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...

Lead (Pb) caused interruptions with normal plant metabolism, crop yield losses and quality issues are of great concern. This study assessed the physio-biochemical responses, yield and grain quality traits and Pb distribution proportions in three different fragrant rice cultivars i.e., Meixiangzhan-2, Xinagyaxiangzhan and Basmati-385. Plants were exposed to 400, 800, and 1,200 ppm of Pb while po...

Paddy rice (Oryza sativa L.) is a staple food and one of the major sources of dietary arsenic (As) and cadmium (Cd) in Asia. A field experiment was conducted to investigate the effects of four water management regimes (aerobic, intermittent irrigation, conventional irrigation and flooding) on As and Cd accumulation in seven major rice cultivars grown in Zhejiang province, east China. With incre...

With genetically divergent cultivars and ecologically distinct wild progenitors, rice has posed a great challenge to the genetic and phylogenetic studies of the origin and evolution of crop species. A growing body of phylogenetic evidence suggested that the diverged genomic backgrounds of indica and japonica rice cultivars were derived independently from genetically distinct wild populations. H...

Rice is staple food of Pakistani inhabitants and is a source of foreign exchange earnings. It is an immense source of starch. Rice starch is digested so quickly than any other high starchy food and this aspect make it distinctive among other cereals. The cooking and eating value is determined by the amylose content and gelatinization temperature. The cooking and eating characteristics of rice i...

Cooked grains of ae rice cultivars are too hard and non-sticky due to the presence of long-chain amylopectin, and ae rice cultivars are therefore called ``super-hard rice'' and cannot be used as table rice. However, they are promising in terms of their bio-functionality such as preventing diabetes. Miso (soybean paste) is a yeast-fermented food, made from steamed soybeans, salt, and inoculated ...

High-temperature stress degrades the grain quality of rice; nevertheless, the exogenous application of plant growth regulators (PGRs) might alleviate the negative effects of high temperatures. In the present study, we investigated the responses of rice grain quality to exogenously applied PGRs under high day temperatures (HDT) and high night temperatures (HNT) under controlled conditions. Four ...

Rice blast, caused by Magnaporthe grisea Cav., frequently limits rough rice yields and cultivar options in Arkansas rice production areas. Rice growers and researchers have long observed that susceptible rice plants are more blast resistant when growing in moisture saturated or flooded soil. In fact, Arkansas growers utilized flood-induced field resistance as their primary blast control measure...

Blast, Magnaporthe oryzae B. Couch, and sheath blight, Rhizoctonia solani Kühn, are major fungal diseases of cultivated rice (Oryza sativa L.) in theUSA. Resistance toU.S.M. oryzae races was observed in 91 newly introduced rice accessions, suggesting these accessions are possible sources of novel blast resistance genes (Pi-genes) that could be incorporated into U.S. rice cultivars. The genes Pi...

Wild relatives genetically close to cultivars are precious genetic resources for plant breeding. Oryza rufipogon, O. barthii, O. glumaepatula, O. meridionalis and O. longistaminata are such wild species, and are also categorized as AA genome species based on their structural similarities. Chromosome segment substitution lines (CSSLs) are a powerful resource in breeding and genetics, and numerou...