Bioscience Methods 2026, Vol.17, No.1, 23-31 http://bioscipublisher.com/index.php/bm 23 Research Insight Open Access The Effects of Different Harvesting Periods on the Moisture Content, Whole Kernel Rate and Eating Quality of Rice YuwenTu1,2 1 Quzhou City Qujiang District Shuolong Family Farm,Quzhou 324007,Zhejiang, China 2 Zhejiang Agronomist College，Hangzhou 310021, Zhejiang, China Corresponding author: tyw1155@dingtalk.com Bioscience Methods, 2026, Vol.17, No.1 doi: 10.5376/bm.2026.17.0003 Received: 25 Dec., 2025 Accepted: 24 Jan., 2026 Published: 03 Feb., 2026 Copyright © 2026 Tu, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Tu Y.W., 2026, The effects of different harvesting periods on the moisture content, whole kernel rate and eating quality of rice, Bioscience Methods, 17(1): 23-31 (doi: 10.5376/bm.2026.17.0003) Abstract The timing of rice harvest often goes unnoticed in terms of its impact on quality, yet it is crucial in actual production. This study starts from this issue, observing the differences in rice quality at various time points as the harvest period changes. Three scenarios were set up in the experiment: early harvest, timely harvest, and late harvest. The moisture content of grains, the rate of whole and well-polished rice, and the eating quality of rice were measured and compared. The results show that the harvest time directly affects quality. Early harvest leads to high moisture content in grains, insufficient maturity, significantly lower rates of whole and well-polished rice, and poor eating quality of rice. At the appropriate harvest stage, the moisture content of grains remains at about 20%-25%, the rate of whole and well-polished rice is at a high level, and the eating quality is the best. If the harvest is too late, the moisture content of grains is too low, which can cause cracks, the rate of whole and well-polished rice decreases, and the eating quality also weakens. Considering all the performances, it can be seen that there is a relatively suitable harvest period range for the tested variety, during which both yield and processing quality and eating quality can be ensured. The relevant conclusions can provide a reference for the reasonable arrangement of harvest time in production and the improvement of the output level of high-quality rice. Keywords Harvest period; Moisture content; Rate of whole and well-polished rice; Eating quality; Rice quality 1 Introduction In field management, harvesting is often regarded as the final step, but in many cases, the problem lies precisely here. Some people are worried about reduced yields if they delay, so they start early. However, the grains have not fully matured and the rice is not fully plump, resulting in a decline in quality. Others choose to wait longer, but waiting too long is not necessarily the best option either. Once the grains become too dry, more grains fall off, and the whole rice purity rate and taste will be affected. In reality, there is rarely a "one-time perfect" timing. The harvest period is determined through repeated considerations. In recent years, consumers are more concerned about whether the rice is good to eat rather than just about high yield. This has made the importance of the harvest time even more prominent. The research around this aspect is not complicated in purpose. It is to provide producers with a more reliable reference. Under the condition of not reducing yield, it aims to advance the quality of the rice one step further (Du et al., 2023; Zhou et al., 2025). When discussing the quality of rice, many indicators are often considered together, such as grain moisture content, whole rice purity rate and taste performance. However, the actual situation does not always match up. Generally, it is believed that controlling the moisture content at 22% to 26% during harvesting is more beneficial for the whole rice purity rate. This is only a general experience and does not apply to all varieties. For example, some hard rice with a high level of amylose content, even if the whole rice purity rate is not low, the taste of the cooked rice may deteriorate. Therefore, good processing quality does not necessarily mean good taste. Currently, there are not many studies on how changes in the harvest period simultaneously affect moisture content, processing quality and taste. The interaction relationship between the three is still unclear, which leaves room for further in-depth analysis (Teng et al., 2024; Zhou et al., 2025). Regarding the optimal time for harvesting rice, this study did not focus solely on a single indicator. The
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