As one of the world’s principal food crops, rice sustains over half of the global population. With global climate change intensifying, the frequency of extreme high temperatures is increasing, posing significant threats to the growth and development, yield, and quality of rice, thereby jeopardizing global food security. This study reviews the impacts of high temperatures on rice at different developmental stages and summarizes previous research on heat tolerance cultivation techniques for rice. Currently, to enhance heat tolerance in rice, the following strategies were primarily adopted: (1) the exploration of heat-tolerant genetic resources and breeding of heat-tolerant varieties; (2) cooling through canopy temperature management via enhanced transpiration regulated by water management; (3) the scientific application of fertilizers to promote the accumulation of assimilates in rice; (4) the application of exogenous regulators to bolster the antioxidant capacity of rice. The implementation of these strategies not only helps to ensure rice yield and quality but also provides robust support for addressing the challenges that global warming poses to agricultural production.

Differences in cooked rice and starch and protein physicochemical properties of three japonica rice were compared systematically. Cultivars of japonica rice, Daohuaxiang2, from Northeast China (NR) and two semiglutinous japonica rice (SGJR), Nangeng46 and Nangeng2728, from the Yangtze River Delta (YRD) were investigated. Both Daohuaxiang2 and Nangeng46 achieved high taste values, but there were great differences in starch and protein physicochemical properties. Daohuaxiang2 showed higher apparent amylose content (AAC), lower protein content (PC), and longer amylopectin (especially fb2 and fb3) and amylose chain lengths, resulting in thicker starch lamellae and larger starch granule size. Its cooked rice absorbed more water and expanded to larger sizes. All of these differences created a more compact gel network and harder but more elastic cooked rice for Daohuaxiang2. Nangeng46 produced a lower AAC, a higher PC, shorter amylopectin and amylose chain lengths, thinner starch lamellae, and smaller starch granule sizes, creating a looser gel network and softer cooked rice. The two SGJR, Nangeng46 and Nangeng2728, had similar low AACs but great differences in taste values. The better-tasting Nangeng46 had a lower PC (especially glutelin content) and higher proportion of amylopectin fa chains, which likely reduced the hardness, improved the appearance, and increased the adhesiveness of its cooked rice. Overall, both types of japonica rice from the NR and YRD could potentially have good eating qualities where Nangeng46’s cooked rice was comparable to that of Daohuaxiang2 because of its lower AC. Moreover, its lower PC and higher proportion of amylopectin fa chains likely improved its eating quality over the inferior-tasting SGJR, Nangeng2728. This research lays a foundation for the improvement of the taste of japonica rice in rice breeding.

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.

A mixture of controlled-release nitrogen (N) fertilizers (CRNFs) and conventional urea (CU) as a single application of basal fertilizer could simplify fertilization in rice cultivation from the traditional and more labor-intensive fertilization strategy of multiple applications of nitrogen. However, the reported benefits of this combined approach in increasing rice yield have varied substantially for various reasons, including that various types of rice are characterized by different N requirements to obtain high yield. In this study, two late japonica rice cultivars, Jia58 (J58) and Jia67(J67), were used to determine the best combination of one of two short-acting CRNFs (release periods were 40 and 60 days) and one of three long-acting CRNFs (release periods were 80, 100 and 120 days) to apply with the CU as a one-time application of basal fertilizer. Six combinations of CRNFs were established based on their release periods: A1, 40 + 80 days; A2, 40 + 100 days; A3, 40 + 120 days; B1, 60 + 80 days; B2, 60 + 100 days; and B3, 60 + 120 days. CU applied split at basal, tillering and panicle differentiation stages, respectively as control (CK). The effects of the different treatment combinations of CRNFs on late-rice grain yield, N accumulation and N-use efficiency in a two-year field experiment were determined. Results showed that, the A2 treatment achieved the same yield as that of CK, and yield of the B2 treatment exceeded the yield of CK. Yield of J58 applied with B2 was 7.35% higher in 2018 and 7.40% higher in 2019 than that of the corresponding yield of CK; yield of J67 applied with B2 was 6.05% higher in 2018 and 6.87% higher in 2019 than that of CK. Compared with other CRNF treatments, the release of N from A2 and B2 was most synchronized with nitrogen uptake by the two cultivars, which indicates that fertilizer combination completely met the nitrogen demands during each growth stage of rice. Rice of the A2 and B2 treatments had higher N accumulation, higher aboveground biomass accumulation and LAI (leaf area index) at the heading and maturity stages and higher photosynthetic activity than those of other CRNF treatments. In conclusion, for late japonica rice in China, the application of the A2 and B2 treatments as optimal type of CRNF can achieve labor saving and yield increasing simultaneously in rice production.

Four types of japonica rice including non-soft japonica rice from northern China planted in the northern region (NSJRNN), non-soft japonica rice from northern China planted in the southern region (NSJRNS), non-soft japonica rice from southern China planted in the southern region (NSJRSS), and soft japonica rice from southern China planted in the southern region (SJRSS) were adopted as materials to reveal the quality characteristics of japonica rice in southern and northern China and the effect of environments on its quality. Compared with NSJRNN, higher temperatures during the grain-filling stage in southern China resulted in poor processing and appearance qualities of NSJRNS and NSJRSS. Due to the increased protein content (PC), the eating qualities of NSJRNS and NSJRSS were bad. While for SJRSS, with low apparent amylose content (AAC) and few large-sized starch granules, the eating quality was better than that of NSJRNS and NSJRSS and even comparable to NSJRNN. Therefore, with a relative high PC of rice under high temperature condition in southern China, it could be one of the effective ways to reduce AAC appropriately to obtain a good eating quality of rice.

This study investigated the differences in appearance quality among different soft japonica rice varieties based on grain shape, with a particular focus on the broad-ovate soft japonica rice varieties Nanjing 9108 and Nanjing 5718, as well as the slender soft japonica rice varieties Shangshida 19 and Jiahe 218, all sourced from the Yangtze River Delta. The results showed that the slender soft japonica rice varieties exhibited significantly superior appearance quality compared to the broad-ovate varieties. In the case of superior grains, the chalky grain rate of the broad-ovate soft japonica rice was 4307.79 percent higher than that of the slender varieties, and the degree of chalkiness was 8275.00 percent higher. For inferior grains, the chalky grain rate of the broad-ovate soft japonica rice was 238.34 percent higher than the slender varieties, and the degree of chalkiness was 339.96 percent higher. In contrast to the slender soft japonica rice, the broad-ovate varieties had a lower percentage of high-weight grains and a higher percentage of low-weight grains. Compared to the broad-ovate soft japonica rice, the slender varieties exhibited a faster grain-filling rate and shorter effective grain-filling days. Correlation analysis revealed that chalkiness had a significant negative correlation with grain length and aspect ratio. Simultaneously, chalkiness also showed a positive correlation with the number of effective grain-filling days while demonstrating a negative correlation with both the maximum and average grain-filling rates. The slender soft japonica rice exhibited a lower likelihood of developing chalkiness and higher grain-filling efficiency and developed a favorable grain weight distribution. These distinctive attributes significantly contribute to the superior appearance quality of the slender japonica soft rice.