Chinese Journal OF Rice Science >
Differences in Eating and Cooking Quality Traits of Semi-waxy japonica Rice Cultivars in Jiangsu Province
Received date: 2020-11-02
Revised date: 2021-01-07
Online published: 2021-05-10
【Objective】 In recent years, a large number of semi-waxy japonica rice varieties were bred in Jiangsu Province. It was found that there were great differences in ECQ (eating and cooking quality) and physicochemical characteristics among these varieties. Exploring the regulation mechanisms behind the ECQ of semi-waxy rice will provide useful information for rice breeding. 【Method】 In this study, 39 semi-waxy japonica rice varieties from Jiangsu Province Excellent Taste Rice Appraisal Conference were used as materials. By analyzing 24 ECQ related traits, such as taste properties, physicochemical characteristics, RVA spectrum parameters and textural properties, the differences and correlation among different taste value groups were found. 【Result】According to the taste value, these semi-waxy japonica rice varieties were divided into three groups, including the high taste value group (>80), the medium taste value group (70-80) and the low taste value group (<70). Compared with the low taste value group, the high taste value group showed lower chalky grain rate, PC (protein content), and hardness, and higher GC(gel consistency), viscosity and transparency, and better cooked rice appearance. However, AC (amylose content), PaT (Pasting temperature) and RVA values exhibited insignificant difference. The correlation analysis showed that the taste value of rice was significantly positively correlated with AC and GC, and significantly negatively correlated with PC, PaT, transparency and chalkiness. However, there was no significant correlation between each trait in the high taste value group. In the medium and low taste value groups, a significantly positive correlation was detected between AC and the taste value. 【Conclusion】The appearance and physicochemical qualities have important influences on the formation of the ECQ of semi-waxy japonica rice. Varieties with higher taste value tend to have better appearance quality and higher AC and GC, lower PC; thus these traits should be paid more attention in the process of semi-waxy rice breeding.
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 . DOI: 10.16819/j.1001-7216.2021.01103
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