Tian Jinyu, Ji Guangmei, Zhang Jiafeng, Luo Danqiu, Zhang Fang, Li Lijiang, Jiang Mingjin, Zhu Dawei, Li Min
Rice Research Institute of Guizhou Province, Guizhou Academy of Agricultural Sciences, Guiyang 550025, China.
Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China.
Foods. 2024 Dec 20;13(24):4140. doi: 10.3390/foods13244140.
To screen rice varieties with high storage stability for eating quality and elucidate their traits, 34 widely grown rice varieties were selected to examine the changes in the eating quality of their grains after natural storage for one year. A hierarchical analysis, normalization method, and cluster analysis were used to identify the rice varieties that maintained their eating quality during storage. Meanwhile, the yield and its components, panicle traits, grain size, grain major component content, physiological indicators (such as antioxidant enzyme activity), and key growth stages were analyzed at rice maturity. The results showed that after storage, the values of the appearance, texture, and taste of the cooked rice decreased by 18.7%, 19.1%, and 14.2%, respectively. The storage stability of the eating quality of rice was evaluated using a hierarchical analysis based on the storage stability scores of the appearance, texture, and taste of the cooked rice. A judgment matrix was established, where the corresponding weights of the appearance, texture, and taste of the cooked rice were identified to be 0.105, 0.259, and 0.637, respectively. Based on a cluster analysis and the normalization method, these varieties were classified into three categories regarding the storage stability of their eating quality: high storage stability, intermediate storage stability, and low storage stability, accounting for 14.7%, 52.9%, and 32.4%, respectively. Finally, five rice varieties with high storage stability were screened. These varieties exhibited storage stability scores of the appearance, texture, and taste of cooked rice that were 215%, 219%, and 340% higher than those of the low storage stability type, respectively. The correlation analysis revealed that the storage stability of the eating quality of the rice was significantly and negatively correlated with amylose starch content, peroxidase activity, and malondialdehyde content. The amylose starch content, peroxidase activity, and malondialdehyde content of the high storage stability type were 12.4%, 35.9%, and 6.42% lower than those of the low-storage-stability variety, respectively. Therefore, the major features of rice varieties with high storage stability included low amylose starch content, diminished peroxidase activity, and low malondialdehyde content. This study provides valuable theoretical insights into the safe storage of rice grains and the selection and breeding of rice varieties with high storage stability.
为筛选出食用品质储存稳定性高的水稻品种并阐明其特性，选取了34个广泛种植的水稻品种，考察其籽粒在自然储存一年后的食用品质变化。采用层次分析法、归一化法和聚类分析法，鉴定出储存期间食用品质保持稳定的水稻品种。同时，在水稻成熟时分析了产量及其构成因素、穗部性状、粒型、籽粒主要成分含量、生理指标（如抗氧化酶活性）以及关键生育期。结果表明，储存后，米饭的外观、质地和口感评分分别下降了18.7%、19.1%和14.2%。基于米饭外观、质地和口感的储存稳定性得分，采用层次分析法对水稻食用品质的储存稳定性进行评价。建立了判断矩阵，确定米饭外观、质地和口感的相应权重分别为0.105、0.259和0.637。基于聚类分析和归一化法，根据食用品质的储存稳定性将这些品种分为三类：高储存稳定性、中等储存稳定性和低储存稳定性，分别占14.7%、52.9%和32.4%。最后，筛选出5个高储存稳定性的水稻品种。这些品种米饭外观、质地和口感的储存稳定性得分分别比低储存稳定性类型高215%、219%和340%。相关性分析表明，水稻食用品质的储存稳定性与直链淀粉含量、过氧化物酶活性和丙二醛含量显著负相关。高储存稳定性类型的直链淀粉含量、过氧化物酶活性和丙二醛含量分别比低储存稳定性品种低12.4%、35.9%和6.42%。因此，高储存稳定性水稻品种的主要特征包括低直链淀粉含量、降低的过氧化物酶活性和低丙二醛含量。本研究为稻谷安全储存以及高储存稳定性水稻品种的选育提供了有价值的理论见解
