scholarly journals Mapping of QTLs for eating quality and physicochemical properties of the japonica rice ‘Koshihikari’

2008 ◽  
Vol 58 (4) ◽  
pp. 427-435 ◽  
Author(s):  
Takuya Wada ◽  
Takefumi Ogata ◽  
Masao Tsubone ◽  
Yosuke Uchimura ◽  
Yuji Matsue
Keyword(s):  
Physicochemical Properties ◽  
Eating Quality ◽  
Japonica Rice

scholarly journals Comparison of the Grain Quality and Starch Physicochemical Properties between Japonica Rice Cultivars with Different Contents of Amylose, as Affected by Nitrogen Fertilization

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 616
Author(s):  
Yajie Hu ◽  
Shumin Cong ◽  
Hongcheng Zhang
Keyword(s):  
Physicochemical Properties ◽  
Nitrogen Fertilizer ◽  
Grain Quality ◽  
Amylose Content ◽  
Eating Quality ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
Relative Crystallinity ◽  
Cooked Rice ◽  
Peak Intensity

In order to determine the effects of nitrogen fertilizer on the grain quality and starch physicochemical properties of japonica rice cultivars with different contents of amylose, normal amylose content (NAC) and low amylose content (LAC) cultivars were grown in a field, with or without nitrogen fertilizer (WN). The relationships between the amylose content, starch physicochemical properties and eating quality were also examined. Compared with WN, nitrogen fertilizer (NF) significantly increased the grain yield but markedly decreased the grain weight. In addition, the processing quality tended to improve, but the appearance quality and eating quality deteriorated under NF application. The grain yield was similar between NAC and LAC cultivars. However, the grain quality and starch physicochemical properties were significantly different between NAC and LAC cultivars. The palatability of the cooked rice was significantly higher in the LAC than in NAC cultivar, which was due to its lower amylose content, protein content, hardness, and retrogradation enthalpy and degree, and its higher stickiness, peak viscosity, breakdown, relative crystallinity and peak intensity. The amylose content and protein content were significantly negatively correlated with the palatability. The amylose content was significantly positively correlated with the final viscosity and setback, and was significantly negatively correlated with the relative crystallinity, peak intensity, gelatinization enthalpy and breakdown. Palatability was significantly positively correlated with peak viscosity, breakdown and peak intensity, and was significantly negatively correlated with the final viscosity, setback, and retrogradation enthalpy and degree. Therefore, the selection of a low amylose content japonica rice cultivar grown without nitrogen fertilizer can reduce the amylose and protein contents, as well as improving the pasting properties, starch retrogradation properties and eating quality of the cooked rice.

Detection of Quantitative Trait Loci for Stickiness and Appearance Based on Eating Quality Test in japonica Rice Cultivar

2006 ◽  
Vol 8 (2) ◽  
pp. 39-47 ◽  
Author(s):  
Isao Tanaka ◽  
Asako Kobayashi ◽  
Katsura Tomita ◽  
Yoshinobu Takeuchi ◽  
Masumi Yamagishi ◽  
...  
Keyword(s):  
Quantitative Trait Loci ◽  
Quantitative Trait ◽  
Rice Cultivar ◽  
Eating Quality ◽  
Japonica Rice ◽  
Quality Test ◽  
Trait Loci

scholarly journals The Relationship between the Amylographic Characteristics and Eating Quality of Japonica Rice in Taiwan

2001 ◽  
Vol 4 (2) ◽  
pp. 112-117 ◽  
Author(s):  
Bo-Jein Kuo ◽  
Mei-Chu Hong ◽  
Fu-Sheng Thseng
Keyword(s):  
Eating Quality ◽  
Japonica Rice ◽  
The Relationship

scholarly journals Characterization of eating quality and starch properties of two Wx alleles japonica rice cultivars under different nitrogen treatments

2020 ◽  
Vol 19 (4) ◽  
pp. 988-998 ◽  
Author(s):  
Shuang-jie HUANG ◽  
Chun-fang ZHAO ◽  
Zhen ZHU ◽  
Li-hui ZHOU ◽  
Qing-huan ZHENG ◽  
...  
Keyword(s):  
Eating Quality ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
Starch Properties ◽  
Nitrogen Treatments

scholarly journals Molecular Aspect of Good Eating Quality Formation in Japonica Rice

PLoS ONE ◽  
2011 ◽  
Vol 6 (4) ◽  
pp. e18385 ◽  
Author(s):  
Ming-Mao Sun ◽  
Sailila E. Abdula ◽  
Hye-Jung Lee ◽  
Young-Chan Cho ◽  
Long-Zhi Han ◽  
...  
Keyword(s):  
Eating Quality ◽  
Japonica Rice ◽  
Molecular Aspect ◽  
Quality Formation

Cell Wall Physicochemical Properties as Indicators of Peach Quality During Fruit Ripening after Cold Storage

2008 ◽  
Vol 14 (4) ◽  
pp. 385-391 ◽  
Author(s):  
G.A. Manganaris ◽  
M. Vasilakakis ◽  
I. Mignani ◽  
A. Manganaris
Keyword(s):  
Cell Wall ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Cold Storage ◽  
Fruit Ripening ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Eating Quality ◽  
Peach Fruit ◽  
Cell Rupture

A comparative study between melting flesh peach fruit (Prunus persica L. Batsch cvs. Royal Glory and Morettini No 2) with contrasting tissue firmness during their on-tree ripening was conducted. Such fruit were cold stored (0 °C) for 4 and 6 weeks, and subsequently transferred at 25 °C (shelf life) for up to 5 days and evaluated for quality attributes and cell wall physicochemical properties. Data were partly unexpected, since fruit of the soft cultivar (Morettini No 2) were characterized by lower exo- and endo-PG activity, lower amounts of ethylene evolution, as well as higher amounts of endogenous calcium bound in the cell wall compared to fruit of the firmer cultivar (Royal Glory). These differences may be attributed to the incidence of chilling injury symptoms, evident as loss of juiciness in Morettini No 2 fruit, while Royal Glory fruit were characterized by acceptable appearance and eating quality even after 6 weeks cold storage plus 5 days shelf life, as the fruit softened gradually without cell rupture. Overall results showed that no direct relationship between cell wall physicochemical properties and sensory attributes can be established, indicating the complexity of peach fruit ripening. Since fruit of both cultivars presented similar tissue firmness after 5 days shelf life an attempt to distinguish normal peach fruit softening from cell rupture-chilling injury also has been made in the current study.

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