[Objective] This study was performed to determine the effects of sowing dates and sites on grain quality and Rapid Viscosity Analyzer （RVA） profile of Nan-jing 46. [Method] The field experiments were carried out at ...[Objective] This study was performed to determine the effects of sowing dates and sites on grain quality and Rapid Viscosity Analyzer （RVA） profile of Nan-jing 46. [Method] The field experiments were carried out at five sites in Jiangsu Province, and in every site, the seeds were sowing on seven different dates. RVA related indices were measured after harvest. [Result] Along with the delay of sowing date, the mil ing quality of Nanjing 46 increased at first and then reduced, while its appearance quality went up and the cooling and edible quality decreased. With the sowing sites moving southward, the rice mil ing quality, appearance quality, and cooling and edible quality of Nanjing 46 decreased at first and then increased. Grain traits responded variably to the sowing dates and sites. The brown rice rate, grain width, grain length, length/width, mil ed rice rate and head mil ed rice rate were less affected, while the chalky rice rate and chalkiness degree were more af-fected. The gelatinization temperature, protein content, amylose content, gel consis-tency and eating value were in-between. The RVA profile analysis revealed that the breakdown value, setback value and pasting temperature were affected by the sow-ing date and geographical environment. The peak viscosity, hot viscosity, cool vis-cosity and peak time were influenced more by geographical environment. With the delay of the sowing date, peak viscosity, hot viscosity, cool viscosity, setback value and pasting temperature decreased at first and then increased, while the breakdown value changed inversely, and the peak time did not exhibit a regular trend. With the decrease of latitude, the peak viscosity, hot viscosity, breakdown and cool viscosity declined at first and then increased, the setback value and peak time decreased, while the pasting temperature increased. [Conclusion] This study wil provide refer-ences for the effective production of Nanjing 46.展开更多
An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materia...An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties.展开更多
基金Supported by Earmarked Fund for China Agriculture Research System(CARS-01-47)Super Late-maturing Rice Variety Breeding and Demonstration Program of Ministry of Agriculture~~
文摘[Objective] This study was performed to determine the effects of sowing dates and sites on grain quality and Rapid Viscosity Analyzer （RVA） profile of Nan-jing 46. [Method] The field experiments were carried out at five sites in Jiangsu Province, and in every site, the seeds were sowing on seven different dates. RVA related indices were measured after harvest. [Result] Along with the delay of sowing date, the mil ing quality of Nanjing 46 increased at first and then reduced, while its appearance quality went up and the cooling and edible quality decreased. With the sowing sites moving southward, the rice mil ing quality, appearance quality, and cooling and edible quality of Nanjing 46 decreased at first and then increased. Grain traits responded variably to the sowing dates and sites. The brown rice rate, grain width, grain length, length/width, mil ed rice rate and head mil ed rice rate were less affected, while the chalky rice rate and chalkiness degree were more af-fected. The gelatinization temperature, protein content, amylose content, gel consis-tency and eating value were in-between. The RVA profile analysis revealed that the breakdown value, setback value and pasting temperature were affected by the sow-ing date and geographical environment. The peak viscosity, hot viscosity, cool vis-cosity and peak time were influenced more by geographical environment. With the delay of the sowing date, peak viscosity, hot viscosity, cool viscosity, setback value and pasting temperature decreased at first and then increased, while the breakdown value changed inversely, and the peak time did not exhibit a regular trend. With the decrease of latitude, the peak viscosity, hot viscosity, breakdown and cool viscosity declined at first and then increased, the setback value and peak time decreased, while the pasting temperature increased. [Conclusion] This study wil provide refer-ences for the effective production of Nanjing 46.
文摘An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties.
