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A convenient method for producing three-dimensional photonic lattice microstructures was experimentally demonstrated by using a cutting-combination lens. Three-dimensional photonic lattices are optically induced by (4 + 1) plane waves interference in an iron-doped lithium niobate photorefractive crystal. Induced three-dimensional lattice microstructures are observed and verified by planar guided wave intensity imaging and far-field diffraction pattern. This method is inexpensive and does not require complex adjustment devices. In addition, it also has flexibility and scalability. This method can be used to fabricate other more complex three-dimensional photonic lattice microstructures by designing the cutting-combination lens appropriately.

Improving grain quality is critical to the development of hybrid rice. In recent years, multiple hybrid rice cultivars with superior grain quality have been developed in China through dedicated breeding efforts. However, limited information is available on yield performance and yield formation characteristics of these high-quality hybrid rice cultivars. In this study, field experiments were conducted to compare yield attributes between a recently developed indica hybrid rice with superior grain quality (Jingliangyou 1468, JLY1468) and a relatively older indica hybrid rice cultivar with high yield potential (Liangyoupeijiu, LYPJ). Results showed that grain yield was 13–17% higher in JLY1468 than in LYPJ. The higher grain yield of JLY1468 than of LYPJ was mainly attributable to a higher spikelet filling percentage, which was closely related to a higher harvest index resulting from a higher crop growth rate during the post-heading period. The results of this study suggest that late-stage vigor may be a vital trait for the development of indica hybrid rice cultivars with both high quality and high yield.

The demand for and consumption of soft-textured, high-quality rice with low amylose content have substantially increased in China with improved economic and living standards. Shifting sowing date is a common strategy to optimize temperature conditions and improve rice quality. In this study, a high-quality rice cultivar with low amylose content (Jingliangyou 1468) was grown under four sowing dates (May 15th and 25th, and June 4th and 14th) in 2019 and 2020 to determine the effects of sowing date on palatability-related traits and evaluate relationships between palatability-related traits and daily mean temperature during the grain-filling period. Results showed that delaying sowing date decreased daily mean temperature during the grain-filling period and consequently increased amylose content and setback viscosity of milled rice flour, which in turn increased hardness and chewiness of cooked rice. The finding of this study suggests that the strategy of delayed sowing does not improve the palatability of high-quality rice in the context of consumers’ preference for soft-textured rice.

Field experiments were conducted to compare two hybrid rice cultivars—a recently released high-quality cultivar (Jingliangyou 1468, JLY1468) and a relatively older cultivar (Liangyoupeijiu, LYPJ). Results showed that hardness, springiness, cohesiveness, resilience, and chewiness of cooked milled rice were all lower in JLY1468 than in LYPJ, due to its lower amylose content and altered paste properties of milled rice flour. Active digestion duration of cooked milled rice was 26% shorter and the glucose production rate from starch digestion was 33% faster in JLY1468 compared with LYPJ. Texture and starch digestion properties of cooked milled rice as a factor of temperature during the grain-filling period were different between LYPJ and JLY1468 due to differing amylose contents and gel consistencies of milled rice flour in response to temperature. This study highlights that attention should be paid to potential health risks associated with the development of high-quality hybrid rice cultivars with soft texture.