China: Rice-potato crop rotation: key to improving rice aroma and yield
A recent study reveals that crop rotation between aromatic rice and potatoes not only improves rice yield but also enhances its aroma. This technique, tested in China, could revolutionise sustainable agriculture.
Aromatic rice and its global importance
Rice is the staple food of 62.8% of the world’s population, and aromatic rice stands out for its high commercial value. However, its production faces challenges, such as lower yield compared to non-aromatic rice and a critical dependence on environmental conditions.
The science behind the aroma of rice
The aroma of rice is mainly due to the compound 2-acetyl-1-pyrroline (2-AP), which depends on factors such as biosynthesis and soil conditions. Chinese researchers have found that crop rotation, especially with potatoes, can enhance this compound and improve productivity.
Rice-potato rotation: surprising results
A team from Yangtze University, in collaboration with the Chinese Academy of Agricultural Sciences, conducted a three-year study (2020-2022) in Hubei Province. They used the Meixiangzhan-2 fragrant rice variety and Huashu-5 potato, showing that:
Rice yield increased by 11.99%.
2-AP precursor levels increased by 8.95% to 18.14%.
Key enzymes for aroma synthesis improved by up to 18.37%.
Additional benefits of rotation
In addition to improving aroma and yield, the rice-potato rotation:
Increases soil microbial activity.
Provides additional nitrogen by returning potato crop residue to the field.
It offers a more stable and sustainable cultivation system.
Conclusions and future of agriculture
Researchers conclude that rice-potato rotation is an effective strategy to improve both the aroma and yield of rice. This technique not only benefits farmers, but also contributes to global food security.
Fuente: sancarlosonline.cl
