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

Bo Peng; Jing Qiu; Ziyi Xue; Shuang Tu; Anqi Lou; Chao Dong; Cuifeng Tang; Xinxiang A; Fang Yang; Yanming Zhang; Mengyang Zheng; Yaqin Huang; Yanyang Sun; Quanxiu Wang; Wei Zhou; Hongyu Yuan

doi:doi:10.11648/j.jps.20210903.13

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

Bo Peng, Jing Qiu, Ziyi Xue, Shuang Tu, Anqi Lou, Chao Dong, Cuifeng Tang, Xinxiang A, Fang Yang, Yanming Zhang, Mengyang Zheng, Yaqin Huang, Yanyang Sun, Quanxiu Wang, Wei Zhou, Hongyu Yuan

Published in Journal of Plant Sciences (Volume 9, Issue 3)

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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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

Bo Peng

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

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

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

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

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

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
Cuifeng Tang

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
Xinxiang A

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
Fang Yang

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

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

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

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

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

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

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

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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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

Copy | Download

@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}
}

Copy | Download

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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