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Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis.

ABSTRACT: Rice quality is a complex indicator, and people are paying more and more attention to the quality of rice. Therefore, we used seven rice varieties for twelve nitrogen fertilizer treatments and obtained eighty-four rice types with seventeen qualities. It was found that 17 quality traits had different coefficients of variation. Among them, the coefficient of variation of chalkiness and protein content was the largest, 44.60% and 17.89% respectively. The cluster analysis method was used to define four categories of different rice qualities. The principal component analysis method was used to comprehensively evaluate 17 qualities of 84 rice. It was found that rice quality was better under low nitrogen conditions, Huanghuazhan and Lvyinzhan were easier to obtain better comprehensive rice quality during cultivation. Future rice research should focus on reducing protein content and increasing peak viscosity.

SUBMITTER: Shi S

PROVIDER: S-EPMC8622839 | biostudies-literature | 2021 Nov

REPOSITORIES: biostudies-literature

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Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis.

Shi Shijie S Wang Enting E Li Chengxuan C Zhou Hui H Cai Mingli M Cao Cougui C Jiang Yang Y

Foods (Basel, Switzerland) 20211122 11

Rice quality is a complex indicator, and people are paying more and more attention to the quality of rice. Therefore, we used seven rice varieties for twelve nitrogen fertilizer treatments and obtained eighty-four rice types with seventeen qualities. It was found that 17 quality traits had different coefficients of variation. Among them, the coefficient of variation of chalkiness and protein content was the largest, 44.60% and 17.89% respectively. The cluster analysis method was used to define f ...[more]

PMID: 34829163

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Project description:In contrast to prolonged exposure to high temperatures, investigating short-term high-temperature stress can provide insights into the impact of varying heat stress durations on plant development and soil nutrient dynamics, which is crucial for advancing ecological agriculture. In this study, five heating temperatures were set at 200°C, 250°C, 300°C, 350°C, and 400°C, along with five heating time gradients of 6s, 10s, 14s, 18s, and 20s, including a control. A total of 26 treatment groups were analyzed, focusing on maize growth parameters and soil indicators. Principal component analysis was used for comprehensive evaluation. The results showed that high-temperature treatments with different heating times significantly influenced maize growth and soil properties. For instance, the treatment of 300°C+6s resulted in the longest total root length, while 200°C+6s led to the highest average root diameter. Plant height and leaf length were notably increased with the treatment of 400°C+6s. Most treatments resulted in decreased soil pH and organic matter content. Notably, the treatment of 350°C+16s showed the highest available phosphorus content, reaching 24.0 mg/kg, an increase of 4.5 mg/kg compared to the control. The study found that the average levels of active organic carbon and peroxidase were 1.26 mg/g and 3.91 mg/g, respectively. Additionally, the average mass fractions of clay, silt, and sand particles were 8.99%, 66.75%, and 24.26%, respectively. Through principal component analysis, six principal components were able to extract 19 indicators from the 26 treatments, covering 86.129% of the information. It was observed that 16 treatment methods performed better than the control in terms of soil comprehensive quality. The optimal treatment temperature and time identified for improving soil physicochemical properties and crop growth were 300°C+6s. These findings can be used to guide agricultural management and soil improvement practices, ultimately enhancing field productivity and providing valuable insights for sustainable agricultural development.

Dataset Information

Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis.

Publications

Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis.

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