Study on the Effect of Salt Stress on Yield and Grain Quality Among Different Rice Varieties.

Effect of Salt Stress on the Taste Value of Rice As revealed in this study, the appearance, viscosity, degree of balance, and taste values of rice under salt stress showed a trend of increasing and then decreasing, and hardness exhibited a trend of decreasing and then increasing, and salt stress had significant effect on the appearance ( P = 0.005), hardness ( P = 0.012), viscosity ( p = 0.007), degree of balance ( p = 0.006), and taste value ( p = 0.006).

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In this study, the protein content of the salt-tolerant varieties showed a decreasing trend followed by an increasing trend, while the salt-sensitive varieties showed a decreasing trend.

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In this study, there was a highly significant positive correlation between potassium ion content and disintegration value, and between and protein content, but a highly significant negative correlation between and setback, width and length, and between and straight chain starch content in rice flour.

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This experiment demonstrated that there was a significant or extremely significant relationship among appearance quality, nutritive quality, cooking/eating quality, and pasting properties.

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With the increase of salt concentration, the gel consistency presented an overall trend of increasing first and then decreasing ( Figure 3E ).

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