Abstract
To understand the effect of nitrogen (N) fertilizer on rice (Oryza sativa L.) eating and cooking quality (ECQ). Here, we investigated the ECQ attributes, physicochemical foundation of ECQ, and amylopectin fine structure of two Waxy (Wx) alleles japonica rice cultivars Nanjing 9108 (NJ9108) and Huaidao 5 (HD5) under four N rates (0, 150, 300, and 450 kg ha−1). Sensory and pasting properties of the two cultivars varied depending on N rates. Compared with the control (0 kg ha−1), the overall eating quality and sensory value were significantly decreased under the N rates of 300 and 450 kg ha−1. Further, conventional descriptive analysis showed that the stickiness and retrogradation of cooked rice were significantly decreased. These results indicated that application of N fertilizer seems to affect the texture of cooked rice, causing it to be less sticky, lowering its retrogradation, and consequently reducing its palatability. Results from rapid visco analyzer (RVA) revealed that the peak and breakdown viscosities significantly decreased, while the setback viscosity and peak time increased under the N rates of 300 and 450 kg ha−1. However, no significant difference was observed when the N rate was 150 kg ha−1, indicating that less N fertilization can maintain rice ECQ. As the N rate increasing, protein content increased, whereas apparent amylose content, starch content, and gel consistency almost unchanged. Interestingly, compared with the control, under N treatments, the percentage of short amylopectin branches in NJ9108 was decreased, but increased in HD5, as controlled by amylopectin synthesis-related genes. Notably, SSI and BEIIb were down-regulated in NJ9108, whereas BEIIb was up-regulated in HD5. Thus, the palatability of both rice cultivars was significantly decreased under excessive N fertilization as a consequence of reduced stickiness and retrogradation of the cooked rice, which might have resulted from an elevated protein content and altered amylopectin fine structure. In addition, amylopectin synthesis appeared to be affected by N fertilizer and the genotype of the rice cultivar.
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Claims 17
Claim · model-written summary
At 300 kg ha−1 N, overall eating quality and sensory value significantly decreased relative to control.
- Taxon
- rice
Oryza sativae1 - Treatment
- 300e0
- Outcome
- overall eating quality and sensory valuee0
- Direction
- decreasede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared with the control (0 kg ha−1), the overall eating quality and sensory value were significantly decreased under the N rates of 300 and 450 kg ha−1.”
e1“rice (Oryza sativa L.)”
Claim · model-written summary
At 450 kg ha−1 N, overall eating quality and sensory value significantly decreased relative to control.
- Taxon
- riceOryza sativae1
- Treatment
- 450 kg ha−1e0
- Outcome
- overall eating quality and sensory valuee0
- Direction
- decreasede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared with the control (0 kg ha−1), the overall eating quality and sensory value were significantly decreased under the N rates of 300 and 450 kg ha−1.”
e1“rice (Oryza sativa L.)”
Claim · model-written summary
Nitrogen significantly reduced cooked-rice stickiness and retrogradation.
- Taxon
- riceOryza sativae0
- Treatment
- application of N fertilizere1
- Outcome
- stickiness and retrogradatione0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Further, conventional descriptive analysis showed that the stickiness and retrogradation of cooked rice were significantly decreased.”
e1“application of N fertilizer”
Claim · model-written summary
At 300 kg ha−1 N, peak and breakdown viscosities decreased significantly.
- Taxon
- riceOryza sativae1
- Treatment
- 300e0
- Outcome
- peak and breakdown viscositiese0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Results from rapid visco analyzer (RVA) revealed that the peak and breakdown viscosities significantly decreased, while the setback viscosity and peak time increased under the N rates of 300 and 450 kg ha−1.”
e1“rice (Oryza sativa L.)”
Claim · model-written summary
At 450 kg ha−1 N, peak and breakdown viscosities decreased significantly.
- Taxon
- riceOryza sativae1
- Treatment
- 450 kg ha−1e0
- Outcome
- peak and breakdown viscositiese0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Results from rapid visco analyzer (RVA) revealed that the peak and breakdown viscosities significantly decreased, while the setback viscosity and peak time increased under the N rates of 300 and 450 kg ha−1.”
e1“rice (Oryza sativa L.)”
Claim · model-written summary
At 300 kg ha−1 N, setback viscosity and peak time increased.
- Taxon
- riceOryza sativae1
- Treatment
- 300e0
- Outcome
- setback viscosity and peak timee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Results from rapid visco analyzer (RVA) revealed that the peak and breakdown viscosities significantly decreased, while the setback viscosity and peak time increased under the N rates of 300 and 450 kg ha−1.”
e1“rice (Oryza sativa L.)”
Claim · model-written summary
At 450 kg ha−1 N, setback viscosity and peak time increased.
- Taxon
- riceOryza sativae1
- Treatment
- 450 kg ha−1e0
- Outcome
- setback viscosity and peak timee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Results from rapid visco analyzer (RVA) revealed that the peak and breakdown viscosities significantly decreased, while the setback viscosity and peak time increased under the N rates of 300 and 450 kg ha−1.”
e1“rice (Oryza sativa L.)”
Claim · model-written summary
At 150 kg ha−1 N, no significant difference was observed in the preceding quality comparison.
- Taxon
- riceOryza sativae0
- Treatment
- 150 kg ha−1e0
- Outcome
- ECQe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“However, no significant difference was observed when the N rate was 150 kg ha−1, indicating that less N fertilization can maintain rice ECQ.”
Claim · model-written summary
Lower nitrogen fertilization can maintain rice eating and cooking quality.
- Taxon
- riceOryza sativae0
- Outcome
- less N fertilization can maintain rice ECQe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“indicating that less N fertilization can maintain rice ECQ.”
Claim · model-written summary
Protein content increased with nitrogen rate.
- Taxon
- riceOryza sativae1
- Treatment
- N rate increasinge0
- Outcome
- protein contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As the N rate increasing, protein content increased, whereas apparent amylose content, starch content, and gel consistency almost unchanged.”
e1“rice (Oryza sativa L.)”
Claim · model-written summary
Apparent amylose content, starch content and gel consistency were almost unchanged as nitrogen rate increased.
- Taxon
- riceOryza sativae1
- Treatment
- N rate increasinge0
- Outcome
- apparent amylose content, starch content, and gel consistencye0
- Direction
- almost unchangede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As the N rate increasing, protein content increased, whereas apparent amylose content, starch content, and gel consistency almost unchanged.”
e1“rice (Oryza sativa L.)”
Claim · model-written summary
Nitrogen reduced short amylopectin branch percentage in NJ9108 relative to control.
- Taxon
- riceOryza sativae1
- Material
- NJ9108e0
- Treatment
- N treatmentse0
- Outcome
- percentage of short amylopectin branchese0
- Direction
- decreasede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Interestingly, compared with the control, under N treatments, the percentage of short amylopectin branches in NJ9108 was decreased, but increased in HD5, as controlled by amylopectin synthesis-related genes.”
e1“rice (Oryza sativa L.)”
Claim · model-written summary
Nitrogen increased short amylopectin branch percentage in HD5 relative to control.
- Taxon
- riceOryza sativae1
- Material
- HD5e0
- Treatment
- N treatmentse0
- Outcome
- percentage of short amylopectin branchese0
- Direction
- increasede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Interestingly, compared with the control, under N treatments, the percentage of short amylopectin branches in NJ9108 was decreased, but increased in HD5, as controlled by amylopectin synthesis-related genes.”
e1“rice (Oryza sativa L.)”
Claim · model-written summary
SSI and BEIIb were down-regulated in NJ9108.
- Taxon
- riceOryza sativae2
- Material
- NJ9108e0
- Treatment
- N treatmentse1
- Gene
- SSI and BEIIbe0
- Outcome
- SSI and BEIIbe0
- Direction
- down-regulatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Notably, SSI and BEIIb were down-regulated in NJ9108, whereas BEIIb was up-regulated in HD5.”
e1“under N treatments”
e2“rice (Oryza sativa L.)”
Claim · model-written summary
BEIIb was up-regulated in HD5.
- Taxon
- riceOryza sativae2
- Material
- HD5e0
- Treatment
- N treatmentse1
- Gene
- BEIIbe0
- Outcome
- BEIIbe0
- Direction
- up-regulatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Notably, SSI and BEIIb were down-regulated in NJ9108, whereas BEIIb was up-regulated in HD5.”
e1“under N treatments”
e2“rice (Oryza sativa L.)”
Claim · model-written summary
Reduced stickiness and retrogradation explain the diminished palatability, possibly through elevated protein and altered amylopectin structure.
- Taxon
- riceOryza sativae0
- Treatment
- excessive N fertilizatione0
- Outcome
- palatabilitye0
- Direction
- decreasede0
- Qualifier
- reduced stickiness and retrogradation of the cooked rice, which might have resulted from an elevated protein content and altered amylopectin fine structuree0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Thus, the palatability of both rice cultivars was significantly decreased under excessive N fertilization as a consequence of reduced stickiness and retrogradation of the cooked rice, which might have resulted from an elevated protein content and altered amylopectin fine structure.”
Claim · model-written summary
Amylopectin synthesis appears affected by nitrogen and cultivar genotype.
- Taxon
- riceOryza sativae0
- Treatment
- N fertilizere0
- Outcome
- amylopectin synthesise0
- Qualifier
- genotype of the rice cultivare0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In addition, amylopectin synthesis appeared to be affected by N fertilizer and the genotype of the rice cultivar.”
The same questions in other papers
nitrogen · quality: sugar starch · Oryza sativa (rice)Positive and negative results
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See all 57 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.