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The Deterioration of Eating and Cooking Quality Caused by High Temperature During Grain Filling in Early‐Season indica Rice Cultivars
Author(s) -
Zhong L. J.,
Cheng F. M.,
Wen X.,
Sun Z. X.,
Zhang G. P.
Publication year - 2005
Publication title -
journal of agronomy and crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.095
H-Index - 74
eISSN - 1439-037X
pISSN - 0931-2250
DOI - 10.1111/j.1439-037x.2005.00131.x
Subject(s) - amylose , cultivar , starch , grain quality , agronomy , chemistry , brown rice , horticulture , food science , biology
The effect of temperature during grain filling on eating and cooking quality of early‐season indica rice was investigated by using four cultivars with different amylose content. Starting from flowering stage until maturity, the plants of all cultivars were subjected to two temperature treatments, referred as optimum (mean daily air temperature, 22 °C) and high (32 °C) temperature regimes. The results showed that the effect of high temperature on apparent amylose content and gel consistency in milled rice was cultivar‐dependent. Under high temperature, amylose content increased for cv. Jiayu353 and remained little changed for cv. Guangluai4, which had intrinsically higher amylose content, and decreased for cv. Zhefu49 and cv. Jiazao935, which had lower amylose content. By contrast, high temperature reduced or kept stable gel consistency values for cultivars with higher amylose content and increased gel consistency values for those with lower amylose content. Moreover, high temperature significantly increased the gelatinization temperature of all cultivars. Pasting profiles and X‐ray diffraction pattern of rice were also affected by temperature. The results suggest that high temperature during grain filling change the component and crystalline structure of starch and result in deterioration of eating and cooking quality for early‐season indica rice.