New perspective to guide rice breeding: Evaluating the eating quality of japonica rice

文献类型： 外文期刊

第一作者： Li, Sixuan

作者： Li, Sixuan;Ren, Xin;Zhang, Min;Asimi, Sailimuhan;Lv, Qixin;Wang, Zhenhua;Liang, Shan;Wang, Ziyuan;Li, Sixuan;Ren, Xin;Zhang, Min;Asimi, Sailimuhan;Lv, Qixin;Wang, Zhenhua;Liang, Shan;Wang, Ziyuan;Li, Sixuan;Ren, Xin;Zhang, Min;Asimi, Sailimuhan;Lv, Qixin;Wang, Zhenhua;Liang, Shan;Wang, Ziyuan;Meng, Lingqi

作者机构：

关键词： correlation analysis; eating quality; japonica rice; physicochemical properties; volatile compounds

期刊名称：CEREAL CHEMISTRY （ 影响因子：2.534； 五年影响因子：2.587 ）

ISSN： 0009-0352

年卷期： 2022 年 99 卷 3 期

页码：

收录情况： SCI

摘要： Background and objectives Eating quality is an important quality index of rice, which also determines production and sales. However, previous rice breeding mainly took yield as the gold index, and almost no comprehensive consideration of its eating quality. In this study, to further select new high-quality japonica rice variety, the eating quality differences in the physicochemical, texture, pasting properties, and volatile compounds between five newly bred varieties (JR5, JR6, JR8, JR9, and JR10) and one commercial variety (Kenyu38) were analyzed. Findings Correlation analysis results indicated that the taste value was negatively correlated with protein (r = -.953, p < .01), amylose content (r = -.915, p < .05), and setback value (r = -.902, p < .05). JR5 had a better appearance and taste quality with significantly lower protein content, amylose content, pasting temperature, and setback value. Moreover, the electronic nose could clearly distinguish JR5 from other rice samples. Aroma analysis showed that JR5 had the significantly higher content of 1-octene-3-ol and hexanal, which were important odor-active volatile compound in cooked rice. Conclusions JR5 had better eating quality than Kenyu38 and could be used as an excellent variety for further popularization. Significance and novelty This study provides a new perspective for the selection of high-quality rice varieties.

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