Early sowing increases grain yield and cooking and eating quality of machine‐transplanted rice in eastern China

In this study, field experiments were conducted in 2 yr with two rice varieties to compare use of light and temperature resources, crop growth characteristics, yield traits, and cooking and eating quality of machine‐transplanted rice (Oryza sativa) in rice–wheat (Triticum aestivum) double cropping system among five sowing dates. The results showed that the total growth duration, total cumulative temperature, and total cumulative solar radiation and total biomass production from transplanting to maturity decreased with the delay in sowing date. The first sowing date (22 May) had a 1.8–11.7% higher total biomass production and 0.2–16.7% higher grain yield than the other four sowing dates (29 May, 5 June, 11 June, 18 June) across two cultivars and 2 yr. Early sowing increased leaf aera index at heading and maturity, daily mean temperature, cumulative temperature, use efficiency of cumulative temperature and solar radiation, crop growth rate, leaf area duration, and biomass production during jointing to heading and heading to maturity. Early sowing increased gel consistency, reduced amylose and protein content and increased the taste value of cooked rice. When the sowing date was delayed, rice starch Rapid Viscosity Analyzer (RVA) profile parameter, including the peak viscosity and breakdown value decreased, and the setback value increased. These results suggest that early sowing can improve use of temperature and light resources, crop growth characteristics, starch RVA spectrum characteristics, reduce rice protein content, and consequently increase biomass production, grain yield, and improve cooking and eating quality of machine‐transplanted rice in eastern China. Core Ideas Early sowing increased use efficiency of cumulative temperature and cumulative solar radiation. Early sowing increased crop growth rate, leaf area index, leaf area duration, and grain yield. Early sowing improved the cooking and eating quality of machine‐transplanted rice.