Abstract
Abstract Rice plants ( Oryza sativa L cv Akitakomachi) were grown under free‐air CO 2 enrichment (FACE) in farmers' fields in Shizukuishi, Iwate, Japan during 1999 and 2000. The grains were harvested and subsequently analyzed for protein and amylose contents as well as the traits related to cooked‐rice viscosity. The cooked rice was also subjected to sensory evaluation. The protein content of rice grains grown under elevated CO 2 was significantly lower than that of rice grown under ambient conditions. In addition, CO 2 enrichment increased the whiteness of the grains in both brown and milled rice and reduced their surface hardness. Although the amylose content of rice grains was unaffected, starch pasting properties demonstrated that rice grains in elevated CO 2 had higher maximum viscosity and breakdown than those grown in ambient conditions. Sensory evaluation of cooked rice with respect to umami (deliciousness), appearance, aroma, hardness, stickiness and overall palatability index indicated that the sensory properties were not significantly altered by the CO 2 enrichment treatment. Therefore, we conclude that the growth of the rice cultivar Akitakomachi under elevated CO 2 concentration decreased the protein content, but did not change the palatability to a level that may be detected by sensory taste panel evaluation. Copyright © 2005 Society of Chemical Industry
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 7
Claim · model-written summary
Elevated CO2 significantly lowered grain protein content.
- Taxon
- rice
Oryza sativae0 - Treatment
- elevated CO 2e0
- Outcome
- protein contente0
- Direction
- lowere0
- Comparator
- ambient conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The protein content of rice grains grown under elevated CO 2 was significantly lower than that of rice grown under ambient conditions”
Claim · model-written summary
CO2 enrichment increased brown-rice grain whiteness.
- Taxon
- riceOryza sativae0
- Treatment
- CO 2 enrichmente0
- Outcome
- whiteness of the grains in both brown and milled ricee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CO 2 enrichment increased the whiteness of the grains in both brown and milled rice”
Claim · model-written summary
CO2 enrichment reduced grain surface hardness.
- Taxon
- riceOryza sativae1
- Treatment
- CO 2 enrichmente0
- Outcome
- surface hardnesse0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CO 2 enrichment increased the whiteness of the grains in both brown and milled rice and reduced their surface hardness”
e1“rice grains grown under elevated CO 2”
Claim · model-written summary
CO2 enrichment did not affect grain amylose content.
- Taxon
- riceOryza sativae0
- Treatment
- CO 2 enrichmente1
- Outcome
- amylose contente0
- Direction
- unaffectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Although the amylose content of rice grains was unaffected”
e1“CO 2 enrichment increased the whiteness”
Claim · model-written summary
Rice under elevated CO2 had higher maximum starch viscosity than ambient-grown rice.
- Taxon
- riceOryza sativae0
- Treatment
- elevated CO 2e0
- Outcome
- maximum viscositye0
- Direction
- highere0
- Comparator
- ambient conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“rice grains in elevated CO 2 had higher maximum viscosity and breakdown than those grown in ambient conditions”
Claim · model-written summary
Rice under elevated CO2 had higher starch pasting breakdown than ambient-grown rice.
- Taxon
- riceOryza sativae0
- Treatment
- elevated CO 2e0
- Outcome
- breakdowne0
- Direction
- highere0
- Comparator
- ambient conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“rice grains in elevated CO 2 had higher maximum viscosity and breakdown than those grown in ambient conditions”
Claim · model-written summary
CO2 enrichment did not significantly change cooked-rice sensory properties.
- Taxon
- riceOryza sativae1
- Treatment
- CO 2 enrichment treatmente0
- Outcome
- sensory propertiese0
- Direction
- not significantly alterede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the sensory properties were not significantly altered by the CO 2 enrichment treatment”
e1“Sensory evaluation of cooked rice with respect to umami (deliciousness), appearance, aroma, hardness, stickiness and overall palatability index”
The same questions in other papers
co2 · quality: sugar starch · Oryza sativa (rice)Results differ
6 papers in the same direction as this paper · 10 in the opposite direction
- positive
- no effect
- negative
13 papers more in this group
See all 17 papers →co2 · quality: general · Oryza sativa (rice)Positive and negative results
3 papers in the same direction as this paper · 4 in the opposite direction
- positive
- positive
- positive
4 papers more in this group
See all 8 papers →co2 · organism · Oryza sativa (rice)Positive and negative results
6 papers in the same direction as this paper · 2 in the opposite direction
- negative
- positive
- positive
5 papers more in this group
See all 9 papers →co2 · quality: protein · Oryza sativa (rice)Positive and negative results
13 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- negative
12 papers more in this group
See all 16 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.