Effects of mid-stage nitrogen application timing on the morphological structure and physicochemical properties of Japonica rice starch

Background: Nitrogen management of food crops, especially when mid-stage nitrogen is applied, is a key factor affecting the yield and grain quality of rice (Oryza sativa). Here, the timing of mid-stage nitrogen application was evaluated for its effect on rice grain quality, by assessing the morphological structure and physicochemical properties of starch from two Japonica rice cultivars growing in fields (Nangeng 9108 and Nangeng 5055).

Results: The experiment was arranged in a split-plot design, with the two rice cultivars as the main plot factor and three timings of mid-stage nitrogen application as the within-plot factor. Briefly, three applications were made: at emergence of the top-sixth-leaf (ahead), the top-fourth-leaf (normal), and the top-second-leaf (delayed) of the main stem. Delaying mid-stage nitrogen application caused the starch granule surface to become uneven and significantly reduced its particle size, whereas it increased the polished rice rate, chalkiness degree, and protein content. Furthermore, the apparent amylose content decreased with a delay in mid-stage nitrogen application, thereby resulting in higher relative crystallinity, swelling power, water solubility, gelatinization enthalpy, and low retrogradation. Finally, we also found that delaying this nitrogen application lowered the characteristic values of rice flour viscosities, leading to cooking quality deterioration.

Conclusion: Therefore, these results suggest that delaying mid-stage nitrogen application enhances the processing and nutritional qualities of Japonica rice, but evidently has an adverse effect upon its appearance and cooking qualities. This article is protected by copyright. All rights reserved.

Keywords: Japonica rice starch; application timing; mid-stage nitrogen; morphological structure; physicochemical properties.