Abstract
Rice is an important staple food for Afghans. Its production has been increased, and attention is needed to improve grain quality. Experiments were conducted to evaluate the growth, yield, physicochemical properties, antioxidant activity, and morphological structures of four exotic rice varieties widely grown in Afghanistan (Attai-1, Jalalabad-14, Shishambagh-14, and Zodrass). Antioxidant activities, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), of rice grain were determined. A scanning electron microscopic observation was conducted on the cross-cut section of dehulled rice grains. The results showed a wide variation among four rice varieties for growth, grain yield, physicochemical properties, antioxidant activities, and morphology. Tiller and panicle number per hill, 1000-grain weight, grain yield, and antioxidant activities were found to be highest in Jalalabad-14. Attai-1 showed lower amylose, protein, and lipid contents with a high number of perfect grains, consequently enhanced taste point (score of quality). Grain yield, protein, and amylose contents showed a negative correlation with antioxidant activities. Accumulated structures in Attai-1, Shishambagh-14, and Zodrass were normal; however, Jalalabad-14 increased protein bodies and its traces in the amyloplasts. Information on yield potential, grain quality, and nutritional value of these exotic rice varieties may useful for sustainable food provision and nutritional improvement of rice in Afghanistan.
Highlights
Rice (Oryza sativa L.), an edible starchy grain, is one of the leading food crops in the world, and a primary source of calorie intake for more than half of the world population [1]
Factors that determine rice grain quality include physical and chemical characteristics; a specific customer class might need for an enthusiasm [7]
Wide variations were observed in growth, yield, physicochemical properties, antioxidant activities, and scanning electron microscopic analysis among selected rice varieties
Summary
Rice (Oryza sativa L.), an edible starchy grain, is one of the leading food crops in the world, and a primary source of calorie intake for more than half of the world population [1]. Asian countries are the main producers and consumers of rice [2], and it is the second staple food, after wheat, for Afghans [3,4]. Agriculture 2019, 9, 167 great effort is needed to improve grain quality based on the preference and acceptance of consumers. Factors that determine rice grain quality include physical and chemical characteristics; a specific customer class might need for an enthusiasm [7]. Protein, and lipid contents are the main components of grains that affect the cooking and eating qualities of rice [6]. The acceptance of rice grain quality in terms of appearance, cooking, and eating are mostly dependent upon cultural differences. Zhou et al [8] has reported that rice grains with low amylose and protein contents are highly desirable in worldwide markets
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