It is of great importance to investigate spring wheat yield affected by the climate at different latitudes in the Rice-Wheat Rotation System. Two spring wheat varieties used as the study objects were planted at two locations of different latitudes in 2017–2018 and 2018–2019. Six sowing dates were selected for planting the wheat seeds. The quantity of basic seedlings for the first sowing date was 300 × 10⁴ ha⁻¹, which was increased by 10% on each date in the following sowing proceeding. Results showed that as the latitude increased, the mean daily temperature and effective accumulated temperature decreased, the mean solar radiation and accumulated solar radiation increased; as the effective accumulated temperature decreased, the yield decreased by 0.18 t ha⁻¹ on average; and dry matter accumulation decreased by 0.6 t ha⁻¹ on average. As the sowing date was delayed, the mean daily temperature and mean daily solar radiation increased, and the effective accumulated temperature and accumulated solar radiation decreased. Due to the decrease in the accumulated solar radiation and increase in mean daily temperature, the yield decreased by 0.27 t ha⁻¹ on average and the dry matter decreased by 0.39 t ha⁻¹ on average by postponing one sowing date. The effective accumulated temperature and accumulated solar radiation were significantly positively correlated with wheat yield and dry matter accumulation, and the mean daily temperature was significantly negatively correlated with wheat yield and dry matter accumulation. The temperature productivity at a high latitude was higher than lower latitude. The radiation productivity at a high latitude was lower than lower latitude. The productivity of the temperature and radiation first increased and then decreased when the sowing time was delayed.

The appearance quality of rice represent the primary concern of consumers when choosing rice, as well as a necessary condition for high-quality rice. In the past, the focus of attention on rice appearance quality was mainly on chalkiness, and most previous reviews on rice appearance quality focused on the chalky phenotype of rice, while some more generalized chalkiness as the only indicator of rice appearance quality. This paper objectively analyses the definitions and interrelationships of rice appearance quality indicators at the present stage. Then, the formation mechanism and research status of rice appearance quality were analyzed from three aspects: endosperm structure, genetic background, and endosperm material basis. The two indicators (chalkiness and transparency) were selected, having the greatest influence on appearance, as the starting point. On this basis, the problems in the current research on rice appearance quality were analyzed and relevant suggestions are put forward, aiming to provide a theoretical basis for the overall improvement of rice appearance quality under large-scale production conditions.

Due to climate change, global warming, and reduced radiation, there is an urgent need for research to explore the effects on wheat grain filling and protein-related quality. In this study, two spring and two semi-winter varieties were analyzed. Six sowing dates were set in the experiment, at 10-day intervals from the beginning of the local sowing window. The seedling population of the first sowing date (S1) was 300 × 10⁴ plants ha⁻¹, which was observed to have increased by about 10% by the subsequent sowing date. During the experiment, due to the different dates of sowing, the treatments were in different growth stages; so, all the treatments were grown under different day and night temperatures and radiation to study the effects on post-anthesis grain filling and protein quality. The results showed that the sowing date decreased the effective accumulated temperature (EAT) and the cumulative radiation after anthesis and increased the daily average, maximum, and minimum temperatures. The decrease in the EAT of 94.99 °C d and the increase in the daily average temperature of 1.59 °C after antrum resulted in a decrease in the wheat grain weight of 4.5 g and an increase in the grain filling rate of 0.029 mg d⁻¹. This may be due to the shortening of the wheat filling time with the increase in the day/night temperatures. Compared with the normal sowing date, the later sowing date caused a decrease in the EAT and an increase in the T_mean, which led to an increase in the wheat protein content, wet gluten content, and sedimentation value. There was a positive correlation between the grain filling rate and the protein content in the wheat. Compared with radiation, temperature significantly regulates wheat grain filling and protein formation. These results can be used to guide the sowing date to obtain a higher quality of wheat protein in the future climate change.

Direct-seeding methods have received growing interest from rice growers. Wheat straw return is an important measure in rice-wheat rotation system. This study aimed to investigate the influence of wheat straw return on the yield and grain quality in different direct-seeding rice production systems. A split-plot design was adopted for the on-farm trial. The main plots were treated with and without wheat straw return. Dry and wet direct-seeding rice production systems were used in the split plots. The results showed that the yield of direct-seeding rice was reduced by 4.2–7.3% due to wheat straw return, which may be related to a negative effect of wheat straw return on the tiller number (p < 0.05) and biomass accumulation (p < 0.05). Additionally, the content of the amylose and protein of the grain of direct-seeding rice decreased by 4.3–5.5% and 6.0–6.8%, respectively, due to wheat straw return. Furthermore, wheat straw return increased the chalkiness area and the chalkiness degree of the grain of direct-seeding rice, which may be related to the reduced protein content of the grain. However, wheat straw return improved the taste score of the cooked rice (p < 0.05) and the breakdown of the rapid viscosity analyzer (RVA) parameters (p < 0.05), and reduced the setback of the RVA parameters, probably related to an increase in the stickness of the cooked rice (p < 0.05) caused by the reduced amylose content of the grain. When compared to a dry direct-seeding rice production system, a wet direct-seeding rice production system has advantages in the tiller number (p < 0.05) and biomass accumulation, thus increasing the yield and resulting in a lower content of protein and protein components, which reduces both the chalkiness area and chalkiness degree of the grain. However, by using the wet direct-seeding method, the amylose content of the grain improved; hence, the stickness of the cooked rice (p < 0.05) and the breakdown of the RVA parameters decreased, and the setback of the RVA parameters increased. The above results indicated that wheat straw return reduced the yield, nutritional quality, and appearance quality of direct-seeding rice but improved the cooking quality of the grain. Although using the wet direct-seeding method is beneficial to improving the yield, it negatively impacts the grain quality of direct-seeding rice.

With the increase in global warming and solar radiation, the starch quality and dough properties of wheat have also been affected to some negative extent. To prepare for the effects of future climate change, we explored the effects of different temperatures and radiation on the properties of wheat starch and dough. Six sowing dates for four wheat varieties were selected for this study. The seedling population on the first sowing date (S1) was 300 × 10⁴ plants ha⁻¹, which increased by approximately 10% after the subsequent sowing date. The results showed that a delay in sowing time increased the daily mean temperature after anthesis and decreased the effective accumulated temperature and cumulative solar radiation. When the daily mean temperature increased 0.32 °C after anthesis, the total starch content decreased 1.2%, the sedimentation value increased by 14.19 s, the water absorption increased 0.62%, the dough development time increased 0.4 min, and the dough stability time increased 0.28 min. The gelatinization and dough properties of wheat starch were not only related to the daily mean temperature, but were also significantly related to the effective accumulated temperature and cumulative solar radiation. The results showed that the starch and dough properties of wheat are also related to the cumulative radiation temperature after anthesis. Compared with radiation, temperature is the main climatic factor affecting the formation of wheat starch and dough.