Effects of Nitrogen Application Rates on the Physicochemical Properties of Modern Rice Cultivars: A Comprehensive Study

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-10-03 DOI:10.1002/cche.70013

Evans Ameyaw Owusu, Kaushik Luthra, Bindu Regonda, Griffiths Atungulu

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Abstract

Background and Objectives

Limited research exists on investigating the comprehensive effects of nitrogen application on modern rice quality and, specifically, on instant rice. This study examines the impact of varying nitrogen application rates (NARs) (0, 90, 120, 150, 180 kg/ha) on nutrient composition and processing qualities in three modern rice cultivars. Key parameters, including amylose, protein, and lipid content, glass transition temperature (T_g), chalkiness, kernel dimensions, color, pasting properties, head rice yield, and instant rice quality, were analyzed.

Findings

Results showed that increasing NAR increased protein and decreased amylose, with cultivar-specific lipid variations. Higher nitrogen reduced whiteness and length-to-width ratios, enhanced starch stability, and increased pasting temperatures. The optimal head rice yield was observed at 120 kg/ha, while instant rice quality, including whiteness, texture, and rehydration, peaked at 90 kg/ha.

Conclusions

These findings indicate that moderate nitrogen levels enhance the quality of modern rice cultivars.

Significance and Novelty

The study provides practical guidance for nitrogen management in rice production which can be instrumental in preventing the overuse of nitrogen fertilizers while improving the overall rice quality.

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施氮量对现代水稻品种理化性状影响的综合研究

背景与目的氮肥施用对现代大米品质，特别是速食大米品质的综合影响研究有限。研究了不同施氮量（0、90、120、150和180 kg/ hm2）对3个现代水稻品种营养成分和加工品质的影响。关键参数包括直链淀粉、蛋白质和脂肪含量、玻璃化转变温度（Tg）、白垩度、籽粒尺寸、颜色、糊化性能、稻米产量和即食稻米品质。结果表明，NAR的增加增加了蛋白质含量，降低了直链淀粉含量，并存在不同品种的脂质差异。较高的氮降低了白度和长宽比，增强了淀粉稳定性，提高了糊化温度。最佳的水稻单产为120 kg/ha，而即食稻米品质（包括白度、质地和再水化）在90 kg/ha时达到峰值。结论适度施氮可以提高现代水稻品种的品质。本研究为水稻生产中的氮肥管理提供了实践指导，有助于防止氮肥过度施用，提高水稻整体品质。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.