Effects Of Different Layers Component Content And Magnesium Regulation On Eating Quality Of Rice

With the refinement of the diet structure and the continuous improvement of living standards,people’s demands for the appearance quality,palatability,and nutritional quality of rice are also constantly increasing.Over-milling has caused the waste and loss of many nutrients.At the same time,the impact of fertilizer management on the quality of rice food has gradually been taken seriously.From this,rice breeding has shifted from simply focusing on yield to yield and quality.Increasing attention has been paid to the directional breeding of high-quality rice and functional components.Increasing the nutritional quality and food quality of rice has become a high-level goal for rice breeding.In this experiment,14 rice lines with different quality characteristics were studied through rice grain-by-layer nitration method(including four low amylose content soft rice Yanjing nephrite 012,Yangeng nephrite 016,Yangeng nephrite 1,Iwate dente,and Japan’s excellent taste variety Akita Komachi,Hitomebore,good taste varieties Yangeng 48,Longdao16 produced Liaoning and Heilongjiang province,and the general high-product species Yanfeng47,Liaoxing 1,Liaogeng 294,Jigeng 81,Liaogeng 9,Towuhoku194.)The differences in the content of different levels of brown rice components(called L1,L2,L3,and L4 according to the degree of reduction from the outside to the inside),and the relationship with the quality of taste.The main results are as follows:1.Compared with the good quality rice variety "Akita Komachi" in Japan,the chalkiness,Cretaceous,minimum viscosity and viscosity of the 14 materials were significantly different from that in Akita Komachi,and the content of amylose was significantly lower than that in Akita Komachi.There was no significant difference in protein content and taste meter between the tested materials and those in Akita Komachi.2.After milling treatment,there was a significant difference in water content,protein content and direct starch content at different levels.The protein concentrates mainly on the surface of brown rice,and decreases with the increase of milling degree.The surface starch content is less,and amylose content increases from outside to inside.Soluble sugar is mainly distributed in the surface of brown rice.3.The RVA spectrum characteristic value is mainly related to the amylose content of each layer,and there is no significant correlation between the protein content of each layer and the parameter value of the taste meter,but there is a correlation between the amylose content of each layer and the parameter value of the taste meter.4.After comparison and clustering of quality traits,it was found that the highest viscosity and disintegration value of low amylose content,high taste value and RVA spectrum characteristic values were higher in soft rice materials.Compared with conventional japonica rice,soft rice breeding has important value.In addition,the good-tasting japonica rice variety Akita Komachi,soft rice variety Yangeng nephrite 1,high-product variety Liaoxing1,and common variety Liaogeng294 were taken as the object of study.Through the split-zone test,four blanks,low,medium,and high were set.Magnesium fertilizer levels(respectively mark as Mg0,Mg1,Mg2,and Mg3)were used to study the effects of magnesium fertilizer on rice yield and quality components.The main conclusions obtained are as follows:1.Magnesium treatment significantly affects the grain aspect ratio.The effects on grain length,grain width,grain thickness,chalky grain rate and chalkiness were not significant.2.Magnesium treatment significantly affected the seed setting rate of rice,but had no significant effect on other yield components.With the increase of fertilization amount,the fertility rate increased first and then decreased.At the same time,under the action of magnesium,the rice yield and 1000-grain weight increased to varying degrees.Among them,the yield increase effect under Mg2 treatment was the best,with an average increase of 471.6 Kg/ha rice.Afterwards,with the increase of magnesium content,the yield began to decline.It can be seen that medium-level magnesium is the best amount of fertilizer for improving rice yield.3.Magnesium fertilizer treatment had no significant effect on rice brown rice rate,milled rice rate,and polished rice rate,but the interaction between magnesium fertilizer treatment and varieties reached significant levels.In comparison,the brown rice rate,polished rice rate,and polished rice rate of the four varieties after treatment with Mg1,Mg2,and Mg3 all increased to varying degrees,and the milled rice rate and the whole milled rice rate under Mg3 treatment began to decline.It shows that magnesium fertilizer treatment can improve the processing quality of rice to some extent.4.On the whole,the parameters of appearance,viscosity,and balance of the rice taste meter parameters were larger,and the coefficient of variation of the hardness and taste value was smaller.Magnesium application significantly affects the viscosity,balance,and comprehensive taste value of rice cooking and eating quality,and has no significant effect on the appearance and hardness of rice.It significantly affects the highest viscosity and lowest viscosity of the RVA spectrum characteristic value,and it disintegrates.Values,cold glue viscosity,cut value,peak time,and gelatinization temperature have no significant effect.5.Mg1 treatment significantly increased rice water content.With the increase of the amount of fertilizer,the protein content showed a decreasing trend,and the amylose content showed the trend of decreasing first and then increasing.Magnesium treatment had no significant effect on the glucose and sucrose contents in rice.However,the interaction between magnesium fertilizer and variety had significant effect on sucrose content,among which Mg1,Mg2,Mg3 significantly increased the sucrose content of Yangeng nephrite 1.