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High nitrogen fertilizer application negatively impacts rice eating and starch quality by altering starch structure. Reducing nitrogen can improve rice quality without affecting yield.

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Area of Science:

  • Agricultural Science
  • Food Science
  • Plant Physiology

Background:

  • Nitrogen is crucial for rice growth and yield.
  • Its impact on rice quality, particularly starch properties and cooked texture, requires detailed investigation.

Purpose of the Study:

  • To investigate the effects of varying nitrogen application rates on rice texture and starch physicochemical properties.
  • To understand the structural changes in starch influenced by nitrogen levels.

Main Methods:

  • Two japonica rice cultivars (Bengal, Shendao505) were subjected to different nitrogen rates (0, 180, 230 kg ha⁻¹).
  • Evaluated cooked rice texture, starch hierarchical structure, physicochemical properties, amylose content, pasting characteristics, and granule morphology.

Main Results:

  • Increased nitrogen led to harder, stickier cooked rice, reduced amylose content, and altered pasting properties.
  • Relative crystallinity increased, starch granules became smaller with pitted surfaces, and amylopectin chain length distribution shifted.
  • Changes in starch structure elevated setback viscosity and gelatinization temperature while decreasing overall and breakdown viscosity.

Conclusions:

  • Elevated nitrogen application deteriorates rice eating and starch functional quality by modifying starch structure.
  • Moderate reduction in nitrogen fertilizer can enhance rice texture and starch quality, potentially without compromising grain yield.