Specialized Varieties Screening For Rice Products And Studies On Appropriate Fertilization Methods

In recent years, rice processing industry presents a diversified development situation and large-scale production of various rice products is accelerated in China, therefore, it is of great importance to determine specialized varieties and establish corresponding cultivation technologies, for guarantying the qualities of different rice products and promoting the development of rice processing industry. In this study, field experiments were conducted in the plantation field of Dongpo Food and Oil Processing Group in Tuanfeng county, Hubei using different rice varieties (or hybrid combinations) as materials, to test their productivities and qualities for screening good specialized varieties of rice noodles, dumplings and cake processings. Meanwhile, the appropriate fertilization methods for high yield and high quality were studied in the different specialized varieties. The main results are as follows:1. The main results for specialized varieties screening for rice products:Under the local farmer’s plantation, Guichao13showed higher environmental adaptation and best productivity among7varieties (or hybrid combinations) of early season indica rice. The main chemical components in rice, gel and gelatinization properties of rice flour showed that Guichao13was suitable for making rice noodle, and the assessment of sensor quality confirmed also that the rice noodle was the best made from Guichao13rice. From above, Guichao13was selected as a specialized variety for rice noodle.Among the15varieties of middle-season indica glutinous rice, Zhennuo showed an excellent quality for processing rice dumpling, with higher contents of amylopectin, total soluble sugar, crude fat, crude protein and free amino acid in rice flour. Accordingly, it was selected as a specialized variety for rice dumpling. However, its productivity was low under the present cultivation. The appropriate cultivation to promote grain yield of Zhennuo or screening alternative specialized variety for rice dumpling needs to be studied further.Among the7varieties (or hybrid combinations) of late-season japonica rice, Wuyunjing7showed higher environmental adaptation and produced the highest grain yield among the traditional varieties. The rice gel of Wuyunjing7showed lower hardness and cohesiveness, and high resilience and resistance to compression. The assessment of sensor quality showed that the rice cake was the best made from Wuyunjing7. In addition, the crud protein content was higher and free amino acid was medium in Wuyunjing7rice, so it was determined as specialized variety for rice cake.2. The main results for studies on appropriate fertilization methods:The trail of fertilization methods showed that, Guichao13produced higher grain yield and showed best sensor quality of rice noodle after processing under the fertilization mode of potassium applied once as base fertilizer and nitrogen topdressed3times, therefore it was determined as an appropriate fertilization method. Meanwhile, under the fertilization mode, the rice gel showed good properties with high springiness, moderate chewiness, glueyness, resilience and hardness but low cohesiveness. The stabilities of hot and cold pasting were better with low breakdown and setback. The nutritional value was also good with higher level of crude protein content. In addition, the sensor quality score of rice noodle correlated significantly positively with crude protein content in rice and springiness of rice gel, but negatively with cohesiveness of rice gel under different fertilization modes, which might be used as an evaluation standard for appropriate cultivation techniques of specialized variety of rice noodle.The trail of fertilization methods showed that, Zhennuo produced higher grain yield and best sensor quality of rice dumpling after processing under the fertilization mode of potassium applied twice and nitrogen topdressed3times. Therefore, it was determined as an appropriate fertilization method. Meanwhile, under the fertilization mode, the rice gel showed desirable values in springiness, hardness, glueyness and chewiness and stabilities of hot and cold pasting, and low host and final viscosities. In addition, the sensor quality score of rice dumpling correlated significantly negatively with low host and final viscosities of rice gel under different fertilization modes, which might be used as an evaluation standard for appropriate cultivation techniques of specialized variety of rice dumpling.The trail of fertilization methods showed that, Wuyunjing7produced higher grain yield and best sensor quality of rice cake after processing under the fertilization mode of potassium applied twice and nitrogen topdressed3times. The rice gel showed good properties with low hardness, glueyness and chewiness; rice flour showed desirable stabilities of hot and cold pasting with low peak, host and final viscosities, and high pasting temperature. So that it was determined as an appropriate fertilization method. Meanwhile, the sensor quality score of rice cakes correlated significantly negatively with peak, host and final viscosities, hardness, glueyness and chewiness of rice gel, and positively with pasting temperature under different fertilization modes, which might be used as an evaluation standard for appropriate cultivation techniques of specialized variety of rice cake.