Ratoon rice, the cultivation of a second crop from the stubble after the main harvest, is recognized as an eco-friendly and resource-saving method for rice production. Here, a field experiment was carried out in the Yangtze River region to investigate the impact of varying stubble heights on the grain quality of ratoon rice, as well as to compare the grain quality between the main and ratoon season. This study, which focused on 12 commonly cultivated rice varieties, conducted a comprehensive analysis assessing milling characteristics, appearance, and cooking quality. The results show that ratoon rice crops exhibited a higher milled rice rate and head rice rate compared to the main rice crops. Conversely, chalky rice percentage, chalkiness degree, and amylose content were lower in ratoon rice crops. Principal component analysis grouped eight relevant quality indicators of rice quality which were concentrated into three categories, with amylose content identified as the key indicator of rice quality for distinguishing between different stubble heights. Random forest results reveal a robust and significant correlation between appearance quality index and amylose content. Subordinate function analysis indicated that a stubble height of 30 cm resulted in optimal rice quality, with Lingliangyou 211 exhibiting the highest quality and Xiangzao Xian 32 the lowest. Overall, our study suggests that ratoon rice crops generally outperform main rice crops in terms of quality, with the optimal measurement at a stubble height of 30 cm. This study holds substantial importance for selecting appropriate stubble heights for ratoon rice crops and enhancing overall rice quality.
Keywords: amylose content; head rice rate; ratoon rice crop; rice quality; stubble height.