Harvest Time Effects on Yield, Quality and Aroma of Fragrant Rice

Fragrant rice is popular among the public because of its distinctive fragrant smell. To explore the effects of different harvest time on yield, quality, and aroma-related substances of fragrant rice in the after full heading stage. Under field conditions, we used a completely randomized block design. Using fragrant rice: Xiangyaxiangzhan (XY), Meixiangzhan-2 (MXZ), 19Xiang (19X) as materials, sampling was conducted within one week before maturity and the determination of fragrant rice yield and grain quality at different harvest times. 2-Acetyl-1-Pyrroline (2-AP), Pyrroline-5-carboxylic acid synthetase (P5CS), Pyrroline-5-carboxylic acid (P5C), Proline, Proline dehydrogenase (PDH), Ornithine aminotransferase (OTC) are the related aspects on which we worked on. The results showed that the head rice rate increased significantly with harvest time extension. However, the protein and amylose content in fragrant rice was significantly reduced. In addition, the activity of P5CS showed a decreasing trend, and the content of P5C in the grains showed an increasing trend, the activity of OTC, 2-AP and proline in the grains showed a parabolic trend. Overall, the harvest time within a week had no significant effect on the yield of fragrant rice, but it did affect the aroma accumulation and quality of fragrant rice. The aroma accumulation of different varieties is different, the timely harvest of rice should be considered a variety.