Effects of potassium fertilization on grain yield, taste quality, and starch characteristics of rice (Oryza sativa L.) grain.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-12-26 DOI:10.1002/jsfa.14096

Aihua Liu, Tinghong Ye, Yangyang Zhang, Shipeng Liao, Xiaokun Li

{"title":"Effects of potassium fertilization on grain yield, taste quality, and starch characteristics of rice (Oryza sativa L.) grain.","authors":"Aihua Liu, Tinghong Ye, Yangyang Zhang, Shipeng Liao, Xiaokun Li","doi":"10.1002/jsfa.14096","DOIUrl":null,"url":null,"abstract":"Background: There is limited information on the effect of potassium (K) on the taste quality of rice. Field experiments with five K fertilizer application rates (0, 60, 120, 180, and 240 kg K2O ha-1) were conducted in 2019 and 2020 using two cultivars (Xiadao No. 1 and Shenliangyou 5814) to study the effects of K fertilization on grain yield, taste quality, starch components, and protein components in grains.Results: Compared with a no-potassium treatment (K0), K fertilization increased the grain yield significantly: by 57.29% for Xiadao No. 1 and 33.51% for Shenliangyou 5814. It did this mainly by increasing the number of rice spikelets per panicle and improving the seed-setting rate. K fertilization improved the taste value by 12.64% for Xiadao No. 1 and 10.83% for Shenliangyou 5814. Starch components, protein components, and viscosity parameters were also influenced by K fertilization. With increased K application, the amylose content and the ratio of amylose content to amylopectin content tended to increase. K fertilization increased the peak viscosity and cool paste viscosity, while decreasing the prolamin content and pasting temperature. Principal component analysis highlighted the importance of amylose content and the ratio of amylose content to amylopectin content in determining taste value, texture, and appearance.Conclusion: Applying 180 kg K2O ha-1 of K fertilizer ensured high rice yields and taste quality, providing a basis for the production of high-yield and high-quality rice. © 2024 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3000,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.14096","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Background: There is limited information on the effect of potassium (K) on the taste quality of rice. Field experiments with five K fertilizer application rates (0, 60, 120, 180, and 240 kg K₂O ha^-1) were conducted in 2019 and 2020 using two cultivars (Xiadao No. 1 and Shenliangyou 5814) to study the effects of K fertilization on grain yield, taste quality, starch components, and protein components in grains.

Results: Compared with a no-potassium treatment (K₀), K fertilization increased the grain yield significantly: by 57.29% for Xiadao No. 1 and 33.51% for Shenliangyou 5814. It did this mainly by increasing the number of rice spikelets per panicle and improving the seed-setting rate. K fertilization improved the taste value by 12.64% for Xiadao No. 1 and 10.83% for Shenliangyou 5814. Starch components, protein components, and viscosity parameters were also influenced by K fertilization. With increased K application, the amylose content and the ratio of amylose content to amylopectin content tended to increase. K fertilization increased the peak viscosity and cool paste viscosity, while decreasing the prolamin content and pasting temperature. Principal component analysis highlighted the importance of amylose content and the ratio of amylose content to amylopectin content in determining taste value, texture, and appearance.

Conclusion: Applying 180 kg K₂O ha^-1 of K fertilizer ensured high rice yields and taste quality, providing a basis for the production of high-yield and high-quality rice. © 2024 Society of Chemical Industry.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.