International Journal of Agriculture and Food Science

International Journal of Agriculture and Food Science

Online ISSN: 2664-8458
Print ISSN: 2664-844X

International Journal of Agriculture and Food Science
International Journal of Agriculture and Food Science
2019, Vol. 1, Issue 1
Detection and analysis of rice quality characters in Southern Henan glutinous rice germplasm resources

Bo Peng, Ying Guo, Kai-Xuan Zhang, Meng-Yang Zheng, Yu Gu, Yan-Fang Sun, Hong-Yu Yuan

Southern Henan is rich in germplasm resources of glutinous rice, which is an important genetic resource bank for breeding new varieties of glutinous rice. The detection and analysis of rice quality characters in Southern Henan glutinous rice germplasm resources can provide scientific basis for the breeding and application of new high-quality glutinous rice varieties. In this study, 13 representative glutinous rice varieties in the south of Henan Province were selected as the experimental materials, and their main quality indexes, such as appearance quality, milling quality, cooking and eating quality, and nutritional quality, were detected and classified by using near-infrared grain analyzer combined with biochemical and physical-chemical analysis techniques and methods Analysis. The results showed that the chalkiness rate of 13 typical glutinous rice germplasm resources was not up to the national standard of high quality rice, except for the three glutinous rice varieties of Heixiangnuo 334, Xingengnuo 631 and Jugengnuo-GB-5; In terms of gelatinization temperature, the gelatinization temperature of Jugengnuo-GB-5 was the lowest, which belongs to the national first-class high-quality rice. Except that the alkali dissipation value of three glutinous rice varieties is less than 3 (high gelatinization temperature), other glutinous rice varieties are all of medium low gelatinization temperature; In terms of taste value, among the 13 glutinous rice varieties tested, Yanggengnuo 1 had the highest (92.23%) and Jugengnuo-GB-5 had the lowest (34.86%); Among the 13 glutinous rice varieties tested, except Yanggengnuo 1, the protein content was 9.09%, other glutinous rice varieties were less than 9.00%, and the variation range was between 6.32% to 9.09%; The content of free fatty acids was different among the varieties. The highest content was Heixiangnuo 1926, its free fatty acid content was 31.66%, the lowest content was Heixiangnuo 193, which was 17.30%; As for the milling quality, except the brown rice rate of Heixiangnuo 334 and the whole milled rice rate of Heixiangnuo 193, the processing quality of other glutinous rice varieties all reached the national standard of high quality rice. Among them, Yanggengnuo 1 has higher milled rice rate, whole milled rice rate and taste value, and the overall performance is better. There are abundant variations in appearance quality, milling quality, cooking and eating quality, nutritional quality and other main quality indexes of Southern Henan glutinous rice germplasm resources, which provide important information for the cultivation of new high-quality glutinous rice varieties in the later stage.
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