Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis.

Shijie Shi,Enting Wang,Mingli Cai,Hui Zhou,Yang Jiang,Chengxuan Li,Cougui Cao

doi:10.3390/foods10112883

Shijie Shi, Enting Wang + Show 5 more

Open Access

https://doi.org/10.3390/foods10112883

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Abstract

Rice quality is a complex indicator, and people are paying more and more attention to the quality of rice. Therefore, we used seven rice varieties for twelve nitrogen fertilizer treatments and obtained eighty-four rice types with seventeen qualities. It was found that 17 quality traits had different coefficients of variation. Among them, the coefficient of variation of chalkiness and protein content was the largest, 44.60% and 17.89% respectively. The cluster analysis method was used to define four categories of different rice qualities. The principal component analysis method was used to comprehensively evaluate 17 qualities of 84 rice. It was found that rice quality was better under low nitrogen conditions, Huanghuazhan and Lvyinzhan were easier to obtain better comprehensive rice quality during cultivation. Future rice research should focus on reducing protein content and increasing peak viscosity.

Highlights

Rice is the staple food of two-thirds of the world, and the production of rice is very important [1]
Different from wheat, corn, and other crops, rice is usually converted into polished rice after being hulled and milled, which can be eaten by people [3]
Milling quality usually refers to the proportion of rice that has been dehulled and milled into polished rice

Summary

Introduction

Rice is the staple food of two-thirds of the world, and the production of rice is very important [1]. Milling quality usually refers to the proportion of rice that has been dehulled and milled into polished rice. Cooking and eating quality refers to the taste of rice, high-taste rice has a brighter appearance and softer taste [8]. It was often only possible to taste rice directly in order to correctly evaluate the taste quality of the rice [9]. This method is often cumbersome, and the results are inaccurate due to differences in age, region, and preference among different people. Rice with high cooking- and eating quality tends to have a higher taste value [11]

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Discussion

Conclusion