Low temperature increased the biosynthesis of 2-AP, cooked rice elongation percentage and amylose content percentage in rice
نویسندگان
چکیده
منابع مشابه
the stady and analysis of rice agroclimatology in lenjan
the west of esfahan province, iran, is one of the most important agricultural areas throughout the country due to the climate variability and life-giving water of zayanderood river. rice is one of the major and economic crops in this area. the most important climatic elements in agricultural activities which should be considered include temperature, relative humidity, precipitation and wind. so...
15 صفحه اولThe Assessment of Amylose Content in Rice Grain
There are several methods in assessing the traits of rice including destructive and non-destructive method. The objective of this study is to evaluate the amylose content (AC) on seven types of rice grain in Malaysia market by using the Near-Infrared (NIR) Spectroscopy. AC is one of the main criteria to determine cooked rice quality. Total of samples are 210, there are including two types of br...
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During the rice milling process, a huller system is used to remove rough rice hull, then abrasive or frictional mill product whitened rice. In such machines adjustment and control, operation is important, because breakage percentage of rice is one main factor in determination of quality. Today’s image processing techniques has become an increasingly popular and cost-effect...
متن کاملCooked rice texture and rice flour pasting properties; impacted by rice temperature during milling.
Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultiva...
متن کاملSuppression of OsMADS7 in rice endosperm stabilizes amylose content under high temperature stress
High temperature significantly alters the amylose content of rice, resulting in mature grains with poor eating quality. However, only few genes and/or quantitative trait loci involved in this process have been isolated and the molecular mechanisms of this effect remain unclear. Here, we describe a floral organ identity gene, OsMADS7, involved in stabilizing rice amylose content at high temperat...
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ژورنال
عنوان ژورنال: Journal of Cereal Science
سال: 2020
ISSN: 0733-5210
DOI: 10.1016/j.jcs.2020.102980