The Starch Physicochemical Properties between Superior and Inferior Grains of Japonica Rice under Panicle Nitrogen Fertilizer Determine the Difference in Eating Quality

Abstract

Nitrogen fertilizer is essential for rice growth and development, and topdressing nitrogen fertilizer at panicle stage has a huge impact on rice grain quality. However, the effect of panicle nitrogen fertilizer (PNF) on starch physicochemical properties and fine structure remain unclear. In this study, four PNF levels (0, 60, 120, 180 kg N ha−1) were grown with the same basal and tiller fertilizer (150 kg N ha−1). The starch physicochemical properties, fine structure, texture properties and eating quality of two japonica rice were determined. We found that the content of total protein, crude fat and amylose between superior and inferior grains were significantly different. Compared with inferior grains, superior grains had low relative crystallinity, good pasting characteristics and outstanding eating quality. With the increase of nitrogen application rates, the starch volume mean diameter was lower; the average chain length of amylopectin was longer; and the relative crystallinity of starch was higher. The changes above in starch structure resulted in an increase in starch solubility, swelling power and gelatinization enthalpy, and led to a decrease in retrogradation enthalpy, retrogradation percentage and pasting viscosity, consequently contributing to the increase in hardness and stickiness of rice and the deterioration of taste value. These results indicated that topdressing PNF lengthened the amylopectin chain, decreased starch granule size, enhanced crystallization stability and increased gelatinization enthalpy, which were the direct reasons for the deterioration of cooking and eating quality.