Na Kuang, Huabin Zheng, Qiyuan Tang*, Yuanwei Chen, Xiaomin Wang, Youyi Luo
Phyton-International Journal of Experimental Botany, Vol.90, No.4, pp. 1119-1230, 2021, DOI:10.32604/phyton.2021.014637
- 27 April 2021
Abstract Rice ratooning, or the production of a second rice crop from stubble after the harvest of the main crop, is considered
to be a green and resource-efficient rice production system. The present study was conducted to examine variance in
amylose content (AC), grain morphology, crystal structure, and thermal properties of starch between main- and
ratoon-season rice of seven varieties. Ratoon-season rice grains had higher ACs and significantly lower transition
gelatinization temperatures (To, Tp, and Tc) than did main-season rice grains. The relative crystallinity and lamellar
peak intensity of ratoon-season rice starch were 7.89% and 20.38% lower, respectively, More >
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