Comprehensive Evaluation of Rice Qualities under Different Nitrogen Levels in South China
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Cultivars and Site
2.2. Experimental Design
2.3. Evaluation of Appearance Quality and Milling Quality
2.4. Sensory Evaluation of Eating Quality of Rice
2.5. Statistical Analyses
3. Results
3.1. Trait Variations among Varieties and Nitrogen Levels
3.2. Comprehensive Evaluation of Rice Quality of Different Varieties under Different Nitrogen Levels
3.3. Cluster Analysis on the Quality of Different Rice Varieties
4. Discussion
4.1. Difference in Rice Qualities among Varieties
4.2. Nitrogen Effects on Rice Qualities
4.3. Comprehensive Evaluation of Rice Quality
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Quality Traits | Hybrid Indica Rice | Inbred Japonica Rice | ||||
---|---|---|---|---|---|---|
V | N | V × N | V | N | V × N | |
Grain length (mm) | ** | ns | ns | ** | ns | ns |
Grain width (mm) | ** | ns | ns | ** | ns | ns |
Length/width | ** | ns | ns | ** | ns | ns |
Brown rice percentage (%) | * | ** | ns | * | ** | ns |
Mild rice percentage (%) | * | * | ns | * | * | ns |
Head rice percentage (%) | * | ** | ns | ** | ns | ns |
Chalkiness rate (%) | ** | ns | ** | ** | ns | ** |
Chalkiness size (%) | ** | ns | * | ** | ns | ns |
Chalkiness degree (%) | ** | ns | ** | ** | ns | ns |
Appearance | * | ns | * | ** | ns | ns |
Aroma | ** | ns | ns | ** | ns | ns |
Taste | ** | * | ns | ** | ns | ns |
Texture | ** | * | ** | ** | * | * |
Retrogradation | ** | ns | ns | ** | * | ** |
Overall eating quality | ** | * | * | ** | ** | * |
Traits | PC1 | PC2 | PC3 | PC4 | PC5 |
---|---|---|---|---|---|
Grain length | 0.1795 | 0.0618 | 0.0384 | 0.6309 | 0.2444 |
Grain width | −0.2582 | 0.3504 | 0.2056 | −0.1808 | 0.0972 |
length/width | 0.2821 | −0.1943 | −0.1126 | 0.5546 | 0.0892 |
Brown rice percentage | 0.0502 | 0.4340 | −0.3094 | 0.1385 | −0.1573 |
Mild rice percentage | 0.0577 | 0.4621 | −0.3377 | 0.0508 | −0.0509 |
Head rice percentage | −0.0328 | 0.3856 | −0.4229 | 0.0275 | −0.0704 |
Chalkiness rate | −0.3661 | 0.2167 | 0.1745 | 0.1119 | 0.1687 |
Chalkiness size | −0.1842 | −0.0158 | 0.1995 | 0.2449 | −0.4473 |
Chalkiness degree | −0.3794 | 0.1728 | 0.2446 | 0.2258 | −0.0943 |
Appearance | −0.0958 | 0.1943 | 0.3518 | 0.2578 | 0.0145 |
Smell | 0.0438 | 0.1270 | −0.0018 | −0.1190 | 0.7708 |
Taste | 0.2845 | 0.2229 | 0.3686 | −0.0470 | 0.0474 |
Texture | 0.3602 | 0.2306 | 0.2861 | −0.1046 | −0.1015 |
Retrogradation | 0.3842 | 0.0751 | 0.0357 | −0.1381 | −0.2071 |
Overall eating quality | 0.3652 | 0.2138 | 0.2866 | −0.0536 | −0.0590 |
Eigenvalue | 4.0828 | 3.1141 | 2.1377 | 1.6626 | 1.0080 |
Contributive ratio (%) | 27.2187 | 20.7605 | 14.2513 | 11.0836 | 6.7199 |
Cumulative (%) | 27.2187 | 47.9792 | 62.2305 | 73.3142 | 80.0341 |
Traits | PC1 | PC2 | PC3 | PC4 | PC5 |
---|---|---|---|---|---|
Grain length | −0.0728 | 0.2654 | −0.1763 | 0.3058 | 0.7037 |
Grain width | 0.2231 | 0.0543 | 0.2978 | −0.3500 | 0.4141 |
length/width | −0.2157 | 0.1415 | −0.3356 | 0.4709 | 0.1813 |
Brown rice percentage | −0.0227 | 0.2734 | 0.4554 | 0.1874 | −0.1644 |
Mild rice percentage | 0.0367 | 0.2200 | 0.4433 | 0.3671 | −0.0468 |
Head rice percentage | 0.1417 | 0.3196 | 0.3985 | 0.1414 | −0.0032 |
Chalkiness rate | 0.2593 | −0.3786 | 0.0400 | 0.1637 | 0.0868 |
Chalkiness size | 0.2292 | −0.2566 | 0.0237 | 0.4174 | −0.1488 |
Chalkiness degree | 0.2731 | −0.4029 | 0.0358 | 0.2701 | −0.0315 |
Appearance | 0.1197 | 0.3878 | −0.2309 | −0.1766 | −0.2567 |
Smell | 0.0465 | 0.2735 | −0.2926 | 0.2033 | −0.3801 |
Taste | 0.3985 | 0.1737 | −0.1562 | 0.0309 | −0.0616 |
Texture | 0.4212 | 0.0960 | −0.0886 | −0.1316 | 0.1545 |
Retrogradation | 0.3958 | 0.0011 | −0.1002 | 0.0788 | 0.0485 |
Overall eating quality | 0.4157 | 0.2127 | −0.1424 | −0.0376 | 0.0126 |
Eigenvalue | 4.3386 | 3.0768 | 2.4791 | 1.7693 | 0.9703 |
Contributive ratio (%) | 28.9239 | 20.5122 | 16.5271 | 11.7952 | 6.4686 |
Cumulative (%) | 28.9239 | 49.4361 | 65.9632 | 77.7584 | 84.2270 |
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Ding, C.; Xu, C.; Lu, B.; Zhu, X.; Luo, X.; He, B.; Elidio, C.; Liu, Z.; Ding, Y.; Yang, J.; et al. Comprehensive Evaluation of Rice Qualities under Different Nitrogen Levels in South China. Foods 2023, 12, 697. https://doi.org/10.3390/foods12040697
Ding C, Xu C, Lu B, Zhu X, Luo X, He B, Elidio C, Liu Z, Ding Y, Yang J, et al. Comprehensive Evaluation of Rice Qualities under Different Nitrogen Levels in South China. Foods. 2023; 12(4):697. https://doi.org/10.3390/foods12040697
Chicago/Turabian StyleDing, Chao, Congshan Xu, Bo Lu, Xuhui Zhu, Xikun Luo, Bin He, Cambula Elidio, Zhenghui Liu, Yanfeng Ding, Jie Yang, and et al. 2023. "Comprehensive Evaluation of Rice Qualities under Different Nitrogen Levels in South China" Foods 12, no. 4: 697. https://doi.org/10.3390/foods12040697