Effects of Nighttime Air Temperature During Kernel Development of Field‐Grown Rice on Physicochemical and Functional Properties

Elevated nighttime air temperatures (NTATs) occurring during critical grain‐filling stages affected rice physicochemical properties, which impacted functional quality. Six cultivars were grown at multiple field locations from northern to southern Arkansas during 2007 to 2010. Nighttime temperatures were recorded throughout production at each of the locations, and 95th percentiles of NTATs were calculated for each cultivar's reproductive (R) stages. Amylose content and crude protein content decreased linearly, whereas total lipid content increased linearly, with increasing NTATs occurring during the grain‐filling stages (R6–R8). Effects of NTAT on proximate composition influenced functional properties. Peak viscosities increased linearly as NTAT increased, whereas setback viscosities decreased. Setback viscosities were linearly correlated to NTATs for medium‐grain cultivars, but correlations were quadratic for the long‐grain cultivars. Gelatinization temperatures increased linearly with increasing NTAT. The R stages in which correlations were strongest varied by cultivar and by property, hypothesized to result from differences in kernel development patterns among cultivars. These findings have significant implications for rice production scientists and processors, in that understanding the effects of NTAT on physicochemical and functional properties may help explain and reduce quality variation.     

Impact of Elevated Nighttime Air Temperatures During Kernel Development on Starch Properties of Field‐Grown Rice

The structural features of starch were examined to better understand the causes of variability in rice quality resulting from nighttime air temperature (NTAT) incidence during kernel development. Starch samples were isolated from head rice of four cultivars (Bengal, Cypress, LaGrue, and XL723) field‐grown in four Arkansas locations (Keiser, Pine Tree, Rohwer, and Stuttgart) in 2009 and 2010. Average NTATs recorded during the grain‐filling stages of rice reproductive growth in the four locations were 3.0–8.4°C greater in 2010 than 2009. Elevated NTATs altered the deposition of starch in the rice endosperm. Means pooled across cultivars and locations showed that amylose content was 3.1% (percentage points) less for the 2010 sample set. The elevated NTATs in 2010 resulted in a decrease in the percentage of amylopectin short chains (DP ≤ 18) and a corresponding increase in the percentage of long chains (DP ≥ 19) by an average of 1.3% (percentage points). The greater NTATs in 2010 also produced greater starch paste peak, final, and breakdown viscosities, whereas setback and total setback viscosities decreased. Changes in paste viscosity were highly correlated with the changes in the proportion of amylose and amylopectin. Onset gelatinization temperature was greater by 3.5°C, gelatinization enthalpy by 1.3 J/g, and relative crystallinity by 1.5% (percentage points) for the 2010 sample set. Changes in gelatinization parameters and granule relative crystallinity were highly correlated with the changes in amylopectin chain‐length distribution. Year × cultivar × location interaction effects were statistically insignificant, indicating that the four cultivars evaluated all showed some degree of susceptibility to the effects of temperature incidence during kernel development, regardless of the growing location.     

结实期温度对稻米理化特性及淀粉谱特性的影响

利用玻璃室内的高温和室外的常温，研究了结实期温度对稻米理化特性和淀粉谱特性的.影响结果表明，随着结实期温度的升高，稻米的糊化温度和蛋白质含量提高，胶稠度变化，而直链淀粉含量下降；相关分析表明，结实期日平均气温与胶稠度和蛋白质含量呈正相关，而与碱消值和直链淀粉含量呈负相关，糊化开始温度随结实期温度的升高而提高，但最高粘度、最低粘度及下降粘度值的变化因品种生态类型不同而异，即在高温条件下结实的稻米与在常温条件下结裨稻米相比，其最高粘度，最低粘度以及下降粘度值，早熟品种前者比后者大，而晚熟品种前者比后者小。     

Effects of Drain and Harvest Dates on Rice Sensory and Physicochemical Properties

Timing of field draining and harvesting of rice with meteorological conditions can allow growers to foster conditions for high head rice yield (HRY). The effects of timing of draining and harvesting on rice sensory and physicochemical properties are not well understood. The objective of this study was to determine the effects of varying drain and harvest dates on the sensory and physicochemical properties of M‐202 grown in California under controlled field conditions. Drain date had a significant (P < 0.05), but very small, effect on amylose and protein contents, with amylose being highest at the late drain date and protein being the lowest at the early drain date. Breakdown and setback were lowest for early and normal drain dates, respectively; however, no significant (P > 0.05) differences in texture were measured as a result of these parameters being low. Drain date did not affect the volatile composition or flavor of the rice. Harvest date had no effect (P > 0.05) on amylose content and a significant (P < 0.05), but very small, effect on protein content. Harvesting at the earliest date (9/30) resulted in rice with higher setback and lower breakdown than at the last date (10/16) and, subsequently, the early harvested rice, when cooked, was harder, more cohesive, and absorbed less saliva in the mouth. However, the differences in texture measured by the panelists were very small and would possibly not be noticed by untrained palates. The lowest levels of the lipid oxidation products 1‐pentanol, hexanal, and nonanal occurred in rice with the lowest harvest moisture content (HMC): rice harvested on 10/13 and 10/16. Differences in levels of lipid oxidation products and branched chain hydrocarbons did not lead to significant (P > 0.05) differences in flavor. In summary, M‐202 demonstrated stable composition, physicochemical properties, flavor, and texture across drain and harvest dates.     

施硅对夜间增温条件下水稻叶片生理特性的影响

通过大田试验,研究施硅对夜间增温条件下水稻分蘖期、拔节期、灌浆期、成熟期叶片净光合速率(P_n)、蒸腾速率(T_r)、气孔导度(G_s)及胞间CO_2浓度(C_i)的影响。夜间增温设常温对照(CK)和夜间增温(NW)2个水平;施硅量设Si0(不施硅)和Si1(钢渣硅肥,200kg SiO_2·hm~(-2))2个水平。结果表明:(1)夜间增温可使水稻冠层和5cm土层温度升高,水稻冠层和5cm土层全生育期夜间平均温度分别提高1.21℃和0.41℃;(2)夜间增温处理可使生育期内水稻叶片P_n、T_r、G_s比对照分别下降11.0%、9.0%和20.2%,C_i比对照增加1.2%;施加钢渣硅肥处理可使叶片P_n、G_s比对照分别增加16.1%和25.8%,T_r、C_i比对照分别降低11.0%和2.0%;夜间增温条件下施硅比不施硅水稻叶片P_n、G_s分别增加22.0%和33.6%,T_r、C_i分别降低7.7%和2.3%。研究认为夜间增温降低了水稻叶片P_n、T_r、G_s,增加了C_i。施硅通过显著提高水稻叶片P_n、G_s,降低T_r、C_i,缓解了夜间增温引起的抑制效应。(3)夜间增温和施硅两种处理对水稻叶片叶绿素含量(SPAD值)影响不显著。夜间增温使叶片SPAD值平均下降3.0%;施硅使叶片SPAD值增加4.7%;夜间增温下施硅比不施硅叶片SPAD值增加5.7%。     

Predicting Rice Physicochemical Properties Using Thickness Fraction Properties

Long‐grain rice cultivars Francis and Wells and hybrid XL8 Clearfield were harvested from two locations at three harvest moisture contents (HMC) in 2003. The rough rice was dried, fractionated into thin, medium, and thick fractions, and milled. Physicochemical properties of unfractionated and fractionated samples were determined. The effects of HMC and location on thickness distributions were investigated and the weighted‐average physicochemical properties of the thickness fractions were compared with those of unfractionated rice. Generally, the growing location and HMC affected kernel thickness distributions, green kernel content, fissured kernel content, and head rice yield (HRY). As kernel thickness within samples increased, amylose content increased and the protein content and α‐amylase activity decreased. Thick fractions had greater peak viscosities than medium and thin fractions. The thin, medium, and thick fraction physicochemical property weighted averages provided good predictions of most unfractionated rice sample properties. However, this approach was not entirely accurate for predicting HRY, milled rice total lipid content, and bulk density.     

Effects of Preharvest Nighttime Air Temperatures on Whiteness of Head Rice

The effects of nighttime air temperature (NTAT) on the color of milled rice were investigated. Elevated NTATs occurring during the critical grain‐filling stages of kernel development impacted the color of head rice. Six cultivars, grown at multiple field locations from northern to southern Arkansas during 2007–2010, were evaluated for head rice color, using whiteness (L*) and yellowness (b*) indices, and for chalk. Nighttime temperatures were recorded throughout production at each of the selected locations, and the 95th percentiles of NTAT frequencies (NT₉₅) were calculated for each cultivar's reproductive (R) stages. Head rice color values were analyzed in relation to NT₉₅ occurring during the grain‐filling (R6–R8) stages and in relation to percent chalkiness. Whiteness generally increased with increasing NTAT and with increasing chalkiness. Yellowness decreased as chalkiness increased. Moreover, kernel whiteness increased even when measured in the absence of chalky kernels, suggesting that starch granule organization throughout the kernel, even in nonchalky portions, was altered, which could result in compromised physical integrity and processing functionality. Cultivars varied in their susceptibility to the effect of NTAT on color, as has been previously demonstrated with milling quality and functional properties.     

Effects of Heat Treatments on the Milling,Physicochemical, and Cooking Properties of Two Long‐Grain Rice Cultivars During Storage

During storage, the milling, physicochemical properties, and eating quality of rice change, which is generally termed “aging.” Aged rice is preferred by processors because of better processing characteristics, and therefore there are attempts to develop accelerated aging processes. In this study, the effects of various heat treatments and their influences on the milling, physicochemical, and cooking properties of two long‐grain rice cultivars during storage were investigated with a randomized complete block design with an 8 × 5 × 2 full‐factorial treatment design. Two long‐grain rice cultivars, Wells and XP723, were treated with eight different heat treatments, including two levels of UV irradiation, two levels of autoclaving, three levels of convection oven heating, and one control, and then stored for 180 days at room temperature. The heat treatments significantly influenced all properties, including head rice yield (HRY), surface lipid content, peak gelatinization temperature, pasting properties, and cooked rice texture. All properties except HRY exhibited a significant two‐way interaction of cultivar and heat treatment. The severe autoclaving treatment resulted in rice of significantly different protein compositions when compared with the control. Storage impacted all properties except HRY and peak gelatinization temperature. Autoclaving (particularly severe autoclaving) produced samples with more distinct characteristics for most properties. Cooked rice hardness and stickiness exhibited not only significant main effects but also significant two‐ and three‐factor interactions.     

Physicochemical Properties of Wheat Fractionated by Wheat Kernel Thickness and Separated by Kernel Specific Density

Two wheat cultivars, soft white winter wheat Yang‐mai 11 and hard white winter wheat Zheng‐mai 9023, were fractionated by kernel thickness into five sections; the fractionated wheat grains in the 2.7–3.0 mm section were separated sequentially into three fractions according to kernel specific density. Physical properties of unfractionated, fractionated, and separated wheat grains and the physicochemical properties of processed wheat flour were determined. Test weight, relative density, and whiteness of flour in the middle kernel thicknesses were maximal and those properties decreased with increasing or decreasing kernel thickness; they also decreased with decreasing kernel specific density. Extensigraph properties showed the same results. Water absorption of flour and kernel hardness increased with increasing kernel thickness and decreasing kernel specific density. The farinograph properties also were related to kernel thickness and specific density. Pasting viscosity increased with increasing kernel thickness for sections from <2.5 mm to 3.0–3.2 mm, except that the >3.2 mm section was lowest; the kernels with the lightest specific density also were lowest. Thus, the quality of wheat grains with the greatest kernel thickness was not the best, and in fact may be the worst. The quality of wheat grains with small kernel thickness and light kernel specific density generally were worst. Most physicochemical properties of unfractionated and unseparated wheat grains were accurately predicted by the weighted‐average of the different kernel thickness sections and different kernel specific density fractions, except relative density, falling number, dough development time, and pasting temperature.     

Effects of Cultivar and Processing Condition on Physicochemical Properties and Starch Fractions in Parboiled Rice

Starch can be classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) according to its resistance to amylolytic enzymes. This study investigated the effects of cultivar and feedstock under varying parboiling conditions on the physicochemical properties and starch fractions of parboiled rice. Rice (rough or brown) was soaked, steamed under pressure, dried immediately or stored at room temperature for 24 hr prior to drying, and then treated with or without a repeated steam cycle prior to milling. The storage treatment significantly increased the retrograded amylopectin enthalpy and amylose‐lipid complex melting temperature of parboiled rice. Parboiled rice samples prepared from brown rice feedstock had higher peak melting temperatures but lower enthalpy values of retrograded amylopectin than samples prepared from rough rice after the storage treatment. The pasting viscosity of parboiled rice was most affected by the repeated autoclaving treatment and cultivar. Starch fractions in parboiled rice were significantly affected by cultivar and storage and by the interactions of cultivar and parboiling conditions. The storage treatment significantly increased SDS and generally decreased RDS in parboiled rice. Parboiled rice with different SDS and RS contents can be produced by varying rice cultivar and parboiling conditions.     

Physicochemical Properties Related to Quality of Rice Noodles

Eleven rice genotypes with diverse Rapid Visco Analyzer (RVA) pasting characteristics were evaluated for their physicochemical and gel textural characteristics relative to their suitability for making rice noodles. Apparent amylose content (AC) was highly correlated with swelling power (r = -0.65, P < 0.05), flour swelling volume (FSV) (r = -0.67, P < 0.05), noodle hardness (r = 0.74, P < 0.01), gumminess (r = 0.82, P < 0.01), chewiness (r = 0.74, P < 0.01), and tensile strength (r = 0.72, P < 0.05). Solubility showed an inverse relationship with the pasting parameters and noodle rehydration, and a positive relationship with cooking loss, noodle hardness, and gumminess. FSV and most of the pasting parameters were negatively correlated with noodle hardness. RVA parameters and textural parameters of gels formed in the RVA canister were well correlated with actual noodle texture and may, therefore, be used for predicting rice noodle quality during early screening of genotypes in breeding programs.     

Physicochemical Properties of Starch in Extruded Rice Flours

The effects of extruding temperatures and subsequent drying conditions on X‐ray diffraction patterns (XRD) and differential scanning calorimetry (DSC) of long grain (LG) and short grain (SG) rice flours were investigated. The rice flours were extruded in a twin‐screw extruder at 70–120°C and 22% moisture, and either dried at room temperature, transferred to 4°C for 60 hr, or frozen and then dried at room temperature until the moisture was 10–11%. The dried materials were milled without the temperature increasing above 32°C. XRD studies were conducted on pellets made from extruded and milled flours with particle sizes of 149–248 μm; DSC studies were conducted from the same material. DSC studies showed that frozen materials retrograded more than the flours dried at room temperature. The LG and SG samples had two distinct XRD patterns. The LG gradually lost its A pattern at >100°C, while acquiring V patterns at higher temperatures. SG gradually lost its A pattern at 100°C but stayed amorphous at the higher extruding temperatures. DSC analysis showed that retrograded flours did not produce any new XRD 2θ peaks, although a difference in 2θ peak intensities between the LG and SG rice flours was observed. DSC analysis may be very sensitive in detecting changes due to drying conditions, but XRD data showed gradual changes due to processing conditions. The gradual changes in XRD pattern and DSC data suggest that physicochemical properties of the extruded rice flours can be related to functional properties.     

Effects of Nitrogen Rate and Harvest Moisture Content on Physicochemical Properties and Milling Yields of Rice

Field studies were conducted from 2011 to 2013 near Stuttgart, Arkansas. The impacts of nitrogen rate (0, 45, 90, 135, and 180 kg of N/ha) and harvest moisture content (HMC) (23, 19, and 15%, wet basis) on physicochemical properties and milling yields were determined. Trends were similar for the cultivars evaluated: Cheniere, CL XL745, and Wells. Milled rice yields were only minimally impacted by either N rate or HMC level. Increasing N rate reduced kernel length and thickness of brown rice, chalkiness of brown rice and head rice, and viscosities of head rice flour, and it increased brown rice and head rice crude protein content and head rice yield (HRY). In terms of milling yields and head rice functionality, these data suggest that N rates as low as 90 kg of N/ha could be utilized, should production recommendations be changed. Significant interactions between N rate and HMC level were infrequent and were associated with the 0 kg of N/ha rate, unrealistic for rice production. Decreasing HMC from 23 to 19% reduced kernel length and thickness and increased crude protein content and chalkiness; further decreasing HMC to 15% also increased kernel fissuring and decreased HRY.     

Effect of Dry Heating on Physicochemical Properties of Pregelatinized Rice Starch

Japonica and indica rice starches (10% w/w) were pregelatinized in a boiling water bath for 5 or 10 min and subsequently heat‐treated in a dry state for 0, 1, 2, or 3 h at 130°C to examine the effects of dry heating on pasting viscosity, paste clarity, thermal properties, X‐ray diffraction pattern, and gel strength of pregelatinized starches. Heat treatment obviously changed the physicochemical properties of pregelatinized rice starch. The pregelatinized rice starches had higher peak viscosity and final viscosity than the corresponding native rice starches. Heat treatment of pregelatinized rice starch for 1 h increased the peak viscosity, but treatment for 2 or 3 h decreased the peak viscosity compared with the unheated pregelatinized rice starch. The indica rice starch exhibited more substantial changes in pasting viscosity than did japonica rice starch during heat treatment. The melting enthalpy of the endothermic peak occurred at 90–110°C, and the intensity of the X‐ray diffraction peak at 20° was increased by dry heating, possibly owing to the enhanced amylose‐lipid complexes. The dry heat treatment of pregelatinized starch caused an increase in paste clarity and a decrease in gel strength.     

Physicochemical Properties of Rice Starch Modified by Hydrothermal Treatments

Rice starches of long grain and waxy cultivars were annealed (ANN) in excess water at 50°C for 4 hr. They were also modified under heat-moisture treatment (HMT) conditions at 110°C with various moisture contents (20, 30, and 40%) for 8 hr. The modified products were analyzed by rapid-viscosity analysis (RVA), differential scanning calorimetry (DSC), and X-ray diffraction (XRD). Generally, these hydrothermal treatments altered the pasting and gelling properties of rice starch, resulting in lower viscosity peak heights, lower setbacks, and greater swelling consistency. The modified starch showed increased gelatinization temperatures and narrower gelatinization temperature ranges on ANN or broader ones on HMT. The effects were more pronounced for HMT than for ANN. Also, the typical A-type XRD pattern for rice starch remained unchanged after ANN or HMT at low moisture contents, and the amorphous content increased after HMT at 40% moisture content.     

耕作与施肥措施对江淮地区白土理化性质及水稻产量的影响

针对连续旋耕白土田耕层浅薄、下层土壤黏重紧实、养分分布不均衡等问题,探索适合于白土稻田的耕作与施肥措施,以进一步提高江淮地区白土生产力和水稻产量水平。设置2种耕作方式(旋耕和翻耕)及3种施肥措施(单施化肥、化肥+有机肥、化肥+秸秆还田),通过大田定位试验研究不同耕作方式与施肥措施对白土稻田土壤理化性质、水稳性团聚体分布以及水稻产量的影响。结果表明,相较于旋耕,翻耕降低0—10cm土层土壤养分含量,而使10—20cm土层有机质、全氮、有效磷和速效钾含量分别提高3.2%～8.8%,4.5%～9.2%,5.2%～8.2%和8.3%～17.7%。增施有机肥或秸秆还田使土壤有机质和速效钾含量较单施化肥处理分别提高1.3%～8.6%和4.1%～21.1%。翻耕方式下10—20cm土层土壤容重较旋耕降低14.4%～19.5%,土壤大团聚体比例在0—10,10—20cm土层则较旋耕分别降低3.0%～5.4%和3.5%～9.7%;在翻耕的基础上增施有机肥或秸秆还田土壤容重较单施化肥降低2.1%～6.6%,大团聚体比例则提高2.8%～8.4%。翻耕有利于水稻产量的提高,较旋耕的增产幅度在11.7%～18.0%,增施有机肥或秸秆还田使水稻产量提高1.7%～7.5%。因此,江淮地区连续多年旋耕的白土田进行适宜翻耕结合秸秆还田或增施有机肥可改善0—20cm土层土壤理化性质,有利于水稻产量的提升。     

Effects of Product Temperature and Moisture Content on Viscoelastic Properties of Glutinous Rice Extrudates

The viscoelastic properties of glutinous rice flour extruded at moisture contents of 45–55% and barrel temperatures of 75–95°C have been investigated using a small amplitude oscillatory rheometer. High moisture contents (50 and 55%) resulted in product temperatures 3–5°C lower than the barrel temperatures. It appeared that the moisture content was a key element in influencing the value of G′ and tan δ. Raising product temperature reduced the difference in G′ caused by the moisture content. When the product temperature was >85°C, the extrudates yielded a similar degree of gelatinization despite the difference in moisture content. Meanwhile, both G′ and G″ decreased due to the disintegration of starch granules. The relationship between the energy input, measured as specific mechanical energy, and the viscoelastic properties was also assessed.     

双季早晚稻不同发育阶段日数对温度变化的敏感性比较

基于1981-2010年长江中下游地区38个农业气象观测站双季早、晚稻发育期及同期逐日气象数据,结合水稻特性将发育期划分为出苗-移栽、移栽-返青、返青-孕穗、孕穗-成熟4个主要发育阶段,比较双季早、晚稻不同发育阶段日数对温度变化的相对敏感性,以探究不同作物、不同发育期对气候变化响应的差异。结果表明：水稻各发育阶段日数随温度升高基本呈减少趋势,但相对敏感性差异较大。早稻返青-孕穗期日数对温度变化最敏感,相对敏感性平均为−0.094个点·℃⁻¹（P<0.05）,晚稻孕穗-成熟期日数对温度变化最不敏感,相对敏感性平均为−0.045个点·℃⁻¹（P<0.05）。相同发育阶段内,返青前晚稻对温度变化更敏感,返青后早稻更敏感。除移栽-返青期外,两种作物其它营养生长阶段敏感性均强于生殖生长。相对敏感性与阶段日数变异系数呈负相关关系,日数波动越大,阶段日数随温度升高而减少越明显,尤以早稻返青-孕穗期相关系数达−0.761（P<0.001）。