Studying On Quality Of Super Indica And Japonica Rice And Its Response To Nitrogen Treatment In The Middle And Lower Yangtze Valley

The test carried out in 2012 in the experimental farm of Yangzhou University, following wheat stubble.typical 10 indica and japonica rice varieties as materials which suitable for planting in Jiangsu Province were used as the tested materials, to study the response of rice quality especially the nutritional quality to four nitrogen levels. The main findings are as follows:(1) with the increase of nitrogen level.indica and japonica super rice processing quality enhancement, chalkiness rate, chalkiness size, chalkiness degree increasing, the appearance quality is bad, the amylose content decreased and protein content increased, gel consistency shorter.There was a big difference between cultivars for rice processing quality, while protein content, amylose content.gel consistency were affected by nitrogen levels.(2) Increasing nitrogen fertilizer, hardness, cohesiveness, resilience, chewiness was increased at first and then decreased, adhesiveness was decreased at first but later increased. Nitrogen fertilizer and rice types did not affect springiness. Aroma, gloss, taste, texture and taste value was decreased while integrity was increased with the increment of nitrogen. Eating quality of japonica rice was better than that of indicia rice. Sensitivity to nitrogen fertilizer was different in different types of rice varieties. Sensitive degree is indicia rice> japonica rice.Hardness had a significant positive correlation with adhesiveness, cohesiveness, chewiness, recovery, integrity,but had a significant negative correlation with adhesiveness, aroma, gloss, taste, texture and taste value. There was a significant correlation between taste value.In addition to the flexibility, other indicators of textural properties had a significant correlation with taste value.(3) With the increment of nitrogen level, peak viscosity, hot paste viscosity, breakdown, final viscosity, gelatinization enthalpy, gelatinization range and retrogradation enthalpy decreased, while setback, pasting temperature and percentage of retrogradation increased; transition temperature, peak temperature, conclusion temperature decreased first then increased, peak viscosity, hot paste viscosity, breakdown value and the final viscosity, gelatinization enthalpy, gelatinization range of japonica rice were higher than that of indica rice, while setback, pasting temperature, transition temperature, peak temperature, conclusion temperature, retrogradation enthalpy, percentage of retrogradation were lower. Peak viscosity, breakdown value were positively correlated to gelatinization enthalpy, gelatinization range, while they was negatively correlated to transition temperature, peak temperature, conclusion temperature, and percentage of retrogradation; pasting temperature had significantly or extremely significantly positive correlations with gelatinization enthalpy, the gelatinization range, transition temperature, peak temperature, conclusion temperature and percentage of retrogradation. Under the experiment condition, increasing nitrogen application decreased the eating quality of rice. Among the different treatments, japonica rice presented better pasting and therm al properties than that of indica rice.(4) Ca, Mg, P, Zn content of milled rice decresed,while K, Mn content decreased first and then increased, protein and its component showed an increasing trend with the increase of nitrogen, there were significant difference in the level of nitrogen fertilizer between albumin, globulin, glutenin and total protein. The content of Ca, P, Fe, Mn, Zn of japonica rice were less than that of indica rice, while K, Mg, Cu content showed the opposite trend. Albumin, globulin, glutenin and total protein content of japonica rice were lower than that of indica rice, but the gliadin content was higher than that of indica rice. Mg content with Ca content, K content, and Zn content with Ca content, Mg content, P content, Fe content and Mn content had a significant positive correlation, there was a significant negative correlation between Cu content and P content. The relationship between trace elements and protein components were negatively correlated. K content, Mg content and albumin, globulin, glutenin and total protein showed a significant negative correlation, alcohol soluble protein and Ca content, Zn content showed a significant negative correlation.