Abstract
Eating quality is the important trait of rice, and rice breeders also employ eating quality in breeding selection for advanced generations. Therefore, to better understand the factors affecting the eating quality of japonica rice in China, the physicochemical indices [apparent amylose content (AAC), gel consistency (GC), protein content (PC), and gelatinization temperature (GT)], rapid visco analyzer parameters, and cooked rice taste values of 141 rice cultivars were analyzed. The rice cultivars were divided into low, medium, and total AAC groups. Association and principal component analyses of these indices were performed. In total AAC rice, cooked rice taste value showed a significant negative correlation with AAC, final viscosity (CPV), setback viscosity (SBV), consistence viscosity (CSV), and a positive correlation with GC, peak viscosity (PKV), holding strength (HPV), and breakdown viscosity (BDV). PC showed a significant negative correlation with cooked rice taste value in low, medium, and total AAC rice. For both low and medium AAC rice, the factor load matrix of PC and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that PC was the most important factor for the eating quality of low and medium AAC rice. For total AAC rice, the factor load matrix of AAC, GC, and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that AAC and GC were important factors for the eating quality of different type rice cultivars. The results showed that AAC and GC were more important for the eating quality of different type rice cultivars, while PC was more important for the eating quality of similar type rice cultivars. Our findings offer new insight into target traits in breeding rice with high eating quality.
Highlights
Rice (Oryza sativa L.) is one of the most widely consumed foods in the world, and the subspecies japonica is commonly consumed in the Yangtze River Delta Region and North China
The kurtosis of pasting temperature (Pat), apparent amylose content (AAC), and gel consistency (GC) was high in low AAC rice, and that of setback viscosity (SBV), consistence viscosity (CSV), and Pat was high in medium AAC rice
The skewness of Pat and alkali spreading value (ASV) was high in low AAC rice, and that of SBV, Pat, and ASV was high in medium AAC rice
Summary
Rice (Oryza sativa L.) is one of the most widely consumed foods in the world, and the subspecies japonica is commonly consumed in the Yangtze River Delta Region and North China. Eating quality is the most important rice quality for consumers and primarily affected by hardness, stickiness, appearance and taste [1]. Physicochemical indices, such as apparent amylose content (AAC), gel consistency (GC), protein content (PC), and gelatinization temperature (GT) have been widely studied to evaluate rice eating quality [2, 3]. Low AAC rice has been developed and is preferred in the Yangtze River Delta Region because of its high eating quality. To better understand the factors affecting the eating quality of Japonica rice in China, the physicochemical indices, RVA parameters, and cooked taste values of 141 japonica rice cultivars were. The results will be useful for breeders to select high eating quality rice
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