Cereal Chemistry最新文献_第3页

Quality Properties and Antioxidant Activity of Rice Makgeolli Supplemented With Rice Bran 米糠添加米酒的品质、特性及抗氧化活性

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-10-09 DOI: 10.1002/cche.70012

Eun Hee Park, Eun Bi Jeon, Sung-Hee Park, Shin Young Park

Background and Objectives

Rice bran, a byproduct of milling brown rice into white rice, is the most abundant agricultural byproduct. Here, Makgeolli (traditional Korean rice-based alcoholic beverage) made from rice (RM) and Makgeolli supplemented with 20% (RBA), 35% (RBB), and 50% (RBC) rice bran were prepared, and their physicochemical, microbiological, sensory (a 7-point hedonic scale), and antioxidant characteristics were analyzed over a 2-day fermentation period.

Findings

Rice bran-supplemented Makgeolli initially had a high pH of 5.28–5.50, which sharply decreased to 3.61–3.68 on Day 1 and continued declining without significant differences. Higher rice bran content led to increased acidity, with fermentation completing within 0–1 day in RBA. Sugar and alcohol content peaked on Day 1 but decreased following the same pattern on Day 2. Yeast counts were initially low but showed a smaller reduction with increasing rice bran content, whereas lactic acid bacterial counts initially increased but significantly decreased over time. Antioxidant activity increased with higher rice bran addition, with RBC exhibiting 5.9 times higher activity than RM.

Conclusions

ABTS radical scavenging activity increased with the amount of rice bran added; Makgeolli supplemented with 20% rice bran showed the highest overall preference in sensory evaluation.

Significance and Novelty

Fermentation of Makgeolli with rice bran was completed within 0 to 1 day.

背景与目的米糠是糙米加工成白米的副产品，是最丰富的农业副产品。以大米（RM）和米糠添加20% （RBA）、35% （RBB）、50% （RBC）的米糠为原料制成的米糠酒为原料，在2天的发酵过程中，对其理化、微生物学、感官（7分快乐量表）和抗氧化特性进行了分析。结果米糠添加后的米糠最初pH值为5.28 ~ 5.50，在第1天急剧下降至3.61 ~ 3.68，并持续下降，但差异不显著。米糠含量的增加导致酸度的增加，发酵在RBA中0-1天内完成。糖和酒精含量在第1天达到峰值，但在第2天以同样的模式下降。酵母计数最初很低，但随着米糠含量的增加，减少幅度较小，而乳酸菌计数最初增加，但随着时间的推移，显著减少。随着米糠添加量的增加，RBC的抗氧化活性增加，其抗氧化活性是RM的5.9倍。结论随着米糠添加量的增加，ABTS自由基清除能力增强；在感官评价中，米糠添加量为20%的米糠的米酒的总体偏好最高。米糠发酵的意义和新颖性在0 ~ 1天内完成。

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引用次数: 0

Changes in Rice Ferulate and p-Coumarate Concentrations With Temperature and Nitrogen Fertilization 水稻阿魏酸盐和对香豆酸盐浓度随温度和施氮的变化

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-10-07 DOI: 10.1002/cche.70015

Takuji Miyamoto, Ikuhisa Nishida, Senri Yamamoto, Yuki Tobimatsu, Toshiaki Umezawa, Keigo Mikame, Norikuni Ohtake, Dai Hirata

Background and Objectives

Sake, an alcoholic beverage brewed from rice (Oryza sativa), contains p-hydroxycinnamic acids, taste-active compounds that are derived mainly from the rice grain cell walls. Currently, the effects of environmental factors on rice grain cell walls and the resulting compounds in sake are not fully understood. To investigate this, we cultivated rice under different temperature and nitrogen (N) fertilization conditions, and then chemically analyzed the grains and sake fermentation products.

Findings

The ferulic acid (FA) concentrations in brown and white rice grains (431–628 µg g⁻¹ and 98–192 µg g⁻¹) were markedly different when the rice plants were grown under outdoor conditions. The results suggested that enrichment of FA occurred at higher temperatures and that this enrichment was alleviated by N supplementation. The concentrations of arabinoxylan and cell-wall-bound FA showed similar trends. Sake and sake lees made from grains rich in FA had a higher FA concentration.

Conclusions

The concentration of feruloyl arabinoxylan fluctuated under different temperature and N fertilization conditions. This was reflected in the variation in the FA concentration found in sake and sake lees.

Significance and Novelty

Temperature and N fertilization during rice cultivation affect FA concentrations in rice grains, sake, and sake lees.

清酒是一种用大米（Oryza sativa）酿造的酒精饮料，含有对羟基肉桂酸，这是一种主要来自稻米细胞壁的风味活性化合物。目前，环境因素对米粒细胞壁及清酒中产生的化合物的影响尚不完全清楚。为此，我们在不同温度和氮肥条件下栽培水稻，并对籽粒和清酒发酵产物进行化学分析。

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引用次数: 0

Effects of Nitrogen Application Rates on the Physicochemical Properties of Modern Rice Cultivars: A Comprehensive Study 施氮量对现代水稻品种理化性状影响的综合研究

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-10-03 DOI: 10.1002/cche.70013

Evans Ameyaw Owusu, Kaushik Luthra, Bindu Regonda, Griffiths Atungulu

Background and Objectives

Limited research exists on investigating the comprehensive effects of nitrogen application on modern rice quality and, specifically, on instant rice. This study examines the impact of varying nitrogen application rates (NARs) (0, 90, 120, 150, 180 kg/ha) on nutrient composition and processing qualities in three modern rice cultivars. Key parameters, including amylose, protein, and lipid content, glass transition temperature (T_g), chalkiness, kernel dimensions, color, pasting properties, head rice yield, and instant rice quality, were analyzed.

Findings

Results showed that increasing NAR increased protein and decreased amylose, with cultivar-specific lipid variations. Higher nitrogen reduced whiteness and length-to-width ratios, enhanced starch stability, and increased pasting temperatures. The optimal head rice yield was observed at 120 kg/ha, while instant rice quality, including whiteness, texture, and rehydration, peaked at 90 kg/ha.

Conclusions

These findings indicate that moderate nitrogen levels enhance the quality of modern rice cultivars.

Significance and Novelty

The study provides practical guidance for nitrogen management in rice production which can be instrumental in preventing the overuse of nitrogen fertilizers while improving the overall rice quality.

背景与目的氮肥施用对现代大米品质，特别是速食大米品质的综合影响研究有限。研究了不同施氮量（0、90、120、150和180 kg/ hm2）对3个现代水稻品种营养成分和加工品质的影响。关键参数包括直链淀粉、蛋白质和脂肪含量、玻璃化转变温度（Tg）、白垩度、籽粒尺寸、颜色、糊化性能、稻米产量和即食稻米品质。结果表明，NAR的增加增加了蛋白质含量，降低了直链淀粉含量，并存在不同品种的脂质差异。较高的氮降低了白度和长宽比，增强了淀粉稳定性，提高了糊化温度。最佳的水稻单产为120 kg/ha，而即食稻米品质（包括白度、质地和再水化）在90 kg/ha时达到峰值。结论适度施氮可以提高现代水稻品种的品质。本研究为水稻生产中的氮肥管理提供了实践指导，有助于防止氮肥过度施用，提高水稻整体品质。

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引用次数: 0

Significance of Tempering Parameters on the E. coli Load of Wheat Grains and Mill Fractions During Milling 回火参数对小麦籽粒和磨粒中大肠杆菌负荷的影响

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-10-03 DOI: 10.1002/cche.70009

Jared Rivera, D. P. Shivaprasad, Kaliramesh Siliveru

Background and Objectives

Wheat tempering is a crucial step in wheat milling. This manuscript investigated the significance of tempering parameters on the Escherichia coli contamination level of wheat grains and milling fractions during milling.

Findings

Higher tempering moisture and time reduced (0.12−0.31 log CFU/g; p < 0.05) the E. coli load of wheat grains. Inoculation level, temperature, and time influenced the extent of E. coli load reduction on wheat grains after tempering (0.59−2.86 log CFU/g; p < 0.0001). These parameters also influenced the E. coli reduction in non-flour (1.8−3.23 log CFU/g; p < 0.05) and flour (2.17−4.56 log CFU/g; p < 0.05) fractions produced. Inoculation level (19.25%−60.19%) and temperature (5.14%−35.31%) were the main contributors to the total variance of the E. coli load reductions measured in wheat grains and milling fractions.

Conclusions

Tempering parameters influence the redistribution of E. coli contamination in wheat grains and milling fractions. The presence of high inoculation load along with the use of higher temperature, and longer tempering time increased the load reductions observed.

Significance and Novelty

This study shows that tempering conditions can be manipulated to mitigate potential E. coli contamination in wheat milling operations.

小麦回火是小麦制粉的关键步骤。本文研究了回火参数对小麦籽粒和磨粒中大肠杆菌污染水平的影响。

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引用次数: 0

Effect of Genotype on the Properties of Flours and Protein Isolates Derived From Wrinkled and Round Peas 基因型对皱豆和圆豆分离物面粉和蛋白性状的影响

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-10-03 DOI: 10.1002/cche.70011

Cassia Galves, Krishna Kishore Gali, Thomas D. Warkentin, James House, Michael Nickerson

Background and Objectives

This study evaluated the effect of seed shape on the composition, functional, and quality properties of pea flours and protein isolates. Wrinkled-seed (WPAs) and round-seed (RPA) pea accessions were selected from a genome-wide association study panel.

Findings

Flours from WPAs exhibited 27.4% protein and 33% starch content, whereas RPA presented 22.2% and 45.8%, respectively. These differences reflected the genetic background of the rugosus mutation in WPAs. Conversely, RPA protein isolates showed higher protein (91.8%) compared with WPAs (87.9%). Seed shape did not have a significant effect on the emulsifying and foaming properties of pea flours (EAI = 13 m²/g; FC = 277%) and protein isolates (EAI = 20.8 m²/g; FC = 184.1%); therefore, no trend could be delineated in terms of shape × functionality. Overall, RPA had higher in vitro protein digestibility (IVPD) in both flours and isolates compared to WPAs, but amino acid scores did not differ significantly between RPA and WPAs.

Conclusions

Seed shape impacted the proximate composition and quality of pea flours and protein isolates, whereas functionality did not differ significantly between WPAs versus RPA.

Significance and Novelty

Our findings highlight the variability in pea composition and nutritional quality driven by genetic factors associated with seed shape, with opportunities for selecting genotypes and processing methods to optimize nutritional and functional attributes in pea products.

本研究评估了种子形状对豌豆粉和分离蛋白的组成、功能和品质特性的影响。皱纹种子（WPAs）和圆种子（RPA）豌豆材料是从全基因组关联研究小组中选择的。

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引用次数: 0

Geographical Variations in Rice Noodle Quality and Associated Grain Physicochemical Properties 米粉品质的地理差异及其相关的谷物理化性质

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-10-02 DOI: 10.1002/cche.70010

Mengqi Wang, Chengjing Liao, Jiana Chen, Fangbo Cao, Weiqin Wang, Huabin Zheng, Min Huang

Background and Objectives

Rice noodle quality is influenced by both variety and environment; however, limited information is available on how environmental variation affects rice noodle quality. This study aimed to evaluate the geographical variations in rice noodle quality and their relationships with grain physicochemical properties. Cooking and texture traits of noodles, along with grain chemical components and pasting properties, were assessed for Zhongan 2—a newly developed early-season rice variety suited for noodle production—grown at 32 sites across Hunan Province, China.

Findings

Both cooking and texture traits varied significantly among sites. The cooked break rate (0%–4.4%) and texture parameters, such as hardness (1243–2248 g) and chewiness (914–1631 g), exhibited high variability. Stepwise regression analysis showed that all quality traits were significantly associated with one or more chemical traits (amylose content, amylose-to-amylopectin ratio, protein content) and pasting traits (consistency viscosity, time to peak viscosity, pasting temperature), with pasting traits exhibiting higher coefficients of determination (R²) than chemical traits.

Conclusions

Significant geographical variations were observed in the quality of rice noodles produced from Zhongan 2. These variations were closely associated with key physicochemical properties, particularly pasting characteristics.

Significance and Novelty

This study highlights the need to consider environmental effects when developing and producing rice varieties for high-quality noodle processing.

背景与目的米粉的品质受品种和环境的双重影响；然而，关于环境变化如何影响米粉质量的信息有限。本研究旨在探讨米粉品质的地理差异及其与粮食理化性质的关系。研究人员对在湖南省32个地点种植的新开发的适合面条生产的早稻品种“中安2号”进行了烹饪和面条质地特征、谷物化学成分和糊状特性的评估。不同地点的烹饪和质地特征差异很大。熟裂率（0% ~ 4.4%）、硬度（1243 ~ 2248 g）、嚼劲（914 ~ 1631 g）等质地参数均表现出较高的变异性。逐步回归分析表明，所有品质性状与直链淀粉含量、直链/支链淀粉比、蛋白质含量等一个或多个化学性状和糊化性状（稠度粘度、峰值黏度时间、糊化温度）显著相关，且糊化性状的决定系数R2高于化学性状。结论“众安2号”米线质量存在明显的地域差异。这些变化与关键的物理化学性质，特别是糊化特性密切相关。这项研究强调了在开发和生产用于高品质面条加工的大米品种时需要考虑环境影响。

{"title":"Geographical Variations in Rice Noodle Quality and Associated Grain Physicochemical Properties","authors":"Mengqi Wang, Chengjing Liao, Jiana Chen, Fangbo Cao, Weiqin Wang, Huabin Zheng, Min Huang","doi":"10.1002/cche.70010","DOIUrl":"https://doi.org/10.1002/cche.70010","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Rice noodle quality is influenced by both variety and environment; however, limited information is available on how environmental variation affects rice noodle quality. This study aimed to evaluate the geographical variations in rice noodle quality and their relationships with grain physicochemical properties. Cooking and texture traits of noodles, along with grain chemical components and pasting properties, were assessed for Zhongan 2—a newly developed early-season rice variety suited for noodle production—grown at 32 sites across Hunan Province, China.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Both cooking and texture traits varied significantly among sites. The cooked break rate (0%–4.4%) and texture parameters, such as hardness (1243–2248 g) and chewiness (914–1631 g), exhibited high variability. Stepwise regression analysis showed that all quality traits were significantly associated with one or more chemical traits (amylose content, amylose-to-amylopectin ratio, protein content) and pasting traits (consistency viscosity, time to peak viscosity, pasting temperature), with pasting traits exhibiting higher coefficients of determination (<i>R</i><sup>2</sup>) than chemical traits.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Significant geographical variations were observed in the quality of rice noodles produced from Zhongan 2. These variations were closely associated with key physicochemical properties, particularly pasting characteristics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study highlights the need to consider environmental effects when developing and producing rice varieties for high-quality noodle processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"961-969"},"PeriodicalIF":2.5,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Oat (Avena sativa) Kernel Hullability Is Associated With Seed Health: Linking Morphological, Calorimetric, and Volatile Markers 燕麦（Avena sativa）籽粒壳性与种子健康相关：连接形态、量热和挥发性标记

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-09-15 DOI: 10.1002/cche.70008

Syed Rehmat Ullah Shah, Lars Dahlgren, Anke M. Herrmann, Cecilia Tullberg, Carl Grey, Lena Engström, Anders Jonsson, Johanna Wetterlind

Background and Objectives

The ease of hulling an oat genotype and the length of time the intact and hulled seeds can be stored viably without deteriorating quality has always been of interest to industry and farmers. We evaluated the hulling traits of different genotypes under varying growing conditions in 2018 and 2020, linking this to seed morphological and physiological features.

Findings

We found that inhullability, seed viability and formed oxidized products varied among the genotypes as well as the environmental conditions. The oat cultivars (Symphony, Kyron, and Delfin) presented higher hullability in 2020, whereas Fatima and Morrison from the same year, all of the tested genotypes from 2018, and the later seeds sown in 2020 presented higher inhullability. Two sets of seeds representing high and low hullability were further analyzed to test the hypothesis that hullability is associated with seed health using isothermal calorimetry, morphological observations, and volatile fingerprinting. Seed quality, in terms of viability, decreased in seeds with higher inhullability and in seeds stored without hulls when compared to seeds with hulls.

Conclusions

Seed viability is associated with kernel hullability, while the accumulated total volatiles, hexanal, pentanal, and pentadecane contents are associated with higher inhullability and lower seed viability.

燕麦基因型脱壳的难易程度，以及完整和脱壳的种子在不变质的情况下可以有效储存的时间长度，一直是工业界和农民感兴趣的问题。我们在2018年和2020年对不同生长条件下不同基因型的脱壳性状进行了评估，并将其与种子形态和生理特征联系起来。

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引用次数: 0

Tailoring the Malting Process of Naked Oats (Avena nuda L.) for Minimal Lipid Deterioration 调整裸燕麦（Avena nuda L.）的麦芽加工过程以减少脂质恶化

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-09-07 DOI: 10.1002/cche.70007

Elien Lemmens, Gitte Devriese, Jonas Blockx, Imogen Foubert, Jan A. Delcour

Background and Objectives

Oat products have an outstanding nutritional profile and a pleasant flavor, both of which may be positively impacted by manufacturing them from malted oats. However, because oats have high contents of lipids rich in unsaturated fatty acids (FAs) and high lipase activity levels, they are prone to lipid oxidation and hydrolysis, resulting in off-flavors. Here, processing conditions were tailored to minimize lipid degradation during malting of naked oats.

Findings

During steeping, the free fatty acid (FFA) content in naked oats decreased ninefold. During subsequent sprouting (48 h, 17°C), the proportion of palmitic and oleic acid in the total fatty acid population slightly decreased (by 1.5%–2.1%), whereas that of linoleic acid slightly increased (by 2.5%). The contents of FFAs and of secondary oxidation products, measured as malondialdehyde, increased during sprouting (48–96 h, 10°C–17°C) but less when prior disinfection of the grains using sodium hypochlorite (15 min, 1.0% w/v) or kilning (21 h, 55°C–82°C) was executed.

Conclusions

Optimization is required when malting oats for the production of whole-grain clean label food products meeting consumer demands.

Significance and Novelty

The present work is a step toward understanding degradation of oat lipids during malting.

燕麦产品具有出色的营养成分和令人愉快的风味，这两者都可能受到麦芽燕麦生产的积极影响。然而，由于燕麦富含富含不饱和脂肪酸（FAs）的脂质含量高，且脂肪酶活性水平高，因此燕麦容易发生脂质氧化和水解，从而产生异味。在这里，加工条件是量身定制的，以尽量减少裸燕麦麦芽过程中的脂质降解。

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引用次数: 0

Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum 微波和去皮对高粱功能、营养和感官特性的影响

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-09-02 DOI: 10.1002/cche.70001

Anton Venter, Seyedeh Zeinab Asadi, Kieran B. Yisa Njowe, Mieke Schmidt, Henriëtte L. de Kock, Mohammad Naushad Emmambux

Background

This study investigated the effect of microwave pretreatment (1000 W for 10 min) and decortication at different levels (0%, 5%, and 10%) of sorghum grain on cooking quality, nutritional, functional, and sensory properties.

Results

Findings indicated that microwave pretreatment of sorghum grains significantly (p ≤ 0.05) reduced cooking time from 60 min to about 20 min for whole grains, with decortication reducing cooking time further by exposing the endosperm (reducing cooking time to 10 min). Microwave pretreatment reduced endothermic transition enthalpy, indicating starch pregelatinization. Microwave pretreatment and cooked sorghum grain had far lower starch digestibility than white bread (a reference food). However, decortication and microwave treatment in combination, increased starch digestibility with an increase in rapidly digestible starch (RDS) and a decrease in resistant starch (RS) compared to untreated grains. The treatments also decreased in vitro protein digestibility. Flavor of cooked decorticated sorghum grains was milder, less sweet with lower maize flavor intensity than cooked whole sorghum grains.

Conclusion

Combining microwave pretreatment and decortication effectively reduces cooking time, yielding a quick-cooking sorghum grain.

Significance

This study demonstrates that microwave pretreatment and decortication can be used to manufacture a convenient, quick-cooking sorghum grain for health-conscious consumers seeking nutritious food options.

研究了微波预处理（1000 W, 10 min）和不同水平（0%、5%和10%）的高粱籽粒去皮对其蒸煮品质、营养、功能和感官特性的影响。结果表明，微波预处理可显著（p≤0.05）将高粱籽粒蒸煮时间从60 min缩短至20 min左右，其中去皮处理可通过暴露胚乳进一步缩短蒸煮时间（将蒸煮时间缩短至10 min）。微波预处理降低了淀粉的吸热转变焓，表明淀粉发生了预糊化。微波预处理和熟高粱谷物的淀粉消化率远低于白面包（参比食品）。然而，与未处理的谷物相比，去皮和微波联合处理提高了淀粉消化率，快速消化淀粉（RDS）增加，抗性淀粉（RS）减少。这些处理也降低了体外蛋白质消化率。脱皮后的高粱籽粒比全熟的高粱籽粒风味更温和，甜味更少，玉米风味强度更低。结论微波预处理与去皮相结合，可有效缩短蒸煮时间，制备出快速蒸煮的高粱籽粒。本研究表明，微波预处理和去皮可以用来制造方便，快速烹饪的高粱谷物，为注重健康的消费者寻求营养食品的选择。

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引用次数: 0

Impacts of Irrigation and N Management on Yield, Protein, and Amino Acid Composition in Grain Sorghum 灌溉和氮素管理对高粱产量、蛋白质和氨基酸组成的影响

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-09-01 DOI: 10.1002/cche.70004

Troy J. Ostmeyer, Dinesh Kumar Saini, S. M. Impa, Kamaranga H. S. Peiris, Scott R. Bean, Glen Ritchie, Chad Hayes, Brent Bean, S. V. Krishna Jagadish

Background and Objectives

Sorghum production in the High Plains of the United States faces challenges due to highly variable climate, poor water availability, and low soil fertility. To address this challenge, the interactions among three irrigation regimes (full—232 mm, moderate—141 mm, and minimum—88 mm) and nitrogen (N) application time (basal, basal + panicle initiation) were evaluated on 11 popular grain sorghum hybrids under field conditions.

Findings

Full irrigation increased grain yield by 85%–91% compared to other irrigation levels. However, split N application resulted in around 34% increase in grain yield compared to basal N treatment. The increase in grain yield under full irrigation + split N application was a result of increased panicle length and grains per panicle. Residual plant N was higher under full irrigation + split N application compared to other treatments. Irrigation had greater impact on grain amino acid composition than N timing. Adequate irrigation enhanced essential and most limiting amino acids such as lysine and threonine, and amino acids of the serine family.

Conclusions

The findings reveal that adequate irrigation and split N application at critical growth stages improved grain yield and quality in sorghum. A large amount of residual plant-N at harvest indicates that the remobilization of N from non-grain parts into grains is a major limitation for improving grain yield and quality in sorghum.

Significance and Novelty

Water and N management enhanced essential amino acids and protein content in grain sorghum, thereby improving grain quality. However, a high residual plant-N indicated that there is further scope for improving the grain protein and key amino acids if sorghum could translocate additional N into grains either through agronomic management or through enhanced N use efficiency.

背景和目的美国高平原地区的高粱生产面临着气候多变、水资源匮乏和土壤肥力低下的挑战。为了解决这一挑战，在田间条件下，对11种常见的高粱杂交种进行了3种灌溉方式（全- 232 mm、中- 141 mm和最小- 88 mm）和施氮时间（基施、基施+穗萌发）的相互作用研究。结果：与其他灌溉水平相比，全灌可使籽粒产量提高85% ~ 91%。然而，与基施氮相比，劈裂施氮使籽粒产量增加约34%。全灌+分施氮肥的增产主要是由于穗长和每穗粒数的增加。与其他处理相比，全灌+分施氮肥处理植株残氮较高。灌水对籽粒氨基酸组成的影响大于施氮。充足的灌溉提高了必需和限制性氨基酸，如赖氨酸和苏氨酸，以及丝氨酸家族的氨基酸。结论关键生育期适当的灌溉和分施氮肥可提高高粱的产量和品质。收获时大量的植物残氮表明，氮素从非籽粒部位再迁移到籽粒是制约高粱籽粒产量和品质提高的主要因素。水氮管理提高了高粱体内必需氨基酸和蛋白质含量，从而改善了籽粒品质。然而，较高的残氮表明，如果高粱能够通过农艺管理或提高氮素利用效率，将额外的氮素转运到籽粒中，籽粒蛋白质和关键氨基酸的改善还有进一步的空间。

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引用次数: 0