江淮稻区不同类型粳稻品种外观及蒸煮食味品质特征比较
收稿日期: 2024-03-26
修回日期: 2024-05-09
网络出版日期: 2024-11-15
基金资助
江苏省农业自主创新项目(CX(22)3143);现代农业产业技术体系建设专项资金资助项目(CARS-1)
Analysis on Appearance and Cooking Taste Quality Characteristics of Different Types of japonica Rice in Jianghuai Rice-growing Area
Received date: 2024-03-26
Revised date: 2024-05-09
Online published: 2024-11-15
【目的】研究江淮稻区大面积生产应用和新近育成的优质粳稻外观及食味相关的理化指标特征，以期为该稻区选择适宜品种种植和品种改良提供科学依据。【方法】以近年江淮稻区大面积推广应用的26个粳稻为材料，通过聚类和基因型分析鉴定，分为半糯型粳稻和普通粳稻两大类，比较不同类型粳稻品种外观和食味相关的理化指标，分析稻米各项理化指标与食味品质间的关系。【结果】1）在外观品质方面，两种类型粳稻品种间的垩白粒率、垩白度及透明度差异显著，半糯型粳稻的透明度显著低于普通粳稻。2）在淀粉理化特性方面，半糯型粳稻直链淀粉含量、胶稠度、热浆黏度、冷浆黏度和消减值要显著低于普通粳稻，而崩解值却显著高于普通粳稻。3）在米饭食味值指标方面，半糯型粳稻的米饭外观和普通粳稻无显著差异，但黏度、平衡度、食味值显著高于普通粳稻。4）相关分析表明，稻米外观品质中整精米长宽比，各项理化指标中直链淀粉含量、胶稠度和糊化温度，米饭食味值参数中的外观、硬度与米饭食味显著相关。【结论】两种不同类型粳稻品种外观和蒸煮食味品质差异显著，普通粳稻外观晶莹剔透，而半糯型粳稻外观相对浑浊。普通粳稻具有较高的直链淀粉含量和糊化温度，较低的胶稠度、崩解值和食味值。半糯型粳稻具有较低的直链淀粉含量和糊化温度，较高的胶稠度、崩解值和食味值。
姚姝, 陈涛, 赵春芳, 周丽慧, 赵凌, 梁文化, 赫磊, 路凯, 朱镇, 赵庆勇, 管菊, 王才林, 张亚东 . 江淮稻区不同类型粳稻品种外观及蒸煮食味品质特征比较[J]. 中国水稻科学, 2024 , 38(6) : 709 -718 . DOI: 10.16819/j.1001-7216.2024.240310
【Objective】This study investigates the differences in physical and chemical properties related to the appearance and taste of widely-grown and newly bred high-quality japonica rice varieties in the Jianghuai rice-growing area. The aim is to provide a theoretical basis for selecting suitable varieties for planting and for the improvement of high-quality japonica rice varieties.【Method】The study utilized 26 high-quality japonica rice varieties that have been popularized and applied in the Jianghuai Area in recent years. These varieties were categorized into two groups: semi-waxy japonica rice and common japonica rice. The differences in physical and chemical indicators related to appearance and taste among the different types of japonica rice were compared, and the relationship between various physical and chemical indexes of rice and taste quality was analyzed.【Result】1) In terms of appearance quality, significant differences were observed in chalky rice percentage, chalkiness degree, and transparency between the two types of japonica rice varieties. The transparency of semi-waxy japonica rice was significantly lower than that of common japonica rice. 2) Regarding starch physicochemical properties, the amylose content, gel consistency, hot paste viscosity, cold paste viscosity, and setback of semi-waxy japonica rice were significantly lower than those of common japonica rice, while the breakdown value was significantly higher than that of common japonica rice. 3) In terms of rice taste value index, there was no significant difference in the appearance of rice between semi-waxy japonica rice and common japonica rice. However, the viscosity, hardness, balance, and taste value of semi-waxy japonica rice were significantly higher than those of common japonica rice. 4) Correlation analysis indicated that the length-width ratio of whole rice in the appearance quality, amylose content in various physical and chemical indicators, gel consistency, and gelatinization temperature, as well as the appearance and hardness of rice taste value parameters, are closely related to rice taste.【Conclusion】The appearance and cooking taste quality of the two different types of japonica rice varieties were significantly different. Common japonica rice exhibited a crystal-clear appearance, while semi-waxy japonica rice appeared relatively turbid. Common japonica rice had higher amylose content and gelatinization temperature, along with lower gel consistency, disintegration value, and taste value. Conversely, semi-waxy japonica rice had lower amylose content and gelatinization temperature, but higher gel consistency, disintegration value, and taste value.
| [1] | Zhou H, Xia D, He Y. Rice grain quality-traditional traits for high quality rice and health-plus substances[J]. Molecular Plant, 2020, 40(1): 1. |
| [2] | Wang C L, Zhang Y D, Zhu Z, Chen T, Zhao Q Y, Zhong W G, Yang J, Yao S, Zhou L H, Zhao L, Li Y S. Research progress on the breeding of japonica super rice varieties in Jiangsu Province[J]. Journal of Integrative Agriculture, 2017, 16(5): 992-999. |
| [3] | 张昌泉, 冯琳皓, 顾铭洪, 刘巧泉. 江苏省水稻品质性状遗传和重要基因克隆研究进展[J]. 遗传, 2021, 43(5): 425-441. |
| Zhang C Q, Ma L H, Gu M H, Liu Q Q. Progress on inheritance and gene cloning for rice grain quality in Jiangsu Province[J]. Hereditas, 2021, 43(5): 425-441. (in Chinese with English abstract) | |
| [4] | 王才林, 张亚东, 陈涛, 朱镇, 赵庆勇, 姚姝, 赵凌, 赵春芳, 周丽慧, 魏晓东, 路凯, 梁文化. 姊妹系间杂交快速培育优良食味半糯粳稻新品种的育种效果[J]. 中国水稻科学, 2021, 35(5): 455-465. |
| Wang C L, Zhang Y D, Chen T, Zhu Z, Zhao Q, Yao S, Zhao L, Zhao L, Zhou L H, Wei X D, Lu K, Liang W H. Rapid breeding of new semi-glutinous japonica rice varieties with good eating quality by crossing between sister lines[J]. Chinese Journal of Rice Science, 2021, 35(5): 455-465. (in Chinese with English abstract) | |
| [5] | 赵春芳, 岳红亮, 黄双杰, 周丽慧, 赵凌, 张亚东, 陈涛, 朱镇, 赵庆勇, 姚姝, 梁文化, 路凯, 王才林. 南粳系列水稻品种的食味品质与稻米理化特性[J]. 中国农业科学, 2019, 52: 909-920. |
| Zhao C F, Yue H L, Huang S J, Zhou L H, Zhao L, Zhang Y D, Chen T, Zhu Z, Zhao Q Y, Yao S, Liang W H, Lu K, Wang C L. Study on eating quality and physicochemical properties in Nanjing rice varieties[J]. Scientia Agricultura Sinica, 2019, 52: 909-920. (in Chinese with English abstract) | |
| [6] | 田铮, 赵春芳, 张亚东, 赵庆勇, 朱镇, 赵凌, 陈涛, 姚姝, 周丽慧, 梁文化, 路凯, 王才林, 张红生. 江苏省半糯型粳稻蒸煮食味品质性状的差异分析[J]. 中国水稻科学, 2021, 35(3): 249-258. |
| Tian Z, Zhao C F, Zhang Y D, Zhao Q Y, Zhu Z, Zhao L, Chen T, Yao S, Zhou L H, Liang W H, Lu K, Wang C L, Zhang H S. Differences in eating and cooking quality traits of semi-waxy japonica rice cultivars in Jiangsu province[J]. Chinese Journal of Rice Science, 2021, 35(3): 249-258. (in Chinese with English abstract) | |
| [7] | 朱大伟, 郑欣, 余静, 牟仁祥, 陈铭学, 邵雅芳, 章林平. 中国高食味北方粳稻与南方半糯粳稻品种理化特性及食味品质的差异分析[J]. 中国农业科学, 2024, 57(3): 469-483. |
| Zhu D W, Zheng X, Yu J, Mou R X, Chen M X, Shao Y F, Zhang L P. Differences in physicochemical characteristics and eating quality between high taste northern japonica rice and southern semi glutinous japonica rice varieties in China[J]. Scientia Agricultura Sinica, 2024, 57(3): 469-483. (in Chinese with English abstract) | |
| [8] | Murray M G, Thompson W F. Rapid isolation of high molecular-weight plant DNA[J]. Nucleic Acids Research, 1980, 19(8): 4321-4325. |
| [9] | 陈智慧, 王芳权, 许扬, 王军, 李文奇, 范方军, 仲维功, 杨杰. 软米基因Wx-mp在部分粳稻品种资源中的分布[J]. 植物遗传资源学报, 2019, 20(4): 975-981. |
| Chen Z H, Wang F Q, Xu Y, Wang J, Li W Q, Fan F J, Zhong W G, Yang J. The distribution of low amylose content allele Wx-mp in japonica rice[J]. Journal of Plant Genetic Resources, 2019, 20(4): 975-981. (in Chinese with English abstract) | |
| [10] | 袁玉洁, 张丝琪, 王明玥, 罗霄, 曾钰涵, 宋璐炘, 卢慧, 陈虹, 陶有凤, 邓飞, 任万军. 蒸煮米水比对不同直链淀粉含量杂交籼稻米粒微观结构和食味特性的影响[J]. 作物学报, 2022, 48(12): 3225-3233. |
| Yuan Y J, Zhang S Q, Wang M Y, Luo Y H, Song L X, Lu H, Chen H, Tao Y F, Deng F, Ren W J. Effects of cooking rice-to-water ratio on grain microstructure and eating characteristics of indica hybrid rice with different amylose contents[J]. Acta Agronomica Sinica, 2022, 48(12): 3225-3233. (in Chinese with English abstract) | |
| [11] | Teng X, Zhong M S, Zhu X P, Wang C M, Ren Y L, Wang Y L, Zhang H, Jiang L, Wang D, Hao Y Y, Wu M M, Zhu J P, Zhang X, Guo X P, Wang Y H, Wan J M. FLOURY ENDOSPERM16 encoding a NAD-dependent cytosolic malate dehydrogenase plays an important role in starch synthesis and seed development in rice[J]. Plant Biotechnology Journal, 2019, 17(10): 1914-1927. |
| [12] | 徐大勇, 杜永, 方兆伟, 潘启民, 杨建昌, 朱庆森. 江淮稻区不同穗型粳稻品种主要农艺和品质特性的比较分析[J]. 作物学报, 2006, 3(7): 379-384. |
| Xu D Y, Du Y, Fang Z W, Pan Q M, Yang J C, Zhu Q S, Comparative analysis of main agronomic and quality characteristics of different ear-type japonica rice varieties in Jianghuai rice area[J]. Acta Agronomica Sinica, 2006, 3(7): 379-384. (in Chinese with English abstract) | |
| [13] | 谢辉, 党小景, 刘二宝, 曾思远, 洪德林. 江淮稻区杂交粳稻骨干亲本产量性状配合力的SSR标记位点鉴定[J]. 作物学报, 2016, 42(3): 330-343. |
| Xie H, Dang X J, Liu E B, Zeng S Y, Hong D L, Identifying SSR marker locus genotypes with elite combining ability for yield traits in backbone parents of japonica hybrid rice (Oryza sativa L.) in Jianghuai area[J]. Acta Agronomica Sinica, 2016, 42(3): 330-343. (in Chinese with English abstract) | |
| [14] | 殷敏, 刘少文, 褚光, 徐春梅, 王丹英, 章秀福, 陈松. 长江下游稻区不同类型双季晚粳稻产量与生育特性差异[J]. 中国农业科学, 2020, 53(5): 890-903. |
| Yin M, Liu S W, Chu G, Xu C M, Wang D Y, Zhang X F, Chen S. Differences in yield and fertility characteristics of different types of double-cropping late japonica rice in the lower reaches of the Yangtze River[J]. Scientia Agricultura Sinica, 2020, 53(5): 890-903. (in Chinese with English abstract) | |
| [15] | 姚姝, 张亚东, 刘燕清, 赵春芳, 周丽慧, 陈涛, 赵庆勇, 朱镇, Pillay B, 王才林. 水稻Wxmp背景下SSIIa和SSIIIa等位变异及其互作对蒸煮食味品质的影响[J]. 作物学报, 2020, 46(11): 1690-1702. |
| Yao S, Zhang Y D, Liu Y Q, Zhao C F, Zhou L H, Chen T, Zhao Q Y, Zhu Z, Pillay B, Wang C L. Effects of SSIIa and SSIIIa alleles and their interaction on eating and cooking quality under Wxmp background of rice[J]. Acta Agronomica Sinica, 2020, 46(11): 1690-1702. (in Chinese with English abstract) | |
| [16] | Shao Y, Peng Y, Mao B, Lü Q, Yuan D, Liu X, Zhao B. Allelic variations of the Wx locus in cultivated rice and their use in the development of hybrid rice in China[J]. PLoS ONE, 2020, 15(5): e0232279. |
| [17] | Bao J S, Corke H, Sun M. Nucleotide diversity in starch synthase IIa and validation of single nucleotide polymorphisms in relation to starch gelatinization temperature and other physicochemical properties in rice (Oryza sativa L.)[J]. Theoretical and Applied Genetics, 2006, 113(7): 1171-1183. |
| [18] | Yang J, Wang J, Fan F J, Zhu J Y, Chen T, Wang C L, Zheng T Q, Zhang J, Zhong W G, Xu J L. Development of AS-PCR marker based on a key mutation confirmed by resequencing of Wx-mp in Milky Princess and its application in japonica soft rice(Oryza sativa L.) breeding[J]. Plant Breeding, 2013, 132(6): 595-603. |
| [19] | 石吕, 张新月, 孙惠艳, 曹先梅, 刘建, 张祖建. 不同类型水稻品种稻米蛋白质含量与蒸煮食味品质的关系及后期氮肥的效应[J]. 中国水稻科学, 2019, 33(6): 541. |
| Shi L, Zhang X Y, Sun H Y, Cao X M, Liu J, Zhang Z J. The relationship between rice protein content and cooking taste quality of different types of rice varieties and the effect of nitrogen fertilizer in the later stage[J]. Chinese Journal of Rice Science, 2019, 33(6): 541. (in Chinese with English abstract) | |
| [20] | 旷娜, 唐启源, 郑华斌, 王慰亲, 邹丹, 罗友谊. 不同地区再生季稻米蒸煮食味品质及淀粉结构与性能差异研究[J]. 核农学报, 2021, 35(7): 1678-1686. |
| Kuang N, Tang Q Y, Zheng H B, Wang W Q, Zou D, Luo Y Y. Differences in cooking taste and starch structure and properties of regenerated rice in different regions[J]. Acta Agriculturae Nucleatae Sinica, 2021, 35(7): 1678-1686. (in Chinese with English abstract) | |
| [21] | Singh N, Sodhi N S, Kaur M, Saxena S K. Physico-chemical, morphological, thermal, cooking and textural properties of chalky and translucent rice kernels[J]. Food Chemistry, 2003, 82(3): 433-439. |
| [22] | 高辉, 马群, 李国业, 杨雄, 李雪侨, 殷春渊, 李敏, 张庆, 张洪程, 戴其根. 氮肥水平对不同生育类型粳稻稻米蒸煮食味品质的影响[J]. 中国农业科学, 2010, 43(21): 4543-4552. |
| Gao H, Ma Q, Li G Y, Yang X, Li X Q, Yin C Y, Li M, Zhang Q, Zhang H C, Dai Q G. Effects of nitrogen fertilizer levels on cooking and tasting quality of different growth types of japonica rice[J]. Scientia Agricultura Sinica, 2010, 43(21): 4543-4552. (in Chinese with English abstract) | |
| [23] | 马会珍, 陈心怡, 王志杰, 朱盈, 蒋伟勤, 任高磊, 马中涛, 魏海燕, 张洪程, 刘国栋. 中国部分优质粳稻外观及蒸煮食味品质特征比较[J]. 中国农业科学, 2021, 54(7): 1338-1353. |
| Ma H Z, Chen X Y, Wang Z J, Zhu Y, Jiang W Q, Ren G L, Ma Z T, Wei H Y, Zhang H C, Liu G D, Comparison of appearance and cooking taste quality characteristics of some high-quality japonica rice in China[J]. Scientia Agricultura Sinica, 2021, 54(7): 1338-1353. (in Chinese with English abstract) | |
| [24] | 牟新宇. 不同穗型粳稻品种产量及品质性状的比较分析[D]. 沈阳: 沈阳农业大学, 2020. |
| Mou X Y. Comparative analysis of yield and quality traits of japonica rice varieties with different panicle types[D]. Shenyang: Shenyang Agricultural University, 2020. (in Chinese with English abstract) | |
| [25] | 李军, 肖丹丹, 邓先亮, 朱大伟, 邢志鹏, 胡雅杰, 崔培媛, 郭保卫, 魏海燕, 张洪程. 镁锌肥追施时期对优良食味粳稻产量及品质的影响[J]. 中国农业科学, 2018, 51(8): 1448-1463. |
| Li J, Xiao D, Deng X L, Zhu D W, Xing Z P, Hu Y J, Cui P Y, Guo B W, Wei H Y, Zhang H C. Effects of top application of magnesium-zinc fertilizer on yield and quality of good-tasting japonica rice[J]. Scientia Agricultura Sinica, 2018, 51(8): 1448-1463. (in Chinese with English abstract) | |
| [26] | 胡蕾, 朱盈, 徐栋, 陈志峰, 胡兵强, 韩超, 裘实, 吴培, 张洪程, 魏海燕. 南方稻区优良食味与高产协同的单季晚粳稻品种特点研究[J]. 中国农业科学, 2019, 52(2): 215-227. |
| Hu L, Zhu Y, Xu D, Chen Z F, Hu B Q, Han C, Qiu S, Wu P, Zhang H C, Wei H Y. Research on the characteristics of single-season late japonica rice varieties with excellent taste and high yield in southern rice areas[J]. Scientia Agricultura Sinica, 2019, 52(2): 215-227. (in Chinese with English abstract) | |
| [27] | 姚姝, 赵春芳, 陈涛, 路凯, 周丽慧, 赵凌, 朱镇, 赵庆勇, 梁文化, 赫磊, 王才林, 张亚东. 低谷蛋白半糯型粳稻营养品质与蒸煮食味品质特征分析[J]. 中国水稻科学, 2023, 37(2): 178-188. |
| Yao S, Zhao C F, Chen T, Lu K, Zhou L H, Zhao L, Zhu Z, Zhao Q Y, Liang W H, He L, Wang C L, Zhang Y D. Nutritional quality and cooking and eating quality characteristics of low glutelin semi-glutinous japonica rice[J]. Chinese Journal of Rice Science, 2023, 37(2): 178-188. (in Chinese with English abstract) | |
| [28] | Balindong J L, Ward R M, Liu L, Liu L, Rose T J, Pallas L A, Ovenden B W, Snell P J, Waters D L E. Rice grain protein composition influences instrumental measures of rice cooking and eating quality[J]. Journal of Cereal Science, 2018, 79: 35-42. |
| [29] | Nakamura S, Cui J, Zhang X, Zhang X, Yang F, Xu X M, Sheng H, Ohtsubo K. Comparison of eating quality and physicochemical properties between Japanese and Chinese rice cultivars[J]. Bioscience, Biotechnology, and Biochemistry, 2016, 80(12): 2437-2449. |
| [30] | Yan Y, Zhang L X, Wang C Q, Cao L M, Wu S J. Correlation analysis between taste value and RVA profile characteristics as well as physical/chemical indicator in rice[J]. Plant Physiology Journal, 2016, 52(12): 1884-1890. |
/
| 〈 |
|
〉 |