Comparison of the Grain Quality and Starch Physicochemical Properties between <i>Japonica</i> Rice Cultivars with Different Contents of Amylose, as Affected by Nitrogen Fertilization

In order to determine the effects of nitrogen fertilizer on the grain quality and starch physicochemical properties of japonica rice cultivars with different contents of amylose, normal amylose content (NAC) and low amylose content (LAC) cultivars were grown in a field, with or without nitrogen fertilizer (WN). The relationships between the amylose content, starch physicochemical properties and eating quality were also examined. Compared with WN, nitrogen fertilizer (NF) significantly increased the grain yield but markedly decreased the grain weight. In addition, the processing quality tended to improve, but the appearance quality and eating quality deteriorated under NF application. The grain yield was similar between NAC and LAC cultivars. However, the grain quality and starch physicochemical properties were significantly different between NAC and LAC cultivars. The palatability of the cooked rice was significantly higher in the LAC than in NAC cultivar, which was due to its lower amylose content, protein content, hardness, and retrogradation enthalpy and degree, and its higher stickiness, peak viscosity, breakdown, relative crystallinity and peak intensity. The amylose content and protein content were significantly negatively correlated with the palatability. The amylose content was significantly positively correlated with the final viscosity and setback, and was significantly negatively correlated with the relative crystallinity, peak intensity, gelatinization enthalpy and breakdown. Palatability was significantly positively correlated with peak viscosity, breakdown and peak intensity, and was significantly negatively correlated with the final viscosity, setback, and retrogradation enthalpy and degree. Therefore, the selection of a low amylose content japonica rice cultivar grown without nitrogen fertilizer can reduce the amylose and protein contents, as well as improving the pasting properties, starch retrogradation properties and eating quality of the cooked rice