Abstract
Abstract Background and objectives Temperature during the grain filling stage is the critical environmental factor affecting rice quality and starch physicochemical properties. Two soft japonica rice varieties were used to investigate starch morphological structure, gelatinization, and pasting properties, as well as the overall sensory quality of cooked rice under different ripening dynamic temperatures. Findings Compared to normal temperature (NT), dynamic low temperature (LT) during the grain filling stage increased amylose content and significantly influenced the crystalline structure of starch. These structural changes included the reduction in the relative crystallinity, IR ratio of 1,045/1,022 cm −1 , the lamellar peak intensity, and lamellar distance. With regard to pasting properties, LT increased the setback and decreased the peak, trough, final viscosities, and breakdown. However, LT reduced gelatinization temperature and enthalpy. For eating quality, the palatability of cooked rice under LT decreased, which was related to higher hardness as well as lower stickiness and gel consistency. Conclusions Low temperature during grain filling led to the deterioration of eating quality of cooked rice, and this deterioration could be attributed to high amylose content, low pasting viscosity, and reduced gel consistency. Significance and novelty The mean temperature at 22°C during the grain filling stage improved eating quality in soft japonica rice by enhancing pasting properties and gel consistency.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. 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 10
Claim · model-written summary
Low temperature increased rice amylose content.
- Taxon
- rice
Oryza sativat0 - Treatment
- dynamic low temperature (LT)e0
- Outcome
- amylose contente0
- Direction
- increasede0
- Comparator
- normal temperature (NT)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to normal temperature (NT), dynamic low temperature (LT) during the grain filling stage increased amylose content”
t0“soft japonica rice”
Claim · model-written summary
Low temperature reduced starch relative crystallinity, IR ratio and lamellar peak intensity.
- Taxon
- riceOryza sativat0
- Outcome
- relative crystallinity, IR ratio of 1,045/1,022 cm −1 , the lamellar peak intensitye0
- Direction
- reductione0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These structural changes included the reduction in the relative crystallinity, IR ratio of 1,045/1,022 cm −1 , the lamellar peak intensity, and lamellar distance.”
t0“soft japonica rice”
Claim · model-written summary
Low temperature reduced starch lamellar distance.
- Taxon
- riceOryza sativat0
- Outcome
- lamellar distancee0
- Direction
- reductione0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These structural changes included the reduction in the relative crystallinity, IR ratio of 1,045/1,022 cm −1 , the lamellar peak intensity, and lamellar distance.”
t0“soft japonica rice”
Claim · model-written summary
Low temperature increased starch setback.
- Taxon
- riceOryza sativat0
- Treatment
- LTe0
- Outcome
- setbacke0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“LT increased the setback and decreased the peak, trough, final viscosities, and breakdown.”
t0“soft japonica rice”
Claim · model-written summary
Low temperature decreased peak, trough and final starch viscosities.
- Taxon
- riceOryza sativat0
- Treatment
- LTe0
- Outcome
- peak, trough, final viscositiese0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“LT increased the setback and decreased the peak, trough, final viscosities, and breakdown.”
t0“soft japonica rice”
Claim · model-written summary
Low temperature decreased starch breakdown.
- Taxon
- riceOryza sativat0
- Treatment
- LTe0
- Outcome
- breakdowne0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“LT increased the setback and decreased the peak, trough, final viscosities, and breakdown.”
t0“soft japonica rice”
Claim · model-written summary
Low temperature reduced gelatinization temperature and enthalpy.
- Taxon
- riceOryza sativat0
- Treatment
- LTe0
- Outcome
- gelatinization temperature and enthalpye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“LT reduced gelatinization temperature and enthalpy.”
t0“soft japonica rice”
Claim · model-written summary
Low temperature decreased cooked rice palatability.
- Taxon
- riceOryza sativae0
- Treatment
- LTe0
- Outcome
- palatabilitye0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the palatability of cooked rice under LT decreased”
Claim · model-written summary
Low temperature was associated with higher hardness and lower stickiness and gel consistency.
- Taxon
- riceOryza sativat0
- Outcome
- hardnesse0
- Direction
- highere0
Not reportedOrgan / stage
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“which was related to higher hardness as well as lower stickiness and gel consistency.”
t0“soft japonica rice”
Claim · model-written summary
A mean grain-filling temperature of 22°C improved soft japonica rice eating quality.
- Taxon
- soft japonica ricee0
- Treatment
- mean temperature at 22°Ce0
- Outcome
- eating qualitye0
- Direction
- improvede0
Not reportedComparator
Verbatim
e0“The mean temperature at 22°C during the grain filling stage improved eating quality in soft japonica rice by enhancing pasting properties and gel consistency.”
The same questions in other papers
cold · quality: sugar starch · Oryza sativa (rice)Results differ
4 papers in the same direction as this paper · 9 in the opposite direction
- no effect
- negative
- no effect
10 papers more in this group
See all 14 papers →cold · soil: physics · Oryza sativa (rice)Positive and negative results
4 papers in the same direction as this paper · 5 in the opposite direction
- positive
- positive
- positive
6 papers more in this group
See all 10 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.