| With the development of national economy and the improvement of people’s living standard, the people of our country put forward new requirements for the rice taste quality. However, our breeding targets pay attention to production and neglect quality for a long time, which lead to the lack of good eating quality of rice on the market. The new varieties of rice germplasm resources are the key to taste breeding. According to the research of Japanese scholar Nan Gu Zhang Ren (2007), Japan’s good eating quality of rice varieties are amylose content(AC%) and protein content(PC%) double low type in the current, and we do not have this type almost. In order to look for the available resources, we look for low PC% and AC% resources from the National Bank of variety resources according to the resource characters, and together with the reserve resources accumulated in the research group, planting in the year 2013 and the year 2014 year, the rice quality traits and ecological stability was analyzed, the main results are as follows:1. Milling quality:the mean and variation of brown rice rate, milled rice rate, head milled rice rate were 80.97± 1.97%,70.74±3.88%, and 61.31±7.82%, the coefficient of variation were 2.43%,5.48% and 12.75% and coefficient of variation of the indicators were less than 15%, the majority concentrated in the area of quality rice.2.Appearance quality:the mean and variation of the grain length, the grain width, the ratio of length to width ratio, the percentage of chalk grain rate and the degree of chalk were 5.35±0.71mm,2.89±0.25mm,1.78±0.30,13.72±0.18%, and 8.42±12.50%. Chalky grain rate and chalkiness degree higher coefficient of variation, respectively, up to and 148.37% 130.75%; length to width ratio and grain length, coefficient of variation is between 10%～ 20%; grain width coefficient of variation of 8.53%, the test of appearance qualities influence larger index is chalky grain rate and chalky whiteness.3. Cooking and eating quality:the mean and variation of appearance value, texture value and taste value were 6.35±0.87,6.37±0.83,66.59±7.96. The three parameters of the coefficient of variation were 13.93%,13.26%,12.17%, were in the range of 10%-15%, the discrete degree of similarity, no genetic differences. The mean AC% and PC% were 13.72%, 8.86%, interval variations were1.87%-22.48%,7.17%-9.43%. Between the test material of AC% is between 12%-16%, changed a little, the overall low content; PC% is between 8.8%-9.2%, the content of varieties of higher and lower relatively, the mean and variation of RVA profile characteristic values of peak viscosity, hot paste viscosity, disintegrating values, cold glue viscosity, subtractive value, peak time and pasting temperature were 3205.22± 432.74RVU,2237.85±1179.54RVU,1064.19±428.94RVU,3262.29±578.92RVU, 1192.45±248.79RVU,6.01±0.49min and 74.53±59.2℃. Hot paste viscosity and breakdown values for the coefficient of variation are larger, respectively 52.71% and 40.31%; peak viscosity, cool viscosity and setback values of the coefficients of variation also were more than 10%, and the coefficient of variation of the peak time and pasting temperature is less than 10%.4. The correlation of Agronomic Traits Analysis:the processing quality traits correlation between strong and brown rice rate and head milled rice rate (0.907**) and milled rice rate (0.304**), and chalkiness and chalky grain rate (-0.137*) and whiteness(-0.141*); milled rice rate and head milled rice rate (0.347**). The appearance quality between grain length and grain width (0.693**) and the ratio of length to width (0.159**), chalkiness and chalky grain rate (0.982**), grain width and length/width ratio (-0.362**). The RVA value between peak viscosity and hot paste viscosity(0.237**), breakdown value (0.576**), cold glue viscosity(0.327**), peak time(0.180**) and pasting temperature(-0.201**);hot paste viscosity and breakdown value (-0.108*),cold glue viscosity(0.375**,subtractive value (0.240**),peak time (0.299**),breakdown value and cold glue viscosity(-0.520**), set back value (-0.590**), peak time (-0.578**),gelatinization temperature(-0.427**); the cold glue viscosity and set back value(0.853**),peak time(0.894**), gelatinization temperature(0.349*); set back value and time to peak(0.766**), gelatinization temperature(0.372**), gelatinization temperature(0.356**).Various characters of cooking and eating quality, RVA profile characteristics have obvious correlation between eating quality and value, the AC% with the peak viscosity (-0.338**), hot paste viscosity (0.287**), disintegrating values (-0.585**), setback (0.660**), peak time (0.460**), gelatinization temperature (0.247**), cold glue viscosity (0.485**); PC% and gelatinization temperature (0.507**),set back value(0.334**), time to peak (0.253**). In addition, hot paste viscosity, breakdown value, cold glue viscosity, setback value, peak time and pasting temperature and meals taste evaluation of the appearance and taste value, taste value were significant or extremely significant correlation. Therefore, RVA is a comprehensive indicator index in the evaluation of taste.Combined with the result of correlation analysis to the single characters and different traits and RVA profile characteristics, PC% and AC%is palatability evaluation more reliable and strong correlation of traits, they should be used as the main index.5. The system clustering analysis:according to the taste meter parameters and the RVA spectrum feature value, AC% and PC%. All the test materials are divided into 5 classes. The first experiment materials of various performance indicators is more balanced, no specific traits; the second class contains some materials with high brown rice rate and milled rice rate, such as A024 and so on, they have good rice qualities; the third class contains some materials with low rate of chalk and white grains, such as Qiutian, Yejinghui,A049, Wang Yan Hua big ear and so on, they all have good appearance quality.; the fourth class of materials have lower gelatinization temperature and lower AC%; the five class contains Yanjing 48, A27-17 A28,A172,iron 10B4, most of the test materials have a good palatability value.The classification according to the PC%:the experimental materials are divided into three categories:high PC%(≥9.4%),middle PC%(8.2%-9.4%) and low PC%(<8.2%). Correlation analysis showed that, the appearance value, the texture value and the taste value of the three kinds of test materials are character very significant negative correlation, correlation coefficients were-0.808,-0.803 and-0.868.The classification according to the AC%:the experimental materials are divided into five categories:glutinous rice (<2%), low AC%(2%-15%), middle low AC%(15%-17%),middle AC%(17%-19%) and high AC%(>19%). Correlation analysis shows that, the glutinous rice’s AC% showed significant negative correlation with its appearance value and taste value; the middle low AC% rice’s AC% also shows negative correlation with three meals taste gauge parameters; and the other three kinds of varieties rice’s AC% with meals taste meter parameters correlation do not show significant. The result shows that, the correlation of rice eating quality and AC% decrease with the increase of AC%.According to the comprehensive performance of quality traits and pre improve taste varieties, pay attention to low AC% and low PC% resource utilization is necessary, but we also need to take into account other quality indicators.6. The ecological stability of eating qualities:the same ecological stability and eating quality of early sowing and late sowing is higher than eating points. This suggests that, in this experiment, with the delay of sowing date, the taste of different varieties of values show a downward trend; different years taste value changes, relatively small.7. Specific germplasm resources:we screened out of one high brown rice rate resource-A024, its brown rice rate was 85.70%; 14 high rice rate of resources, the A054 rice rate was 75.93%; 16 high milled rice resources, of which the maximum A101,73.16%; 18 low chalkiness rate resources, including A020, A074, A1051, A529, V07, A049, A177, recovery of wild rice chalkiness rate was 0%; 12 copies of the high value of the appearance of resources, Yanjing 48 of the largest,8.10; 18 copies of high taste value resources, including Yanjing 48 maximum,8.10; 26 high taste value the most resources, Yanjing 48,80.1; AC% is very low (AC%<10%) test material 10, respectively A1051, A216, A5237, A6-2, A28, A27-17, 222-2, A025,294-1, Japan, where A1051 is the lowest,1.87%; extremely low PC% (PC%<8.5%) of the test material 9 A, respectively. Yanjing 48, Daohuaxiang, V30, A012, V32, A5232, A016, A1092, A001, the Yanjing 48 is the lowest,7.15%; combined with AC%, PC% and eating quality, selected the part of the comprehensive performance varieties:Yanjing 48, A001, A524, V32, A5237, A077, A008, A025, A013, A089,both of them showed for the milling quality and appearance quality reach the national standard, AC% lower than 15%, the PC% lower than the 9.2%, and the taste value higher than 70. |
PDF Full Text Request