Quantitative evaluation of storage tolerance in the eating and cooking quality of rice varieties from southern China

doi:10.1016/j.jia.2026.01.047

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Dawei Zhu^#, Xin Zheng, Huiying Dong, Wenting Xu, Yafang Shao, Mingxue Chen^#

Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China

Highlights

n A novel index (PRSI) was developed to quantitatively assess the storage tolerance of rice eating quality.

n High storage tolerance in rice varieties is strongly associated with retained antioxidant enzyme activities.

n A predictive model enables rapid and efficient screening of storage-tolerant rice varieties in southern rice-growing regions.

Abstract
References

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摘要

本研究旨在探明中国南方水稻品种蒸煮食味品质（ECQ）的耐储性差异特征，并建立一套科学的耐储性评价方法。研究以南方稻区籼稻、粳稻及籼粳杂交稻为材料，在典型高温高湿条件（35 ℃，75% RH）下加速陈化90天，并测定了储藏前后食味特征、化学组分、米粉糊化特性、淀粉酶活性、脂氧合酶（LOX）活性及抗氧化酶活性等19项指标。结合单项储藏变异系数（SVCI）和新构建的稻谷耐储性指数（PRSI）进行综合评价，运用主成分分析、灰色关联度分析及逐步回归分析筛选关键指标，构建稻谷食味耐储性评价模型。研究结果显示，储藏后稻谷ECQ显著劣化，其中脂肪酸值（FAV）、米饭外观（CRA）、米饭口感（CRT）、综合食味值（CTV）及抗氧化酶活性的变化尤为显著（平均SVCI > 0.2）。PRSI值分布在0.257至0.609之间，数值越高表明储藏期间ECQ劣变幅度越大。聚类分析将品种划分为耐储型、较耐储型和储藏敏感型三类。与储藏敏感型品种相比，耐储型品种在CRA、CRT和CTV上的降幅较小（平均降幅分别减少45.8%、40.9%和49.3%），FAV的升幅较缓（平均低28.3%）；同时，耐储型品种在新鲜及储藏状态下均保持较高的抗氧化酶活性，其SOD和POD活性分别比储藏敏感型品种高出19.7%和10.0%。研究表明，PRSI是评价稻谷食味品质耐储性的有效指标，且CTV、FAV及POD活性的SVCI是预测PRSI的关键因子。本研究为中国南方稻区耐储水稻品种的选育及优质稻谷保质储藏技术的配套提供了重要的理论依据与方法学支撑。

Abstract

This study aimed to characterize variation in the storage tolerance of eating and cooking quality (ECQ) among rice varieties from Southern China and to establish a quantitative evaluation framework. Indica, japonica, and indica–japonica hybrid rice varieties were subjected to accelerated aging under high-temperature and high-humidity conditions (35°C, 75% RH) for 90 days. Nineteen indices encompassing ECQ traits, chemical composition, pasting properties, amylase activity, lipoxygenase (LOX) activity, and antioxidant enzyme activities were determined before and after storage. The storage variation coefficient of individual indices (SVCI) and a newly developed paddy rice storage tolerance index (PRSI) were used for integrated evaluation. Principal component analysis, grey relational analysis, and stepwise regression analysis were applied to identify key indicators and construct a predictive model. ECQ deteriorated significantly after storage, with pronounced changes (mean SVCI>0.2) observed in fatty acid value (FAV), cooked rice appearance (CRA), cooked rice texture (CRT), comprehensive taste value (CTV), and antioxidant enzyme activities. PRSI values ranged from 0.257 to 0.609, with higher PRSI values indicating more rapid ECQ deterioration during storage. Cluster analysis classified the varieties into storage-tolerant, moderately storage-tolerant, and storage-sensitive groups. Compared with storage-sensitive varieties, storage-tolerant varieties showed markedly smaller declines in CRA, CRT, and CTV (mean reductions lower by 45.8, 40.9, and 49.3%, respectively), a weaker increase in FAV (mean lower by 28.3%), and consistently higher antioxidant enzyme activities, with SOD and POD activities exceeding those of storage-sensitive varieties by 19.7 and 10.0%, respectively, in both fresh and stored samples. These results demonstrate that PRSI is an effective index for evaluating ECQ storage tolerance. The SVCIs of CTV, FAV, and POD activity were identified as key predictors of PRSI. This work provides a robust methodological basis for breeding storage-tolerant rice varieties and for developing quality-preserving storage strategies in southern rice-growing regions.

Keywords: rice storage eating and cooking quality storability index

Online: 30 December 2025

Fund:

This study was financially supported by grants from the National Key Research and Development Program of China (2024YFF1105501), and Zhejiang Province Pioneer and Bellwethers Research & Development Project of Science and Technology (2023C02014), ‘San Nong Jiu Fang’ Science and Technology Cooperation Plan of Zhejiang Province (2025SNJF026), the Central Public–interest Scientific Institution Basal Research Fund (CPSIBRF–CNRRI–202507).

About author: #Correspond Dawei Zhu, E-mail: zhudawei@caas.cn; Mingxue Chen, E-mail: cmingxue@163.com

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Dawei Zhu, Xin Zheng, Huiying Dong, Wenting Xu, Yafang Shao, Mingxue Chen. 2025. Quantitative evaluation of storage tolerance in the eating and cooking quality of rice varieties from southern China. Journal of Integrative Agriculture, Doi:10.1016/j.jia.2026.01.047

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