Rice grain quality as affected by salt stress
2003
Desamero, N.V. | Romero, M.V. | Aquino, D.V. | Tibayan, P.A. | Guloy, M.B. | Valdez, R.E. | Ablaza, M.J.C. | Dimaano, Y.A. | Chico, M.V. (Philippine Rice Research Inst. Maligaya, Munoz, Nueva Ecija (Philippines)) Guzman, E.D. | Cardenas, C.C. | Orbon, C.A. | Cavite, O.V.
Rice grain samples of 19 genotypes, comprising of anther culture-derived breeding lines, accessions and varieties, harvested in 2000 dry season from Nueva Ecija (PhilRice Central Experiment Station), which represents salt stress-free growing condition, and from Bicol (Camarines Sur) and Cagayan (Iguig), representing salt-affected areas, were evaluated and compared. The samples were analyzed for milling potentials, viz., brown rice (%BR), total milled rice (%TMR) and head rice (%HR); physical attributes, viz., % chalky grains, grain size and shape; physicochemical properties, viz., amylose content, gel consistency, and gelatinization temperature; and sensory properties, both for raw milled and cooked rice. Grains harvested from Cagayan had higher milling recovery (%BR, %TMR, %HR) than those from Nueva Ecija. Samples from Bicol had comparable %BR with those from Nueva Ecija, but had higher %TMR and %HR. The grain size of 11 genotypes was not affected by salt stress, while it differed with location for eight genotypes. Likewise, grain shape changed with location in seven genotypes. The samples from salt-stressed areas had more chalky grains than those from salt stress-free area. Salt-stress reduced the amylose content, while it had minimal effect on gel consistency and gelatinization temperature. For sensory evaluation, aroma, off-odor, whiteness, gloss, translucency, and brittleness were determined for raw rice. Differences were obtained in translucency and brittleness. Most of the samples from Bicol have white belly, while many from Nueva Ecija were translucent. Those from Nueva Ecija and Cagayan were more brittle than those from Bicol. The parameters evaluated for the cooked rice were aroma, off-odor, whiteness, gloss, cohesiveness, tenderness, smoothness, taste, and off-taste. When cooked, several Nueva Ecija samples were whiter than those from Bicol and Cagayan. The grains harvested from Bicol were more tender and tasty than those from Nueva Ecija and Cagayan
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños