Title: Judge the taste quality of rice by screening the thickness of rice under nitrogen conditions
Abstract: Journal of Food Processing and PreservationEarly View e16531 ORIGINAL ARTICLE Judge the taste quality of rice by screening the thickness of rice under nitrogen conditions Shijie Shi, Shijie Shi orcid.org/0000-0002-3246-2723 College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: Writing - original draftSearch for more papers by this authorHui Zhou, Hui Zhou College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: Data curationSearch for more papers by this authorGaoyu Zhang, Gaoyu Zhang College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: ResourcesSearch for more papers by this authorJunchen Xiao, Junchen Xiao College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: Formal analysisSearch for more papers by this authorMingli Cai, Mingli Cai College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: SupervisionSearch for more papers by this authorCougui Cao, Cougui Cao College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan, ChinaSearch for more papers by this authorYang Jiang, Corresponding Author Yang Jiang [email protected] orcid.org/0000-0003-4506-2216 College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan, China Correspondence Yang Jiang, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China Email: [email protected] Contribution: Writing - review & editingSearch for more papers by this author Shijie Shi, Shijie Shi orcid.org/0000-0002-3246-2723 College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: Writing - original draftSearch for more papers by this authorHui Zhou, Hui Zhou College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: Data curationSearch for more papers by this authorGaoyu Zhang, Gaoyu Zhang College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: ResourcesSearch for more papers by this authorJunchen Xiao, Junchen Xiao College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: Formal analysisSearch for more papers by this authorMingli Cai, Mingli Cai College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: SupervisionSearch for more papers by this authorCougui Cao, Cougui Cao College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan, ChinaSearch for more papers by this authorYang Jiang, Corresponding Author Yang Jiang [email protected] orcid.org/0000-0003-4506-2216 College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan, China Correspondence Yang Jiang, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China Email: [email protected] Contribution: Writing - review & editingSearch for more papers by this author First published: 10 March 2022 https://doi.org/10.1111/jfpp.16531 Funding information: This work was supported by the State Key Special Program (nos. 2018YFD0301304 and 2017YFD0301400), the National Natural Science Foundation of China (no. 31701359), the Fundamental Research Funds for the Central Universities (no. 2662019QD049). Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The nitrogen fertilizer led to an increase in the proportion of grains with a thickness of 2.1 mm or more. Under the same thickness, nitrogen increased the brown rice percentage, milled rice percentage, head rice percentage, and chalkiness of rice. The protein content of rice gradually increased, and the amylose content decreased. Breakdown, peak viscosity, and swelling power gradually decreased. High nitrogen fertilizer reduced the taste value of rice. As the thickness of the paddy rice increased, the milling quality, taste quality, and appearance quality of the rice were improved, the protein content was gradually reduced, and the swelling power, breakdown, and peak viscosity of the starch were gradually increased and then decreased. The protein content had the most important role in affecting the taste of rice. At high nitrogen levels, rice grains with a thickness of more than 2.2 mm had the highest taste value. Novelty impact statement The relationship between rice thickness and rice chemical composition under nitrogen fertilizer treatment was discovered for the first time. Under high nitrogen conditions, the taste quality of grains with a thickness of 2.2 mm or more was better. Protein content was the most important factor affecting the rice taste quality. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Supporting Information Filename Description jfpp16531-sup-0001-FigureS1.docxWord 2007 document , 26.4 KB Figure. S1 Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Early ViewOnline Version of Record before inclusion in an issuee16531 RelatedInformation
Publication Year: 2022
Publication Date: 2022-03-17
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 5
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