Abstract
To examine the effect of nitrogen (N) management regimes on rice quality in different rice production systems, a field experiment was conducted in 2017 and 2018. The experimental treatments comprised of two production systems (transplanted rice: TPR and dry direct-seeded rice: DDSR) and six N management treatments (0, 50, 100, and 150 kg N ha−1 as basal, and 100 and 150 kg N ha−1 in three splits which were regarded as N1, N2, N3, N4, N5, and N6, respectively). The results revealed that the rice quality attributes, i.e., broken rice recovery, abortive kernel, bursting, and curling were increased by 8%, 14%, 8%, and 14%, respectively, under DDSR than TPR. In the case of N management, split application of N reduced the chalky kernel (44%), abortive kernel (23%), opaque kernel (31%), bursting (24%), and curling (31%), while kernel protein contents, water absorption ratio, cooked grain length, and elongation ratio were increased by 41%, 88%, 25%, and 26%, respectively, as compared to the basal application of N. In short, DDSR cultivation reduced the appearance and cooking quality traits but white head rice recovery and nutritional quality were comparable to TPR. However, N application in splits either in DDSR or in TPR potentially improved the grain quality of rice compared with the basal application.
Highlights
Rice (Oryza sativa L.) is a major staple crop fulfilling the daily caloric requirements of more than3.5 billion people around the globe [1]
Thrice replicated experimental treatments were comprised of two production systems, i.e., dry direct-seeded rice (DDSR) and transplanted rice (TPR) that were randomized in main plots and six N treatments: N1 = 0 kg N ha−1, N2 = 50 kg N ha−1 as basal, N3 = 100 kg N ha−1 as basal, N4 = 150 kg N ha−1 as basal, N5 = 100 kg N ha−1 in three splits, and N6 = 150 kg N ha−1 in three splits were allocated and randomized in sub-plots
It was recorded that percentage of BR, brown head rice (BHR), and white head rice (WHR) was significantly reduced by 0.6%, 3%, and 4%, respectively, in DDSR
Summary
Rice (Oryza sativa L.) is a major staple crop fulfilling the daily caloric requirements of more than. 3.5 billion people around the globe [1]. Due to an emphasis on ensuring global food security, most studies focus on increasing grain yield and less so on improving grain quality [2]. Rice grain quality characteristics play an imperative role in dictating its market value and have a strong influence on consumer attraction [3]. Under improving economic development and living standards, more consumers prefer high-quality produce [4]. Improving rice quantity is not important to increase farmer profitability, and to ensure consumer satisfaction [5].
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