The Relationship Between The Physical And Chemical Characteristics And The Eating Quality In Japonica Rice With Different Genotypes

23 japonica rice varieties were selected in this experiment,and their agronomic characters,yield structure,rice physicochemical properties and rice artificial sensory evaluation were measured.Then analyzed the relationship between the quality of rice and the indexes of rice.The main conclusions were as follows:(1)Agronomic traits,yield components and rice quality of different genotypes of Japonica Rice.In terms of agronomic traits,the coefficient of variation was the largest(9.79%)at the beginning of the seeding period,and the minimum coefficient of variation was 5.56%.The coefficient of variation of yield is the largest(19.27%)and the coefficient of variation of 1000 grain weight is the smallest(5.41%).In milling quality and appearance quality,the coefficient of variation of whole precision and chalkiness rate is the largest,which is 7.7%,45.27%,and the coefficient of variation of grain shape is smaller.In biochemical components,the variation coefficient of Glutenin was the highest(14.93%),globulin variation coefficient was the lowest(6.7%);the variation coefficient of branch / amylum was the largest(16.73%),and the variation coefficient of total starch was the smallest(7.28%).In the physical properties,the variation coefficient of the RVA spectrum is the largest(117.8%),the second is the disintegration value(21.6%),the peak time variation coefficient is the smallest(3.05%);the solubility variation coefficient of rice flour is the largest(17.84%),and the coefficient of variation of swelling power is the smallest(3.48%).In terms of sensory evaluation of taste,the sensory taste value of all varieties varied greatly,with a maximum of 5.20 points,with a minimum of ﹣4.59,with a difference of 9.79 points.Among them,the color variation coefficient is the largest(﹣433.54%),and the elastic coefficient of variation is the smallest.(2)Relationship between eating quality and other quality,agronomic traits and yield structure of Japonica Rice with different genotypes.On agronomic traits,the proportion of sowing date was positively correlated with eating quality(r = 0.444*).In yield structure,effective panicle and actual yield were positively correlated with eating quality.In milling quality and appearance quality,grain width was positively correlated with eating quality,and the aspect ratio was negatively correlated with eating quality.The contents of total protein,globulin and glutenin were negatively correlated with the quality of food,and the components of amino acids were negatively correlated with the quality of food,and the content of total starch and amylopectin had significant positive correlation with the quality of food(r = 0.450*,r = 0.470*),and the amylose content was negatively correlated with the taste quality;There was a significant negative correlation between crude fat content and rice quality(r = ﹣ 0.488*).On the physical characteristics,the disintegration value was positively correlated with eating quality(r = 0.540**),and the reduction value,gelatinization temperature and recovery value were negatively correlated with eating quality.Therefore,it can be seen that properly prolonging the growth time of rice,increasing the number of effective spikes,cultivating short round rice,and improving the amylopectin content and disintegration value can improve the taste quality of the japonica rice to a certain extent.(3)Grading and grading of Japonica Rice with different genotypes.23 japonica rice varieties were classified according to the four indexes of the whole precision rice rate,Cretaceous degree,amylose content and taste quality.According to the quality of rice,they could be divided into three categories: the first kind of rice quality was not good,and this kind of cultivar was Kefugeng 7,which indicated that this kind of varieties should be improved;the second kinds of varieties were to be improved.There are more varieties of rice quality,such as Suxiu 10,Suxiu 326,Zhendao 18,and so on,and the quality of the third varieties of rice have reached the standard of high quality rice,which are suitable for the national standard,such varieties are Yiyou,Nangeng 5055,Ninggeng 8.