Abstract
Abstract Late‐season rice, a major contributor to the production of high‐quality rice in China, often experiences low temperatures during the flowering period. The objective of this study was to determine the effect of low temperature stress on grain quality and to identify related physiological factors in late‐season rice. Sink and source characteristics and grain quality traits of two high‐quality late‐season rice cultivars were compared between a year in which low temperatures occurred during the flowering period (2020) and a normal year (2019) under field conditions. Low temperatures during the flowering period in 2020 resulted in a reduction in spikelet filling and consequent increases in source–sink ratios and grain weight and N content compared to 2019. The head rice rate and protein content of the milled rice were increased in 2020 compared to 2019. Starch gel consistency and peak, trough, breakdown, final, and consistency viscosities were reduced while setback viscosity, paste temperature, and texture properties (hardness, springiness, cohesiveness, resilience, and chewiness) were increased for milled rice (or milled rice flour or cooked milled rice) in 2020 compared to 2019. The glucose production rate and total glucose production from in vitro digestion of cooked milled rice was reduced in 2020 compared to 2019. The results of this study suggest that low temperature stress during the flowering period can improve milling, nutritional, and health qualities but reduce the cooking and eating quality in late‐season rice by altering the source–sink relationship.
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Claims 7
Claim · model-written summary
Low temperature reduced spikelet filling.
- Taxon
- rice
Oryza sativat0 - Treatment
- Low temperatures during the flowering period in 2020e0
- Outcome
- spikelet fillinge0
- Direction
- reductione0
- Comparator
- 2019t1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low temperatures during the flowering period in 2020 resulted in a reduction in spikelet filling”
t0“rice”
t1“normal year (2019)”
Claim · model-written summary
Low temperature increased source–sink ratios, grain weight and N content.
- Taxon
- riceOryza sativat0
- Treatment
- Low temperaturest1
- Outcome
- source–sink ratios and grain weight and N contente0
- Direction
- increasese0
- Comparator
- 2019e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“consequent increases in source–sink ratios and grain weight and N content compared to 2019”
t0“rice”
t1“Low temperatures during the flowering period in 2020”
Claim · model-written summary
Head rice rate and protein content increased in 2020.
- Taxon
- riceOryza sativae0
- Treatment
- 2020e0
- Outcome
- head rice rate and protein contente0
- Direction
- increasede0
- Comparator
- 2019e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The head rice rate and protein content of the milled rice were increased in 2020 compared to 2019”
Claim · model-written summary
Gel consistency and five viscosities were reduced in 2020.
- Taxon
- riceOryza sativat0
- Treatment
- 2020t1
- Outcome
- Starch gel consistency and peak, trough, breakdown, final, and consistency viscositiese0
- Direction
- reducede0
- Comparator
- 2019t1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Starch gel consistency and peak, trough, breakdown, final, and consistency viscosities were reduced”
t0“rice”
t1“milled rice (or milled rice flour or cooked milled rice) in 2020 compared to 2019”
Claim · model-written summary
Setback viscosity and paste temperature increased in 2020.
- Taxon
- riceOryza sativat0
- Treatment
- 2020t1
- Outcome
- setback viscosity, paste temperaturee0
- Direction
- increasede0
- Comparator
- 2019t1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“setback viscosity, paste temperature, and texture properties (hardness, springiness, cohesiveness, resilience, and chewiness) were increased”
t0“rice”
t1“milled rice (or milled rice flour or cooked milled rice) in 2020 compared to 2019”
Claim · model-written summary
Five texture properties increased in 2020.
- Taxon
- riceOryza sativat0
- Treatment
- 2020t1
- Outcome
- texture properties (hardness, springiness, cohesiveness, resilience, and chewiness)e0
- Direction
- increasede0
- Comparator
- 2019t1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“texture properties (hardness, springiness, cohesiveness, resilience, and chewiness) were increased”
t0“rice”
t1“milled rice (or milled rice flour or cooked milled rice) in 2020 compared to 2019”
Claim · model-written summary
Digestion glucose production rate and total glucose production decreased in 2020.
- Taxon
- riceOryza sativae0
- Treatment
- 2020e0
- Outcome
- glucose production rate and total glucose productione0
- Direction
- reducede0
- Comparator
- 2019e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The glucose production rate and total glucose production from in vitro digestion of cooked milled rice was reduced in 2020 compared to 2019”
The same questions in other papers
cold · yield · Oryza sativa (rice)Results differ
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See all 63 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.