Rice (Oryza spp.) is one of the most important food crops in the world, being planted on almost 11% of the Earth’s cultivated land area over a wide number of ecosystems (Khush, 2005; Maclean et al., 2002). Two species, Oryza sativa and O. glaberrima, are cultivated while other species are wild. Human selection and environmental factors have contributed to the genetic diversity in rice, particul...

an experiment with randomized complete block design with 3 replications was carried out in the rice research institute of iran, rasht, during 2008 to study the effect of supplement foliar application of nitrogen (5% n) and potassium (3% k2o) at different growth stages (maximum tillering stage, booting stage, and both of them) on grain quality and nitrogen efficiency of hybrid rice, c.v. bahar-1...

Rice fragrance is one of the most important and determining factors in rice quality. Aromatic rice is a special group considered to be of the best quality. It is important to know the physiological behavior and genetic source of aromatic rice in order to improve breeding programs. In this research, thirteen rice cultivars were used for molecular and biochemical evaluations. The research populat...

Cereal Chem. 79(3):465–469 The structural features of rice starch that may contribute to differences in the functionality of three long-grain rice cultivars were studied. Dried rough rice samples of cultivars Cypress, Drew, and Wells were analyzed for milling quality, grain physical attributes, and starch structures and physicochemical properties. Drew was lower in head rice yield and transluce...

Large amounts of seed storage proteins (SSPs) are produced in the maturing endosperm of rice seeds. Rice SSPs are synthesized as secretory proteins on the rough endoplasmic reticulum (ER), and are transported and deposited into protein complexes called protein bodies (PB-I and PB-II). Due to the high production of SSPs, unfolded SSPs may be generated during this process. However, it was previou...

Appearance and milling quality are two crucial properties of rice grains affecting its market acceptability. Understanding the genetic base of rice grain quality could considerably improve the high quality breeding. Here, we carried out an association analysis to identify QTL affecting nine rice grain appearance and milling quality traits using a diverse panel of 258 accessions selected from 3K...

grain quality currently represents a major problem in high yielding rice production in iran and many other rice producing areas of the world. quality assessment of rice involves the function of sensory tests and physicochemical determinations based on the chemical composition, cooking quality, gelatinization temperature and physical properties of cooked rice. these research genetic materials we...

This paper concentrates on the task of evaluating the air quality and Total Suspended Particles (TSP) of rice husk/dust in a particular rice mill factory located in Northern Kedah, Malaysia. The utmost objective of this paper is to develop a low cost air particle sensor to obtain the level of air quality inside the rice mill factory and comparing it with the guidelines provided by Departmental ...

As a major cereal crop, rice (Oryza sativa L.) is crucial to food security for at least half the world population. New varieties with high yield potential, good quality and high resistance to biotic and abiotic stresses are needed in order to meet the demand for more food arising from the rapid human population growth and concurrent decrease in arable land. Improvement of rice quality has now b...

The composition of amylopectin is the determinant of rice eating quality under certain threshold of protein content and the ratio of amylose and amylopectin. In molecular biology level, the fine structure of amylopectin is determined by relative activities of starch branching enzyme (SBE), granule-bound starch synthase (GBSS), and soluble starch synthase (SSS) in rice grain under the same ADP-G...