Agronomic and Physicochemical Properties Facilitating the Synchronization of Grain Yield and the Overall Palatability of Japonica Rice in East China

Huanhe Wei, Jialin Ge, Xubin Zhang, Wang Zhu, Yinglong Chen, Tianyao Meng and Qigen Dai
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Huanhe Wei: Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
Jialin Ge: Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
Xubin Zhang: Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
Wang Zhu: Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
Yinglong Chen: Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
Tianyao Meng: Institutes of Agricultural Science and Technology Development, Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
Qigen Dai: Jiangsu Key Laboratory of Crop Cultivation and Physiology, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China

Agriculture, 2022, vol. 12, issue 7, 1-17

Abstract: Understanding the agronomic and physicochemical characteristics related to grain yield and grain quality is an ongoing hotspot. In 2018 and 2019, high-yielding rice with good palatability (HYGP), high-yielding rice with poor palatability (HYPP), and low-yielding rice with good palatability (LYGP) were grown in paddy fields to explore the main traits underlying the better grain yield and overall palatability of HYGP. HYGP and HYPP demonstrated a 18.1–20.7% higher grain yield ( p < 0.05) than LYGP; HYGP and LYGP gave an overall palatability from 75.2 to 77.0, higher ( p < 0.05) than HYPP. The higher grain yield of HYGP compared to that of LYGP resulted from a larger sink size because of the spikelets per panicle and the higher total shoot biomass weight ( p < 0.05). HYGP exhibited more ( p < 0.05) panicles per m 2 but lower spikelets per panicle and 1000-grain weight than HYPP and maintained a similar grain yield to HYPP. Compared with HYPP and LYGP, HYGP exhibited more ( p < 0.05) biomass accumulation from heading to maturity, supported by the higher leaf area index, post-heading leaf photosynthetic rate, and SPAD values. HYGP had higher ( p < 0.05) adenosine diphosphate glucose pyrophosphorylase and starch branching enzyme activities at the middle and late grain-filling stages than HYPP and LYGP. HYGP and LYGP had a lower ( p < 0.05) chalky area, chalky degree, amylose content, setback, grain protein content, and prolamin content than HYPP, while it had a higher ( p < 0.05) gel consistency, breakdown, and ratio of glutelin content to prolamin content. Our results suggested that optimized yield components, more biomass accumulation through improved leaf photosynthetic capacities, a lower amylose content with coordinated enzyme activities involved in starch synthesis, and a lower grain protein content with a better composition were the main traits facilitating the better grain yield and overall palatability of rice in east China.

Keywords: rice; grain yield; overall palatability; agronomic and physicochemical characteristics (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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