Abstract
Paddy rice cultivation expanded in Northeast China, and Xingan Meng of Inner Mongolia is an emerging area of rice production area. The goals of this study: i) to investigate varietal differences in levels of nutritional quality, kernel morphology and cooking quality and ii) to identify clusters of rice samples from Xingan Meng, northeast part of China. Research was conducted in Xingan Meng, China during the 2019 rice-growing season. The nutritional quality (energy, protein, carbohydrate, lipid, amylose, ash, Ca, Na, Fe, Zn, Mn), cooking quality (alkali spreading value, gel consistency) and kernel morphology (length, width, length width ratio, chalky rice percentage, chalky rice degree) were analysed. Significant difference were found across all traits. The largest variation was found for Mn, followed by Ca, Fe and Zn content. Four principal components were found that accounted for 95.14% of overall variability. Cluster analysis sorted the rice sample into four clusters based on nutritional quality, kernel morphology, and cooking quality. The findings of this study can support to demonstrate the quality of rice from Xingan Meng, northeast part of China.
Highlights
Rice is one of the most important staple foods for people around the world
Many Chinese people believe that rice grains in Northeast China taste much better rice grains in southern of China and have less concern for soil and water pollution, which has contributed to higher profits for rice farms and the expansion of paddy rice areas in northeast China
Large variation was observed in Mn content with a Coefficients of variation (CV) of 30.54%, followed by Ca, Fe and Zn
Summary
Rice is one of the most important staple foods for people around the world. Due to the high preference of the world population for this food, rice is constantly being the subject of several studies. A number of driving factors, including global warming, advancements in agricultural technology, market demand, and agricultural policies have led to the expansion of paddy rice in northeast China over the most recent decades[2; 3]. In northeast China, paddy rice cultivation expanded primarily in Heilongjiang, Jilin, and Liaoning provinces. While a wide diversity of rice varieties provides different qualities (appearance, flavour, texture, and taste) suitable for various cuisines around the world, certain rice varieties with unique and preferred qualities are considered as premium rice with higher market value due to higher demands from consumers. Many Chinese people believe that rice grains in Northeast China taste much better rice grains in southern of China and have less concern for soil and water pollution, which has contributed to higher profits for rice farms and the expansion of paddy rice areas in northeast China
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