Abstract
The effect of nitrogen fertilizer application on the quality of rice post-storage is not well understood. The eating and cooking quality (ECQ) of rice treated with 0 (CK, control), 160 (IN, insufficient nitrogen), 260 (AN, adequate nitrogen), and 420 (EN, excessive nitrogen) kg N/ha was analyzed over 12 months of storage. Results showed that the rate of nitrogen fertilizer application had no significant impact on the changes in taste value during storage. However, EN application significantly increased the hardness (p < 0.05), reduced the gumminess (p < 0.05), and delayed the decline in the viscosity of rice paste by two months after one-year storage, compared with other treatments. In conclusion, although EN application resulted in an inferior texture of rice, it delayed the quality change by two months during storage. It was demonstrated that a rational nitrogen application rate (0-260 kg N/ha) for rice cultivation is particularly important to obtain high ECQ; however, EN may be beneficial for the stability of the ECQ during storage.
Highlights
Rice, as a staple food, plays an important role in the human diet and is usually stored for a prolonged period after harvest to meet the needs of people owing to its seasonal growth
Among the eating and cooking quality (ECQ) indices evaluated, nitrogen application rates and storage time showed significant interaction effects on gumminess, trough viscosity, and setback (p < 0.05; S1 Table), indicating that nitrogen application rate exerted a significant impact on the ECQ of rice during postharvest storage
Controlling the nitrogen application rate in the fields is important for maintaining the ECQ of rice during storage
Summary
As a staple food, plays an important role in the human diet and is usually stored for a prolonged period after harvest to meet the needs of people owing to its seasonal growth. The cooking and gelatinization characteristics may be changed, including an increase in water absorption, volume expansion rate, cooking time, and setback, as well as a decrease in trough viscosity, final viscosity, and breakdown [2]. This deterioration is mostly considered to be related to changes in the interactions between the proteins and starch within the rice grain [3,4,5,6,7]. Low temperature and humidity [8,9], as well as vacuum or nano packaging [10], have been proven to be beneficial in maintaining rice quality during storage.
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