Study On The Quality Characteristics And Cooking Properties Of Japonica Rice Varieties In Northeast China

The relationship between quality physico-chemical characters and plant agronomic traits(PAT) of rice grain were analyzed with 54 varieties of Japonica rice in Northeast China in the present research,and the cooking properties of rice grain(CPR) were researched.At the same time,the multivariate linear regression analysis of the factor influence on quality of rice varieties with similar amylose content(AC) were performed, the comparison of CPR between Japonica rice(JR) and Round-grain glutinous rice(RGR) that they had great different AC was also done.The main conclusions are as follows:(1) Days to head-emergence(DHE),plant height(PH) and grain type(GT) had more effects on quality characteristics,DHE had very significant positive correlation to width of milled rice(WMR),AC and alkali-spreading value(ASV),significant or very significant negative correlation to chalkiness area(CA),gel consistency(GC) and free fat acid(FFA) value;PH had very significant positive correlation to AC and ASV,significant or very significant negative correlation to milled rice rate(MRR),CA and chalkiness degree(CD); GT had significant or very significant positive correlation to CA,length and type of milled rice,significant or very significant negative correlation to brown rice rate(BRR) and WMR,respectively.ASV was the index of mostly influenced by PAT.PAT had not obvious correlation to quality composite evaluation indices(QCEI).(2) There was obviously significant different among varieties for CPR,the order of variation range rank was blue value of iodine(BVI)＞soluble solids(SS)＞volume expansion rate(VER)＞heating water-absorption rate(WAR)＞pH-value(pH) of cooked rice water.There was significant negative just between pH and BVI,however significant or very significant positive correlation between each other of the others.SS and BVI had significant influence to MRR,head milled rice rate(HMRR),CA,AC,ASV and FFA-value,however no obvious correlation to QCEI.(3) The difference analysis of CPR between JR and RGR that they had very different in AC showed that difference reached at very significant level(P＜0.01) in pH and BVI of cooked rice water,however didn't at significant level(P＞0.05) in others.The figure of JR formed two arcs turned their backs in alkali solution,however that of RGR spread uniformity and more intensive,formed oval-shaped appearance;besides,spreading degree of JR was higher than that of RGR.(4) There existed difference of quality among JR varieties with similar AC in Northeast China.The rank order of main factors affecting total scores of physico-chemical indices (TSPI) was CD＞HMRR＞BRR＞GC＞translucency＞CA＞protein content(PC),CD of them had negative influence on TSPI,the others had positive influence.The order of influence on quality evaluation value(QEV) was MRR＞BRR＞PC＞FFA-value＞moisture content(MC),MRR and FFA-value of them had positive influence on QEV, otherwise,BRR,PC and MC had negative influence.