Effects of Nighttime Temperature During Kernel Development on Rice Physicochemical Properties
Rice quality can vary inexplicably from one lot to another and from year to year. One cause could be the variable temperatures experienced during the nighttime hours of rice kernel development. During the fall of 2004, a controlled temperature study was conducted using large growth chambers, testing...
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| Veröffentlicht in: | Cereal chemistry 2008-05, Vol.85 (3), p.276-282 |
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| creator | Cooper, N.T.W Siebenmorgen, T.J Counce, P.A |
| description | Rice quality can vary inexplicably from one lot to another and from year to year. One cause could be the variable temperatures experienced during the nighttime hours of rice kernel development. During the fall of 2004, a controlled temperature study was conducted using large growth chambers, testing nighttime temperatures of 18, 22, 26, and 30°C from 12 a.m. until 5 a.m. throughout kernel development, using rice cultivars Cypress, LaGrue, XP710, XL8, M204, and Bengal. As nighttime temperature increased, head rice yields (HRY) significantly decreased for all cultivars except Cypress and Bengal, for which HRY did not vary among nighttime temperature treatments. Kernel mass did not vary among temperature treatments for any cultivar. Grain dimensions generally decreased as nighttime temperature increased. The number of chalky kernels increased with an increase in nighttime temperature for all cultivars but Cypress. The amylose content of Cypress and LaGrue was significantly lower at the nighttime temperature of 30°C, while total brown rice lipid and protein contents did not vary among temperature treatments for all cultivars. |
| doi_str_mv | 10.1094/CCHEM-85-3-0276 |
| format | Article |
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One cause could be the variable temperatures experienced during the nighttime hours of rice kernel development. During the fall of 2004, a controlled temperature study was conducted using large growth chambers, testing nighttime temperatures of 18, 22, 26, and 30°C from 12 a.m. until 5 a.m. throughout kernel development, using rice cultivars Cypress, LaGrue, XP710, XL8, M204, and Bengal. As nighttime temperature increased, head rice yields (HRY) significantly decreased for all cultivars except Cypress and Bengal, for which HRY did not vary among nighttime temperature treatments. Kernel mass did not vary among temperature treatments for any cultivar. Grain dimensions generally decreased as nighttime temperature increased. The number of chalky kernels increased with an increase in nighttime temperature for all cultivars but Cypress. The amylose content of Cypress and LaGrue was significantly lower at the nighttime temperature of 30°C, while total brown rice lipid and protein contents did not vary among temperature treatments for all cultivars.</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1094/CCHEM-85-3-0276</identifier><identifier>CODEN: CECHAF</identifier><language>eng</language><publisher>St. Paul, MN: The American Association of Cereal Chemists, Inc</publisher><subject>amylose ; Biological and medical sciences ; Cereal and baking product industries ; cultivars ; Food industries ; Fundamental and applied biological sciences. 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One cause could be the variable temperatures experienced during the nighttime hours of rice kernel development. During the fall of 2004, a controlled temperature study was conducted using large growth chambers, testing nighttime temperatures of 18, 22, 26, and 30°C from 12 a.m. until 5 a.m. throughout kernel development, using rice cultivars Cypress, LaGrue, XP710, XL8, M204, and Bengal. As nighttime temperature increased, head rice yields (HRY) significantly decreased for all cultivars except Cypress and Bengal, for which HRY did not vary among nighttime temperature treatments. Kernel mass did not vary among temperature treatments for any cultivar. Grain dimensions generally decreased as nighttime temperature increased. The number of chalky kernels increased with an increase in nighttime temperature for all cultivars but Cypress. The amylose content of Cypress and LaGrue was significantly lower at the nighttime temperature of 30°C, while total brown rice lipid and protein contents did not vary among temperature treatments for all cultivars.</description><subject>amylose</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>cultivars</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lipid content</subject><subject>night temperature</subject><subject>Oryza sativa</subject><subject>Physicochemical properties</subject><subject>protein content</subject><subject>rice</subject><subject>seed development</subject><subject>seed quality</subject><subject>seeds</subject><issn>0009-0352</issn><issn>1943-3638</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkMFP2zAUh61pk9bBzjvOQuKYYfs5iXNEpRsIGGhrj5PlJM-tqyQudsrU_x7TVlw5WU_6ft_z-xHyjbMfnFXyYjq9nt1nKs8gY6IsPpAJryRkUID6SCaMsSpjkIvP5EuM6zQCL2FC_s2sxWaM1Fv62y1X4-h6pHPsNxjMuA1Ir7bBDUt6i2HAjl7hM3Z-0-MwUj_QP65B-rjaRdf4ZoW9a0xHH4NP6dFhPCWfrOkifj2-J2TxczafXmd3D79uppd3WSO5LLK6Fjm2bQ5YtAVUrQXFmeLSyNKWoLC0bSEMKFHWRd2iEtKkkxMmJOQ1RzghZwfvJvinLcZRr_02DGmlFsCYFKqCBF0coCb4GANavQmuN2GnOdOvFep9hVrlGvRrhSlxftSamA6zwQyNi28xwUBVhZKJyw_cf9fh7j3tfj76vx9y1nhtliG5F38F4-nLFUt2Bi_Q9Yp8</recordid><startdate>200805</startdate><enddate>200805</enddate><creator>Cooper, N.T.W</creator><creator>Siebenmorgen, T.J</creator><creator>Counce, P.A</creator><general>The American Association of Cereal Chemists, Inc</general><general>American Association of Cereal Chemists</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>7X2</scope><scope>7XB</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>S0X</scope></search><sort><creationdate>200805</creationdate><title>Effects of Nighttime Temperature During Kernel Development on Rice Physicochemical Properties</title><author>Cooper, N.T.W ; Siebenmorgen, T.J ; Counce, P.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4146-bb25edd53e6d639df3810814a47f738e7fd62a3827b6bde824a109df32435b1e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>amylose</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>cultivars</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lipid content</topic><topic>night temperature</topic><topic>Oryza sativa</topic><topic>Physicochemical properties</topic><topic>protein content</topic><topic>rice</topic><topic>seed development</topic><topic>seed quality</topic><topic>seeds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cooper, N.T.W</creatorcontrib><creatorcontrib>Siebenmorgen, T.J</creatorcontrib><creatorcontrib>Counce, P.A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>SIRS Editorial</collection><jtitle>Cereal chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cooper, N.T.W</au><au>Siebenmorgen, T.J</au><au>Counce, P.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Nighttime Temperature During Kernel Development on Rice Physicochemical Properties</atitle><jtitle>Cereal chemistry</jtitle><date>2008-05</date><risdate>2008</risdate><volume>85</volume><issue>3</issue><spage>276</spage><epage>282</epage><pages>276-282</pages><issn>0009-0352</issn><eissn>1943-3638</eissn><coden>CECHAF</coden><abstract>Rice quality can vary inexplicably from one lot to another and from year to year. One cause could be the variable temperatures experienced during the nighttime hours of rice kernel development. During the fall of 2004, a controlled temperature study was conducted using large growth chambers, testing nighttime temperatures of 18, 22, 26, and 30°C from 12 a.m. until 5 a.m. throughout kernel development, using rice cultivars Cypress, LaGrue, XP710, XL8, M204, and Bengal. As nighttime temperature increased, head rice yields (HRY) significantly decreased for all cultivars except Cypress and Bengal, for which HRY did not vary among nighttime temperature treatments. Kernel mass did not vary among temperature treatments for any cultivar. Grain dimensions generally decreased as nighttime temperature increased. The number of chalky kernels increased with an increase in nighttime temperature for all cultivars but Cypress. The amylose content of Cypress and LaGrue was significantly lower at the nighttime temperature of 30°C, while total brown rice lipid and protein contents did not vary among temperature treatments for all cultivars.</abstract><cop>St. Paul, MN</cop><pub>The American Association of Cereal Chemists, Inc</pub><doi>10.1094/CCHEM-85-3-0276</doi><tpages>7</tpages></addata></record> |
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| subjects | amylose Biological and medical sciences Cereal and baking product industries cultivars Food industries Fundamental and applied biological sciences. Psychology lipid content night temperature Oryza sativa Physicochemical properties protein content rice seed development seed quality seeds |
| title | Effects of Nighttime Temperature During Kernel Development on Rice Physicochemical Properties |
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