Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy
文献类型： 外文期刊
作者： Cheng, Weimin 1 ; Xu, Zhuopin 1 ; Fan, Shuang 1 ; Zhang, Pengfei 1 ; Xia, Jiafa 4 ; Wang, Hui 5 ; Ye, Yafeng 1 ; Liu, Binmei 1 ; Wang, Qi 1 ; Wu, Yuejin 1 ;
作者机构： 1.Chinese Acad Sci, Hefei Inst Phys Sci, Hefei 230031, Peoples R China
2.Univ Sci & Technol China, Grad Sch, Sci Isl Branch, Hefei 230026, Peoples R China
3.CAS Innovat Acad Seed Design, Hainan Branch, Sanya 572025, Peoples R China
4.Anhui Acad Agr Sci, Rice Res Inst, Hefei 230041, Peoples R China
5.Anhui Win All Hitech Seed Co Ltd, Natl Key Lab New Variety Dev Hybrid Rice, Minist Agr, Hefei 230088, Peoples R China
关键词： near-infrared spectroscopy; hybrid indica rice; single-grain chemical composition; eating quality
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 17 期
页码：
收录情况： SCI
摘要： The chemical composition of individual hybrid rice (F2) varieties varies owing to genetic differences between parental lines, and the effects of these differences on eating quality are unclear. In this study, based on a self-developed near-infrared spectroscopy platform, we explored these effects among a set of 143 hybrid indica rice varieties with different eating qualities. The single-grain amylose content (SGAC) and single-grain protein content (SGPC) models were established with coefficients of determination (R-2) of 0.9064 and 0.8847, respectively, and the dispersion indicators (standard deviation, variance, extreme deviation, quartile deviation, and coefficient of variation) were proposed to analyze the variations in the SGAC and SGPC based on the predicted results. Our correlation analysis found that the higher the variation in the SGAC and SGPC, the lower the eating quality of the hybrid indica rice. Moreover, the addition of the dispersion indicators of the SGAC and SGPC improved the R-2 of the eating quality model constructed using the composition-related physicochemical indicators (amylose content, protein content, alkali-spreading value, and gel consistency) from 0.657 to 0.850. Therefore, this new method proved to be useful for identifying high-eating-quality hybrid indica rice based on single near-infrared spectroscopy prior to processing and cooking.
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