Analysis on Appearance and Cooking Taste Quality Characteristics of Some High Quality Japonica Rice in China
MA HuiZhen, CHEN XinYi, WANG ZhiJie, ZHU Ying, JIANG WeiQin, REN GaoLei, MA ZhongTao, WEI HaiYan,, ZHANG HongCheng,, LIU GuoDongYangzhou University/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture, Yangzhou 225009, Jiangsu
Abstract 【Objective】The differences of physical and chemical characteristics related to appearance and taste of some high-quality japonica rice varieties in China were studied in order to provide some theoretical basis for improvement of high-quality japonica rice varieties.【Method】39 japonica rice varieties participating in the second national high-quality rice variety taste quality evaluation activities were used as materials to study the differences in appearance and cooking taste quality of different japonica rice varieties, and to analyze the relationship between various physical and chemical indexes of rice and taste quality. 15 japonica rice varieties that won the second national high-quality rice variety taste quality evaluation gold medal were divided into two major sources of south and north according to regions, and the differences in appearance and taste related physical and chemical indexes of japonica rice from different regions were compared and studied.【Result】(1) The 39 japonica rice varieties participating in the second national high-quality rice variety taste quality evaluation activities had great differences in grain type, chalkiness rate and chalkiness degree. In terms of cooking taste, the taste value measured by the rice taste meter and the sensory score of experts were 44.00-82.00 and 52.20-91.86, respectively. Amylose content of rice, setback, consistence in RVA spectrum, stickiness and balance in texture characteristics of rice were significantly negatively correlated with taste value of rice, with correlation coefficients of -0.39, -0.60, -0.57, -0.37 and -0.56, respectively. However, the peak viscosity and breakdown in RVA spectrum were significantly positively correlated with the taste value of cooked rice, with correlation coefficients of 0.32 and 0.36, respectively. (2) Compared with northern high-quality japonica rice, chalkiness rate and chalkiness degree of southern high-quality japonica rice increased by 178.78% and 139.11%, respectively; amylose content decreased by 28.25%, protein content increased by 7.37%; setback and consistence in RVA spectra of rice flour decreased by 12.00% and 21.19%, respectively. The absolute values of stickiness and balance in texture characteristics of cooked rice increased by 16.15% and 15.00%, respectively; There was no significant difference between the taste value measured by the rice taste meter and the expert sensory score between the high-quality japonica rice from the south and the north.【Conclusion】The appearance and cooking taste quality of japonica rice varieties participating in the second national high-quality rice variety taste quality evaluation activities were significantly different. The appearance of northern japonica rice was crystal clear, chalkiness degree was 0.50%-3.50%, amylose content of rice was high, protein content was low, and taste was 56.00-74.00. However, the appearance of southern japonica rice was relatively turbid with chalkiness degree of 1.86%-11.21%. Although the protein content was high in rice, the amylose content was low, the rice cooked was soft and sticky, and the taste value was 54.00-82.00. Keywords:high-quality japonica rice;southern japonica rice;northern japonica rice;quality characteristics
PDF (565KB)元数据多维度评价相关文章导出EndNote|Ris|Bibtex收藏本文 本文引用格式 马会珍, 陈心怡, 王志杰, 朱盈, 蒋伟勤, 任高磊, 马中涛, 魏海燕, 张洪程, 刘国栋. 中国部分优质粳稻外观及蒸煮食味品质特征比较[J]. 中国农业科学, 2021, 54(7): 1338-1353 doi:10.3864/j.issn.0578-1752.2021.07.003 MA HuiZhen, CHEN XinYi, WANG ZhiJie, ZHU Ying, JIANG WeiQin, REN GaoLei, MA ZhongTao, WEI HaiYan, ZHANG HongCheng, LIU GuoDong. Analysis on Appearance and Cooking Taste Quality Characteristics of Some High Quality Japonica Rice in China[J]. Scientia Agricultura Sinica, 2021, 54(7): 1338-1353 doi:10.3864/j.issn.0578-1752.2021.07.003
Table 3 表3 表3参评粳稻品种的粒型、外观品质的差异 Table 3Differences in grain type and appearance quality of participating japonica rice varieties
指标 Index
最小值 Minimum
最大值 Maximum
平均值 Mean
极差 Range
标准差 Standard deviation
变异系数 CV (%)
粒型 Grain type
整精米粒长 L (mm)
4.04
6.63
5.05
2.59
0.63
12.38
整精米粒宽 W (mm)
2.15
2.77
2.54
0.63
0.15
6.04
整精米长/宽比值 L/W
1.52
2.91
2.01
1.40
0.36
17.76
外观品质 Appearance quality
垩白率 CR (%)
1.53
69.29
11.23
67.76
12.73
113.35
垩白度 CD (%)
0.33
40.56
3.58
40.23
6.48
181.09
L:整精米长均值;W:整精米宽均值; L/W:整精米长/宽;CR:垩白率;CD:垩白度。下同 L: Average length of polished rice; W: Average width of whole milled rice; L/W: Whole rice length/width; CR: Chalkiness rate; CD: Chalkiness degree. The same as below
Table 7 表7 表7参评粳稻品种米饭食味参数与专家食味评分的差异 Table 7Differences between the eating parameters of the participating japonica rice varieties and the expert eating scores
横坐标编号只为作图需要,没有具体含义;NJ:北方优质粳稻;SJ:南方优质粳稻。下同 Fig. 1Differences in grain types of high-quality japonica rice in different regions
The number is only needed for drawing, no specific meaning; NJ: Northern high-quality japonica rice; SJ: Southern high-quality japonica rice. The same as below
Table 9 表9 表9不同地域优质粳稻整精米粒型的差异 Table 9Differences in grain types of high-quality japonica rice in different regions
粒型 Grain type
类型 Type
最小值 Minimum
最大值 Maximum
平均值 Mean
变异系数 CV (%)
整精米粒长 L (mm)
北方优质粳稻 NJ
4.04
6.42
4.73aA
14.65
南方优质粳稻 SJ
4.50
5.15
4.91aA
5.35
整精米粒宽 W (mm)
北方优质粳稻 NJ
2.47
2.70
2.61aA
2.77
南方优质粳稻 SJ
2.49
2.77
2.66aA
4.87
整精米长/宽比 L/W
北方优质粳稻 NJ
1.52
2.61
1.82aA
16.86
南方优质粳稻 SJ
1.65
2.08
1.85aA
9.21
同一竖列数据后不同小、大写字母分别表示处理间差异达 5%和 1%显著水平。下同 Different small and capital letters after the same vertical data indicate significantly different at 5% and 1% probability levels, respectively. The same as below
Fig. 4Differences in characteristic values of starch RVA profiles of high-quality japonica rice in different regions
Table 1 表1 表12 不同地域优质粳稻淀粉RVA谱特征值的差异 Table 12 Differences in characteristic values of starch RVA profiles of high-quality japonica rice in different regions
南、北两大地域的优质粳稻,其米饭的食味值,无论是食味计的测定值,还是专家通过感官评定打分的分值均没有显著差异(图7,表15)。 Fig. 6Differences in taste parameters of high-quality japonica rice in different regions
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