Xiaoling Wang^1* , Jianguo Lei^1* , Chuanyuan Yu¹ , Yulong Xiao¹ , Zhiquan Wang¹ , Zhibao Zhou^2* , Mazhong Li¹

1. Rice Research Institute, Jiangxi Academy of Agricultural Sciences, Nanchang, 330200, P.R.China
2. Tobacco Corporation of Guangchang County Branch , Fuzhou 344900, P.R.China
*The same contribution to this paper
Author    Correspondence author
Molecular Plant Breeding, 2013, Vol. 4, No. 19   doi: 10.5376/mpb.2013.04.0019
Received: 30 May, 2013    Accepted: 11 Jun., 2013    Published: 14 Jun., 2013

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Wang et al., 2013, Comparative Study on Rice Eating Quality with Parameters-Related Differences between Indica and Japonica Rice Subspecies, Molecular Plant Breeding, Vol.4, No.19 150-156 (doi: 10.5376/mpb.2013.04.0019)

This research aimed to explore the physicochemical mechanism of differences of eating quality between indica and japonica rice subspecies by testing the differences of their physical and chemical properties, including appearance quality, cooking quality, and eating quality. A total of 57 rice varieties, including  20 early season traditional indica, 13 late season traditional indica, 12 late season indica hybrid, and 12 japonica, were selected, and 21 parameters, including 4 grain parameters, 6 RVA characteristics parameters, 3 physicochemical parameters, 8 eating parameters, were tested, then the character values relating to eating quality, RVA characteristic spectrums and 6 step decision coefficient (R²) from parameters to eating quality were analyzed. The results indicated that variability of the physicochemical parameters was much bigger among indica rice (early season traditional indica, late season traditional indica and late season indica hybrid) than among japonica rice, and bigger these variability were basic the same in three groups of indica rice. The values of RVA feature (x5-x10) and variation coefficients were bigger among traditional indica rice (early and late season) than among late indica hybrid rice and japonica rice, and their coefficient of variation of taste value was also relatively bigger. Besides eight taste parameters, the hot paste viscosity and pasting temperature coming from late indica hybrid rice and the chalkiness rate coming from japonica rice were all the most reliable evaluation parameters to forecast eating quality of rice because of their more coefficient of association to taste. The curve graphs reflecting cp (Centipoise) value demonstrated respectively almost similar model from both late indica hybrid rice and japonica rice in cooking process, that was, the change of viscosity value tended to be consistent in cooking process respectively in two groups of rice, and it was very difficult to breed the rice varieties having bigger viscosity difference, However these curve graphs coming from traditional indica rice(early, late season) with bigger change range demonstrated their more genetic diversity.

Indica rice; Japonica rice; Subspecies; Rice quality; RVA feature