Effects of Different Sowing Dates and Sites on Starch RVA Profile Characteristics of Different Ecotypes of Rice(Oryza sativa,L.japonica)

ZHAO Qingyong,Yadong ZHANG,Zhen ZHU,Tao CHEN,Lihui ZHOU,Shu YAO,Xin YU,Cailin WANG

Institute of Food Crops,Jiangsu Academy of Agricultural Sciences/Jiangsu High Quality Rice R&D Center/Nanjing Branch of China National Center for Rice Improvement,Nanjing 210014,China

Rice starch RVA profile is a characteristic curve that simulates the process of rice cooking and reveals changes in the viscosity of a certain amount of rice flour in heating,incubating and cooling processes.Therefore,parameters of rice starch RVA profile are closely related to cooking and eating quality of rice,which can be used as important indicators for evaluating cooking and eating quality[1-6].Studies have shown that rice starch RVA profile characteristics are mainly controlled by genetic factors and vary significantly among different ecotypes of rice varieties[7-10].However,previous studies suggest that RVA profile parameters are not only affected by genetic factors,but also related to environmental conditions and cultivation treatments of rice at growth stage[11-18].Currently,a large number of studies have been conducted on the effects of different varieties,ecological conditions and cultivation treatments on starch RVA profile characteristics of rice,especially on the effects of varieties,ecological conditions,nitrogen fertilizers,planting density,sowing date and planting patterns on rice starch RVA profiles.However,little information is available on the effects of different sites,sowing dates and their interactions on starch RVA profile characteristics of different rice varieties.Therefore,aiming at revealing ecological variation characteristics and variation patterns of starch RVA profiles of different rice varieties in Jiangsu Province,in this study,five differentecotypes ofjaponicarice were sown at seven different dates in four rice planting regions in Jiangsu Province to investigate the differences in starch RVA profile parameters among different rice varieties,which provided a theoretical basis for producing high-quality rice and improving the eating quality of rice in Jiangsu Province.

Materials and Methods

Materials

Fivejaponicarice varieties with four representative ecotypes in Jiangsu Province were selected,including medium-maturing mediumjaponicarice variety Lianjing 4,late-maturing mediumjaponicarice variety Huaidao 10,early-maturing latejaponicarice variety Yangjing 4038 and Nanjing 44,and medium-maturing latejaponicarice variety Nanjing 46.

Methods

In 2008,experiments were carried out simultaneously in Lianyungang Institute of Agricultural Science,Huai'an Institute of Agricultural Science,Yangzhou Lixiahe Institute of Agricultural Science and Suzhou Taihu Institute of Agricultural Science in Xuhuai Area of Jiangsu Province at latitudes 34.5°,33.5°,32.4°and 31.4°,respectively.In each site,rice seeds were sown on May 10,May 20,May 30,June 9,June 19,June 29 and July 9,respectively.Split-plot experiment design was performed with two replications..Sowing date was assigned to the main plot;rice variety was assigned to the subplot.Each plot was arranged into six lines and six rows;a total of 36 holes were dug with the spacing of 20 cm×20 cm.Field management was conducted according to the unified requirements.

After maturity,rice seeds in each plotwere collected,air-dried and stored at room temperature for three months.Rice starch viscosity profile was determined by using 3-D viscosity tacheometer (RVA analyzer)(produced by Newport Scientific,Australia)and analyzed by using TCW(Thermal Cycle for Windows)software packages in Jiangsu High Quality Rice Research and Development Center.According to AACC procedures[1],when water content was 12.0%,3.0 g of refined rice flour sample were added with 25.0 ml of distilled water,placed at 50℃for 1 min,heated to 95℃(3.8 min),incubated at 95℃for 12.5 min,cooled to 50℃(3.8 min),and incubated at 50℃for 12.5 min.The rotational speed of the blender was 960 r/min within the first 10 s and then maintained at 160 r/min.Eight parameters of rice starch RVA profile were determined,including peak viscosity(PKV),hot paste viscosity(HPV),cool paste viscosity (CPV),breakdown viscosity(BDV,the difference between peak viscosity and hot paste viscosity),setback viscosity (SBV,the difference between cool paste viscosity and peak viscosity),consistence viscosity(CSV,the difference between cool paste viscosity and hot paste viscosity),peak time (PeT)and pasting temperature(PaT).Viscosity unit was represented by cp.

Data processing

Variance analysis of experimental data was conducted according to the fixed model using Microsoft Excel 2003 software in accordance with Mo[19].Significant difference test of the averages was conducted with SSR method.

Results and Analysis

Variance analysis of starch RVA profile characteristics of rice under different treatments

By split-plot experiment design,variance analysis of eight starch RVA profile parameters of five rice varieties at seven sowing dates in four sites showed that(Table 1),for the main effect factors,among eight parameters of rice starch RVA profile (peak viscosity,hot paste viscosity,breakdown viscosity,cool paste viscosity,consistence viscosity, setback viscosity,peak time and pasting temperature),peak time exhibited no significant differences among different sites,while other seven parameters varied significantly or extremely significantly among different sites,sowing dates and varieties.The effects of interactions on various parameters of rice starch RVA profile reached extremely significant levels,which indicated that starch RVA profile characteristics were affected by sites,sowing dates,varieties and their interactions.According to the values(mean square values)of various parameters,the variation in pasting temperature among different sites was greater than that among different varieties,while the variation in other three parametersreachedthemaximum among different varieties,which indi cated that rice varieties exerted the most significant effects on starch RVA profile characteristics.

Effects of different sites on starch RVA profile characteristics of rice

According to multiple comparisons of eight parameters of rice starch RVA profile among differentsites(Table 2),starch RVA profile characteristics varied significantly among different ecological conditions but exhibited no significant differences among different latitudes.To be specific,indifferent sites,peak viscosity(PKV),hot paste viscosity(HPV)and breakdown viscosity(BDV)demonstrated a descending order of Huai’an ＞Suzhou＞Lianyungang＞Yangzhou.Cool paste viscosity(CPV)and consistence viscosity (CSV)were higher in the north than in the south;specifically,cool paste viscosity and consistence viscosity were significantly higher in Lianyungang and Huai’an than in Yangzhou and Suzhou.Setback viscosity (SBV)showed an increasing trend with increasing latitude;specifically,setback viscosity was significantly lower in Suzhou than in other three sites.However,pasting temperature(PaT)was reduced with increasing latitude,showing slight differences among four sites.Peak time also varied slightly among four sites.

Table 1 Variance analysis of starch RVA profile parameters of rice under different treatments

Effects of different sowing dates on starch RVA profile characteristics of rice

Differences and variation trend of starch RVA profile parameters among different sowing dates were analyzed according to the averages of starch RVA profile parameters of various rice varieties at the same sowing date in different sites.As shown in Table 3,peak viscosity,hot paste viscosity,cool paste viscosity and peak time showed a decreasing trend with the postponing of sowing date;to be specific,peak viscosity,hot paste viscosity,cool paste viscosity and peak time of rice sown on May 20 reached the maximum,but these four starch RVA profile parameters exhibited no significant differences among the first three sowing dates.In addition,setback viscosity and consistence viscosity increased with the postponing of sowing date.Setback viscosity varied significantly,to be specific,setback viscosity of rice sown on May 10 was-54.08 cp and that of rice sown on July 9 was 163.45 cp.Breakdown viscosity increased first and then decreased with the postponing of sowing date;to be specific,breakdown viscosity of rice sown on June 9 reached the maximum(1 255.18 cp).Pasting temperature decreased first and then increased with the postponing of sowing date;to be specific,pasting temperature of rice sown on June 9 reached the minimum(72.75℃).The results indicated that early sowing of the same variety within suitable sowing dates could effectively improve the parameters of rice starch RVA profile.

Comparison of starch RVA profile characteristics among different rice varieties

As shown in Table 4,starch RVA profile parameters varied significantly among different rice varieties.To be specific,Nanjing 46 exhibited the highest peak viscosity and breakdown viscosity and the lowest cool paste viscosity,setback viscosity,pasting temperature and consistence viscosity;Nanjing 44 exhibited the highest hotpaste viscosity,cool paste viscosity,setback viscosity and peak time;Lianjing 4 exhibited the highest pasting temperature,relatively high peak viscosity,hot paste viscosity,breakdown viscosity and cool paste viscosity,and relatively low setback viscosity and consistence viscosity;Huaidao 10 exhibited the lowest peak viscosity and hotpaste viscosity,relatively low breakdown viscosity,and relatively high setback viscosity;Yangjing 4038 exhibited the highest consistence viscosity,relatively high setback viscosity,and moderate peak viscosity and breakdown viscosity.Among various parameters of rice starch RVA profile,breakdown viscosity,setback viscosity and consistence viscosity were closely related to eating quality of rice[2,20].It is generally believed that rice varieties with high peak viscosity,high breakdown viscosity,low consistence viscosity and low setback viscosity have good cooking and eating quality.In this study,results showed that Nanjing 46 exhibited the highest peak viscosity and breakdown viscosity and the lowest setback viscosity and consistence viscosity,which suggested that Nanjing 46hadthe mostappropriate starch RVA profile characteristics and the best cooking and eating quality;Lianjing 4 exhibited relatively high peak viscosity and breakdown viscosity,and relatively low setback viscosity and consistence viscosity,which suggested that Lianjing 4 had good starch RVA profile characteristics.

Table 2 Multiple comparisons of starch RVA profile parameters of rice among different sites

Table 3 Multiple comparisons of starch RVA profile parameters of rice among different sowing dates

Table 4 Multiple comparisons of starch RVA profile parameters among different rice varieties

Table 5 Changes in starch RVA profile parameters with sowing date in different sites

Changes in starch RVA profile parameters with sowing date in different sites

As shown in Table 1,eight starch RVA profileparameterswere extremely significantly affected by the interactions between site and sowing date.According to changes in starch RVA profile parameters with sowing date in different sites (Table 5),eight parameters of rice starch RVA profile showed the same variation trend with sowing date in different sites.In four sites,peak viscosity,hot paste viscosity,cool paste viscosity and peak time showed a decreasing trend with the postponing of sowing date,but setback viscosity and consistence viscosity increased with the postponing of sowing date.Breakdown viscosity exhibited no significant variation with sowing date in Suzhou but declined with the postponing of sowing date in other three sites.Among four sites,pasting temperature varied significantly.To be specific,pasting temperature in Suzhou showed a decreasing trend with the postponing of sowing date,exhibiting no significant variation;pasting temperature in Yangzhou showed no significant variation trend with sowing date;pasting temperature in Lianyungang and Huai'an increased with the postponing of sowing date.

According to changes in parameters of rice starch RVA profile with sowing date in different sites,various parameters exhibited varying degrees ofvariation among differentsites.Peak viscosity,hot paste viscosity,breakdown viscosity,cool paste viscosity and setback viscosity exhibited the maximum variation coefficients in Huai'an,suggesting that sowing date exerted the most significant effects on these five parameters in Huai'an.Pasting temperature and consistence viscosity exhibited the maximum variation coefficients in Lianyungang,indicating that sowing date exerted the most significant effects on these two parameters in Lianyungang.Different starch RVA profile parameters showed varying degrees of variation with sowing date.In four sites,among eight starch RVA profile parameters,setback viscosity exhibited the maximum variation coefficient with sowing date,while peak time exhibited the minimum variation coefficient,suggesting that sowing date exerted the most significant effects on setback viscosity but exhibited the lowest effects on peak time.

Changes in starch RVA profile parameters of different rice varieties with sowing date in different sites

Starch RVA profile parameters of different rice varieties showed varying degrees of variation with sowing date in different sites (Table 6),peak viscosity,hot paste viscosity,cool paste viscosity and peak time of Lianjing 4 in Lianyungang exhibited relatively small variation coefficients;breakdown viscosity and setback viscosity of Lianjing 4 in Huai'an exhibited relatively small variation coefficients,which indicated that sowing date exerted slight effects on starch RVA profile parameters of medium-maturing medium japonica rice Lianjing 4.Starch RVA profile parameters of Huaidao 10 in Huai’an exhibited relatively great variation coefficients,which indicated that sowing date exerted significanteffects on starch RVA profile parameters of latematuring medium japonica rice Huaidao 10;variation coefficients of Huaidao 10 in Yangzhou and Suzhouwere reduced,suggesting that sowing date exerted slight effects on starch RVA profile parameters of Huaidao 10 after southward cultivation.Different starch RVA profile parameters of Yangjing 4038 varied among different sites;to be specific,hot paste viscosity,cool paste viscosity,setback viscosity and consistence viscosity were higher in the south than in the north;variation coefficients in Yangzhou and Suzhou were higher than in Lianyungang and Huai’an.Starch RVA profile parameters of Nanjing 44 exhibited relatively great variation coefficients in Huai'an and exhibited small variation coefficients in Suzhou.Furthermore,starch RVA profile parameters of Nanjing 46 were higher in the south than in the north;variation coefficients in Yangzhou and Suzhou were higher than in Lianyungang and Huai'an,which indicated that sowing date exerted slight significant effects on these starch RVA profile parameters after southward cultivation.

Table 6 Variation coefficient of starch RVA profile parameters of different rice varieties with sowing date in different sites

Conclusion and Discussion

Eating quality improvement is one of the main targets of rice quality breeding.Rice starch RVA profile is easy to determine,which has been used as an important indicator for evaluating cooking and eating quality of rice.Rice starch RVA profile is a pasting curve reflecting the heating-incubating-cooling process of starch,which involves eight important parameters.Moreover,rice contains abundant components,including starch,protein and fat.Starch can be divided into amylose and amylopectin;the size and molecular weight of starch are both related to pasting.Therefore,parameters of rice starch RVA profile are relatively complex.Studies have shown that rice starch RVA profile is not only controlled by genetic factors,but also affected by environmental conditions[7-9].Many studies have been carried out on the effects of temperature,nitrogen fertilizer,planting density,sowing date and other environmental factors on rice starch RVA profile[11-18].However,no consistent results have been drawn due to the complex process of rice quality formation.In this study,different varieties exerted extremely significant effects on starch RVA profile;sowing date,site and their interactions also extremely significantly affected starch RVA profile,but the effects were relatively slight compared with that of rice variety,which was consistent with studies of Baoet al.[7-8]and Liet al[9].The present study confirmed that parameters of rice starch RVA profile were controlled by genetic factors and affected by environmental conditions.

A large number of studies have been conducted on the effects of sowing date on rice starch RVA profile.Yuanet al.[13]sown rice at different dates in different sites of Panxi Region and found that there was a quadratic functional relationship between peak viscosity and sowing date;however,with the postponing of sowing date,breakdown viscosity was reduced,but setback viscosity was improved.Yaoet al.[21]suggested that starch RVA profile parameters of different rice varieties varied significantly among different sowing dates;with the postponing of sowing date,peak viscosity,hot paste viscosity,breakdown viscosity,cool paste viscosity and consistence viscosity of different types of rice were reduced significantly,setback viscosity was improved,peak time and initial pasting temperature varied slightly with no significant changes.Shenet al.[22]sown rice at five dates in five sites of Jiangsu Province to analyze starch RVA profile characteristics of indica hybrid rice Liangyoupeijiu and found thatstarch RVA profile of Liangyoupeijiu turned poor with the postponing of sowing date,suggesting that Liangyoupeijiu should be sown early.In this study,with the postponing of sowing date,peak viscosity,hot paste viscosity,cool paste viscosity and peak time were reduced,setback viscosity and consistence viscosity increased, breakdown viscosity increased first and then declined,whereas pasting temperature decreased firstand then increased,which was consistent with the studies of Yaoet al.[21]and Shenet al[22].Therefore,sowing date exerted basically consistent effects on starch RVA profile characteristics of different ecotypes of rice.Within suitable sowing dates,early sowing was conducive to effectively improve eating quality or rice.

In addition,many studies have been carried out on the changes in starch RVA profile characteristics of rice among different sites.Zhuet al.[12]investigated the effects of different ecological conditions on starch RVA profile characteristics ofjaponicarice in Yunnan and South Korea and found that altitude exerted varying effects on starch RVA profile parameters among different varieties.Denget al.[15]analyzed the effects of ecological conditions and cultivation patterns on starch RVA profile characteristics of rice and indicated that ecological conditions,cultivation patterns and their interactions exhibited extremely significant effects on starch RVA profile characteristics of rice;altitude was significantly negatively correlated to peak viscosity,consistence viscosity and pasting temperature.Shenet al.[22]investigated the changes in starch RVA profile parameters of Liangyoupeijiu among five sites of Jiangsu Province and found that Liangyoupeijiu exhibited the best RVA profile at 32.4°N and in south regions,but northward cultivation declined the quality of RVA profile,i.e.,peak viscosity was reduced,butsetback viscosity and pasting temperature were improved.Chenet al.[23]analyzed the effects of off-site planting on starch RVA profile characteristics of different rive varieties and suggested that starch RVA profile parameters of most rice varieties in Hainan were greater than that of the same rice varieties in Yangzhou;hybrids of different genotypes in the same cross combination showed different responses to off-site planting.Thus,no consistent conclusions have been drawn on the effects of ecological conditions on starch RVA profile characteristics of rice.In this study,starch RVA profile characteristics of different ecotypes ofjaponicarice in four sites were investigated;the results suggested that rice starch RVA profile parameters varied significantly among different sites but exhibited no significant variation trend with varying latitudes.In different sites,peak viscosity,hot paste viscosity and breakdown viscosity demonstrated a descending order of Huai’an ＞ Suzhou ＞Lianyungang＞Yangzhou.Cool paste viscosity and consistence viscosity were higher in the north than in the south;specifically,cool paste viscosity and consistence viscosity were significantlyhigherin Lianyungang and Huai’an than in Yangzhou and Suzhou.Setback viscosity showed an increasing trend with increasing latitude;specifically,setback viscosity was significantly lower in Suzhou than in other three sites.Pasting temperature and peak time varied slightly among different latitudes.Combined with previous studies,the differences among various ecological sites mainly reflect differences in soil properties,climatic characteristics and ecological conditions.Daily average temperature and sunshine duration at the filling stage are two main ecological factors affecting rice quality,but various sites under different temperature and light conditions exert varying effects on starch RVA profile characteristics of different growth types of rice,eventually leading to differences in starch RVA profile parameters of rice among different sites.

According to the results,variety,sowing date and site exert significant effects on starch RVA profile characteristics of rice,but these effects are relatively complex;moreover,three primary interactions and one secondary interaction also exhibit significant effects on starch RVA profile characteristics,which confirm the importance of selecting rice varieties according to the local environment in high-quality cultivation.Analysis of the interactions of site and sowing date on starch RVA profile parameters indicates that various parameters of rice starch RVA profile exhibit the same variation trend with sowing date in different sites;within suitable sowing dates,early sowing is conducive to effectively improve the parameters of rice starch RVA profile.However,according to the variation trend of starch RVA profile parameters with sowing date in different sites,various parameters exhibit varying degrees of variation in different sites,which indicates that variation coefficients of starch RVA profile parameters are mostly higher in the north than in the south.Therefore,starch RVA profile parameters are significantly affected by sowing date in the north of Jiangsu Province,which may be due to the differences in temperature,light and other climatic and environmental factor at filling stage.Further analysis suggests that,among eight starch RVA profile parameters,setback viscosity exhibits the maximum coefficient of variation and is most significantly affected by sowing date;peak time exhibits the minimum coefficient of variation and is least affected by sowing date.Yeet al.[16]and Jinet al.[24]reported that setback viscosity exhibits the greatest coefficient of variation,followed by breakdown viscosity and peak viscosity,which is slightly different from the results of this study,and that may be related to the differences in experimental materials and treatments.

It is generally considered that rice with high peak viscosity,high breakdown viscosity,low consistence viscosity and low setback viscosity has good cooking and eating quality;cooked rice with such features is soft and sticky under either cold or warm condition.Furthercomparisons of starch RVA profile parameters among different varieties show that starch RVA profile parameters vary among different rice varieties.Specifically,among five rice varieties,Nanjing 46 exhibits the maximum peak viscosity and breakdown viscosity,and the minimum setback viscosity and consistence viscosity,suggesting that Nanjing 46 has the most appropriate starch RVA profile characteristics and the best cooking and eating quality,which is consistent with the actual production situation.Thus,Nanjing 46 is known as"the most delicious rice"in Jiangsu Province[25],which may be mainly related to the content of amylose in Nanjing 46.Component analysis indicates that Nanjing 46 containsapproximately 10%amylase,belonging to low-amylose rice variety;cooked rice of Nanjing 46 is crystal clear and elastic with soft and smooth taste,which is still soft and sticky under cold condition,exhibiting an excellent eating quality.Suiet al.[3],Jiaet al.[4]and Liet al.[5]also found that starch RVA profile parameters of rice are significantly correlated with amylose content; especially,amylose content has extremely significant negative correlations with peak viscosity and breakdown viscosity but exerts extremely significant positive correlations with consistence viscosity and setback viscosity.Therefore,in breeding practices,cooking and eating quality of high-quality rice varieties can be improved by RVA profile-assisted selection to enhance the screening efficiency of new rice varieties with good eating quality.

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