Multi-Dimensional Analysis of Quality-Related Traits Affecting the Taste of Main Cultivated Japonica Rice Varieties in Northern China

文献类型： 外文期刊

第一作者： Yang, Hongwei

作者： Yang, Hongwei;Gao, Xiangquan;Han, Shi;Yang, Hongwei;Zhang, Liying;Ma, Zuobin;Wang, Lili

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关键词： taste value; japonica rice; low-field nuclear magnetic resonance; quality-related traits

期刊名称：AGRONOMY-BASEL （ 影响因子：3.4； 五年影响因子：3.8 ）

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年卷期： 2025 年 15 卷 8 期

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收录情况： SCI

摘要： The quality of rice, one of the most important food crops in the world, is directly related to people's dietary experience and nutritional health. With the improvement in living standards, consumer requirements for the taste quality of rice are becoming increasingly strict. Japonica rice occupies an important position in rice production due to its rich genetic diversity and excellent agronomic characteristics. In this study, LJ433, JY653, LJ218, LJ177, LY66, and LX21, which are mainly popularized in northern China and have different taste values, were selected as the experimental subjects, and YJ219, which won the gold award in the third China high-quality rice variety taste quality evaluation, was taken as the control (CK). Low-field nuclear magnetic resonance and spectral analysis were adopted as the main detection techniques. The effects of free water (peak area increased by 13.24-86.68% when p < 0.05), bound water, appearance characteristics (such as chalkiness, which decreased by 18.48-86.48%), and chemical composition (amylose content decreased by 3.76-26.47%) on the taste value of rice were systematically analyzed, and a multi-dimensional "appearance-palatability-nutrition" evaluation system was constructed. The experimental results indicated that increasing the free water content, reducing the chalkiness and chemical component content could significantly improve the taste value of rice (p < 0.05). The results of this research provide a theoretical basis for breeding new high-yield and high-quality rice varieties and have guiding significance for the practice of rice planting and processing.

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