Bioscience Methods 2026, Vol.17, No.1, 23-31 http://bioscipublisher.com/index.php/bm 28 5.2 Comprehensive evaluation method for optimal harvesting period When determining the harvest time, focusing solely on a single indicator can often lead to a one-sided view. Therefore, it is necessary to consider all indicators together, such as the whole rice purity rate and taste performance. By integrating these indicators, for example, through a comprehensive scoring method, it becomes more convenient to compare the overall differences in different harvest periods (Zhou et al., 2025). This research was carried out along this line of thinking. From multiple harvest times, the one with the best overall performance was identified as the relatively suitable option (Zhang et al., 2024). In actual production, due to varying local conditions, adjustments to the weight of indicators can be made based on the target priorities. However, regardless of the changes, the prerequisite remains to stabilize the yield, and then through the comprehensive judgment of multiple indicators, find the harvest time with a more ideal quality performance. 5.3 The significance of harvest period optimization for coordinated improvement of rice quality In the process of high-quality rice production, no matter how meticulous the management is in the early stage, if the harvest time is not well controlled, the effect can easily be weakened. If the harvest is not appropriate, not only will the appearance and taste of the rice be affected, but the yield and income may also decline (Zhou et al., 2025), as research shows that inappropriate harvest timing can significantly reduce yield and affect processing quality. In contrast, arranging the harvest period more reasonably can not only reduce unnecessary losses but also be more conducive to stabilizing the quality of rice, allowing consumers to buy and eat more satisfactory products (Mdpi et al., 2022), with studies indicating that optimizing harvest timing helps recover yield losses and improve output stability. From market demand to farmers' income, this link cannot be bypassed. For this reason, timely harvest, although seemingly ordinary, has always been a key task that cannot be ignored in high-quality rice production and is equally important for the long-term development of the industry. 6 Case Study: Comparative Analysis of Quality of a Dominant Rice Variety at Different Harvest Times 6.1 Experimental varieties, experimental design and harvest time settings In the experiment, a high-quality japonica rice variety X that is widely used locally was selected. The focus was on the different arrangements of harvest times. Around the period before and after maturity, three situations were set up: early harvest, normal harvest, and delayed harvest. These roughly corresponded to harvesting about 7 days earlier, at the mature stage, and 7 to 10 days later. For each treatment, the moisture content of the grains was measured first, followed by drying and milling. Then, the whole-grain milling rate and taste-related indicators were analyzed, including the sensory performance of the rice and the content of amylopectin. By comparing these results together, the differences in quality changes under different harvest times were observed, thereby determining the impact of the harvest period on the quality of this variety, and providing a basis for determining a more appropriate harvest time (Teng et al., 2024). Related research on the effects of different harvest times on japonica rice quality properties—such as milling quality, appearance, and physicochemical traits—has been conducted using similar comparative harvest timing experiments (Zhou et al., 2025). 6.2 Measured results of moisture content, whole-grain rice yield ratio and flavor quality under different harvesting periods When comparing the harvest times of several samples, the differences in quality are quite obvious. When the grains were harvested about 7 days in advance, the moisture content was still relatively high, with a moisture ratio close to 28%, and the whole grain milling rate was only about 60%. The cooked rice was hard and had a slight grassy flavor, and the overall taste was the worst. When the harvest was made at the mature stage, the situation was different. The moisture content dropped to around 22%, and the whole grain milling rate increased to the highest level, approximately 67% (Zhou et al., 2025). The rice was fragrant and soft, and the evaluation was the best. If the harvest was postponed further, the moisture content dropped to around 15%, and the whole grain milling rate and taste score started to decline again (MDPI et al., 2024). The rice became harder and the flavor became a little weaker. This change pattern is basically consistent with the existing research. For this variety, harvesting at the full maturity stage is more likely to balance both processing quality and taste performance.
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