Variations and Trends in Rice Quality across Different Types of Approved Varieties in China, 1978-2022

文献类型： 外文期刊

第一作者： Lu, Yuqing

作者： Lu, Yuqing;Tang, Ying;Zhang, Jiaen;Liu, Si;Liang, Xiaoyue;Li, Ronghua;Li, Meijuan

作者机构：

关键词： inbred rice; hybrid rice; indica rice; japonica rice; processing quality; appearance quality; cooking and taste quality; nutritional quality

期刊名称：AGRONOMY-BASEL （ 影响因子：3.3； 五年影响因子：3.7 ）

ISSN：

年卷期： 2024 年 14 卷 6 期

页码：

收录情况： SCI

摘要： Rice is a staple food for nearly two-thirds of China's population. As socio-economic development continues, there is a growing demand for high-quality rice. This study collected grain quality traits for 17,785 rice varieties approved throughout China, and categorized them into the following five types: indica inbred (II), indica hybrid (IH), japonica inbred (JI), japonica hybrid (JH), and indica-japonica hybrid (IJ). Comprehensive analyses were conducted to assess the differences and trends in rice quality across these varieties. We found that JI and JH excel in processing and cooking qualities, featuring higher brown rice and head milled rice rates, coupling with longer gel consistency. Inbred varieties display lower chalky rice rates than hybrids. Over several decades, head milled rice rates have notably increased across all types except for IJ. Transparency grade has decreased in nearly all types except for IJ, with similar declines observed in chalky rice rates and chalkiness degree, suggesting an overall progress in appearance quality. In terms of cooking and taste attributes, amylose content has decreased in most varieties except for IJ, and gel consistency has improved in indica varieties. Generally, the rice quality of varieties approved in China has shown a clear trend of improvement over the past 40 years. This study provides significant data support and theoretical backing for ongoing rice breeding efforts.

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