ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Crop Biology and Sustainability
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1640845
The efficiency of moderate magnesium application in synergistically enhancing rice yield, processing quality, nutritional value, and palatability
Provisionally accepted
- 1Northwest A&F University, Xianyang, China
- 2Shenyang Agricultural University College of Agronomy, Shenyang, China
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BACKGROUND: Magnesium (Mg), an essential secondary macronutrient for plant growth and development, and its dose-response relationships with crop yield and quality remain to be systematically characterized.The experiment was conducted at Shenyang Agricultural University using the locally predominant rice cultivar 'Liaojing 294'. A randomized block design was employed with four magnesium (Mg) treatment levels: Mg0 (no Mg), Mg1 (14.72 kg ha⁻¹), Mg2 (29.43 kg ha⁻¹), and Mg3 (44.15 kg ha⁻¹). This study aimed to investigate the effects of Mg application rates on rice yield components, milling quality, cooking/eating quality, and nutritional composition.RESULTS: (i) Mg application enhances yield per unit area by promoting tillering into panicles and grain filling; (ii) Mg improves rice pasting properties and eating quality;(iii) Moderate Mg application (29.43 kg ha⁻¹) significantly increased grain protein content, while further increasing Mg rate (44.15 kg ha⁻¹) resulted in decreased protein content but a significant rise in sucrose content; (iv)The pasting temperature and peak time were closely associated with soluble sugar content, exhibiting significant positive correlations with glucose and sucrose contents, respectively. CONCLUSION: When the Mg application rate was 29.43-44.15 kg ha⁻¹, rice yield, processing quality, nutritional value, and palatability were significantly improved.
Keywords: Macronutrient fertilization, Rice yield components, Quality attributes, Milling quality, Starch gelatinization japonica rice, yield, quality, nutrition
Received: 05 Jun 2025; Accepted: 28 Jul 2025.
Copyright: © 2025 Wang, Ma, Cheng, Wang and Lyu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Wen-Yan Lyu, Shenyang Agricultural University College of Agronomy, Shenyang, China
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