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Varietal differences in the yield and quality of noodles produced from early-season rice and associated crop traits

Published online by Cambridge University Press:  28 October 2024

Chengjing Liao ,
Shengliang Fang ,
Zhengwu Xiao ,
Longsheng Liu ,
Fangbo Cao ,
Jiana Chen  and
Min Huang Open the ORCID record for Min Huang [Opens in a new window]
Chengjing Liao
Affiliation:
Rice and Product Ecophysiology, Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology, Hunan Agricultural University, Changsha, China National Engineering Research Center of Rice, Hunan Agricultural University, Changsha, China
Shengliang Fang
Affiliation:
Hengyang Academy of Agricultural Sciences, Hengyang, China
Zhengwu Xiao
Affiliation:
Rice and Product Ecophysiology, Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology, Hunan Agricultural University, Changsha, China National Engineering Research Center of Rice, Hunan Agricultural University, Changsha, China
Longsheng Liu
Affiliation:
Hengyang Academy of Agricultural Sciences, Hengyang, China
Fangbo Cao
Affiliation:
Rice and Product Ecophysiology, Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology, Hunan Agricultural University, Changsha, China
Jiana Chen
Affiliation:
Rice and Product Ecophysiology, Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology, Hunan Agricultural University, Changsha, China National Engineering Research Center of Rice, Hunan Agricultural University, Changsha, China
Min Huang*
Affiliation:
Rice and Product Ecophysiology, Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology, Hunan Agricultural University, Changsha, China National Engineering Research Center of Rice, Hunan Agricultural University, Changsha, China
*
Corresponding author: Min Huang; Email: [email protected]
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Abstract

Early-season rice often faces limited market competition due to its lower quality, which diminishes farmers' incentives to cultivate it. Developing specific early-season rice varieties tailored for rice noodle production represents a practical solution to this challenge. However, limited information exists on the varietal differences regarding the yield and quality of noodles produced from early-season rice and their determinants. To address this gap, this study conducted field experiments with 15 early-season rice varieties during 2022 and 2023. The results revealed significant varietal differences in rice noodle yield per unit of land area and cooking and eating (texture) qualities of the noodles, with the variety Zhuliangyou 4024 standing out for its ability to produce rice noodles that are both high yielding and of superior cooking and eating qualities. Correlation analysis showed the yield of rice noodles per unit of land area was significantly related to grain yield per unit of land, which in turn was linked to grain weight. Additionally, the analysis showed the cooking loss rate of rice noodles and their chewiness were significantly correlated with both amylose and amylopectin content, whereas the hardness, springiness, and resilience of cooked rice noodles were significantly correlated only with amylose content. However, partial correlation analysis indicated that all these quality traits were significantly correlated solely with amylose content when controlling the influence of other chemical properties. These findings indicate that selecting early-season rice varieties with high grain weight and high amylose content can lead to the production of high-yield and high-quality rice noodles.

Keywords

amylose contentgrain weightnoodle qualitynoodle yieldrice noodles
Type
Crops and Soils Research Paper
Information
The Journal of Agricultural Science , Volume 162 , Issue 4 , August 2024 , pp. 343 - 353
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Copyright
Copyright © The Author(s), 2024. Published by Cambridge University Press

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