Brown rice

About: Brown rice is a research topic. Over the lifetime, 8180 publications have been published within this topic receiving 81079 citations.

Genome-Wide Association Study of Grain Appearance and Milling Quality in a Worldwide Collection of Indica Rice Germplasm.

Abstract: Grain appearance quality and milling quality are the main determinants of market value of rice. Breeding for improved grain quality is a major objective of rice breeding worldwide. Identification of genes/QTL controlling quality traits is the prerequisite for increasing breeding efficiency through marker-assisted selection. Here, we reported a genome-wide association study in indica rice to identify QTL associated with 10 appearance and milling quality related traits, including grain length, grain width, grain length to width ratio, grain thickness, thousand grain weight, degree of endosperm chalkiness, percentage of grains with chalkiness, brown rice rate, milled rice rate and head milled rice rate. A diversity panel consisting of 272 indica accessions collected worldwide was evaluated in four locations including Hangzhou, Jingzhou, Sanya and Shenzhen representing indica rice production environments in China and genotyped using genotyping-by-sequencing and Diversity Arrays Technology based on next-generation sequencing technique called DArTseq™. A wide range of variation was observed for all traits in all environments. A total of 16 different association analysis models were compared to determine the best model for each trait-environment combination. Association mapping based on 18,824 high quality markers yielded 38 QTL for the 10 traits. Five of the detected QTL corresponded to known genes or fine mapped QTL. Among the 33 novel QTL identified, qDEC1.1 (qGLWR1.1), qBRR2.2 (qGL2.1), qTGW2.1 (qGL2.2), qGW11.1 (qMRR11.1) and qGL7.1 affected multiple traits with relatively large effects and/or were detected in multiple environments. The research provided an insight of the genetic architecture of rice grain quality and important information for mining genes/QTL with large effects within indica accessions for rice breeding.

Immobilization of Cd in paddy soil using moisture management and amendment.

Abstract: To offer scientific data support for remediation of Cd-contaminated paddy soils under reasonable water condition, pot experiment was conducted to study the effects of moisture management and amendments on Cd immobilization in a paddy soil. Application of biochar combined with organic fertilizer reduced the exchangeable Cd by 20.4, 15.7, and 13.0 % and brown rice Cd by 43.8, 35.5, and 42.1 % under continuous flooding, conventional irrigation, and wetting irrigation, respectively, compared to the controls. Under no amendments, the content of Fe(II) in root coating in the continuous flooding treatment was 2.3 and 3.6 times of that in the conventional and wetting irrigation treatments, but Cd in root coating in the continuous flooding treatment was only 82.6 and 73.8 % of that in the conventional and wetting irrigation treatments. Applying amendments increased the Fe(II) in root coating by 27.3, 59.1, and 65.0 % but reduced the Cd in root coating by 33.6, 26.5, and 25.1 % under continuous flooding, conventional irrigation, and wetting irrigation, respectively. The lower bioavailability of Cd in paddy soil and the competition for adsorption sites in root coating of rice plant between Cd2+ and Fe2+ reduced from bivalent ions jointly caused the lower brown rice Cd in amended soils.

Effect of Presoaking on Textural, Thermal, and Digestive Properties of Cooked Brown Rice

Abstract: Brown rice kernels (japonica type) were soaked in water at different temperatures (25 or 50°C) before cooking to a moisture content of 20 or 30%. Soaked brown rice was cooked in either the soaking water (SW) or in distilled water (DW) (rice solids to water ratio 1:1.4). Color, texture, and in vitro digestive properties of the cooked rice were examined. When the soaking temperature was higher (50°C vs. 25°C), water absorption and starch leaching were greater. To reach 20% moisture, the rice required 1 hr of soaking at 50°C but 2 hr of soaking at 25°C. Both the moisture content of the soaked rice and the soaking temperature affected the texture of the cooked brown rice. Rice that attained 20% moisture content during soaking was harder and less adhesive when cooked compared with rice that attained 30% moisture content. The rice soaked at 50°C was slightly softer but more adhesive when cooked than rice soaked at 25°C. The soaking temperature and moisture content of the rice kernels also affected the ...