Relationship Between Grain Weight,Taste Quality and Other Quality Traits at Different Grain Positions of Japonica Rice

doi:10.7668/hbnxb.2015.03.023

Abstract

Abstract: Two panicle type cultivars with erect panicle and curved panicle were applied to study the relationship between grain weight,taste quality and other quality traits at different grain positions of japonica rice.The results showed that grain weight had significantly positive correlation with taste quality and head rice percentage among different grain positions,and the quality of milling quality had significant impact on taste quality.Grain weight and taste quality had significantly negative correlation with chalky grain percentage and chalkiness degree,and had significantly positive correlation with grain length,grain width and length-thickness ratio.Grain weight had significantly positive correlation with amylose content and gel consistence on different grain positions.Taste quality only showed a significant positive correlation with gel consistency,and had less relevant to amylose content.Grain weight and taste quality had significantly negative correlation with content of total protein,prolamin,glutelin and fatty acid,but had significantly positive correlation with globulin content.So it might be coordinate the contradiction among taste quality,yield and nutritional quality by increasing globulin content of grains.Grain weight and taste quality had close relationship with RVA profile characteristics values.Both of them had significantly positive correlation with peak viscosity,hot paste viscosity,breakdown,cool paste viscosity and consistence,but had significantly negative correlation with setback and pasting temperature.The correlation coefficient among taste quality,peak viscosity and breakdown are bigger.Grain weight had important influence on taste quality and head rice percentage.The three indicators of peak viscosity,breakdown,and fatty acid content can be used as preferred indicator of selecting rice varieties with good taste quality.

Key words: Japonica rice, Grain position, Grain weight, Taste quality, Quality characters

CLC Number:

S511.01

XUE Jing-fang, CHEN Shu-qiang, PAN Guo-jun, WANG Yu-cheng. Relationship Between Grain Weight,Taste Quality and Other Quality Traits at Different Grain Positions of Japonica Rice[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2015, 30(3): 129-135. doi: 10.7668/hbnxb.2015.03.023.

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