.018 mg/kg), while T2 recorded the highest (0.051 mg/kg). The CK treatment group showed a grain Cd content reduction of 29.30% compared to T2. The assessment of acceptable daily intake, hazard quotient, and carcinogenic risk revealed an ascending order as follows: T6 < T3 < T5 < T4 < T1 < CK < T2. In conclusion, the application of treatment T6 demonstrates the potential to lower oxidative stress, enhance production, reduce cancer risk, and ensure the safe cultivation of rice in environments affected by Cd contamination.
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Affiliation(s)
- Ofori Prince Danso
- School of Earth and Space Sciences, University of Science and Technology of China, Hefei, Anhui, 230026, China; Nanjing Institute of Functional Agriculture Science and Technology (iFAST), Nanjing, Jiangsu, 210031, China
| | - Zhangmin Wang
- Nanjing Institute of Functional Agriculture Science and Technology (iFAST), Nanjing, Jiangsu, 210031, China; School of Environmental Science and Engineering, Suzhou, Jiangsu, 215009, China
| | - Zezhou Zhang
- Institute of Functional Agriculture (Food) Science and Technology (iFAST) at Yangtze River Delta, Chuzhou, Anhui, 239050, China
| | - Shanshan Niu
- School of Earth and Space Sciences, University of Science and Technology of China, Hefei, Anhui, 230026, China; Nanjing Institute of Functional Agriculture Science and Technology (iFAST), Nanjing, Jiangsu, 210031, China
| | - Yuanqi Wang
- Faculty of Agriculture, Functional Agriculture Research Institute, Taigu, Shanxi, 30801, China
| | - Gege Wu
- Faculty of Agriculture, Functional Agriculture Research Institute, Taigu, Shanxi, 30801, China
| | - Xiaohu Wang
- Faculty of Agriculture, Functional Agriculture Research Institute, Taigu, Shanxi, 30801, China
| | - Li Zheng
- College of Plant Science, Jilin University, Changchun, Jilin, 130062, China
| | - Jun Dai
- College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Xuebin Yin
- Institute of Functional Agriculture Science and Technology (iFAST) at Yangtze River Delta, Anhui Science and Technology University, Chuzhou, Anhui, 239050, China; National Innovation Center for Functional Rice, Nanjing Institute of Functional Agriculture Science and Technology (iFAST), Nanjing, Jiangsu, 210031, China.
| | - Renbin Zhu
- School of Earth and Space Sciences, University of Science and Technology of China, Hefei, Anhui, 230026, China; Anhui Province Key Laboratory of Polar Environment and Global Change, University of Science and Technology of China, Hefei, Anhui, 230026, China.
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Yuan X, Luo Y, Yang Y, Chen K, Wen Y, Luo Y, Li B, Ma Y, Guo C, Chen Z, Yang Z, Sun Y, Ma J. Effects of postponing nitrogen topdressing on starch structural properties of superior and inferior grains in hybrid indica rice cultivars with different taste values. FRONTIERS IN PLANT SCIENCE 2023; 14:1251505. [PMID: 37881615 PMCID: PMC10597642 DOI: 10.3389/fpls.2023.1251505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Accepted: 09/25/2023] [Indexed: 10/27/2023]
Abstract
Introduction Nitrogen (N) fertilizer management, especially postponing N topdressing can affect rice eating quality by regulating starch quality of superior and inferior grains, but the details are unclear. This study aimed to evaluate the effects of N topdressing on starch structure and properties of superior and inferior grains in hybrid indica rice with different tastes and to clarify the relationship between starch structure, properties, and taste quality. Methods Two hybrid indica rice varieties, namely the low-taste Fyou 498 and high-taste Shuangyou 573, were used as experimental materials. Based on 150 kg·N hm-2, three N fertilizer treatments were established: zero N (N0), local farmer practice (basal fertilizer: tillering fertilizer: panicle fertilizer=7:3:0) (N1), postponing N topdressing (basal fertilizer: tillering fertilizer: panicle fertilizer=3:1:6) (N2). Results The starch granules of superior grains were more complete, and the decrease in small granules content and the stability of starch crystals were a certain extent less than those of inferior grains. Compared with N1, under N2, low-taste and high-taste varieties large starch granules content were significantly reduced by 6.89%, 0.74% in superior grains and 4.26%, 2.71% in inferior grains, the (B2 + B3) chains was significantly reduced by 1.61%, 0.98% in superior grains, and 1.18%, 0.97% in inferior grains, both reduced the relative crystallinity and 1045/1022 cm-1, thereby decreasing the stability of the starch crystalline region and the orderliness of starch granules. N2 treatment reduced the ΔHgel of two varieties. These changes ultimately contributed to the enhancement of the taste values in superior and inferior grains in both varieties, especially the inferior grains. Correlation analysis showed that the average starch volume diameter (D[4,3]) and relative crystallinity were significantly positively correlated with the taste value of superior and inferior sgrains, suggesting their potential use as an evaluation index for the simultaneous enhancement of the taste value of rice with superior and inferior grains. Discussion Based on 150 kg·N hm-2, postponing N topdressing (basal fertilizer: tillering fertilizer: panicle fertilizer=3:1:6) promotes the enhancement of the overall taste value and provides theoretical information for the production of rice with high quality.
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Affiliation(s)
- Xiaojuan Yuan
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yongheng Luo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yonggang Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Kairui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yanfang Wen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yinghan Luo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Bo Li
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yangming Ma
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Changchun Guo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
- Key Laboratory of Southwest Rice Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, Rice and Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Deyang, China
| | - Zongkui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Zhiyuan Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yongjian Sun
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jun Ma
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
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Zhang X, Blennow A, Jekle M, Zörb C. Climate-Nutrient-Crop Model: Novel Insights into Grain-Based Food Quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37384408 DOI: 10.1021/acs.jafc.3c01076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/01/2023]
Abstract
Mineral nutrients spatiotemporally participate in the biosynthesis and accumulation of storage biopolymers, which directly determines the harvested grain yield and quality. Optimizing fertilizer nutrient availability improves the grain yield, but quality aspects are often underestimated. We hypothesize that extensive mineral nutrients have significant effects on the biosynthesis, content, and composition of storage proteins, ultimately determining physicochemical properties and food quality, particularly in the context of climate change. To investigate this, we hierarchized 16 plant mineral nutrients and developed a novel climate-nutrient-crop model to address the fundamental question of the roles of protein and starch in grain-based food quality. Finally, we recommend increasing the added value of mineral nutrients as a socioeconomic strategy to enhance agro-food profitability, promote environmental sustainability, and improve climate resilience.
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Affiliation(s)
- Xudong Zhang
- Institute of Crop Science, Quality of Plant Products, University of Hohenheim, 70599 Stuttgart, Germany
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, 1871 Frederiksberg C, Denmark
| | - Mario Jekle
- Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Christian Zörb
- Institute of Crop Science, Quality of Plant Products, University of Hohenheim, 70599 Stuttgart, Germany
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Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01686-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Cheng W, Xu Z, Fan S, Zhang P, Xia J, Wang H, Ye Y, Liu B, Wang Q, Wu Y. Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy. Foods 2022; 11:foods11172634. [PMID: 36076819 PMCID: PMC9455687 DOI: 10.3390/foods11172634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 12/05/2022] Open
Abstract
The chemical composition of individual hybrid rice (F2) varieties varies owing to genetic differences between parental lines, and the effects of these differences on eating quality are unclear. In this study, based on a self-developed near-infrared spectroscopy platform, we explored these effects among a set of 143 hybrid indica rice varieties with different eating qualities. The single-grain amylose content (SGAC) and single-grain protein content (SGPC) models were established with coefficients of determination (R2) of 0.9064 and 0.8847, respectively, and the dispersion indicators (standard deviation, variance, extreme deviation, quartile deviation, and coefficient of variation) were proposed to analyze the variations in the SGAC and SGPC based on the predicted results. Our correlation analysis found that the higher the variation in the SGAC and SGPC, the lower the eating quality of the hybrid indica rice. Moreover, the addition of the dispersion indicators of the SGAC and SGPC improved the R2 of the eating quality model constructed using the composition-related physicochemical indicators (amylose content, protein content, alkali-spreading value, and gel consistency) from 0.657 to 0.850. Therefore, this new method proved to be useful for identifying high-eating-quality hybrid indica rice based on single near-infrared spectroscopy prior to processing and cooking.
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Affiliation(s)
- Weimin Cheng
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Zhuopin Xu
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hainan Branch of the CAS Innovative Academy for Seed Design, Sanya 572025, China
| | - Shuang Fan
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Pengfei Zhang
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Jiafa Xia
- Rice Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230041, China
| | - Hui Wang
- National Key Laboratory for New Variety Development of Hybrid Rice of Ministry of Agriculture, Anhui Win-All Hi-Tech Seed Co. Ltd., Hefei 230088, China
| | - Yafeng Ye
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Binmei Liu
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Qi Wang
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Yuejin Wu
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hainan Branch of the CAS Innovative Academy for Seed Design, Sanya 572025, China
- Correspondence:
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Xia D, Wang Y, Shi Q, Wu B, Yu X, Zhang C, Li Y, Fu P, Li M, Zhang Q, Liu Q, Gao G, Zhou H, He Y. Effects of Wx Genotype, Nitrogen Fertilization, and Temperature on Rice Grain Quality. FRONTIERS IN PLANT SCIENCE 2022; 13:901541. [PMID: 35937336 PMCID: PMC9355397 DOI: 10.3389/fpls.2022.901541] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 06/17/2022] [Indexed: 06/15/2023]
Abstract
Quality is a complex trait that is not only the key determinant of the market value of the rice grain, but is also a major constraint in rice breeding. It is influenced by both genetic and environmental factors. However, the combined effects of genotypes and environmental factors on rice grain quality remain unclear. In this study, we used a three-factor experimental design to examine the grain quality of different Wx genotypes grown under different nitrogen fertilization and temperature conditions during grain development. We found that the three factors contributed differently to taste, appearance, and nutritional quality. Increased Wx function and nitrogen fertilization significantly reduced eating quality, whereas high temperature (HT) had almost no effect. The main effects of temperature on appearance quality and moderate Wx function at low temperatures (LTs) contributed to better appearance, and higher nitrogen fertilization promoted appearance at HTs. With regard to nutritional quality, Wx alleles promoted amylose content (AC) as well as starch-lipids content (SLC); nitrogen fertilization increased storage protein content (PC); and higher temperature increased lipid content but decreased the PC. This study helps to broaden the understanding of the major factors that affect the quality of rice and provides constructive messages for rice quality improvement and the cultivation of high-quality rice varieties.
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Affiliation(s)
- Duo Xia
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
| | - Yipei Wang
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
| | - Qingyun Shi
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
| | - Bian Wu
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
| | - Xiaoman Yu
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
| | - Changquan Zhang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, China
| | - Yanhua Li
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
| | - Pei Fu
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
| | - Minqi Li
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
| | - Qinglu Zhang
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
| | - Qiaoquan Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, China
| | - Guanjun Gao
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
| | - Hao Zhou
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yuqing He
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
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Xu Y, Tang S, Jian C, Liu Y, Li K, Zhu K, Zhang W, Wang W, Wang Z, Yang J. Polyamines and ethylene interact in mediating the effect of nitrogen rates on synthesis of amino acids in rice grains. Food Energy Secur 2022. [DOI: 10.1002/fes3.408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Yunji Xu
- Joint International Research Laboratory of Agriculture and Agri‐product Safety of the Ministry of Education of China Yangzhou University Yangzhou China
- Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Shupeng Tang
- Joint International Research Laboratory of Agriculture and Agri‐product Safety of the Ministry of Education of China Yangzhou University Yangzhou China
- Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Chaoqun Jian
- Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Yang Liu
- Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Ke Li
- Huaiyin Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province Huaian China
| | - Kuanyu Zhu
- Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Weiyang Zhang
- Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Weilu Wang
- Joint International Research Laboratory of Agriculture and Agri‐product Safety of the Ministry of Education of China Yangzhou University Yangzhou China
| | - Zhiqin Wang
- Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Jianchang Yang
- Joint International Research Laboratory of Agriculture and Agri‐product Safety of the Ministry of Education of China Yangzhou University Yangzhou China
- Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
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8
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Zhang R, Wang Y, Hussain S, Yang S, Li R, Liu S, Chen Y, Wei H, Dai Q, Hou H. Study on the Effect of Salt Stress on Yield and Grain Quality Among Different Rice Varieties. FRONTIERS IN PLANT SCIENCE 2022; 13:918460. [PMID: 35712589 PMCID: PMC9194819 DOI: 10.3389/fpls.2022.918460] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 05/09/2022] [Indexed: 05/26/2023]
Abstract
Salt is one of the main factors limiting the use of mudflats. In this study, the yield, quality, and mineral content of rice seeds under salt stress were investigated. A pot experiment was conducted with Yangyugeng2, Xudao9, and Huageng5 under 0, 17.1, 25.6, and 34.2 mM NaCl of salt concentration treatments. The results showed that salt stress can significantly decrease panicle number, grain number per panicle, 1000-grain weight and yield of rice, and the panicle number was among other things the main cause of yield loss under saline conditions. When the salt concentration is less than 34.2 mM NaCl, the salt stress increases the brown rice rate and milled rice rate, thus significant increasing head milled rice rate of salt-sensitive varieties but decreasing in salt-tolerant varieties. In addition, the grain length is more sensitive than grain width to salt stress. This study also indicates that different varieties of rice exhibit different salt tolerance under salt stress, the three rice varieties in this study, in order of salt tolerance, are Xudao9, Huageng5, and Yangyugeng2. Salt stress will increase the appearance, viscosity, degree of balance, and taste value, and decrease the hardness of rice when salt concentration is less than 17.1 mM NaCl in Yangyugeng2 and Huageng5 or 25.6 mM NaCl in Xudao9. The differences in starch pasting properties among rice varieties in this study are larger than those caused by salt stress. The uptake capacity of K, Mg, P, S, and Cu ions in the seeds of different rice varieties significantly vary, and salt stress causes significant differences in the uptake capacity of K, Na, and Cu ions in rice seeds. Rice varieties with high salt tolerance can be selected for the development and utilization of mudflats, and low concentration of salt stress will increase the rice quality, all of which are meaningful to agricultural production.
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Affiliation(s)
- Rui Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Key Laboratory of Saline-Alkali Soil Improvement and Utilization (Coastal Saline-Alkali Lands), Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou, China
| | - Yang Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Key Laboratory of Saline-Alkali Soil Improvement and Utilization (Coastal Saline-Alkali Lands), Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou, China
| | - Shahid Hussain
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Key Laboratory of Saline-Alkali Soil Improvement and Utilization (Coastal Saline-Alkali Lands), Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou, China
| | - Shuo Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Key Laboratory of Saline-Alkali Soil Improvement and Utilization (Coastal Saline-Alkali Lands), Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou, China
| | - Rongkai Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Key Laboratory of Saline-Alkali Soil Improvement and Utilization (Coastal Saline-Alkali Lands), Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou, China
| | - Shuli Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Key Laboratory of Saline-Alkali Soil Improvement and Utilization (Coastal Saline-Alkali Lands), Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou, China
| | - Yinglong Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Key Laboratory of Saline-Alkali Soil Improvement and Utilization (Coastal Saline-Alkali Lands), Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou, China
| | - Huanhe Wei
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Key Laboratory of Saline-Alkali Soil Improvement and Utilization (Coastal Saline-Alkali Lands), Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou, China
| | - Qigen Dai
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Key Laboratory of Saline-Alkali Soil Improvement and Utilization (Coastal Saline-Alkali Lands), Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou, China
| | - Hongyan Hou
- Yibang Agriculture Technology Development Co., Ltd., Dongying, China
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Shi S, Zhou H, Zhang G, Xiao J, Cai M, Cao C, Jiang Y. Judge the taste quality of rice by screening the thickness of rice under nitrogen conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shijie Shi
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
| | - Hui Zhou
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
| | - Gaoyu Zhang
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
| | - Junchen Xiao
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
| | - Mingli Cai
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
| | - Cougui Cao
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
- Shuangshui Shuanglü Institute Huazhong Agricultural University Wuhan Hubei China
| | - Yang Jiang
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
- Shuangshui Shuanglü Institute Huazhong Agricultural University Wuhan Hubei China
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10
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Shi S, Wang E, Li C, Zhou H, Cai M, Cao C, Jiang Y. Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis. Foods 2021; 10:foods10112883. [PMID: 34829163 PMCID: PMC8622839 DOI: 10.3390/foods10112883] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/11/2021] [Accepted: 11/12/2021] [Indexed: 11/23/2022] Open
Abstract
Rice quality is a complex indicator, and people are paying more and more attention to the quality of rice. Therefore, we used seven rice varieties for twelve nitrogen fertilizer treatments and obtained eighty-four rice types with seventeen qualities. It was found that 17 quality traits had different coefficients of variation. Among them, the coefficient of variation of chalkiness and protein content was the largest, 44.60% and 17.89% respectively. The cluster analysis method was used to define four categories of different rice qualities. The principal component analysis method was used to comprehensively evaluate 17 qualities of 84 rice. It was found that rice quality was better under low nitrogen conditions, Huanghuazhan and Lvyinzhan were easier to obtain better comprehensive rice quality during cultivation. Future rice research should focus on reducing protein content and increasing peak viscosity.
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Affiliation(s)
- Shijie Shi
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.S.); (E.W.); (C.L.); (H.Z.); (M.C.); (C.C.)
| | - Enting Wang
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.S.); (E.W.); (C.L.); (H.Z.); (M.C.); (C.C.)
| | - Chengxuan Li
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.S.); (E.W.); (C.L.); (H.Z.); (M.C.); (C.C.)
| | - Hui Zhou
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.S.); (E.W.); (C.L.); (H.Z.); (M.C.); (C.C.)
| | - Mingli Cai
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.S.); (E.W.); (C.L.); (H.Z.); (M.C.); (C.C.)
| | - Cougui Cao
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.S.); (E.W.); (C.L.); (H.Z.); (M.C.); (C.C.)
- Hubei Collaborative Innovation Center for Grain Industry, Yangtze University, Jingzhou 434025, China
| | - Yang Jiang
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.S.); (E.W.); (C.L.); (H.Z.); (M.C.); (C.C.)
- Correspondence: ; Tel.: +86-13871473420
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Differences in Eating Quality Attributes between Japonica Rice from the Northeast Region and Semiglutinous Japonica Rice from the Yangtze River Delta of China. Foods 2021; 10:foods10112770. [PMID: 34829057 PMCID: PMC8617791 DOI: 10.3390/foods10112770] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/05/2021] [Accepted: 11/09/2021] [Indexed: 11/16/2022] Open
Abstract
Differences in cooked rice and starch and protein physicochemical properties of three japonica rice were compared systematically. Cultivars of japonica rice, Daohuaxiang2, from Northeast China (NR) and two semiglutinous japonica rice (SGJR), Nangeng46 and Nangeng2728, from the Yangtze River Delta (YRD) were investigated. Both Daohuaxiang2 and Nangeng46 achieved high taste values, but there were great differences in starch and protein physicochemical properties. Daohuaxiang2 showed higher apparent amylose content (AAC), lower protein content (PC), and longer amylopectin (especially fb2 and fb3) and amylose chain lengths, resulting in thicker starch lamellae and larger starch granule size. Its cooked rice absorbed more water and expanded to larger sizes. All of these differences created a more compact gel network and harder but more elastic cooked rice for Daohuaxiang2. Nangeng46 produced a lower AAC, a higher PC, shorter amylopectin and amylose chain lengths, thinner starch lamellae, and smaller starch granule sizes, creating a looser gel network and softer cooked rice. The two SGJR, Nangeng46 and Nangeng2728, had similar low AACs but great differences in taste values. The better-tasting Nangeng46 had a lower PC (especially glutelin content) and higher proportion of amylopectin fa chains, which likely reduced the hardness, improved the appearance, and increased the adhesiveness of its cooked rice. Overall, both types of japonica rice from the NR and YRD could potentially have good eating qualities where Nangeng46's cooked rice was comparable to that of Daohuaxiang2 because of its lower AC. Moreover, its lower PC and higher proportion of amylopectin fa chains likely improved its eating quality over the inferior-tasting SGJR, Nangeng2728. This research lays a foundation for the improvement of the taste of japonica rice in rice breeding.
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