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Detection and Analysis of Rice Quality of Yunnan Purple Rice Seed Resources

Received: 27 April 2021     Accepted: 10 May 2021     Published: 20 May 2021
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Abstract

Purple rice, as a special rice with important nutritional and health functions, has important scientific significance and application value for genetic improvement of purple rice and breeding of new varieties through in-depth study on its grain quality characters. In this paper, the grain quality characters of 39 kinds of purple rice introduced from Yunnan were tested, and the test results were analyzed comprehensively, which provided scientific basis for the introduction and popularization of high quality purple rice in Yunnan. Taking purple rice germplasm resources introduced from Yunnan Province as experimental materials, the appearance quality, cooking and eating quality, cooking and eating quality of 39 kinds of purple rice were analyzed by using near-infrared grain analyzer, automatic amino acid analyzer, viscometer and microwave digestion instrument combined with biochemical and physical-chemical analysis techniques and methods the grinding quality and nutritional quality were detected and analyzed. The results showed that there were abundant variation types in grain length, grain width, ratio of length to width, gelatinization temperature, taste value, amylose content, viscosity of rice flour, protein content, amino acid content, brown rice rate, milled rice rate and head rice rate. In particular, the appearance quality of grain type, milling quality of head rice rate, nutritional quality of amino acid content, cooking and eating quality of Rice Flour Viscosity, eating value and gelatinization temperature and other important quality traits in rice materials have a wide range of variation. Therefore, the results of this study provide important genetic and breeding resources for the breeding of new rice varieties with high quality.

Published in Journal of Plant Sciences (Volume 9, Issue 3)
DOI 10.11648/j.jps.20210903.13
Page(s) 84-95
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Purple Rice, Rice Quality, Detection, Analysis, Yunnan

References
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Cite This Article
  • APA Style

    Bo Peng, Jing Qiu, Ziyi Xue, Shuang Tu, Anqi Lou, et al. (2021). Detection and Analysis of Rice Quality of Yunnan Purple Rice Seed Resources. Journal of Plant Sciences, 9(3), 84-95. https://doi.org/10.11648/j.jps.20210903.13

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    ACS Style

    Bo Peng; Jing Qiu; Ziyi Xue; Shuang Tu; Anqi Lou, et al. Detection and Analysis of Rice Quality of Yunnan Purple Rice Seed Resources. J. Plant Sci. 2021, 9(3), 84-95. doi: 10.11648/j.jps.20210903.13

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    AMA Style

    Bo Peng, Jing Qiu, Ziyi Xue, Shuang Tu, Anqi Lou, et al. Detection and Analysis of Rice Quality of Yunnan Purple Rice Seed Resources. J Plant Sci. 2021;9(3):84-95. doi: 10.11648/j.jps.20210903.13

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  • @article{10.11648/j.jps.20210903.13,
      author = {Bo Peng and Jing Qiu and Ziyi Xue and Shuang Tu and Anqi Lou and Chao Dong and Cuifeng Tang and Xinxiang A and Fang Yang and Yanming Zhang and Mengyang Zheng and Yaqin Huang and Yanyang Sun and Quanxiu Wang and Wei Zhou and Hongyu Yuan},
      title = {Detection and Analysis of Rice Quality of Yunnan Purple Rice Seed Resources},
      journal = {Journal of Plant Sciences},
      volume = {9},
      number = {3},
      pages = {84-95},
      doi = {10.11648/j.jps.20210903.13},
      url = {https://doi.org/10.11648/j.jps.20210903.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.20210903.13},
      abstract = {Purple rice, as a special rice with important nutritional and health functions, has important scientific significance and application value for genetic improvement of purple rice and breeding of new varieties through in-depth study on its grain quality characters. In this paper, the grain quality characters of 39 kinds of purple rice introduced from Yunnan were tested, and the test results were analyzed comprehensively, which provided scientific basis for the introduction and popularization of high quality purple rice in Yunnan. Taking purple rice germplasm resources introduced from Yunnan Province as experimental materials, the appearance quality, cooking and eating quality, cooking and eating quality of 39 kinds of purple rice were analyzed by using near-infrared grain analyzer, automatic amino acid analyzer, viscometer and microwave digestion instrument combined with biochemical and physical-chemical analysis techniques and methods the grinding quality and nutritional quality were detected and analyzed. The results showed that there were abundant variation types in grain length, grain width, ratio of length to width, gelatinization temperature, taste value, amylose content, viscosity of rice flour, protein content, amino acid content, brown rice rate, milled rice rate and head rice rate. In particular, the appearance quality of grain type, milling quality of head rice rate, nutritional quality of amino acid content, cooking and eating quality of Rice Flour Viscosity, eating value and gelatinization temperature and other important quality traits in rice materials have a wide range of variation. Therefore, the results of this study provide important genetic and breeding resources for the breeding of new rice varieties with high quality.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Detection and Analysis of Rice Quality of Yunnan Purple Rice Seed Resources
    AU  - Bo Peng
    AU  - Jing Qiu
    AU  - Ziyi Xue
    AU  - Shuang Tu
    AU  - Anqi Lou
    AU  - Chao Dong
    AU  - Cuifeng Tang
    AU  - Xinxiang A
    AU  - Fang Yang
    AU  - Yanming Zhang
    AU  - Mengyang Zheng
    AU  - Yaqin Huang
    AU  - Yanyang Sun
    AU  - Quanxiu Wang
    AU  - Wei Zhou
    AU  - Hongyu Yuan
    Y1  - 2021/05/20
    PY  - 2021
    N1  - https://doi.org/10.11648/j.jps.20210903.13
    DO  - 10.11648/j.jps.20210903.13
    T2  - Journal of Plant Sciences
    JF  - Journal of Plant Sciences
    JO  - Journal of Plant Sciences
    SP  - 84
    EP  - 95
    PB  - Science Publishing Group
    SN  - 2331-0731
    UR  - https://doi.org/10.11648/j.jps.20210903.13
    AB  - Purple rice, as a special rice with important nutritional and health functions, has important scientific significance and application value for genetic improvement of purple rice and breeding of new varieties through in-depth study on its grain quality characters. In this paper, the grain quality characters of 39 kinds of purple rice introduced from Yunnan were tested, and the test results were analyzed comprehensively, which provided scientific basis for the introduction and popularization of high quality purple rice in Yunnan. Taking purple rice germplasm resources introduced from Yunnan Province as experimental materials, the appearance quality, cooking and eating quality, cooking and eating quality of 39 kinds of purple rice were analyzed by using near-infrared grain analyzer, automatic amino acid analyzer, viscometer and microwave digestion instrument combined with biochemical and physical-chemical analysis techniques and methods the grinding quality and nutritional quality were detected and analyzed. The results showed that there were abundant variation types in grain length, grain width, ratio of length to width, gelatinization temperature, taste value, amylose content, viscosity of rice flour, protein content, amino acid content, brown rice rate, milled rice rate and head rice rate. In particular, the appearance quality of grain type, milling quality of head rice rate, nutritional quality of amino acid content, cooking and eating quality of Rice Flour Viscosity, eating value and gelatinization temperature and other important quality traits in rice materials have a wide range of variation. Therefore, the results of this study provide important genetic and breeding resources for the breeding of new rice varieties with high quality.
    VL  - 9
    IS  - 3
    ER  - 

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Author Information
  • College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China

  • College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China

  • College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China

  • College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China

  • College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China

  • Biotechnology and Germplasm Resources Institute, Scientific Observation Station for Rice Resource of Yunnan, Ministry of Agriculture and Rural Affairs, Yunnan Academy of Agricultural Sciences Kunming, Kunming, China

  • Biotechnology and Germplasm Resources Institute, Scientific Observation Station for Rice Resource of Yunnan, Ministry of Agriculture and Rural Affairs, Yunnan Academy of Agricultural Sciences Kunming, Kunming, China

  • Biotechnology and Germplasm Resources Institute, Scientific Observation Station for Rice Resource of Yunnan, Ministry of Agriculture and Rural Affairs, Yunnan Academy of Agricultural Sciences Kunming, Kunming, China

  • State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China

  • State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China

  • College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China

  • College of Biological and Pharmaceutical Engineering, Xinyang Agriculture and Forestry University, Xinyang, China

  • College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China

  • College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China

  • College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China

  • College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China

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