Cooking Quality Assessment And Diversity Analysis Of RVA Profiles Of Aromatic Rice

The quality improvement of aromatic rice becomes more and more important,while collection and assessment of the aromatic rice resource has always been paid close attention.The pasting property is one of important cooking properties of rice starch,and the major characteristics of RVA profile have been used as evaluation and selection indicators during the improvement of cooking quality.In the current paper,593 aromatic rice acessions originating from different regions were comparatively studied by evaluating their cooking quality and analyzing their RVA characters.The information on diversity of RVA profile will provide a basis for further utilization of the aromatic rice resources.The main results were as follows:For these 593 aromatic rice acessions,amylose contents ranged from 1.1%to 27.2%,gel consistency ranged from 24mm to 100 mm,and alkali spreading values ranged from grade 1 to 7.Based on the standard of NY/T595-2002,among 152 aromatic waxy rice acessions,14 were of the 2^nd grade high quality rice,however there was no accession at the 1^st grade level;among 342 aromatic indica rice acessions,3 were of the 1^st grade high quality rice,7 were of the 2^nd grade;among 99 aromatic japanica rice acessions,4 were of the 1^st grade high quality rice,and 8 were of the 2^nd grade.Analysis of variance(ANOVA) of RVA profile characters of the aromatic rice accessions indicated that there were significant diversities in pasting properties of rice starch except peak time and pasting temperature.The coefficient of variance(CV) of final viscosity of aromatic waxy rice reached to 42.9,the CV of setback of aromatic indica and japonica rice reached to 71.9 and 76.1,respectively.There were clear differences in frequency distributions of the RVA profile characteristics.The generalized heritability diversity index of each characteristic value was calculated and all of indices were more than 1.0.Among them the peak viscosity and final viscosity of aromatic waxy rice reached to 2.02 and 2.01,the setback of aromatic indica rice and aromatic japanica rice reached to 2.09 and 1.99,respectively.