Ding Chao, Xu Congshan, Lu Bo, Zhu Xuhui, Luo Xikun, He Bin, Elidio Cambula, Liu Zhenghui, Ding Yanfeng, Yang Jie, Li Ganghua
Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Jiangsu Collaborative Innovation Center for Modern Crop Production, National Engineering and Technology Center for Information Agricultrue, Key Laboratory of Crop Physiology and Ecology in Southern China, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2023 Feb 6;12(4):697. doi: 10.3390/foods12040697.
There is a need to comprehensively evaluate the rice quality of different rice varieties under different nitrogen treatments. Therefore, in this study, we used twenty-one hybrid indica rice varieties and twenty-three inbred japonica rice varieties with three nitrogen fertilizer levels to investigate differences in rice qualities. As compared with hybrid indica rice, inbred japonica rice had lower coefficient of variation values for grain shape, mild rice percentage, and head rice percentage, but relatively higher coefficient of variation values for chalkiness traits, appearance, and taste value of cooked rice. A principal component analysis and membership function method were used to comprehensively evaluate the qualities of rice. The overall eating quality value by sensory evaluation and head rice percentage explained 61.3% and 67.9% of the variations in comprehensive quality of hybrid indica rice and inbred japonica rice across different nitrogen levels, respectively. We also found that rice comprehensive quality was better under low nitrogen levels for hybrid indica rice, while for inbred japonica rice, properly increasing nitrogen application could improve the comprehensive quality.
有必要全面评估不同氮处理下不同水稻品种的稻米品质。因此，在本研究中，我们使用了21个杂交籼稻品种和23个粳稻品种，设置了三个氮肥水平，以研究稻米品质的差异。与杂交籼稻相比，粳稻在粒形、整精米率和糙米率方面的变异系数值较低，但在垩白性状、外观和米饭口感值方面的变异系数值相对较高。采用主成分分析和隶属函数法对稻米品质进行综合评价。感官评价的整体食用品质值和糙米率分别解释了不同氮水平下杂交籼稻和粳稻综合品质变异的61.3%和67.9%。我们还发现，杂交籼稻在低氮水平下稻米综合品质较好，而对于粳稻，适当增加氮肥施用量可以提高综合品质。
