Chinese Journal OF Rice Science ›› 2021, Vol. 35 ›› Issue (3): 249-258.DOI: 10.16819/j.1001-7216.2021.01103
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Zheng TIAN1,2, Chunfang ZHAO2, Yadong ZHANG2, Qingyong ZHAO2, Zhen ZHU2, Ling ZHAO2, Tao CHEN2, Shu YAO2, Lihui ZHOU2, Wenhua LIANG2, Kai LU2, Cailin WANG1,2,*(), Hongsheng ZHANG1,*
Received:
2020-11-02
Revised:
2021-01-07
Online:
2021-05-10
Published:
2021-05-10
Contact:
Cailin WANG, Hongsheng ZHANG
田铮1,2, 赵春芳2, 张亚东2, 赵庆勇2, 朱镇2, 赵凌2, 陈涛2, 姚姝2, 周丽慧2, 梁文化2, 路凯2, 王才林1,2,*(), 张红生1,*
通讯作者:
王才林,张红生
基金资助:
Zheng TIAN, Chunfang ZHAO, Yadong ZHANG, Qingyong ZHAO, Zhen ZHU, Ling ZHAO, Tao CHEN, Shu YAO, Lihui ZHOU, Wenhua LIANG, Kai LU, Cailin WANG, Hongsheng ZHANG. 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.
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.
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URL: http://www.ricesci.cn/EN/10.16819/j.1001-7216.2021.01103
Fig. 1. Molecular detections of 39 varieties. M, DNA marker; 1-39, 39 semi-waxy varieties in sequence are Sidao 17425, Yangjing 6084, Changruan 19-3, Huaijing 669, Wuyu 052, Zhendao 3199, Yangchan 1911, Suxiu 828, Wukejing 094, Baohuang 8865, Nanjing 9108, Sidao 18-40, 17MGJ85, Huaijing 918, Jinjing 8882, Ning 8874, Yangjing 8233, Zhongjiangjing 89014, Tianlongjing 8407, Wuyu 377, Huajing 8855, Jindanjing 8917, Ruihua 8911, Wujing 278, Changruan 19-9, Yangjing 7016, Zhendao 5855, Wu 703, Su 4699, Zhendao 668, Zhendao 678, Nanjing 5718, Nanjing 2728, Fengjing 1606, Xudao 9, Nanjing 3908, Nanjing Jinggu, Suxiangjing 100, Nanjing 46; 40, The control without Wxmp gene.
样品类型 Type | 参数 Parameter | 粒长 Grain length /mm | 粒宽 Grain width /mm | 粒长宽比 Length-width ratio | 垩白粒率 Chalky grain rate/% | 垩白度 Chalkiness /% | 透明度 Transparency |
---|---|---|---|---|---|---|---|
低食味值 | 平均值 Mean | 4.83±0.05 A | 2.72±0.03 A | 1.78±0.02 A | 46.71±6.77 A | 15.86±2.72 A | 4.3±0.3 A |
Low taste value | 变幅 Range | 4.48~5.05 | 2.52~2.92 | 1.65~1.87 | 16.13~81.16 | 4.68~30.34 | 2.0~5.0 |
变异系数 CV/% | 4 | 4 | 5 | 5 | 59 | 23 | |
偏度 Skewness | -0.60 | 0.23 | -0.62 | 0.02 | 0.40 | -1.65 | |
峰度 Kurtosis | -0.37 | 0.55 | -1.44 | -1.70 | -1.28 | -0.81 | |
中食味值 | 平均值 Mean | 4.80±0.05 A | 2.81±0.04 A | 1.71±0.03 A | 27.93±3.33 B | 7.89±1.10 B | 3.5±0.2 A |
Mid-taste value | 变幅 Range | 4.61~5.45 | 2.61~3.14 | 1.56~2.06 | 12.78~54.71 | 3.25~17.68 | 2.0~5.0 |
变异系数 CV/% | 4 | 5 | 7 | 49 | 57 | 29 | |
偏度 Skewness | 2.26 | 0.39 | 1.73 | 0.95 | 1.17 | -1.03 | |
峰度 Kurtosis | 6.26 | -0.23 | 3.70 | -0.39 | 0.15 | 0.74 | |
高食味值 | 平均值 Mean | 4.65±0.23 A | 2.77±0.06 A | 1.68±0.06 A | 26.33±17.08 B | 7.61±6.79 B | 3.3±0.8 B |
High taste value | 变幅 Range | 4.15~5.07 | 2.66~2.85 | 1.56~1.77 | 8.61~63.94 | 2.71~25.82 | 2.0~5.0 |
变异系数 CV/% | 5 | 2 | 4 | 65 | 89 | 25 | |
偏度 Skewness | 3.31 | -0.90 | 1.50 | 1.57 | 7.11 | 1.24 | |
峰度Kurtosis | -0.65 | -0.37 | -0.17 | 1.31 | 2.56 | 0.81 |
Table 1 Differences in physicochemical properties between different groups.
样品类型 Type | 参数 Parameter | 粒长 Grain length /mm | 粒宽 Grain width /mm | 粒长宽比 Length-width ratio | 垩白粒率 Chalky grain rate/% | 垩白度 Chalkiness /% | 透明度 Transparency |
---|---|---|---|---|---|---|---|
低食味值 | 平均值 Mean | 4.83±0.05 A | 2.72±0.03 A | 1.78±0.02 A | 46.71±6.77 A | 15.86±2.72 A | 4.3±0.3 A |
Low taste value | 变幅 Range | 4.48~5.05 | 2.52~2.92 | 1.65~1.87 | 16.13~81.16 | 4.68~30.34 | 2.0~5.0 |
变异系数 CV/% | 4 | 4 | 5 | 5 | 59 | 23 | |
偏度 Skewness | -0.60 | 0.23 | -0.62 | 0.02 | 0.40 | -1.65 | |
峰度 Kurtosis | -0.37 | 0.55 | -1.44 | -1.70 | -1.28 | -0.81 | |
中食味值 | 平均值 Mean | 4.80±0.05 A | 2.81±0.04 A | 1.71±0.03 A | 27.93±3.33 B | 7.89±1.10 B | 3.5±0.2 A |
Mid-taste value | 变幅 Range | 4.61~5.45 | 2.61~3.14 | 1.56~2.06 | 12.78~54.71 | 3.25~17.68 | 2.0~5.0 |
变异系数 CV/% | 4 | 5 | 7 | 49 | 57 | 29 | |
偏度 Skewness | 2.26 | 0.39 | 1.73 | 0.95 | 1.17 | -1.03 | |
峰度 Kurtosis | 6.26 | -0.23 | 3.70 | -0.39 | 0.15 | 0.74 | |
高食味值 | 平均值 Mean | 4.65±0.23 A | 2.77±0.06 A | 1.68±0.06 A | 26.33±17.08 B | 7.61±6.79 B | 3.3±0.8 B |
High taste value | 变幅 Range | 4.15~5.07 | 2.66~2.85 | 1.56~1.77 | 8.61~63.94 | 2.71~25.82 | 2.0~5.0 |
变异系数 CV/% | 5 | 2 | 4 | 65 | 89 | 25 | |
偏度 Skewness | 3.31 | -0.90 | 1.50 | 1.57 | 7.11 | 1.24 | |
峰度Kurtosis | -0.65 | -0.37 | -0.17 | 1.31 | 2.56 | 0.81 |
样品类型 Type | 参数 Parameter | 直链淀粉含量AC Amylose content/% | 蛋白质含量PC Protein content/% | 胶稠度GC Gel consistency / mm | 成糊温度PaT Pasting temp/℃ |
---|---|---|---|---|---|
低食味值 | 平均值 Mean | 10.33±0.58 A | 8.17±0.20 A | 70.6±2.4 B | 74.8±0.9 A |
Low taste value | 变幅 Range | 7.23~13.76 | 7.21~9.38 | 56.0~81.0 | 71.2~81.5 |
变异系数 CV/% | 19 | 9 | 12 | 4 | |
偏度 Skewness | 0.01 | 0.18 | 0.22 | 0.91 | |
峰度 Kurtosis | -0.47 | -0.88 | 1.01 | 0.13 | |
中食味值 | 平均值 Mean | 11.23±0.41 A | 7.78±0.14 A | 75.3±2.4 B | 72.6±0.3 A |
Mid-taste value | 变幅 Range | 6.73~13.87 | 6.44~9.06 | 46.0~90.0 | 70.4~75.2 |
变异系数 CV/% | 15 | 8 | 13 | 2 | |
偏度 Skewness | -1.10 | -0.05 | -1.44 | 0.25 | |
峰度 Kurtosis | 2.01 | 1.26 | 4.06 | -0.24 | |
高食味值 | 平均值 Mean | 12.02±1.89 A | 6.56±0.56 B | 85.8±7.9 A | 71.5±1.3 B |
High taste value | 变幅 Range | 8.45~14.16 | 5.86~7.35 | 76.0~102.5 | 68.9~73.6 |
变异系数 CV/% | 16 | 9 | 9 | 2 | |
偏度 Skewness | -0.02 | -1.61 | 1.09 | 1.03 | |
峰度Kurtosis | -0.91 | 0.34 | 0.97 | -0.53 |
Table 2 Differences in physicochemical properties between groups with various ECQ.
样品类型 Type | 参数 Parameter | 直链淀粉含量AC Amylose content/% | 蛋白质含量PC Protein content/% | 胶稠度GC Gel consistency / mm | 成糊温度PaT Pasting temp/℃ |
---|---|---|---|---|---|
低食味值 | 平均值 Mean | 10.33±0.58 A | 8.17±0.20 A | 70.6±2.4 B | 74.8±0.9 A |
Low taste value | 变幅 Range | 7.23~13.76 | 7.21~9.38 | 56.0~81.0 | 71.2~81.5 |
变异系数 CV/% | 19 | 9 | 12 | 4 | |
偏度 Skewness | 0.01 | 0.18 | 0.22 | 0.91 | |
峰度 Kurtosis | -0.47 | -0.88 | 1.01 | 0.13 | |
中食味值 | 平均值 Mean | 11.23±0.41 A | 7.78±0.14 A | 75.3±2.4 B | 72.6±0.3 A |
Mid-taste value | 变幅 Range | 6.73~13.87 | 6.44~9.06 | 46.0~90.0 | 70.4~75.2 |
变异系数 CV/% | 15 | 8 | 13 | 2 | |
偏度 Skewness | -1.10 | -0.05 | -1.44 | 0.25 | |
峰度 Kurtosis | 2.01 | 1.26 | 4.06 | -0.24 | |
高食味值 | 平均值 Mean | 12.02±1.89 A | 6.56±0.56 B | 85.8±7.9 A | 71.5±1.3 B |
High taste value | 变幅 Range | 8.45~14.16 | 5.86~7.35 | 76.0~102.5 | 68.9~73.6 |
变异系数 CV/% | 16 | 9 | 9 | 2 | |
偏度 Skewness | -0.02 | -1.61 | 1.09 | 1.03 | |
峰度Kurtosis | -0.91 | 0.34 | 0.97 | -0.53 |
Fig. 4. Frequency distribution of physicochemical properties. A, Frequency distribution of amylose content, B, Frequency distribution of protein content, C, Frequency distribution of gel consistency, D, Frequency distribution of gelatinization temperature.
样品类型 Type | 峰值黏度PKV | 热浆黏度TV | 崩解值BDV | 最终黏度FV | 回复值CSV | 消减值SBV | 峰值时间 Pt/min |
---|---|---|---|---|---|---|---|
平均值 Mean | 2706.91±121.85 A | 1477.33±95.88 A | 1229.58±79.69 A | 2110.17±102.77 A | 616.18±86.91 A | -596.75±88.51 A | 6.07±0.08 A |
变幅 Range | 1994~3472 | 994~2094 | 888~1776 | 1584~2699 | 454~724 | -1181~-212 | 5.53~6.40 |
变异系数 CV/% | 16 | 22 | 22 | 17 | 14 | 51 | 4 |
偏度 Skewness | 0.11 | 0.42 | 0.64 | 0.25 | -0.73 | -0.53 | -0.53 |
峰度 Kurtosis | -0.07 | -0.58 | -0.32 | -1.10 | -0.57 | -0.66 | -0.22 |
平均值 Mean | 2813.76±57.24 A | 1641.47±44.54 A | 1172.29±33.58 A | 2289.18±43.10 A | 647.71±54.35 A | -524.59±39.68 A | 6.24±0.03 A |
变幅 Range | 2420~3067 | 1396~1952 | 921~1348 | 1962~2549 | 566~719 | -768~-268 | 6.07~6.53 |
变异系数 CV/% | 8 | 11 | 12 | 8 | 8 | 31 | 2 |
偏度 Skewness | -0.06 | 0.26 | -0.54 | -0.30 | -0.23 | 0.430 | 0.82 |
峰度 Kurtosis | -1.22 | -1.35 | -0.86 | -1.04 | -1.60 | -1.123 | 1.33 |
平均值 Mean | 2724.20±182.07 A | 1490.30±229.92 A | 1233.90±173.78 A | 2122.70±272.49 A | 632.40±71.96 A | -601.50±235.71 A | 6.13±0.26 A |
变幅 Range | 2438~3128 | 999~1757 | 1035~1525 | 1539~2341 | 500~724 | -1025~-311 | 5.6~6.4 |
变异系数 CV/% | 7 | 15 | 14 | 13 | 11 | 3 | 4 |
偏度 Skewness | 2.46 | 1.33 | -1.24 | 1.51 | -0.42 | -0.60 | 1.32 |
峰度Kurtosis | 0.87 | -1.16 | 0.44 | -1.59 | -0.73 | -0.66 | -1.51 |
Table 3 Differences in physicochemical properties between groups with various ECQ. cP
样品类型 Type | 峰值黏度PKV | 热浆黏度TV | 崩解值BDV | 最终黏度FV | 回复值CSV | 消减值SBV | 峰值时间 Pt/min |
---|---|---|---|---|---|---|---|
平均值 Mean | 2706.91±121.85 A | 1477.33±95.88 A | 1229.58±79.69 A | 2110.17±102.77 A | 616.18±86.91 A | -596.75±88.51 A | 6.07±0.08 A |
变幅 Range | 1994~3472 | 994~2094 | 888~1776 | 1584~2699 | 454~724 | -1181~-212 | 5.53~6.40 |
变异系数 CV/% | 16 | 22 | 22 | 17 | 14 | 51 | 4 |
偏度 Skewness | 0.11 | 0.42 | 0.64 | 0.25 | -0.73 | -0.53 | -0.53 |
峰度 Kurtosis | -0.07 | -0.58 | -0.32 | -1.10 | -0.57 | -0.66 | -0.22 |
平均值 Mean | 2813.76±57.24 A | 1641.47±44.54 A | 1172.29±33.58 A | 2289.18±43.10 A | 647.71±54.35 A | -524.59±39.68 A | 6.24±0.03 A |
变幅 Range | 2420~3067 | 1396~1952 | 921~1348 | 1962~2549 | 566~719 | -768~-268 | 6.07~6.53 |
变异系数 CV/% | 8 | 11 | 12 | 8 | 8 | 31 | 2 |
偏度 Skewness | -0.06 | 0.26 | -0.54 | -0.30 | -0.23 | 0.430 | 0.82 |
峰度 Kurtosis | -1.22 | -1.35 | -0.86 | -1.04 | -1.60 | -1.123 | 1.33 |
平均值 Mean | 2724.20±182.07 A | 1490.30±229.92 A | 1233.90±173.78 A | 2122.70±272.49 A | 632.40±71.96 A | -601.50±235.71 A | 6.13±0.26 A |
变幅 Range | 2438~3128 | 999~1757 | 1035~1525 | 1539~2341 | 500~724 | -1025~-311 | 5.6~6.4 |
变异系数 CV/% | 7 | 15 | 14 | 13 | 11 | 3 | 4 |
偏度 Skewness | 2.46 | 1.33 | -1.24 | 1.51 | -0.42 | -0.60 | 1.32 |
峰度Kurtosis | 0.87 | -1.16 | 0.44 | -1.59 | -0.73 | -0.66 | -1.51 |
样品类型 Type | 参数 Parameter | 外观 Appearance | 硬度 Hardness | 黏度 Stickiness | 平衡度 Balance |
---|---|---|---|---|---|
低食味值 | 平均值 Mean | 5.81±0.31 C | 7.04±0.14 A | 6.09±0.30 C | 5.73±0.31 C |
Low taste value | 变幅 Range | 3.0~6.7 | 6.6~8.3 | 3.5~7.0 | 2.9~6.6 |
变异系数 CV/% | 18 | 7 | 17 | 18 | |
偏度 Skewness | -2.00 | 1.95 | -1.78 | -2.00 | |
峰度 Kurtosis | 4.15 | 4.29 | 3.09 | 4.00 | |
中食味值 | 平均值 Mean | 7.15±0.09 B | 6.43±0.04 B | 7.72±0.13 B | 7.22±0.09 B |
Mid-taste value | 变幅 Range | 6.5~7.6 | 6.1~6.7 | 6.9~8.5 | 6.6~7.8 |
变异系数 CV/% | 5 | 3 | 7 | 5 | |
偏度 Skewness | -0.35 | 0.01 | -0.09 | -0.12 | |
峰度 Kurtosis | -0.92 | -0.43 | -1.34 | -1.06 | |
高食味值 | 平均值 Mean | 8.58±0.40 A | 5.72±0.25 C | 8.94±0.49 A | 8.64±0.44 A |
High taste value | 变幅 Range | 8.0~9.2 | 5.2~6.0 | 8.3~9.7 | 8.0~9.3 |
变异系数 CV/% | 5 | 4 | 5 | 5 | |
偏度 Skewness | -0.65 | 0.63 | -1.19 | -0.80 | |
峰度Kurtosis | 0.48 | -1.15 | 0.60 | 0.40 |
Table 4 Differences in cooked rice texture between groups with various ECQ.
样品类型 Type | 参数 Parameter | 外观 Appearance | 硬度 Hardness | 黏度 Stickiness | 平衡度 Balance |
---|---|---|---|---|---|
低食味值 | 平均值 Mean | 5.81±0.31 C | 7.04±0.14 A | 6.09±0.30 C | 5.73±0.31 C |
Low taste value | 变幅 Range | 3.0~6.7 | 6.6~8.3 | 3.5~7.0 | 2.9~6.6 |
变异系数 CV/% | 18 | 7 | 17 | 18 | |
偏度 Skewness | -2.00 | 1.95 | -1.78 | -2.00 | |
峰度 Kurtosis | 4.15 | 4.29 | 3.09 | 4.00 | |
中食味值 | 平均值 Mean | 7.15±0.09 B | 6.43±0.04 B | 7.72±0.13 B | 7.22±0.09 B |
Mid-taste value | 变幅 Range | 6.5~7.6 | 6.1~6.7 | 6.9~8.5 | 6.6~7.8 |
变异系数 CV/% | 5 | 3 | 7 | 5 | |
偏度 Skewness | -0.35 | 0.01 | -0.09 | -0.12 | |
峰度 Kurtosis | -0.92 | -0.43 | -1.34 | -1.06 | |
高食味值 | 平均值 Mean | 8.58±0.40 A | 5.72±0.25 C | 8.94±0.49 A | 8.64±0.44 A |
High taste value | 变幅 Range | 8.0~9.2 | 5.2~6.0 | 8.3~9.7 | 8.0~9.3 |
变异系数 CV/% | 5 | 4 | 5 | 5 | |
偏度 Skewness | -0.65 | 0.63 | -1.19 | -0.80 | |
峰度Kurtosis | 0.48 | -1.15 | 0.60 | 0.40 |
性状参数 Property | 米饭食味值Taste value of cooked rice | |||
---|---|---|---|---|
总样本 Total sample | 高食味值组 High taste group | 中食味值组 Middle taste group | 低食味值组 Low taste group | |
直链淀粉含量 AC | 0.495** | -0.126 | 0.537* | 0.633* |
蛋白质含量 PC | -0.694** | -0.343 | -0.244 | -0.312 |
胶稠度GC | 0.421** | 0.352 | 0.218 | -0.528 |
成糊温度 PaT | -0.601** | -0.409 | -0.229 | -0.371 |
峰值黏度PKV | 0.140 | 0.479 | -0.023 | 0.284 |
热浆黏度 TV | 0.210 | 0.369 | -0.168 | 0.562* |
崩解值 BDV | -0.060 | 0.014 | 0.183 | -0.243 |
最终黏度 FV | 0.220 | 0.377 | -0.196 | 0.580* |
消减值 SBV | 0.080 | 0.067 | -0.180 | 0.284 |
回复值 CSV | 0.310 | 0.217 | -0.076 | 0.337 |
峰值时间 PeT | 0.100 | 0.251 | -0.238 | 0.696** |
透明度 Transparency | 0.378* | 0.273 | -0.028 | 0.082 |
垩白粒率 Chalky grain rate | -0.330* | -0.119 | -0.088 | -0.340 |
垩白度 Chalkiness | -0.438** | 0.129 | -0.120 | -0.379 |
Table 5 Correlation analysis between taste value and rice appearance, physicochemical properties and RVA parameters.
性状参数 Property | 米饭食味值Taste value of cooked rice | |||
---|---|---|---|---|
总样本 Total sample | 高食味值组 High taste group | 中食味值组 Middle taste group | 低食味值组 Low taste group | |
直链淀粉含量 AC | 0.495** | -0.126 | 0.537* | 0.633* |
蛋白质含量 PC | -0.694** | -0.343 | -0.244 | -0.312 |
胶稠度GC | 0.421** | 0.352 | 0.218 | -0.528 |
成糊温度 PaT | -0.601** | -0.409 | -0.229 | -0.371 |
峰值黏度PKV | 0.140 | 0.479 | -0.023 | 0.284 |
热浆黏度 TV | 0.210 | 0.369 | -0.168 | 0.562* |
崩解值 BDV | -0.060 | 0.014 | 0.183 | -0.243 |
最终黏度 FV | 0.220 | 0.377 | -0.196 | 0.580* |
消减值 SBV | 0.080 | 0.067 | -0.180 | 0.284 |
回复值 CSV | 0.310 | 0.217 | -0.076 | 0.337 |
峰值时间 PeT | 0.100 | 0.251 | -0.238 | 0.696** |
透明度 Transparency | 0.378* | 0.273 | -0.028 | 0.082 |
垩白粒率 Chalky grain rate | -0.330* | -0.119 | -0.088 | -0.340 |
垩白度 Chalkiness | -0.438** | 0.129 | -0.120 | -0.379 |
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