Open Access

ARTICLE

Effects of Different Irrigation Management on the Textural Properties of Double-Cropping Late Indica Rice in South China

by Ruoyu Xiong¹, Liming Chen¹, Daren Jiang¹, Yingjie Zhou¹, Xueming Tan¹, Xiaohua Pan¹, Yongjun Zeng¹, Jun Zhang², Yanhua Zeng^1,*

1 Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang, 330045, China
2 Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China

* Corresponding Author: Yanhua Zeng. Email:

(This article belongs to the Special Issue: High-Yield Rice Physiology & Genetics)

Phyton-International Journal of Experimental Botany 2022, 91(7), 1495-1502. https://doi.org/10.32604/phyton.2022.018485

Received 28 July 2021; Accepted 26 October 2021; Issue published 14 March 2022

Abstract

In order to investigate the effects of different irrigation management on the textural properties of two different double-cropping late Indica rice, the effects of three irrigation management including conventional irrigation (CK), constant irrigation (CI) and alternate wetting and drying (AWD) on textural properties has been researched under field conditions of two years. The results indicated that the firmness, cohesiveness and chewiness were decreased under AWD treatment, and the stickiness was increased compared with CK, while the textural properties under CI treatment showed the opposite trend with AWD treatment. Additionally, AWD treatment signifi- cantly improved the springiness of TY871 compared with CK and CI treatment, but had no significant effect in RYHZ, suggesting improvement of the cooking and eating quality of TY871 under AWD treatment. Correlation analysis showed that the chewiness was positively correlated with the firmness and cohesiveness, and the cohesiveness was positively correlated with the firmness. AWD could promote the textural properties of high-quality late Indica rice in South China whereas CI treatment has shown the disadvantage of the textural properties, which will provide useful information for the improvement of cooking and eating quality of rice.

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Keywords

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