Differences in Eating and Cooking Quality Traits of Semi-waxy japonica Rice Cultivars in Jiangsu Province

doi:10.16819/j.1001-7216.2021.01103

Abstract

Abstract:

【Objective】 In recent years, a large number of semi-waxy japonica rice varieties were bred in Jiangsu Province. It was found that there were great differences in ECQ (eating and cooking quality) and physicochemical characteristics among these varieties. Exploring the regulation mechanisms behind the ECQ of semi-waxy rice will provide useful information for rice breeding. 【Method】 In this study, 39 semi-waxy japonica rice varieties from Jiangsu Province Excellent Taste Rice Appraisal Conference were used as materials. By analyzing 24 ECQ related traits, such as taste properties, physicochemical characteristics, RVA spectrum parameters and textural properties, the differences and correlation among different taste value groups were found. 【Result】According to the taste value, these semi-waxy japonica rice varieties were divided into three groups, including the high taste value group (>80), the medium taste value group (70-80) and the low taste value group (<70). Compared with the low taste value group, the high taste value group showed lower chalky grain rate, PC (protein content), and hardness, and higher GC(gel consistency), viscosity and transparency, and better cooked rice appearance. However, AC (amylose content), PaT (Pasting temperature) and RVA values exhibited insignificant difference. The correlation analysis showed that the taste value of rice was significantly positively correlated with AC and GC, and significantly negatively correlated with PC, PaT, transparency and chalkiness. However, there was no significant correlation between each trait in the high taste value group. In the medium and low taste value groups, a significantly positive correlation was detected between AC and the taste value. 【Conclusion】The appearance and physicochemical qualities have important influences on the formation of the ECQ of semi-waxy japonica rice. Varieties with higher taste value tend to have better appearance quality and higher AC and GC, lower PC; thus these traits should be paid more attention in the process of semi-waxy rice breeding.

Key words: rice, eating and cooking quality, appearance quality, physicochemical property, RVA spectrum

摘要：

【目的】近两年江苏省选育了大量的半糯型粳稻品种。不同半糯型粳稻品种间的食味品质及稻米理化特性仍存在较大差异。探究影响半糯粳稻食味品质形成的原因,将为优良食味水稻育种提供理论依据。【方法】以2019年参加江苏省优良食味稻米评比的39个半糯型粳稻品种为试验材料,通过对蒸煮食味、外观、理化、RVA谱特征值等24个品质相关指标的测定,分析不同食味值组别间各性状指标的差异及与食味品质之间相关性。【结果】依据食味值高低将其分为高食味值（>80）、中食味值（70~80）和低食味值（<70）三组。与低食味值组相比,高食味值组品种具有较低的垩白粒率、垩白度、蛋白质含量和米饭硬度,较好的透明度,较高的胶稠度、米饭外观和黏度值。统计分析表明,直链淀粉含量、成糊温度、RVA谱特征值在三组间差异均不显著。相关性分析表明,米饭食味值与直链淀粉含量、胶稠度呈显著正相关,与蛋白质含量、成糊温度、透明度及垩白性状显著负相关。进一步分析表明高食味值组中各性状与食味值相关性均未达到显著水平,而中、低食味值组中直链淀粉含量与食味值均呈显著正相关。【结论】稻米外观和理化品质对半糯型粳稻食味品质的形成有重要影响,在半糯型粳稻中食味值较高的品种往往具有更好的外观品质、较高的直链淀粉含量和胶稠度、较低的蛋白质含量,因此在半糯型水稻育种过程中应重视这些指标的辅助选择。

关键词: 水稻, 蒸煮食味品质, 外观品质, 理化性质, RVA谱

Zheng TIAN, Chunfang ZHAO, Yadong ZHANG, Qingyong ZHAO, Zhen ZHU, Ling ZHAO, Tao CHEN, Shu YAO, Lihui ZHOU, Wenhua LIANG, Kai LU, Cailin WANG, Hongsheng ZHANG. Differences in Eating and Cooking Quality Traits of Semi-waxy japonica Rice Cultivars in Jiangsu Province[J]. Chinese Journal OF Rice Science, 2021, 35(3): 249-258.

田铮, 赵春芳, 张亚东, 赵庆勇, 朱镇, 赵凌, 陈涛, 姚姝, 周丽慧, 梁文化, 路凯, 王才林, 张红生. 江苏省半糯型粳稻蒸煮食味品质性状的差异分析[J]. 中国水稻科学, 2021, 35(3): 249-258.

Figures/Tables 9

References 36

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样品类型 Type	参数 Parameter	粒长 Grain length /mm	粒宽 Grain width /mm	粒长宽比 Length-width ratio	垩白粒率 Chalky grain rate/%	垩白度 Chalkiness /%	透明度 Transparency
低食味值	平均值 Mean	4.83±0.05 A	2.72±0.03 A	1.78±0.02 A	46.71±6.77 A	15.86±2.72 A	4.3±0.3 A
Low taste value	变幅 Range	4.48~5.05	2.52~2.92	1.65~1.87	16.13~81.16	4.68~30.34	2.0~5.0
	变异系数 CV/%	4	4	5	5	59	23
	偏度 Skewness	-0.60	0.23	-0.62	0.02	0.40	-1.65
	峰度 Kurtosis	-0.37	0.55	-1.44	-1.70	-1.28	-0.81
中食味值	平均值 Mean	4.80±0.05 A	2.81±0.04 A	1.71±0.03 A	27.93±3.33 B	7.89±1.10 B	3.5±0.2 A
Mid-taste value	变幅 Range	4.61~5.45	2.61~3.14	1.56~2.06	12.78~54.71	3.25~17.68	2.0~5.0
	变异系数 CV/%	4	5	7	49	57	29
	偏度 Skewness	2.26	0.39	1.73	0.95	1.17	-1.03
	峰度 Kurtosis	6.26	-0.23	3.70	-0.39	0.15	0.74
高食味值	平均值 Mean	4.65±0.23 A	2.77±0.06 A	1.68±0.06 A	26.33±17.08 B	7.61±6.79 B	3.3±0.8 B
High taste value	变幅 Range	4.15~5.07	2.66~2.85	1.56~1.77	8.61~63.94	2.71~25.82	2.0~5.0
	变异系数 CV/%	5	2	4	65	89	25
	偏度 Skewness	3.31	-0.90	1.50	1.57	7.11	1.24
	峰度Kurtosis	-0.65	-0.37	-0.17	1.31	2.56	0.81

样品类型 Type	参数 Parameter	粒长 Grain length /mm	粒宽 Grain width /mm	粒长宽比 Length-width ratio	垩白粒率 Chalky grain rate/%	垩白度 Chalkiness /%	透明度 Transparency
低食味值	平均值 Mean	4.83±0.05 A	2.72±0.03 A	1.78±0.02 A	46.71±6.77 A	15.86±2.72 A	4.3±0.3 A
Low taste value	变幅 Range	4.48~5.05	2.52~2.92	1.65~1.87	16.13~81.16	4.68~30.34	2.0~5.0
	变异系数 CV/%	4	4	5	5	59	23
	偏度 Skewness	-0.60	0.23	-0.62	0.02	0.40	-1.65
	峰度 Kurtosis	-0.37	0.55	-1.44	-1.70	-1.28	-0.81
中食味值	平均值 Mean	4.80±0.05 A	2.81±0.04 A	1.71±0.03 A	27.93±3.33 B	7.89±1.10 B	3.5±0.2 A
Mid-taste value	变幅 Range	4.61~5.45	2.61~3.14	1.56~2.06	12.78~54.71	3.25~17.68	2.0~5.0
	变异系数 CV/%	4	5	7	49	57	29
	偏度 Skewness	2.26	0.39	1.73	0.95	1.17	-1.03
	峰度 Kurtosis	6.26	-0.23	3.70	-0.39	0.15	0.74
高食味值	平均值 Mean	4.65±0.23 A	2.77±0.06 A	1.68±0.06 A	26.33±17.08 B	7.61±6.79 B	3.3±0.8 B
High taste value	变幅 Range	4.15~5.07	2.66~2.85	1.56~1.77	8.61~63.94	2.71~25.82	2.0~5.0
	变异系数 CV/%	5	2	4	65	89	25
	偏度 Skewness	3.31	-0.90	1.50	1.57	7.11	1.24
	峰度Kurtosis	-0.65	-0.37	-0.17	1.31	2.56	0.81

样品类型 Type	参数 Parameter	直链淀粉含量AC Amylose content/%	蛋白质含量PC Protein content/%	胶稠度GC Gel consistency / mm	成糊温度PaT Pasting temp/℃
低食味值	平均值 Mean	10.33±0.58 A	8.17±0.20 A	70.6±2.4 B	74.8±0.9 A
Low taste value	变幅 Range	7.23~13.76	7.21~9.38	56.0~81.0	71.2~81.5
	变异系数 CV/%	19	9	12	4
	偏度 Skewness	0.01	0.18	0.22	0.91
	峰度 Kurtosis	-0.47	-0.88	1.01	0.13
中食味值	平均值 Mean	11.23±0.41 A	7.78±0.14 A	75.3±2.4 B	72.6±0.3 A
Mid-taste value	变幅 Range	6.73~13.87	6.44~9.06	46.0~90.0	70.4~75.2
	变异系数 CV/%	15	8	13	2
	偏度 Skewness	-1.10	-0.05	-1.44	0.25
	峰度 Kurtosis	2.01	1.26	4.06	-0.24
高食味值	平均值 Mean	12.02±1.89 A	6.56±0.56 B	85.8±7.9 A	71.5±1.3 B
High taste value	变幅 Range	8.45~14.16	5.86~7.35	76.0~102.5	68.9~73.6
	变异系数 CV/%	16	9	9	2
	偏度 Skewness	-0.02	-1.61	1.09	1.03
	峰度Kurtosis	-0.91	0.34	0.97	-0.53

样品类型 Type	参数 Parameter	直链淀粉含量AC Amylose content/%	蛋白质含量PC Protein content/%	胶稠度GC Gel consistency / mm	成糊温度PaT Pasting temp/℃
低食味值	平均值 Mean	10.33±0.58 A	8.17±0.20 A	70.6±2.4 B	74.8±0.9 A
Low taste value	变幅 Range	7.23~13.76	7.21~9.38	56.0~81.0	71.2~81.5
	变异系数 CV/%	19	9	12	4
	偏度 Skewness	0.01	0.18	0.22	0.91
	峰度 Kurtosis	-0.47	-0.88	1.01	0.13
中食味值	平均值 Mean	11.23±0.41 A	7.78±0.14 A	75.3±2.4 B	72.6±0.3 A
Mid-taste value	变幅 Range	6.73~13.87	6.44~9.06	46.0~90.0	70.4~75.2
	变异系数 CV/%	15	8	13	2
	偏度 Skewness	-1.10	-0.05	-1.44	0.25
	峰度 Kurtosis	2.01	1.26	4.06	-0.24
高食味值	平均值 Mean	12.02±1.89 A	6.56±0.56 B	85.8±7.9 A	71.5±1.3 B
High taste value	变幅 Range	8.45~14.16	5.86~7.35	76.0~102.5	68.9~73.6
	变异系数 CV/%	16	9	9	2
	偏度 Skewness	-0.02	-1.61	1.09	1.03
	峰度Kurtosis	-0.91	0.34	0.97	-0.53

样品类型 Type	峰值黏度PKV	热浆黏度TV	崩解值BDV	最终黏度FV	回复值CSV	消减值SBV	峰值时间 Pt/min
平均值 Mean	2706.91±121.85 A	1477.33±95.88 A	1229.58±79.69 A	2110.17±102.77 A	616.18±86.91 A	-596.75±88.51 A	6.07±0.08 A
变幅 Range	1994~3472	994~2094	888~1776	1584~2699	454~724	-1181~-212	5.53~6.40
变异系数 CV/%	16	22	22	17	14	51	4
偏度 Skewness	0.11	0.42	0.64	0.25	-0.73	-0.53	-0.53
峰度 Kurtosis	-0.07	-0.58	-0.32	-1.10	-0.57	-0.66	-0.22
平均值 Mean	2813.76±57.24 A	1641.47±44.54 A	1172.29±33.58 A	2289.18±43.10 A	647.71±54.35 A	-524.59±39.68 A	6.24±0.03 A
变幅 Range	2420~3067	1396~1952	921~1348	1962~2549	566~719	-768~-268	6.07~6.53
变异系数 CV/%	8	11	12	8	8	31	2
偏度 Skewness	-0.06	0.26	-0.54	-0.30	-0.23	0.430	0.82
峰度 Kurtosis	-1.22	-1.35	-0.86	-1.04	-1.60	-1.123	1.33
平均值 Mean	2724.20±182.07 A	1490.30±229.92 A	1233.90±173.78 A	2122.70±272.49 A	632.40±71.96 A	-601.50±235.71 A	6.13±0.26 A
变幅 Range	2438~3128	999~1757	1035~1525	1539~2341	500~724	-1025~-311	5.6~6.4
变异系数 CV/%	7	15	14	13	11	3	4
偏度 Skewness	2.46	1.33	-1.24	1.51	-0.42	-0.60	1.32
峰度Kurtosis	0.87	-1.16	0.44	-1.59	-0.73	-0.66	-1.51