Yu Jing, Zhu Dawei, Zheng Xin, Shao Liangliang, Fang Changyun, Yan Qing, Zhang Linping, Qin Yebo, Shao Yafang
China National Rice Research Institute, Hangzhou 310006, China.
Grain and Oil Product Quality Inspection Center of Zhejiang Province, Hangzhou 310012, China.
Foods. 2023 Aug 18;12(16):3108. doi: 10.3390/foods12163108.
Understanding the effects of genotype, environment and their interactions on rice quality is of great importance for rice breeding and cultivation. In this study, six rice varieties with two , two and two types of rice were selected and planted at ten locations in Zhejiang Province to investigate the genotype (G) × environment (E) on physicochemical and sensory properties and the differences of volatile organic compounds (VOCs) among the three types of rice. Analysis of variances showed that apparent amylose content (AC), total protein content (PC), alkali spreading value (ASV), RVA profiles, and appearance (ACR), palatability (PCR), and sensory evaluation value (SEV) of cooked rice and texture of cooled cooked rice (TCCR) were mainly affected by genotypic variation, whereas the smell of cooked rice (SCR) was mainly affected by environment ( < 0.05). The G × E effect was significant for most parameters. The weather in the middle and late periods of filling had important effects on the formation of rice quality, especially on setback (SB) and pasting temperature (PT) ( < 0.01). They were negatively correlated with the texture of cooked rice (TCR) and SEV ( < 0.05). Peak viscosity (PV) and breakdown (BD) were positively related to the sensory evaluation parameters ( < 0.01) and could be used to predict cooked rice quality. A total of 59 VOCs were detected, and and had 9, 6 and 19 characteristic compounds, respectively. The principal component analysis showed that the physicochemical and sensory properties and VOCs of rice were more stable than those of and rice at ten locations in Zhejiang Province. It is helpful for rice breeders to understand how the environment affects the physicochemical, sensory properties and VOCs of the three rice types, and it is also important for food enterprises to provide rice products with stable quality.
了解基因型、环境及其相互作用对稻米品质的影响，对水稻育种和栽培具有重要意义。本研究选取了两种、两种和两种类型的六个水稻品种，在浙江省的十个地点种植，以研究基因型（G）×环境（E）对理化和感官特性的影响以及三种类型水稻中挥发性有机化合物（VOCs）的差异。方差分析表明，表观直链淀粉含量（AC）、总蛋白质含量（PC）、碱消值（ASV）、RVA谱以及米饭的外观（ACR）、适口性（PCR）和感官评价值（SEV）以及冷却米饭质地（TCCR）主要受基因型变异影响，而米饭气味（SCR）主要受环境影响（P<0.05）。大多数参数的G×E效应显著。灌浆中后期的天气对稻米品质形成有重要影响，尤其是对回生值（SB）和糊化温度（PT）（P<0.01）。它们与米饭质地（TCR）和SEV呈负相关（P<0.05）。峰值粘度（PV）和崩解值（BD）与感官评价参数呈正相关（P<0.01），可用于预测米饭品质。共检测到59种挥发性有机化合物，和分别有9种、6种和19种特征化合物。主成分分析表明，在浙江省的十个地点，水稻的理化和感官特性以及挥发性有机化合物比和水稻更稳定。这有助于水稻育种者了解环境如何影响三种水稻类型的理化、感官特性和挥发性有机化合物，对食品企业提供质量稳定的大米产品也很重要。
