Journal of Crop Science and Biotechnology

The Korean Society of Crop Science (한국작물학회)
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Comparison of Grain Quality Traits between Japonica Rice Cultivars from Korea and Yunnan Province of China

  • Yu, Teng-Qiong (Dept of Plant Science and Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Jiang, Wenzhu (Dept of Plant Science and Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Ham, Tae-Ho (Dept of Plant Science and Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Chu, Sang-Ho (Dept of Plant Science and Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Lestari, Puji (Dept of Plant Science and Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Lee, Jeong-Heui (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Myeong-Ki (National Institute of Crop Science, Rural Development Administration) ;
  • Xu, Fu-Rong (Institute of Biotechnology and Germplasm Resources, Yunnan Academy of Agricultural Sciences) ;
  • Han, Longzhi (Key Laboratory of Crop Germplasm Resources and Biotechnology, Ministry of Agriculture, Institute of Crop Science, Chinese Academy of Agricultural Sciences) ;
  • Dai, Lu-Yuan (Institute of Biotechnology and Germplasm Resources, Yunnan Academy of Agricultural Sciences) ;
  • Koh, Hee-Jong (Dept of Plant Science and Research Institute of Agriculture and Life Sciences, Seoul National University)
  • Published : 2008.06.30
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Abstract

Improving eating quality is one of the most important objectives in japonica rice breeding programs in Yunnan Province of China. Eating quality and its relevant traits of nine Korean and 11 Yunnan rice cultivars were comparatively analyzed in this study. The grain shape of most Yunnan japonica rice cultivars have a relatively slender shape and are slightly larger than Korean rice cultivars. Palatability value of cooked rice of Yunnan rice cultivars was significantly lower, while the protein content of Yunnan rice cultivars was significantly higher than that of Korean cultivars. Peak viscosity and breakdown viscosity of the Yunnan rice cultivars were significantly lower, while setback viscosity of the Yunnan rice cultivars was significantly higher than in Korean rice cultivars. Palatability value of cooked rice was negatively correlated with protein content and setback viscosity but positively correlated with peak viscosity, breakdown viscosity, and cool paste viscosity. Through multiple linear regression analysis, an equation for estimating palatability value(PV) of cooked rice based on quality traits was generated as dependent only upon protein content(PC), PV=139.024-(10.865$\times$PC) with an $R^2$ value of 0.822. The results suggest that reducing protein contents should be the major target in improving eating quality of Yunnan japonica rice cultivars through integrated approaches of both cultivar development and appropriate cultural practices. Genetic similarities among cultivars based on DNA markers which had been identified as associated with grain quality seemed not to be directly related to PV.

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