Effect of Geographical Indication Information on Consumer Acceptability of Cooked Aromatic Rice.

Geographical indication (GI) labeling is used to represent information about specific geographical origins of target products. This study aimed at determining the impact of GI information on sensory perception and acceptance of cooked aromatic rice samples. Ninety-nine participants evaluated cooked rice samples prepared using each of three aromatic rice varieties both with and without being provided with GI information.

Morphology of Rice Seed Development and Its Influence on Grain Quality.

Various quality attributes of rice seed are affected by the wide array of biochemical products accumulated during the course of reproductive development and the environmental conditions which impact the grain composition. The staging of rice plant reproductive development is needed in experiments to define phase transitions of seed biology. The application of the nomenclature and criteria of the rice growth staging system can facilitate recording the reproductive development by distinct stages.

Utilizing the genetic diversity within rice cultivars.

Plant breeding of rice emphasizes improvement in yield, disease resistance, and milling quality. Numerous other traits (e.g.

Rice Pi-ta gene Confers Resistance to the Major Pathotypes of the Rice Blast Fungus in the United States.

ABSTRACT The Pi-ta gene in rice prevents the infection by Magnaporthe grisea strains containing the AVR-Pita avirulence gene. The presence of Pi-ta in rice cultivars was correlated completely with resistance to two major pathotypes, IB-49 and IC-17, common in the U.S.

Rice amylopectin fine structure variability affects starch digestion properties.

Unlabelled: The possibility to identify or develop new rice cultivars with low glycemic response was investigated. Twelve rice cultivars with a narrow range of amylose contents were selected based on their wide variation in rapid viscoanalyzer (RVA) pasting breakdown to study the relationship between starch digestibility and amylopectin fine structure and pasting properties. Rice flour samples were cooked for in vitro digestibility analysis using the standard Englyst assay.