Comprehensive Evaluation of Rice Qualities under Different Nitrogen Levels in South China
文献类型： 外文期刊
作者： Ding, Chao 1 ; Xu, Congshan 2 ; Lu, Bo 2 ; Zhu, Xuhui 2 ; Luo, Xikun 2 ; He, Bin 2 ; Elidio, Cambula 2 ; Liu, Zhenghui 2 ; Ding, Yanfeng 2 ; Yang, Jie 1 ; Li, Ganghua 2 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Food Crops, Nanjing 210014, Peoples R China
2.Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Modern Crop Prod, Natl Engn & Technol Ctr Informat Agricultrue, Key Lab Crop Physiol & Ecol Southern China, Nanjing 210095, Peoples R China
关键词： indica rice; japonica rice; nitrogen; comprehensive quality; principal component analysis
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 4 期
页码：
收录情况： SCI
摘要： There is a need to comprehensively evaluate the rice quality of different rice varieties under different nitrogen treatments. Therefore, in this study, we used twenty-one hybrid indica rice varieties and twenty-three inbred japonica rice varieties with three nitrogen fertilizer levels to investigate differences in rice qualities. As compared with hybrid indica rice, inbred japonica rice had lower coefficient of variation values for grain shape, mild rice percentage, and head rice percentage, but relatively higher coefficient of variation values for chalkiness traits, appearance, and taste value of cooked rice. A principal component analysis and membership function method were used to comprehensively evaluate the qualities of rice. The overall eating quality value by sensory evaluation and head rice percentage explained 61.3% and 67.9% of the variations in comprehensive quality of hybrid indica rice and inbred japonica rice across different nitrogen levels, respectively. We also found that rice comprehensive quality was better under low nitrogen levels for hybrid indica rice, while for inbred japonica rice, properly increasing nitrogen application could improve the comprehensive quality.
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