Comparative Analysis of Nutritional Compositions and Starch Physicochemical Properties of Nanjing 9108 Grown in Different Sites

【作者】 赵春芳； Qingyong Zhao； Zhen Zhu； Lihui Zhou； Ling Zhao； Tao Chen； Shu Yao； Wenhua Liang； Kai Lu； Yadong Zhang； 王才林；

【Author】 Chunfang Zhao;Qingyong Zhao;Zhen Zhu;Lihui Zhou;Ling Zhao;Tao Chen;Shu Yao;Wenhua Liang;Kai Lu;Yadong Zhang;Cailin Wang;Institute of food crops, Jiangsu Academy of Agricultural Sciences, Jiangsu High Quality Rice R&D Center/Nanjing Branch of China National Center for Rice Improvement;

【机构】 Institute of food crops, Jiangsu Academy of Agricultural Sciences, Jiangsu High Quality Rice R&D Center/Nanjing Branch of China National Center for Rice Improvement；

【摘要】 For moderate texture and elite palatability, semi-waxy japonica rice varieties are very popular for people who live in Northern and Eastern China. Nanjing 9108 is a very popular semi-waxy japonica rice variety being widely planted in the middle and lower reaches of the Yangtze River. In this study, 19 sites for planting Nanjing 9108 were selected in Jiangsu province and its surrounding areas. The main chemical components including amylose content, protein content and mineral elements, the appearance quality, pasting property, physical properties, taste value of cooked rice and branch structure of amylopectin were evaluated. Almost all the properties had a large variation in 19 samples and the variation had some regularity with geographic latitude, indicating that it was closely related to environmental condition. The samples with high chalky grain rate and protein content were mainly in Southern Jiangsu. The higher overall taste values were identified in samples derived from both parts of Northern and Southern Jiangsu. Other properties were randomly distributed. The correlation analysis showed that K element existed significantly related with taste value of cooked rice, which might be explained by K increasing hardness and decreasing stickiness. The proportion of DP9, DP10, DP18 and DP43 were also detected closely related to taste values. Thus, the traits of nutritional compositions and eating quality were widely influenced by environmental factors, and multipoint planting is necessary for screening the best sites for a new rice variety.更多还原

【Abstract】 For moderate texture and elite palatability, semi-waxy japonica rice varieties are very popular for people who live in Northern and Eastern China. Nanjing 9108 is a very popular semi-waxy japonica rice variety being widely planted in the middle and lower reaches of the Yangtze River. In this study, 19 sites for planting Nanjing 9108 were selected in Jiangsu province and its surrounding areas. The main chemical components including amylose content, protein content and mineral elements, the appearance quality, pasting property, physical properties, taste value of cooked rice and branch structure of amylopectin were evaluated. Almost all the properties had a large variation in 19 samples and the variation had some regularity with geographic latitude, indicating that it was closely related to environmental condition. The samples with high chalky grain rate and protein content were mainly in Southern Jiangsu. The higher overall taste values were identified in samples derived from both parts of Northern and Southern Jiangsu. Other properties were randomly distributed. The correlation analysis showed that K element existed significantly related with taste value of cooked rice, which might be explained by K increasing hardness and decreasing stickiness. The proportion of DP9, DP10, DP18 and DP43 were also detected closely related to taste values. Thus, the traits of nutritional compositions and eating quality were widely influenced by environmental factors, and multipoint planting is necessary for screening the best sites for a new rice variety.更多还原