scholarly journals Breeding of new rice cultivar ‘Tohoku 194’ with ‘Sasanishiki’-type good eating quality of cooked rice

2013 ◽  
Vol 63 (2) ◽  
pp. 233-237 ◽  
Author(s):  
Kuniaki Nagano ◽  
Kunihiko Sasaki ◽  
Takashi Endo
Keyword(s):  
Rice Cultivar ◽  
Eating Quality ◽  
Cooked Rice

scholarly journals Yield and Eating Quality of Rice Cultivar Kinuhikari in Early Season Culture in Warmer Area.

1992 ◽  
Vol 61 (4) ◽  
pp. 603-609 ◽  
Author(s):  
Akihito KUSUTANI ◽  
Koh-ichiro ASANUMA ◽  
Kiyoshi KOGURE ◽  
Manabu SEKI ◽  
Soutaro HIRATA ◽  
...  
Keyword(s):  
Rice Cultivar ◽  
Eating Quality ◽  
Early Season

scholarly journals Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars

Rice ◽  
2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Kiyosumi Hori ◽  
Keitaro Suzuki ◽  
Haruka Ishikawa ◽  
Yasunori Nonoue ◽  
Kazufumi Nagata ◽  
...  
Keyword(s):  
Agronomic Traits ◽  
Heading Date ◽  
Rice Cultivar ◽  
Eating Quality ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
Substitution Lines ◽  
Chromosome Segment Substitution Lines ◽  
Chromosome Segments

Abstract Background In temperate rice cultivation regions, japonica rice cultivars are grown preferentially because consumers deem them to have good eating quality, whereas indica rice cultivars have high grain yields and strong heat tolerance but are considered to have poor eating quality. To mitigate the effects of global warming on rice production, it is important to develop novel rice cultivars with both desirable eating quality and resilience to high temperatures. Eating quality and agronomic traits were evaluated in a reciprocal set of chromosome segment substitution lines derived from crosses between a japonica rice cultivar ‘Koshihikari’ and an indica rice cultivar ‘Takanari’. Results We detected 112 QTLs for amylose and protein contents, whiteness, stickiness, hardness and eating quality of cooked rice grains. Almost of ‘Koshihikari’ chromosome segments consistently improved eating quality. Among detected QTLs, six QTLs on chromosomes 1–5 and 11 were detected that increased whiteness and stickiness of cooked grains or decreased their hardness for 3 years. The QTLs on chromosomes 2–4 were not associated with differences in amylose or protein contents. QTLs on chromosomes 1–5 did not coincide with QTLs for agronomic traits such as heading date, culm length, panicle length, spikelet fertility and grain yield. Genetic effects of the detected QTLs were confirmed in substitution lines carrying chromosome segments from five other indica cultivars in the ‘Koshihikari’ genetic background. Conclusion The detected QTLs were associated with differences in eating quality between indica and japonica rice cultivars. These QTLs appear to be widely distributed among indica cultivars and to be novel genetic factors for eating quality traits because their chromosome regions differed from those of the GBSSI (Wx) and SSIIa (Alk) genes. The detected QTLs would be very useful for improvement of eating quality of indica rice cultivars in breeding programs.

Effects of tea products on in vitro starch digestibility and eating quality of cooked rice using domestic cooking method

2020 ◽  
Vol 11 (11) ◽  
pp. 9881-9891
Author(s):  
Tiantian Fu ◽  
Liya Niu ◽  
Yun Li ◽  
Dongming Li ◽  
Jianhui Xiao
Keyword(s):  
Blood Glucose ◽  
Starch Digestibility ◽  
Eating Quality ◽  
Cooking Method ◽  
In Vitro Starch Digestibility ◽  
Cooked Rice ◽  
High Glycemic Index ◽  
Staple Diet

Cooked rice (CR) is a staple diet for many people, but exhibits the high glycemic index that makes it difficult to control the blood glucose.

Effect of high pressure steam on the eating quality of cooked rice

LWT ◽  
2019 ◽  
Vol 104 ◽  
pp. 100-108 ◽  
Author(s):  
Dangping Xu ◽  
Yan Hong ◽  
Zhengbiao Gu ◽  
Li Cheng ◽  
Zhaofeng Li ◽  
...  
Keyword(s):  
High Pressure ◽  
Eating Quality ◽  
High Pressure Steam ◽  
Cooked Rice ◽  
Pressure Steam

Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars

2018 ◽  
Vol 83 (3) ◽  
pp. 502-510 ◽  
Author(s):  
Ken Iijima ◽  
Keitaro Suzuki ◽  
Kiyosumi Hori ◽  
Kaworu Ebana ◽  
Keiichi Kimura ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Eating Quality ◽  
Rice Grains ◽  
Cooked Rice

scholarly journals Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality

Rice ◽  
2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Seul-Gi Park ◽  
Hyun-Su Park ◽  
Man-Kee Baek ◽  
Jong-Min Jeong ◽  
Young-Chan Cho ◽  
...  
Keyword(s):  
Grain Quality ◽  
Consumer Preferences ◽  
Rice Variety ◽  
Market Price ◽  
Consumer Preference ◽  
Chromosome 9 ◽  
Eating Quality ◽  
Rice Grain ◽  
Cooked Rice

Abstract Background Rice is one of the few cereals consumed as a whole grain, and therefore the appearance of the final milled product, both before and after cooking, strongly influences the consumer’s perception of product quality. Matching consumer preference for rice grain quality is a key component of rice variety development programs, as the quality drives demand, which in turn drives variety adoption, market price, and profitability. The quality of cooked rice is normally evaluated indirectly, through measurement of key elements driving quality as well as more directly by sensory evaluation, but remains a complex trait conditioned by the genetic complexity of factors driving quality, changes wrought by environment, and the complexity of consumer preferences. Result In this study, we evaluated 17 traits, including the taste value obtained by glossiness of cooked rice (TV), to explain rice eating quality by statistical methods and identified QTLs associated with TV. To explain the correlation among traits, exploratory factor analysis was performed for 2 years. The overall eating quality (OE) was correlated with TV and protein content loading at the same factor (PA1) in 2017, and there was a relationship between the OE (PA1) and the TV (PA2) in 2018 (PA1:PA2, r = 0.3). In QTL analysis using 174 RILs, three QTLs for TV derived from Wandoaengmi6 were detected on chromosomes 4, 6, and 9. The QTL qTV9 delimited within Id9007180 and 9,851,330 on chromosome 9 was detected in both years, explaining approximately 17% of the variation, on average. Through the use of fine mapping, qTV9 was delimited to an approximately 34-Kbp segment flanked by the DNA markers CTV9_9 and CTV9_13, and nine ORFs were listed in the target region as candidate genes associated with TV. In the evaluation of qTV9’s effect on OE, the lines with qTV9 showed a significant increase in correlation coefficiency compared to the negative lines. These data will apply to functional analysis on the glossiness and the MAS breeding program to improve the eating quality of japonica as a donor line. Conclusion In this paper we report a number of QTL associated with changes in glossiness of cooked rice, and these may have utility in the development of MAS in breeding programs with a specific focus on cooked grain quality.

Dissecting the genetic basis for the effect of rice chalkiness, amylose content, protein content, and rapid viscosity analyzer profile characteristics on the eating quality of cooked rice using the chromosome segment substitution line population across eight environments

Genome ◽  
2011 ◽  
Vol 54 (1) ◽  
pp. 64-80 ◽  
Author(s):  
Xiaolu Liu ◽  
Xiangyuan Wan ◽  
Xiaodong Ma ◽  
Jianmin Wan
Keyword(s):  
Amylose Content ◽  
Chromosome 8 ◽  
Eating Quality ◽  
Quality Traits ◽  
Cooked Rice ◽  
Qtl Cluster ◽  
Profile Characteristics ◽  
Segment Substitution ◽  
Paste Viscosity

Quantitative trait locus (QTL) mapping and stability analysis were carried out for 16 rice ( Oryza sativa L.) quality traits across eight environments, by using a set of chromosome segment substitution lines with ‘Asominori’ as genetic background. The 16 quality traits include percentage of grain with chalkiness (PGWC), area of chalky endosperm (ACE), amylose content (AC), protein content (PC), peak viscosity, hot paste viscosity, cool paste viscosity, breakdown viscosity (BDV), setback viscosity (SBV), consistency viscosity, cooked-rice luster (LT), scent, tenderness (TD), viscosity, elasticity, and the integrated values of organleptic evaluation (IVOE). A total of 132 additive effect QTLs are detected for the 16 quality straits in the eight environments. Among these QTLs, 56 loci were detected repeatedly in at least three environments. Interestingly, several QTL clusters were observed for multiple quality traits. Especially, one QTL cluster near the G1149 marker on chromosome 8 includes nine QTLs: qPGWC-8, qACE-8, qAC-8, qPC-8a, qBDV-8a, qSBV-8b, qLT-8a, qTD-8a, and qIVOE-8a, which control PGWC, ACE, AC, PC, BDV, SBV, LT, TD, and IVOE, respectively. Moreover, this QTL cluster shows high stability and repeatability in all eight environments. In addition, one QTL cluster was located near the C2340 marker on chromosome 1 and another was detected near the XNpb67 marker on chromosome 2; each cluster contained five loci. Near the C563 marker on chromosome 3, one QTL cluster with four loci was found. Also, there were nine QTL clusters that each had two or three loci; however, their repeatability in different environments was relatively lower, and the genetic contribution rate was relatively smaller. Considering the correlations among all of the 16 quality traits with QTL cluster distributions, we can conclude that the stable and major QTL cluster on chromosome 8 is the main genetic basis for the effect of rice chalkiness, AC, PC, and rapid viscosity analyzer profile characteristics on the eating quality of cooked rice. Consequently, this QTL cluster is a novel gene resource for controlling rice high-quality traits and should be of great significance for research on formation mechanism and molecule improvement of rice quality.

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