Abstract
rice cultivars, Kenjing 7 (KJ7, moderate stress tolerance) and Kenjing 8 (KJ8, strong stress tolerance). Low-temperature treatments (17/13 °C, day/night) were applied during the early (5-11 days after anthesis), middle (12-18 days), and late (19-25 days) grain-filling stages and milling, appearance, nutritional, eating and cooking qualities as well as starch physicochemical properties were evaluated. Responses differed markedly between cultivars and treatment periods. Under low-temperature conditions, brown rice and milled rice rates of KJ8 increased during the early and middle grain-filling stages, whereas those of KJ7 declined during the late stage. Low-temperature stress increased protein, total starch, and amylose contents, while reducing gel consistency and the taste value of KJ7. Grain chalkiness increased significantly during the late stage, whereas during the early and middle stages, grain chalkiness, peak viscosity, and breakdown decreased and setback increased. Low temperature increased starch granule size and the proportions of short and intermediate chains of amylopectin, reduced medium-long and long chain and relative crystallinity, without altering starch crystalline type, and produced uneven starch particle surfaces with small pores. These effects were most pronounced during the late grain-filling stage. Overall, low temperature altered starch content and structure, thereby modifying pasting properties and ultimately leading to differences in rice quality.
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Claims 12
Claim · model-written summary
Low temperature increased brown and milled rice rates of Kenjing 8 at early and middle grain filling.
- Taxon
- rice
Oryza sativae0 - Material
- KJ8e0
- Treatment
- low-temperature conditionse0
- Outcome
- brown rice and milled rice ratese0
- Direction
- increasede0
- Qualifier
- early and middle grain-filling stagese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Under low-temperature conditions, brown rice and milled rice rates of KJ8 increased during the early and middle grain-filling stages”
Claim · model-written summary
Low temperature decreased brown and milled rice rates of Kenjing 7 late in grain filling.
- Taxon
- riceOryza sativat0
- Material
- KJ7e0
- Treatment
- low-temperature conditionse3
- Outcome
- brown rice and milled rice ratese4
- Direction
- declinede0
- Qualifier
- late stagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whereas those of KJ7 declined during the late stage”
e1“whereas those of KJ7 declined during the late stage”
t0“Rice Quality Indicators”
e3“Under low-temperature conditions, brown rice and milled rice rates of KJ8 increased during the early and middle grain-filling stages”
e4“Under low-temperature conditions, brown rice and milled rice rates of KJ8 increased during the early and middle grain-filling stages”
Claim · model-written summary
Low-temperature stress increased protein, total starch and amylose contents in Kenjing 7.
- Taxon
- RiceOryza sativat0
- Material
- KJ7e0
- Treatment
- Low-temperature stresse0
- Outcome
- protein, total starch, and amylose contentse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low-temperature stress increased protein, total starch, and amylose contents, while reducing gel consistency and the taste value of KJ7”
t0“Rice Quality Indicators”
Claim · model-written summary
Low-temperature stress reduced gel consistency and taste value of Kenjing 7.
- Taxon
- RiceOryza sativat0
- Material
- KJ7e0
- Treatment
- Low-temperature stresse0
- Outcome
- gel consistency and the taste valuee0
- Direction
- reducinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low-temperature stress increased protein, total starch, and amylose contents, while reducing gel consistency and the taste value of KJ7”
t0“Rice Quality Indicators”
Claim · model-written summary
Grain chalkiness increased significantly under late-stage low temperature.
- Taxon
- RiceOryza sativat0
- Treatment
- Low-temperature stresse3
- Outcome
- Grain chalkinesse0
- Direction
- increasede0
- Qualifier
- late stagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Grain chalkiness increased significantly during the late stage”
e1“Grain chalkiness increased significantly during the late stage”
t0“Rice Quality Indicators”
e3“Low-temperature stress increased protein, total starch, and amylose contents, while reducing gel consistency and the taste value of KJ7”
Claim · model-written summary
Early and middle low temperature decreased grain chalkiness, peak viscosity and breakdown.
- Taxon
- RiceOryza sativat0
- Treatment
- Low-temperature stresse3
- Outcome
- grain chalkiness, peak viscosity, and breakdowne0
- Direction
- decreasede0
- Qualifier
- early and middle stagese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“during the early and middle stages, grain chalkiness, peak viscosity, and breakdown decreased and setback increased”
e1“during the early and middle stages, grain chalkiness, peak viscosity, and breakdown decreased and setback increased”
t0“Rice Quality Indicators”
e3“Low-temperature stress increased protein, total starch, and amylose contents, while reducing gel consistency and the taste value of KJ7”
Claim · model-written summary
Early and middle low temperature increased setback.
- Taxon
- RiceOryza sativat0
- Treatment
- Low-temperature stresse3
- Outcome
- setbacke0
- Direction
- increasede0
- Qualifier
- early and middle stagese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“during the early and middle stages, grain chalkiness, peak viscosity, and breakdown decreased and setback increased”
e1“during the early and middle stages, grain chalkiness, peak viscosity, and breakdown decreased and setback increased”
t0“Rice Quality Indicators”
e3“Low-temperature stress increased protein, total starch, and amylose contents, while reducing gel consistency and the taste value of KJ7”
Claim · model-written summary
Low temperature increased starch granule size and short and intermediate amylopectin chains.
- Taxon
- RiceOryza sativat0
- Treatment
- Low temperaturee0
- Outcome
- starch granule size and the proportions of short and intermediate chains of amylopectine0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low temperature increased starch granule size and the proportions of short and intermediate chains of amylopectin”
t0“Rice Quality Indicators”
Claim · model-written summary
Low temperature reduced medium-long and long amylopectin chains and relative crystallinity.
- Taxon
- RiceOryza sativat0
- Treatment
- Low temperaturee3
- Outcome
- medium-long and long chain and relative crystallinitye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reduced medium-long and long chain and relative crystallinity”
e1“reduced medium-long and long chain and relative crystallinity”
t0“Rice Quality Indicators”
e3“Low temperature increased starch granule size and the proportions of short and intermediate chains of amylopectin”
Claim · model-written summary
Low temperature did not alter starch crystalline type.
- Taxon
- RiceOryza sativat0
- Treatment
- Low temperaturee3
- Outcome
- starch crystalline typee0
- Direction
- without alteringe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“without altering starch crystalline type”
e1“without altering starch crystalline type”
t0“Rice Quality Indicators”
e3“Low temperature increased starch granule size and the proportions of short and intermediate chains of amylopectin”
Claim · model-written summary
Low temperature produced uneven starch particle surfaces with small pores.
- Taxon
- RiceOryza sativat0
- Treatment
- Low temperaturee3
- Outcome
- uneven starch particle surfaces with small porese0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“produced uneven starch particle surfaces with small pores”
e1“produced uneven starch particle surfaces with small pores”
t0“Rice Quality Indicators”
e3“Low temperature increased starch granule size and the proportions of short and intermediate chains of amylopectin”
Claim · model-written summary
The starch effects were strongest during late grain filling.
- Taxon
- RiceOryza sativat0
- Outcome
- most pronouncede0
- Qualifier
- late grain-filling stagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These effects were most pronounced during the late grain-filling stage”
t0“Rice Quality Indicators”
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