Rujian Lan^1,2,3,#, Meiyang Duan^1,2,3,#, Feida Wu^1,2,3,#, Rifang Lai^1,2,3, Zhaowen Mo^1,2,3, Shenggang Pan^1,2,3, Xiangru Tang^1,2,3,*

Phyton-International Journal of Experimental Botany, Vol.91, No.11, pp. 2461-2473, 2022, DOI:10.32604/phyton.2022.021884

Abstract Fragrant rice is popular for the good grain quality and special aroma. The present study conducted a field experiment to investigate the effects of ultrasonic seed treatment on grain yield, quality characters, physiological properties and aroma biosynthesis of different fragrant rice genotypes. The seeds of three fragrant rice genotypes were exposed to 1 min of ultrasonic vibration and then cultivated in paddy field. The results of present study showed that ultrasonic seed treatment increased grain yield of all fragrant rice genotypes but the responses of yield formation to ultrasonic were varied with different genotypes. Compared with control, ultrasonic seed treatment increased… More >

Bin Du¹, Qixia Wu¹, Shuochen Jiang¹, Dingyue Zhang¹, Yue Qiao¹, Yimei Xie², Jianlong Xu^3,*, Jianqiang Zhu^1,*

Phyton-International Journal of Experimental Botany, Vol.90, No.2, pp. 437-447, 2021, DOI:10.32604/phyton.2021.012903

Abstract The improvement of grain quality in aromatic rice is very important for farmer to increase their income. Present study was conducted with a two-year field experiment and three aromatic rice cultivars in order to study the effects of exogenous α-ketoglutaric acid on yield formation, grain quality characters and the biosynthesis of 2-acetyl-1-pyrroline (2-AP, key component of aromatic rice’s fragrance) in aromatic rice. At heading stage, 0.50 mmol L^–1 (T1) and 1.00 mmol L^–1 (T2) α-ketoglutaric acid solutions were overhead sprinkle to aromatic rice plants, respectively while the treatment which was overhead sprinkled with distilled water was set as control (CK).… More >

Xiaohong Yin¹, Hengdong Zhang¹, Jiana Chen¹, Ruichun Zhang², Longsheng Liu², Min Huang^1,*, Guanghui Chen¹, Yingbin Zou¹

Phyton-International Journal of Experimental Botany, Vol.89, No.1, pp. 97-102, 2020, DOI:10.32604/phyton.2020.08093

Abstract Eating quality is of paramount importance to rice (Oryza sativa L.) consumers and soft rice with low amylose content has become popular in China. This study was conducted to evaluate the performance of soft rice grown in the early season (ES) dominated by non-soft rice. Field experiments were conducted in Yongan and Santang, Hunan Province, China from 2016-2018. Results showed that grain amylose content in soft rice cultivars was consistently lower in the ES compared to the late season (LS). The lower grain amylose content in the ES compared to the LS was partly attributed to higher average daily mean… More >

Miravalles MT¹, MN Fioretti¹, H Mirassón², ML Faraldo², L Möck¹, RE Brevedan¹

Phyton-International Journal of Experimental Botany, Vol.82, pp. 263-273, 2013, DOI:10.32604/phyton.2013.82.263

Abstract In the present study the effects of three tillage systems: conventional (CT), vertical (VT) and direct drilling (DD) on three bread wheat varieties of different cycle length, were studied, for yield and yield components. Their influence on grain quality, expressed through thousand kernel weight (TKW, g), test weight (TW, kg/hL), grain protein content (GPC, %) and yellowberry percentage (YBP, %) were also studied. The highest average yield was under CT and DD, while the lowest was under VT. The lowest dry matter accumulation and one third fewer spikes per unit area were determined under VT. Concerning grain quality, a comparatively… More >

Min Huang*, Hengdong Zhang, Chunrong Zhao, Guanghui Chen and Yingbin Zou

Phyton-International Journal of Experimental Botany, Vol.88, No.2, pp. 101-107, 2019, DOI:10.32604/phyton.2019.06694

Abstract Improving grain amino acid content of rice (Oryza sativa L.) is essential for the health of consumers. This study was conducted to identify the physiological processes that contribute to the higher grain amino acid content in hybrid rice cultivar Lingliangyou 268 compared to Luliangyou 996. The results showed that total amino acid content in grains was 9% higher in Lingliangyou 268 than in Luliangyou 996. There was no significant difference in grain nitrogen (N) content between Lingliangyou 268 and Luliangyou 996, while ratio of amino acid to N was 6% higher in Lingliangyou 268 compared to Luliangyou 996. A total… More >