Study On The Physicochemical Characteristics And Taste Evaluation Of High Quality Rice Lines

To further study the quality and palatability of rice,the study systematically discussed the correlation between the factors affecting the quality and flavor and the comprehensive evaluation value,in order to provide the corresponding theoretical basis and technical reference for accelerating the breeding of quality and flavor rice varieties(lines).This study of teseed materials of Jinchuan No 1,Jinyuan E28,Jinyuan 45 authorized rice varieties,such as to check varieties,as well as the selection process of 58,46 and 56,east 37,47,and golden rice 919 to determine the physical and chemical properties of rice,at the same time analyzed the appearance quality of the brown rice,white rice protein containing rate,composition and physicochemical properties of rice starch,rice starch gelatinization characteristics index,at the same time and the examination and approval of quality analysis and compare differences between eating rice varieties.On this basis,the taste evaluation test was further carried out,and the taste evaluation was conducted based on statistics.The identification ability and preference of rice taste assessors(hereinafter referred to as assessors)were analyzed,and the evaluation results of the assessors were analyzed and studied.Alhrough the learning evaluation of member training,screening and have the ability to recognize the systematic analysis of the biological statistics and preference,in order to further clarify breeding new strains of rice in the process of high quality rice,it also helps to establish scientific and perfect project and standard for evaluating and eating,and then build with Chinese characteristics,scientific and efficient rice and palatability evaluation methods and scientific system effectively,in China's quality and eating rice varieties breeding to provide scientific and effective method.The research results are elaborated from the following aspects:1.About the tested varieties(lines)of the physical and chemical indexes of variance analysis and correlation analysis shows that the comprehensive evaluation value and appearance quality of brown rice,white rice protein containing rate,composition and physicochemical properties of rice starch,rice starch gelatinization characteristics are different degree of correlation,but the correlation between the physical and chemical index and the comprehensive evaluation value is not significant(P>0.05).The results showed that the physical and chemical indexes of rice could not accurately reflect the final eating quality.Although a single physicochemical index related to palatability was not correlated with palatability of rice,the organic combination of several physicochemical indexes showed different degrees of correlation with palatability of rice.2.About the tested varieties(lines)of rice taste test and statistical analysis shows that the tested varieties(lines)of palatability between the integrated evaluation was extremely significant difference(P<0.001)or less,as a review of the member of the evaluation results are very significant difference(P<0.001)or less,but in the learning evaluation of member and the tested varieties(lines)is not significant difference in the interaction between.Although there are some differences in the evaluation of taste among different examiners,the evaluation trend of all examiners on the tested varieties(lines)is obvious.