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Acta Agronomica Sinica ›› 2024, Vol. 50 ›› Issue (2): 451-463.doi: 10.3724/SP.J.1006.2024.32014

• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

Quality differences between noodle rice grown in early and late seasons

XIAO Zheng-Wu1(), HU Li-Qin1, LI Xing1, XIE Jia-Xin1, LIAO Cheng-Jing1, KANG Yu-Ling1, Hu Yu-Ping1, ZHANG Ke-Qian1, FANG Sheng-Liang2, CAO Fang-Bo1, CHEN Jia-Na1, HUANG Min1,*()   

  1. 1Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology / Hunan Agricultural University, Changsha 410128, Hunan, China
    2Hengyang Academy of Agricultural Sciences, Hengyang 421101, Hunan, China
  • Received:2023-04-23 Accepted:2023-09-13 Online:2024-02-12 Published:2023-10-09
  • Contact: *E-mail: mhuang@hunau.edu.cn
  • Supported by:
    Joint Fund of the Natural Science Foundation of Hunan Province and the Government of Hengyang City(2021JJ50076);National Key Research and Development Program of China(2016YFD0300509)

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Abstract:

In order to identify the influence of climatic conditions of different rice-growing seasons on cooking quality of the rice noodles, a field experiment was conducted in Liuyang, Hunan Province from 2020 to 2022. Five noodle rice cultivars (Guanglu’ai 4, Zhongjiazao 17, Xiangzaoxian 24, Zhongzao 39, and Zhuliangyou 729), were grown in the early and late seasons to compare the cooking quality of rice noodles and the grain quality of noodle rice. The results showed that the mean temperature and solar radiation at grain-filling stage were 18.7% and 12.7% lower in the late season than in the early season, respectively. The cooking loss rate of rice noodles was reduced by 7.4% in the late season compared to the early season. There were not significant differences in cooked break rate and water absorption rate between early and late seasons. The peak viscosity, through viscosity, breakdown viscosity, final viscosity, consistency viscosity, and pasting temperature were lower by 25.8%, 22.9%, 34.3%, 19.7%, 14.2%, and 2.0%, whereas the setback viscosity and peaking time were higher by 11.8% and 2.3% in the late season compared to the early season, respectively. Correlation analysis showed that the mean temperature at grain-filling stage was positively correlated with peak viscosity, through viscosity, breakdown viscosity, final viscosity, consistency viscosity, and pasting temperature, and negatively correlated with setback viscosity. The mean radiation at grain-filling stage was positively correlated with peak viscosity, through viscosity, final viscosity, and negatively correlated with setback viscosity. The cooking loss rate of rice noodles was positively correlated with the final viscosity, pasting temperature, and peaking time. Therefore, the cooking quality of rice noodles can be improved by growing noodle rice in the late season. The final viscosity and pasting temperature in the paste properties of noodle rice were the critical factors affecting the cooking loss rate of rice noodles.

Key words: noodle rice, amylose content, RVA, rice noodles cooking quality, temperature, radiation

Fig. 1

Daily mean temperature (a, c, e) and daily mean solar radiation (b, d, f) during grain filling period of noodle rice in 2020-2022 The dashed line denotes mean temperature and mean solar radiation at grain filling stage in the early and late seasons."

Table 1

Variance analysis of season, cultivar and year on rice quality and rice noodles cooking quality of noodle rice (F-value)"

变异源
Source of variation		 季节
Season (S)		 品种
Cultivar (C)		 年份
Year (Y)		 季节×品种
S×C		 季节×年份
S×Y		 品种×年份
C×Y		 季节×品种×年份
S×C×Y
总淀粉含量Total starch content 0.00 NS 20.20** 2.11 NS 0.82 NS 20.10** 3.38** 1.88 NS
直链淀粉含量Amylose content 20.87** 15.41** 18.33** 0.84 NS 11.39** 2.14* 0.95 NS
支链淀粉含量Amylopectin content 10.93** 1.13 NS 11.83** 1.97 NS 1.33 NS 2.83* 2.01 NS
蛋白质含量Protein content 67.93** 36.99** 111.63** 1.00 NS 33.04** 1.23 NS 1.44 NS
峰值黏度Peak viscosity 1513.42** 10.02** 125.99** 3.94** 25.01** 5.53** 1.32 NS
热浆黏度Through viscosity 737.68** 23.01** 126.69** 3.07* 9.12** 1.63 NS 2.84**
崩解值Breakdown viscosity 216.38** 18.23** 1.60 NS 6.03** 5.76** 2.15* 1.16 NS
最终黏度Final viscosity 1149.51** 17.45** 60.25** 1.99 NS 23.87** 5.18** 1.58 NS
消减值Setback viscosity 27.18** 38.22** 35.83** 12.44** 10.33** 1.50 NS 0.31 NS
回复值Consistency viscosity 173.64** 25.95** 33.12** 2.37 NS 14.56** 2.94** 1.21 NS
峰值时间Peaking time 68.83** 63.63** 8.29** 5.44** 10.32** 1.50 NS 1.62 NS
糊化温度Pasting temperature 370.20** 104.32** 64.35** 4.59** 119.06** 10.98** 19.74**
断条率Cooked break rate 0.13 NS 0.72 NS 1.83 NS 1.17 NS 4.27* 0.99 NS 0.38 NS
损失率Cooking loss rate 11.48** 70.58** 3.96* 5.15** 4.48* 3.28** 3.88**
吸水率Water absorption rate 0.06 NS 30.70** 18.86** 4.85** 3.70* 1.27 NS 1.22 NS

Table 2

Starch and protein contents in milled rice flours of early and late seasons noodle rice in 2020-2022 (%)"

年份
Year		 季节
Season		 品种
Cultivar		 总淀粉
Total starch		 直链淀粉
Amylose		 支链淀粉
Amylopectin		 蛋白质
Protein
2020 早季
Early
season		 广陆矮4号Guanglu’ai 4 75.19 a 25.98 a 49.21 a 7.21 bc
中嘉早17 Zhongjiazao 17 75.75 a 26.73 a 49.02 a 6.71 c
湘早籼24号 Xiangzaoxian 24 73.07 b 24.57 b 48.50 ab 8.25 a
中早39 Zhongzao 39 73.63 b 26.08 a 47.55 b 7.61 ab
株两优729 Zhuliangyou 729 76.13 a 26.91 a 49.22 a 7.33 bc
平均 Mean 74.76 B 26.05 A 48.71 B 7.42 B
晚季
Late
season
 广陆矮4号Guanglu’ai 4 76.79 ab 26.05 abc 50.74 a 8.89 b
中嘉早17 Zhongjiazao 17 76.34 ab 26.91 ab 49.43 a 8.73 b
湘早籼24号 Xiangzaoxian 24 75.00 b 24.77 c 50.23 a 10.60 a
中早39 Zhongzao 39 75.06 b 25.78 bc 49.28 a 8.95 b
株两优729 Zhuliangyou 729 77.64 a 27.26 a 50.38 a 8.31 b
平均 Mean 76.17 A 26.15 A 50.02 A 9.10 A
2021 早季
Early
season		 广陆矮4号Guanglu’ai 4 76.40 a 27.92 ab 48.48 ab 6.64 b
中嘉早17 Zhongjiazao 17 75.99 a 28.42 a 47.57 b 7.02 ab
湘早籼24号 Xiangzaoxian 24 74.14 b 26.22 c 47.92 ab 7.89 a
中早39 Zhongzao 39 75.53 a 27.19 b 48.34 ab 6.85 b
株两优729 Zhuliangyou 729 76.10 a 27.55 ab 48.55 a 6.84 b
平均 Mean 75.63 A 27.46 A 48.17 A 7.05 A
晚季
Late
season
 广陆矮4号Guanglu’ai 4 76.17 ab 27.28 b 48.89 b 6.90 bc
中嘉早17 Zhongjiazao 17 76.93 a 28.76 a 48.17 b 6.57 bc
湘早籼24号 Xiangzaoxian 24 73.35 c 26.29 bc 47.06 b 7.82 a
中早39 Zhongzao 39 77.21 a 25.69 c 51.52 a 6.46 c
株两优729 Zhuliangyou 729 75.33 b 26.38 bc 48.95 b 7.04 b
平均 Mean 75.80 A 26.88 B 48.92 A 6.96 A
2022 早季
Early
season		 广陆矮4号Guanglu’ai 4 76.09 b 29.70 a 46.39 a 6.09 b
中嘉早17 Zhongjiazao 17 77.91 a 28.60 a 49.31 a 6.13 b
湘早籼24号 Xiangzaoxian 24 74.64 b 27.35 a 47.29 a 7.53 a
中早39 Zhongzao 39 75.93 b 27.67 a 48.26 a 6.14 b
株两优729 Zhuliangyou 729 75.56 b 28.02 a 47.54 a 6.32 b
平均 Mean 76.03 A 28.27 A 47.76 A 6.44 B
晚季
Late
season
 广陆矮4号Guanglu’ai 4 75.93 a 26.50 a 49.43 a 6.65 bc
中嘉早17 Zhongjiazao 17 74.96 ab 26.92 a 48.04 a 6.35 c
湘早籼24号 Xiangzaoxian 24 73.06 b 25.29 a 47.77 a 8.34 a
中早39 Zhongzao 39 73.94 ab 26.18 a 47.76 a 6.86 b
株两优729 Zhuliangyou 729 74.29 ab 26.81 a 47.48 a 7.02 b
平均 Mean 74.44 B 26.34 B 48.10 A 7.05 A

Table 3

Paste properties in milled rice flours of early and late seasons noodle rice in 2020-2022"

年份
Year		 季节
Season		 品种
Cultivar		 黏度Viscosity (cP) 峰值时间
Peaking time
(min)		 糊化温度
Pasting
temperature (℃)
峰值黏度
Peak		 热浆黏度
Through		 崩解值
Breakdown		 最终黏度
Final		 消减值
Setback		 回复值
Consistency
2020 早季
Early
season		 广陆矮4号Guanglu’ai 4 3306 a 2389 b 917 ab 4094 bc 788 b 1705 b 5.87 b 80.11 c
中嘉早17 Zhongjiazao 17 3277 a 2332 b 945 ab 4029 c 752 b 1697 b 5.82 b 80.10 c
湘早籼24号 Xiangzaoxian 24 3299 a 2555 ab 744 b 4460 a 1161 a 1905 a 6.18 a 81.43 a
中早39 Zhongzao 39 3536 a 2498 ab 1038 a 4380 ab 844 b 1882 a 6.07 a 81.31 a
株两优729 Zhuliangyou 729 3513 a 2695 a 818 ab 4248 abc 735 b 1553 c 6.22 a 80.88 b
平均 Mean 3386 A 2494 A 892 A 4242 A 856 A 1748 A 6.03 B 80.76 A
晚季
Late season
 广陆矮4号Guanglu’ai 4 2433 b 1741 c 692 ab 3305 c 872 b 1564 ab 6.09 c 79.70 cd
中嘉早17 Zhongjiazao 17 2415 b 1747 c 668 ab 3310 c 895 ab 1563 ab 6.11 c 79.44 d
湘早籼24号 Xiangzaoxian 24 2713 a 2085 b 628 b 3652 ab 939 ab 1567 ab 6.38 a 83.38 a
中早39 Zhongzao 39 2877 a 2248 a 629 b 3844 a 967 a 1596 a 6.38 a 81.13 b
株两优729 Zhuliangyou 729 2787 a 2080 b 707 a 3533 bc 746 c 1453 b 6.27 b 80.75 bc
平均 Mean 2645 B 1980 B 665 B 3529 B 884 A 1549 B 6.24 A 80.88 A
2021 早季
Early
season		 广陆矮4号Guanglu’ai 4 4151 a 2970 a 1181 a 4733 b 582 b 1763 a 5.89 c 80.94 c
中嘉早17 Zhongjiazao 17 4109 a 2980 a 1129 a 4766 ab 657 b 1786 a 5.95 bc 79.99 d
湘早籼24号 Xiangzaoxian 24 3792 b 3031 a 761 b 4836 ab 1044 a 1805 a 6.26 a 84.59 a
中早39 Zhongzao 39 4259 a 3176 a 1083 a 4939 a 680 b 1763 a 6.07 b 83.68 b
株两优729 Zhuliangyou 729 4079 a 3165 a 914 ab 4728 b 649 b 1563 b 6.29 a 80.49 cd
平均 Mean 4078 A 3065 A 1013 A 4800 A 722 A 1735 A 6.09 B 81.94 A
晚季
Late season
 广陆矮4号Guanglu’ai 4 2854 c 2103 b 751 a 3554 c 700 b 1451 a 6.09 c 79.45 b
中嘉早17 Zhongjiazao 17 2774 c 2166 b 608 abc 3551 c 777 b 1385 a 6.20 bc 79.05 b
湘早籼24号 Xiangzaoxian 24 2879 bc 2402 a 477 c 3792 ab 913 a 1390 a 6.42 a 80.23 a
中早39 Zhongzao 39 3060 a 2408 a 652 ab 3805 a 745 b 1397 a 6.27 abc 80.48 a
株两优729 Zhuliangyou 729 2972 ab 2442 a 530 bc 3640 bc 668 b 1198 b 6.38 ab 80.75 a
平均 Mean 2908 B 2304 B 604 B 3668 B 760 A 1364 B 6.27 A 79.99 B
2022 早季
Early
season		 广陆矮4号Guanglu’ai 4 4057 a 2834 bc 1223 a 4578 a 521 b 1744 a 5.91 c 80.77 c
中嘉早17 Zhongjiazao 17 3699 b 2653 c 1046 a 4237 b 538 b 1584 ab 6.04 c 80.47 c
湘早籼24号 Xiangzaoxian 24 3858 b 3142 a 716 b 4755 a 897 a 1613 ab 6.45 a 81.55 b
中早39 Zhongzao 39 3797 b 2811 bc 986 a 4342 b 545 b 1531 b 6.27 b 82.33 a
株两优729 Zhuliangyou 729 3700 b 3033 ab 667 b 4262 b 562 b 1229 c 6.36 ab 81.82 ab
平均 Mean 3822 A 2894 A 928 A 4435 A 613 B 1541 A 6.21 A 81.39 A
晚季
Late season
 广陆矮4号Guanglu’ai 4 2857 ab 2190 b 667 a 3686 a 829 a 1496 a 6.11 b 77.62 d
中嘉早17 Zhongjiazao 17 2777 b 2174 b 603 a 3632 ab 855 a 1458 a 6.13 b 77.85 cd
湘早籼24号 Xiangzaoxian 24 2813 ab 2230 b 583 a 3676 ab 863 a 1446 a 6.24 ab 78.33 bc
中早39 Zhongzao 39 2923 a 2349 a 574 a 3683 a 760 a 1334 ab 6.38 a 79.67 a
株两优729 Zhuliangyou 729 2766 b 2224 b 542 a 3480 b 714 a 1256 b 6.33 a 78.63 b
平均 Mean 2827 B 2233 B 594 B 3631 B 804 A 1398 B 6.24 A 78.42 B

Table 4

Cooking quality of rice noodles processed from early and late seasons noodle rice in 2020-2022 (%)"

年份
Year		 季节Season 品种
Cultivar		 断条率
Cooked break rate		 损失率
Cooking loss rate		 吸水率
Water absorption rate
2020 早季
Early
season		 广陆矮4号Guanglu’ai 4 0.00 b 5.02 c 65.97 ab
中嘉早17 Zhongjiazao 17 2.22 a 4.89 c 71.70 a
湘早籼24号 Xiangzaoxian 24 0.00 b 7.82 a 66.80 ab
中早39 Zhongzao 39 0.00 b 5.92 b 46.70 c
株两优729 Zhuliangyou 729 2.22 a 6.04 b 54.27 bc
平均 Mean 0.89 A 5.94 A 61.09 A
晚季
Late
season
 广陆矮4号Guanglu’ai 4 1.11 a 4.06 c 71.80 a
中嘉早17 Zhongjiazao 17 1.11 a 4.14 c 66.57 a
湘早籼24号 Xiangzaoxian 24 2.22 a 6.71 b 61.20 ab
中早39 Zhongzao 39 2.22 a 8.43 a 54.63 b
株两优729 Zhuliangyou 729 3.33 a 5.35 bc 66.70 a
平均 Mean 2.00 A 5.74 A 64.18 A
2021 早季
Early
season		 广陆矮4号Guanglu’ai 4 3.33 a 6.08 b 60.27 b
中嘉早17 Zhongjiazao 17 2.22 a 3.95 c 68.47 a
湘早籼24号 Xiangzaoxian 24 2.22 a 6.79 b 50.43 c
中早39 Zhongzao 39 0.00 a 7.68 a 47.63 c
株两优729 Zhuliangyou 729 3.33 a 6.00 b 51.73 c
平均 Mean 2.22 A 6.10 A 55.71 A
晚季
Late
season
 广陆矮4号Guanglu’ai 4 0.00 a 4.38 c 60.60 a
中嘉早17 Zhongjiazao 17 0.00 a 3.98 c 60.77 a
湘早籼24号 Xiangzaoxian 24 0.00 a 5.88 b 52.50 b
中早39 Zhongzao 39 1.11 a 7.23 a 46.63 c
株两优729 Zhuliangyou 729 1.11 a 4.14 c 57.53 a
平均 Mean 0.44 A 5.12 B 55.61 A
2022 早季
Early
season		 广陆矮4号Guanglu’ai 4 0.00 a 4.67 c 68.75 b
中嘉早17 Zhongjiazao 17 1.11 a 3.71 d 74.24 a
湘早籼24号 Xiangzaoxian 24 0.00 a 6.55 ab 60.88 c
中早39 Zhongzao 39 1.11 a 6.63 a 54.56 d
株两优729 Zhuliangyou 729 0.00 a 5.74 b 61.35 c
平均 Mean 0.44 A 5.46 A 63.96 A
晚季
Late
season
 广陆矮4号Guanglu’ai 4 0.00 b 4.73 bc 62.20 ab
中嘉早17 Zhongjiazao 17 1.11 ab 4.01 c 63.31 a
湘早籼24号 Xiangzaoxian 24 0.00 b 5.66 ab 59.43 ab
中早39 Zhongzao 39 2.22 a 6.31 a 56.93 b
株两优729 Zhuliangyou 729 0.00 b 5.94 a 59.05 ab
平均 Mean 0.67 A 5.33 A 60.18 B

Fig. 2

Pearson’s correlation coefficients of rice noodles cooking quality against starch and protein contents and paste properties for noodle rice Data are from Table 2, Table 3, and Table 4 (n=30). * and ** denotes significant correlation coefficients at the 0.05 and 0.01 probability levels, respectively."

Fig. 3

Pearson’s correlation coefficients of starch and protein contents as well as paste properties against mean temperature and mean solar radiation during the grain filling period for noodle rice Data are from Table 2, Table 3, and Fig. 1 (n=30). * and ** denotes significant correlation coefficients at the 0.05 and 0.01 probability levels, respectively."

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