Abstract
Abstract In order to clarify the impact of nitrogen (N) application on rice quality, meta‐analysis was utilized in this study based on rice ( Oryza sativa L.) N application data published since 2000. The effects of N application on the protein content, processing, appearance, and cooking and eating quality of rice were systematically evaluated. The results showed that the protein content of rice increased linearly with the increase of N application rate. At the same time, N application increased milled rice rate, brown rice rate, and head rice rate, and the effect was best when N application rate was 91–135 kg N ha −1 . The gel consistency, amylose content, peak viscosity, hot‐paste viscosity, and breakdown viscosity of rice were decreased by N application, and the reduction of each index was different under different N application rates. The amylose content of rice decreased with the increase of N application rate. Moreover, it was found that N application had no significant effect on chalkiness degree and chalkiness kernel rate. The results of this study can provide a reference for N application in the rice planting process to meet specific rice quality requirements.
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Claims 6
Claim · model-written summary
Rice protein content increased linearly with nitrogen application rate.
- Taxon
- rice
Oryza sativae0 - Treatment
- N application ratee0
- Outcome
- protein contente0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the protein content of rice increased linearly with the increase of N application rate”
Claim · model-written summary
Nitrogen application increased milled rice rate, brown rice rate and head rice rate.
- Taxon
- riceOryza sativae0
- Treatment
- N applicatione0
- Outcome
- milled rice rate, brown rice rate, and head rice ratee0
- Direction
- increasede0
- Qualifier
- 91–135 kg N ha −1e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“N application increased milled rice rate, brown rice rate, and head rice rate, and the effect was best when N application rate was 91–135 kg N ha −1”
Claim · model-written summary
Nitrogen application decreased gel consistency and amylose content.
- Taxon
- riceOryza sativae0
- Treatment
- N applicatione0
- Outcome
- gel consistency, amylose contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The gel consistency, amylose content, peak viscosity, hot‐paste viscosity, and breakdown viscosity of rice were decreased by N application”
Claim · model-written summary
Nitrogen application decreased peak, hot-paste and breakdown viscosity.
- Taxon
- riceOryza sativae0
- Treatment
- N applicatione0
- Outcome
- peak viscosity, hot‐paste viscosity, and breakdown viscositye0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The gel consistency, amylose content, peak viscosity, hot‐paste viscosity, and breakdown viscosity of rice were decreased by N application”
Claim · model-written summary
Rice amylose content decreased as nitrogen application rate increased.
- Taxon
- riceOryza sativae0
- Treatment
- N application ratee0
- Outcome
- amylose contente0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The amylose content of rice decreased with the increase of N application rate”
Claim · model-written summary
Nitrogen application had no significant effect on rice chalkiness degree or chalkiness kernel rate.
- Taxon
- riceOryza sativae1
- Treatment
- N applicatione0
- Outcome
- chalkiness degree and chalkiness kernel ratee0
- Direction
- no significant effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“N application had no significant effect on chalkiness degree and chalkiness kernel rate”
e1“protein content, processing, appearance, and cooking and eating quality of rice”
The same questions in other papers
nitrogen · quality: grain · Oryza sativa (rice)Results differ
80 papers in the same direction as this paper · 19 in the opposite direction · 2 reporting no difference from an alternative
- negative
- no effect
- negative
98 papers more in this group
See all 102 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.