Comparison of grain yield and quality of different types of japonica rice cultivars in the northern Jiangsu plain, China

doi:10.1016/S2095-3119(20)63348-2

摘要/Abstract

摘要：

近年来，我国南方稻区新育成的各类粳稻品种数量正不断增多。在大面积种植中，这些水稻新品种的产量和稻米品质表现出显著差异。然而，针对这些新育成粳稻品种产量和品质差异的研究却较少。因此，本研究选用了具有代表性的三类粳稻品种来研究其产量和稻米品质的差异。本研究利用差示热扫描仪(DSC)、X射线粉末衍射仪（XRD）、快速粘度分析仪（RVA）和米饭食味计对不同类型粳稻稻米的蒸煮和食味品质进行了测定。结果表明，两个非软米杂交粳稻品种的产量显著高于非软米常规粳稻品种和软米常规粳稻品种。两个软米常规粳稻品种的直链淀粉含量较低，蛋白质含量适中，这是其蒸煮食味品质优良的主要原因。软米常规粳稻品种的相对结晶度显著高于非软米常规粳稻品种和非软米杂交粳稻品种，这是导致其淀粉糊化所需温度和热量较高的主要因素。两个非软米杂交粳稻品种的大淀粉颗粒数量高于软米常规粳稻品种和非软米常规粳稻品种。消减值和崩解值能够间接反映米饭的蒸煮食味品质。两个软米常规粳稻品种的消减值较低，崩解值较高，这也说明了其米饭的适口性较好。本研究为不同类型粳稻品种在大面积水稻生产上的推广和应用提供了重要依据。

Abstract:

In recent years, an increasing number of different types of japonica rice cultivars have been released in the southern rice region of China. The grain yield and quality of these new cultivars showed significant differences in large scale planting. However, the causes of the differences remain little known. Therefore, three typical types of japonica rice cultivars were used in this study to investigate their grain yield and quality. A scanning calorimeter (DSC), X-ray powder diffractometer (XRD), rapid viscosity analyzer (RVA) and taste analyzer were used to evaluate the cooking and eating properties. The results showed that the yield of non-soft hybrid japonica rice cultivars was significantly higher than that of non-soft inbred japonica rice cultivars and soft inbred japonica rice cultivars. Soft inbred japonica rice cultivars had a low amylose content and moderate protein content, which are the main reasons for the superior cooking and eating quality. In addition, the relative crystallinity of soft inbred japonica rice cultivars was significantly higher than that of non-soft inbred and non-soft hybrid japonica rice cultivars, which is considered the major factor resulting in higher transition temperature and gelatinization enthalpy (ΔH_gel). Non-soft hybrid japonica rice cultivars had a higher number of large starch granules than soft inbred and non-soft inbred japonica rice cultivars. The setback value (SB) and breakdown value (BD), indirectly reflecting the cooking and eating quality of the three types of japonica rice cultivars, also confirmed that soft inbred japonica rice cultivars with a low SB value and a high BD value had better palatability than the other two types. This study provides guidance for future plantation of different types of japonica rice cultivars in large rice-producing areas.

Key words: yield , eating and cooking quality , starch , amylose content , thermal properties

. [J]. Journal of Integrative Agriculture, 2021, 20(8): 2065-2076.

BIAN Jin-long, REN Gao-lei, XU Fang-fu, ZHANG Hong-cheng, WEI Hai-yan. Comparison of grain yield and quality of different types of japonica rice cultivars in the northern Jiangsu plain, China[J]. Journal of Integrative Agriculture, 2021, 20(8): 2065-2076.

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