Comprehensive study on Northeastern japonica rice reveals quality insights, processing standards, and the impact of grain characteristics on culinary quality.

By measuring the quality of 78 Northeastern conventional japonica rice, the rice quality was analyzed and compared, and the correlation of various quality factors was explored. The results show that the overall processing quality of Northeastern japonica rice is good. The first-level compliance rate of brown rice rate is 88.5%. The variation coefficients of chalky grain rate and chalky degree are large. The first-level and second-level compliance rates of chalky grain rate are 66.7 respectively. %, 28.2%. The coefficient of variation of quality evaluation values is small, and the gelatinization time differs greatly between varieties. Correlation analysis shows that length/width has a significant positive correlation with protein content. The characteristics of low protein content and short grain shape are conducive to improving processing quality and comprehensive quality evaluation value. Different japonica rice varieties have different alkali elimination value change curves. For varieties with alkali elimination values reaching level 7, the gelatinization temperature can be compared by comparing the gelatinization time. The gelatinization time is positively correlated with the protein content and amylose content respectively. Therefore, rice with high protein and amylose content has a long gelatinization time and is not easy to gelatinize.

Overview of Study and Key Findings:

In a comprehensive study focusing on the quality of 78 Northeastern conventional japonica rice varieties, significant insights have been gained regarding their processing qualities, compliance rates, variation in quality factors, and correlations between different quality parameters. The study’s findings reveal a promising outlook for the processing quality of Northeastern japonica rice, with an impressive first-level compliance rate of 88.5% for the brown rice rate. However, there is notable variability in the chalky grain rate and chalky degree, highlighting areas that may benefit from targeted improvement.

Variability in Quality Factors and Gelatinization Time:

The study meticulously analyzed the variation coefficients, revealing that while the overall quality evaluation values show minimal variability, there is a significant disparity in the gelatinization time across different varieties. This suggests that the gelatinization process, a crucial aspect of rice cooking quality, varies substantially among different japonica rice varieties, impacting their culinary and processing applicability.

Correlation Between Grain Characteristics and Quality:

One of the most compelling findings from the correlation analysis is the significant positive relationship between the length/width ratio and protein content. This correlation underscores the influence of physical grain characteristics on the nutritional quality of rice, suggesting that varieties with a lower protein content and shorter grain shape not only enhance processing quality but also contribute positively to the overall quality evaluation.

Diversity in Alkali Elimination Value and Gelatinization:

Furthermore, the study delves into the diverse response of japonica rice varieties to alkali treatment, highlighting the variability in alkali elimination value change curves. This variability indicates that for varieties reaching an alkali elimination value of level 7, the gelatinization temperature, which is a critical quality parameter, can be effectively assessed by comparing gelatinization times. It is noteworthy that gelatinization time exhibits a positive correlation with both protein and amylose content, indicating that rice varieties with higher levels of these components require a longer time to gelatinize. Consequently, such varieties are less prone to easy gelatinization, affecting their suitability for specific culinary uses.

Challenges in Meeting Quality Standards:

The study’s exploration of the compliance rates for chalky grain rate further reveals the challenges in achieving high-quality standards, with first-level and second-level compliance rates recorded at 66.7% and 28.2%, respectively. The large variation coefficients for chalky grain rate and chalky degree highlight the need for focused breeding and cultivation practices to enhance these quality aspects.

Conclusion and Implications for Rice Quality Improvement:

In conclusion, the comprehensive analysis of 78 Northeastern conventional japonica rice varieties has provided valuable insights into their processing quality, variability in key quality factors, and the correlations between various quality attributes. The study highlights the potential of specific rice varieties with favorable grain characteristics and nutritional content to improve processing quality and overall quality evaluation. It also emphasizes the need for continued research and improvement in rice breeding and cultivation practices to address the variability in quality factors such as the chalky grain rate and gelatinization time. Through targeted efforts, the rice industry can enhance the quality and appeal of Northeastern japonica rice, ensuring its competitiveness and desirability in both domestic and international markets.

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Original research was done by Ma Chang, Wang Shu, Jia Baoyan, Huang Yuancai, Wang Yan

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