Study On Improving The Tasting Quality Of Rice By Co-transformation

Rice eating quality includes the amylose content, gel temperature and gel consistency of rice. In the meanwhile, the other qualities of rice and some non-genetic factors such as climate, producing area, culture, ingathering, dryness, storage, processing, meal, and so on, are also involved. Generally, rice which has middle and on the low side amylose content, relatively low gel temperature and long gel consistency is the good-tasted rice. As the birth and the development of transgenic technology, many researchers have been improving the eating quality of rice by way of genetic engineering. This paper has reviewed the evaluation standard of the eating quality of rice, the correlation between the eating quality and the other qualities of rice, the natural effecting factors and the improving research progresses of rice eating quality. This paper has also summarized the present research progresses and the prospect of improving the rice eating quality through genetic engineering.