Changing priorities in rice grain and nutritional quality research

2019 ◽  
Vol 56 (Special) ◽  
pp. 115-124
Author(s):  
Srigopal Sharma ◽  
Avijit Das
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Consumer Products ◽  
High Yield ◽  
Eating Quality ◽  
Rice Grain ◽  
Nutrient Density ◽  
High Nutrient ◽  
Improvement Programs

Having achieved self-sufficiency in production, the rice (Oryza sativa) improvement programs now focus on sustaining the gains and enhancing the grain and nutritional quality of rice. Rice farming is labour intensive and is generally not considered remunerative. This calls for the efforts to breed rice varieties not only with higher productivity but also with superior grain quality fit for mass consumption as well as for industrial production of breakfast cereals and other rice based products. A sound understanding of the factors that contribute to the overall grain quality of rice will lay the foundation for developing new breeding and selection strategies for combining quality with high yield. With availability of some molecular markers and the information on genes controlling rice quality traits, breeding strategies now focus on improving rice grain quality by exploiting such genes. Traditionally, characteristics like right shape (medium and long slender rice grains), translucent endosperm, good milling quality, high head rice recovery, excellent cooking /eating quality, good elongation and pleasant aroma were considered important for a variety to qualify as quality rice. Besides these, thin husk, high nutrient density, least nutrient losses during milling /washing and lesser cooking time are also considered desirable traits. Of late, high nutrient density (with emphasis on increased iron, zinc, protein, provitaminA carotenoids in grain), low phytate, low glycemic index, high antioxidant value and therapeutic value and suitability to develop consumer products are also being pursued as quality/speciality traits for rice. The older and the newer traits defining quality and the present day methods that are used to assess quality are briefly discussed.

Changing priorities in rice grain and nutritional quality research

2019 ◽  
Vol 56 (Special Issue) ◽  
pp. 115-124
Author(s):  
Srigopal Sharma ◽  
Avijit Das
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Consumer Products ◽  
High Yield ◽  
Eating Quality ◽  
Rice Grain ◽  
Nutrient Density ◽  
High Nutrient ◽  
Improvement Programs

Having achieved self-sufficiency in production, the rice (Oryza sativa) improvement programs now focus on sustaining the gains and enhancing the grain and nutritional quality of rice. Rice farming is labour intensive and is generally not considered remunerative. This calls for the efforts to breed rice varieties not only with higher productivity but also with superior grain quality fit for mass consumption as well as for industrial production of breakfast cereals and other rice based products. A sound understanding of the factors that contribute to the overall grain quality of rice will lay the foundation for developing new breeding and selection strategies for combining quality with high yield. With availability of some molecular markers and the information on genes controlling rice quality traits, breeding strategies now focus on improving rice grain quality by exploiting such genes. Traditionally, characteristics like right shape (medium and long slender rice grains), translucent endosperm, good milling quality, high head rice recovery, excellent cooking /eating quality, good elongation and pleasant aroma were considered important for a variety to qualify as quality rice. Besides these, thin husk, high nutrient density, least nutrient losses during milling /washing and lesser cooking time are also considered desirable traits. Of late, high nutrient density (with emphasis on increased iron, zinc, protein, provitaminA carotenoids in grain), low phytate, low glycemic index, high antioxidant value and therapeutic value and suitability to develop consumer products are also being pursued as quality/speciality traits for rice. The older and the newer traits defining quality and the present day methods that are used to assess quality are briefly discussed.

scholarly journals Impact of Elevated CO2 and Reducing the Source-Sink Ratio by Partial Defoliation on Rice Grain Quality – A 3-Year Free-Air CO2 Enrichment Study

2021 ◽  
Vol 12 ◽  
Author(s):  
Bo Gao ◽  
Shaowu Hu ◽  
Liquan Jing ◽  
Yunxia Wang ◽  
Jianguo Zhu ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Eating Quality ◽  
Rice Grain ◽  
Milled Rice ◽  
Rice Quality ◽  
Free Air ◽  
Source Sink ◽  
The Impact ◽  
Rice Processing

Evaluating the impact of increasing CO2 on rice quality is becoming a global concern. However, whether adjusting the source-sink ratio will affect the response of rice grain quality to elevated CO2 concentrations remains unknown. In 2016–2018, we conducted a free-air CO2 enrichment experiment using a popular japonica cultivar grown at ambient and elevated CO2 levels (eCO2, increased by 200 ppm), reducing the source-sink ratio via cutting leaves (LC) at the heading stage, to investigate the effects of eCO2 and LC and their interactions on rice processing, appearance, nutrition, and eating quality. Averaged across 3 years, eCO2 significantly decreased brown rice percentage (−0.5%), milled rice percentage (−2.1%), and head rice percentage (−4.2%) but increased chalky grain percentage (+ 22.3%) and chalkiness degree (+ 26.3%). Markedly, eCO2 increased peak viscosity (+ 2.9%) and minimum viscosity (+ 3.8%) but decreased setback (−96.1%) of powder rice and increased the appearance (+ 4.5%), stickiness (+ 3.5%) and balance degree (+ 4.8%) of cooked rice, while decreasing the hardness (−6.7%), resulting in better palatability (+ 4.0%). Further, eCO2 significantly decreased the concentrations of protein, Ca, S, and Cu by 5.3, 4.7, 2.2, and 9.6%, respectively, but increased K concentration by 3.9%. Responses of nutritional quality in different grain positions (brown and milled rice) to eCO2 showed the same trend. Compared with control treatment, LC significantly increased chalky grain percentage, chalkiness degree, protein concentration, mineral element levels (except for B and Mn), and phytic acid concentration. Our results indicate that eCO2 reduced rice processing suitability, appearance, and nutritional quality but improved the eating quality. Rice quality varied significantly among years; however, few CO2 by year, CO2 by LC, or CO2 by grain position interactions were detected, indicating that the effects of eCO2 on rice quality varied little with the growing seasons, the decrease in the source-sink ratios or the different grain positions.

scholarly journals Understanding of Gene Action for Nutritional Traits in Elite Rice (Oryza sativa L.) Crosses

2021 ◽  
Author(s):  
N. Lingaiah ◽  
Surender Raju ◽  
N. Sarla ◽  
K. Radhika ◽  
V. Venkanna ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Zinc Concentration ◽  
Gene Action ◽  
Oryza Sativa L ◽  
Iron Concentration ◽  
High Yield ◽  
High Quality ◽  
Selection Strategies

Background: The nature of inheritance and type of gene action governing nutritional traits are complex, hence a better understanding of the factors that contribute to the overall grain quality of rice will lay the foundation for developing new breeding and selection strategies for combining high quality with high yield. The present investigation was carried out to understand the gene action and inheritance of yield and nutritional quality traits in rice. Methods: Crosses were effected with ten parents in diallel fashion without reciprocals during kharif, 2014, in the next rabi 2014-15 itself, all the 45 F1s without reciprocals along with parents and two check varieties were grown for producing sufficient F2 seed. The data obtained from F1s and parents were analysed as per Method II (F1s + parents) and Model - I (fixed effect) of Griffing (1956) for combining ability. Result: In the present study, cross combinations viz., WGL-32100 x DRR Dhan-40, Ramappa x RP-Bio-5478-176 for intermediate amylose, WGL-32100 x Ramappa for high protein content, MTU 1010 x RP-Bio-5478-166, WGL-32100 x RP-Bio-5478-166 for iron concentration and RP-Bio-5478-166 x DRR Dhan-40, for zinc concentration were identified as the top ranking ones for further advancement.

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.

scholarly journals Grain Quality Characteristics and RVA Profile Analysis of Yuenongsimiao, a High Yield and Disease-resistant Rice Variety

2020 ◽  
Author(s):  
Zhanhua Lu ◽  
Zhiqiang Fang ◽  
Wei Liu ◽  
Dongbai Lu ◽  
Xiaofei Wang ◽  
...  
Keyword(s):  
Grain Size ◽  
Disease Resistance ◽  
Nutritional Quality ◽  
Grain Quality ◽  
Rice Variety ◽  
Brown Rice ◽  
High Yield ◽  
Rice Breeding ◽  
White Rice

Abstract Background: Rice quality is one of the main targets for rice breeding, and is a complex trait involving grain appearance, milling, cooking, eating and nutritional quality. For a long time, rice breeding is facing the imbalance of yield, quality, disease resistance and lodging.Result: Here, the grain quality characters (milling and appearance quality, cooking quality, starch RVA profile, and nutritional quality) of Yuenongsimiao (YNSM), a new indica rice variety with high yield, high quality and disease resistance, were performed. It showed that YNSM has excellent appearance and quality with low amylose content, long gel consistency, and had significant correlation with the HPU, CPV, SB, and CS. Moreover, 5 genes related to grain size (GS3, GS9, GW5, GW7, and GW8) and Wx gene were selected to detect the main quality genotype of YNSM. The results showed YNSM was a middle-long grains with relative high brown rice rate, white rice rate and whole white rice rate, and lower chalkiness. The results indicated the grain size and food quality of YNSM might related to gs3, gw7 and Wxb. This research also reported the quality characters of hybrid rice using YNSM as a restorer lines.Conclusions: The quality characters and genotype of grain quality gene analysis in YNSM may facilitate the breeding of new rice varieties achieving a balance between grain yield, resistance and quality.

scholarly journals Substitution Mapping of Two Closely Linked QTLs Controlling Grain Chalkiness and Grain Shape on Rice Chromosome 8

2021 ◽  
Author(s):  
Weifeng Yang ◽  
Liang Xiong ◽  
Jiayan Liang ◽  
Qingwen Hao ◽  
Xin Luan ◽  
...  
Keyword(s):  
Grain Quality ◽  
Grain Shape ◽  
Rice Chromosome ◽  
Chromosome 8 ◽  
High Yield ◽  
Rice Grain ◽  
Rice Varieties ◽  
Substitution Mapping ◽  
Grain Width ◽  
Grain Chalkiness

Abstract Background: Rice varieties are required to have high yield and good grain quality. Grain chalkiness and grain shape are two important traits of rice grain quality. Low chalkiness slender grains are preferred by most rice consumers. Here, we dissected two closely linked quantitative trait loci (QTLs) controlling grain chalkiness and grain shape on rice chromosome 8 by substitution mapping. Results: Two closely linked QTLs controlling grain chalkiness and grain shape were identified using single-segment substitution lines (SSSLs). The two QTLs were then dissected on rice chromosome 8 by secondary substitution mapping. qPGC8.1 was located in an interval of 1382.6 kb and qPGC8.2 was mapped in a 2057.1 kb region. The maximum distance of the two QTLs was 4.37 Mb and the space distance of two QTL intervals was 0.72 Mb. qPGC8.1 controlled grain chalkiness and grain width. qPGC8.2 was responsible for grain chalkiness and for grain length and grain width. The additive effects of qPGC8.1 and qPGC8.2 on grain chalkiness were not affected by heat stress. Conclusions: Two closely linked QTLs qPGC8.1 and qPGC8.2 were dissected on rice chromosome 8. They controlled the phenotypes of grain chalkiness and grain shape. The two QTLs were insensitive to high temperature.

scholarly journals Yield, Grain Quality and Eating Quality of New and Old Rice Varieties in the Tohoku Region of Japan

2018 ◽  
Vol 87 (1) ◽  
pp. 43-52
Author(s):  
Akira Fukushima ◽  
Hisatoshi Ohta ◽  
Narifumi Yokogami ◽  
Naoto Tsuda
Keyword(s):  
Grain Quality ◽  
Eating Quality ◽  
Rice Varieties

scholarly journals The Potential of Silicon in Improving Rice Yield, Grain Quality, and Minimising Chalkiness: A Review

2021 ◽  
Vol 44 (3) ◽  
Author(s):  
Engku Hasmah Engku Abdullah ◽  
Azizah Misran ◽  
Muhammad Nazmin Yaapar ◽  
Mohd Rafii Yusop ◽  
Asfaliza Ramli
Keyword(s):  
Abiotic Stresses ◽  
Grain Quality ◽  
Rice Yield ◽  
Essential Elements ◽  
Rice Production ◽  
Eating Quality ◽  
Rice Grain ◽  
Cooking And Eating Quality ◽  
Fertiliser Use ◽  
Grain Chalkiness

Silicon (Si) is a micronutrient that can increase the resistance of certain plants against multiple biotic or abiotic stresses. It is known that Si has a beneficial effect on plant growth, beginning in the soil, which could lead to a good crop yield. Despite its benefits, Si is not listed among the generally essential elements or nutrients for rice production in many countries such as Malaysia. This review discusses the ability to uptake Si and its benefits on rice. Environmental factors affect rice production, and among the factors, high temperature has been shown to disrupt the physiological development of rice grain, which contributes to chalkiness. Chalkiness is an undesirable trait that decreases grain’s value, milling, cooking, and eating quality. The application of Si could ameliorate rice grain quality, thus providing a valuable reference for Si fertiliser use in high-quality rice production. This review also presents an update on the potentials of Si in improving the rice yield and grain quality, including Si’s ability to minimise grain chalkiness. Therefore, it is anticipated that Si applications will increase rice yield and grain quality and help to reduce chalkiness.

scholarly journals Study of rice genotypes and their use in the process of selection

2021 ◽  
Vol 244 ◽  
pp. 02001
Author(s):  
M. Y. Khayitov ◽  
B. I. Qalandarov ◽  
M. A. Ergashev ◽  
M. A. Axtamov
Keyword(s):  
Grain Quality ◽  
Biochemical Marker ◽  
High Yield ◽  
Rapid Adaptation ◽  
Future Studies ◽  
Technological Quality ◽  
Rice Genotypes ◽  
1000 Grain Weight ◽  
Inflorescence Length

This research was aimed the use of non-traditional, biochemical marker-based selection methods in synchronization with classical methods in rice selection, rapid adaptation to adverse environmental factors, disease tolerance, lodging and shedding resistance, high yield and technological quality of rice. According to the results of the experiment, 42 varieties in 2018, 28 in 2019 and 39 in 2020 with a total of 109 combinations of 7172 flowers were selected with the participation of varieties and specimens that are resistant to various environmental influences and diseases, high yield, high grain quality. was carried out. The results of the hybridization showed that 118 (or 3.78%) in 2018, 117 (or 5.35%) in 2019, 81 (or 4.35%) in 2020, a total of 316 (or 4.4%) hybrid populations were taken. F1 generation hybrids obtained from the combinations of Chongwang x TShD 15-13 and Chongwang x 227-09, was recommended not to use these combinations in future studies due to the low dominance of “Ruvak” (paniculo is a type of plant inflorescence) length and 1000 grain weight.

scholarly journals The Nutritional Components of Rice are Closely Related to Grain Quality Traits in Rice

2020 ◽  
Vol 11 (2) ◽  
pp. 239
Author(s):  
Bo Peng ◽  
Ke-Xin Jin ◽  
Dian-Ya Luo ◽  
Xia-Yu Tian ◽  
Yan-Fang Sun ◽  
...  
Keyword(s):  
Grain Quality ◽  
Decisive Role ◽  
Mineral Elements ◽  
Rice Grain ◽  
Quality Traits ◽  
Rice Quality ◽  
New Varieties ◽  
Physical And Chemical ◽  
The Relationship

Starch, protein and lipid are the most important nutrients in rice, and their composition and content in rice grains play a decisive role in the grain quality. Rice quality (including appearance quality, cooking quality, nutrition quality, grinding and processing quality, etc.) is not only affected by the composition of the nutrients in grain of rice, but also by the physical and chemical characteristics and their content in grains, but also vulnerable to external environmental conditions. To clarify the relationship between the main nutrients in rice and their grain quality traits is of great theoretical significance and potential application value for the continuous improvement of rice quality in the future. Therefore, this paper reviewed the effects of starch, protein, lipid and mineral elements in grain of rice and also on quality of trait in rice. It is also discussed the relationship between these nutrients and rice grain quality traits. All of those will provide important information for the quality of grain improvement and breeding of new varieties with high quality in rice.

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