Association and Principal Component Analyses of Eating Quality Traits of 141 <i>Japonica</i> Rice Cultivars in China

Lixia Zhang; Ying Yan; Zejun Hu; Kai Wang; Liming Cao; Shujun Wu

doi:doi:10.11648/j.ajaf.20210901.16

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Association and Principal Component Analyses of Eating Quality Traits of 141 Japonica Rice Cultivars in China

Lixia Zhang, Ying Yan, Zejun Hu, Kai Wang, Liming Cao, Shujun Wu

Published in American Journal of Agriculture and Forestry (Volume 9, Issue 1)

Received: 5 January 2021 Accepted: 19 January 2021 Published: 30 January 2021

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Abstract

Eating quality is the important trait of rice, and rice breeders also employ eating quality in breeding selection for advanced generations. Therefore, to better understand the factors affecting the eating quality of japonica rice in China, the physicochemical indices [apparent amylose content (AAC), gel consistency (GC), protein content (PC), and gelatinization temperature (GT)], rapid visco analyzer parameters, and cooked rice taste values of 141 rice cultivars were analyzed. The rice cultivars were divided into low, medium, and total AAC groups. Association and principal component analyses of these indices were performed. In total AAC rice, cooked rice taste value showed a significant negative correlation with AAC, final viscosity (CPV), setback viscosity (SBV), consistence viscosity (CSV), and a positive correlation with GC, peak viscosity (PKV), holding strength (HPV), and breakdown viscosity (BDV). PC showed a significant negative correlation with cooked rice taste value in low, medium, and total AAC rice. For both low and medium AAC rice, the factor load matrix of PC and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that PC was the most important factor for the eating quality of low and medium AAC rice. For total AAC rice, the factor load matrix of AAC, GC, and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that AAC and GC were important factors for the eating quality of different type rice cultivars. The results showed that AAC and GC were more important for the eating quality of different type rice cultivars, while PC was more important for the eating quality of similar type rice cultivars. Our findings offer new insight into target traits in breeding rice with high eating quality.

Published in	American Journal of Agriculture and Forestry (Volume 9, Issue 1)
DOI	10.11648/j.ajaf.20210901.16
Page(s)	37-41
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

Japonica Rice, Eating Quality, Apparent Amylose Content, Protein Content

References

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APA Style

Lixia Zhang, Ying Yan, Zejun Hu, Kai Wang, Liming Cao, et al. (2021). Association and Principal Component Analyses of Eating Quality Traits of 141 Japonica Rice Cultivars in China. American Journal of Agriculture and Forestry, 9(1), 37-41. https://doi.org/10.11648/j.ajaf.20210901.16

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ACS Style

Lixia Zhang; Ying Yan; Zejun Hu; Kai Wang; Liming Cao, et al. Association and Principal Component Analyses of Eating Quality Traits of 141 Japonica Rice Cultivars in China. Am. J. Agric. For. 2021, 9(1), 37-41. doi: 10.11648/j.ajaf.20210901.16

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AMA Style

Lixia Zhang, Ying Yan, Zejun Hu, Kai Wang, Liming Cao, et al. Association and Principal Component Analyses of Eating Quality Traits of 141 Japonica Rice Cultivars in China. Am J Agric For. 2021;9(1):37-41. doi: 10.11648/j.ajaf.20210901.16

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@article{10.11648/j.ajaf.20210901.16,
  author = {Lixia Zhang and Ying Yan and Zejun Hu and Kai Wang and Liming Cao and Shujun Wu},
  title = {Association and Principal Component Analyses of Eating Quality Traits of 141 Japonica Rice Cultivars in China},
  journal = {American Journal of Agriculture and Forestry},
  volume = {9},
  number = {1},
  pages = {37-41},
  doi = {10.11648/j.ajaf.20210901.16},
  url = {https://doi.org/10.11648/j.ajaf.20210901.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajaf.20210901.16},
  abstract = {Eating quality is the important trait of rice, and rice breeders also employ eating quality in breeding selection for advanced generations. Therefore, to better understand the factors affecting the eating quality of japonica rice in China, the physicochemical indices [apparent amylose content (AAC), gel consistency (GC), protein content (PC), and gelatinization temperature (GT)], rapid visco analyzer parameters, and cooked rice taste values of 141 rice cultivars were analyzed. The rice cultivars were divided into low, medium, and total AAC groups. Association and principal component analyses of these indices were performed. In total AAC rice, cooked rice taste value showed a significant negative correlation with AAC, final viscosity (CPV), setback viscosity (SBV), consistence viscosity (CSV), and a positive correlation with GC, peak viscosity (PKV), holding strength (HPV), and breakdown viscosity (BDV). PC showed a significant negative correlation with cooked rice taste value in low, medium, and total AAC rice. For both low and medium AAC rice, the factor load matrix of PC and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that PC was the most important factor for the eating quality of low and medium AAC rice. For total AAC rice, the factor load matrix of AAC, GC, and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that AAC and GC were important factors for the eating quality of different type rice cultivars. The results showed that AAC and GC were more important for the eating quality of different type rice cultivars, while PC was more important for the eating quality of similar type rice cultivars. Our findings offer new insight into target traits in breeding rice with high eating quality.},
 year = {2021}
}

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TY  - JOUR
T1  - Association and Principal Component Analyses of Eating Quality Traits of 141 Japonica Rice Cultivars in China
AU  - Lixia Zhang
AU  - Ying Yan
AU  - Zejun Hu
AU  - Kai Wang
AU  - Liming Cao
AU  - Shujun Wu
Y1  - 2021/01/30
PY  - 2021
N1  - https://doi.org/10.11648/j.ajaf.20210901.16
DO  - 10.11648/j.ajaf.20210901.16
T2  - American Journal of Agriculture and Forestry
JF  - American Journal of Agriculture and Forestry
JO  - American Journal of Agriculture and Forestry
SP  - 37
EP  - 41
PB  - Science Publishing Group
SN  - 2330-8591
UR  - https://doi.org/10.11648/j.ajaf.20210901.16
AB  - Eating quality is the important trait of rice, and rice breeders also employ eating quality in breeding selection for advanced generations. Therefore, to better understand the factors affecting the eating quality of japonica rice in China, the physicochemical indices [apparent amylose content (AAC), gel consistency (GC), protein content (PC), and gelatinization temperature (GT)], rapid visco analyzer parameters, and cooked rice taste values of 141 rice cultivars were analyzed. The rice cultivars were divided into low, medium, and total AAC groups. Association and principal component analyses of these indices were performed. In total AAC rice, cooked rice taste value showed a significant negative correlation with AAC, final viscosity (CPV), setback viscosity (SBV), consistence viscosity (CSV), and a positive correlation with GC, peak viscosity (PKV), holding strength (HPV), and breakdown viscosity (BDV). PC showed a significant negative correlation with cooked rice taste value in low, medium, and total AAC rice. For both low and medium AAC rice, the factor load matrix of PC and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that PC was the most important factor for the eating quality of low and medium AAC rice. For total AAC rice, the factor load matrix of AAC, GC, and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that AAC and GC were important factors for the eating quality of different type rice cultivars. The results showed that AAC and GC were more important for the eating quality of different type rice cultivars, while PC was more important for the eating quality of similar type rice cultivars. Our findings offer new insight into target traits in breeding rice with high eating quality.
VL  - 9
IS  - 1
ER  -

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Author Information

Lixia Zhang

Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
Ying Yan

Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
Zejun Hu

Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
Kai Wang

Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
Liming Cao

Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
Shujun Wu

Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China

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APA Style

Lixia Zhang, Ying Yan, Zejun Hu, Kai Wang, Liming Cao, et al. (2021). Association and Principal Component Analyses of Eating Quality Traits of 141 Japonica Rice Cultivars in China. American Journal of Agriculture and Forestry, 9(1), 37-41. https://doi.org/10.11648/j.ajaf.20210901.16

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ACS Style

Lixia Zhang; Ying Yan; Zejun Hu; Kai Wang; Liming Cao, et al. Association and Principal Component Analyses of Eating Quality Traits of 141 Japonica Rice Cultivars in China. Am. J. Agric. For. 2021, 9(1), 37-41. doi: 10.11648/j.ajaf.20210901.16

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AMA Style

Lixia Zhang, Ying Yan, Zejun Hu, Kai Wang, Liming Cao, et al. Association and Principal Component Analyses of Eating Quality Traits of 141 Japonica Rice Cultivars in China. Am J Agric For. 2021;9(1):37-41. doi: 10.11648/j.ajaf.20210901.16

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@article{10.11648/j.ajaf.20210901.16,
  author = {Lixia Zhang and Ying Yan and Zejun Hu and Kai Wang and Liming Cao and Shujun Wu},
  title = {Association and Principal Component Analyses of Eating Quality Traits of 141 Japonica Rice Cultivars in China},
  journal = {American Journal of Agriculture and Forestry},
  volume = {9},
  number = {1},
  pages = {37-41},
  doi = {10.11648/j.ajaf.20210901.16},
  url = {https://doi.org/10.11648/j.ajaf.20210901.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajaf.20210901.16},
  abstract = {Eating quality is the important trait of rice, and rice breeders also employ eating quality in breeding selection for advanced generations. Therefore, to better understand the factors affecting the eating quality of japonica rice in China, the physicochemical indices [apparent amylose content (AAC), gel consistency (GC), protein content (PC), and gelatinization temperature (GT)], rapid visco analyzer parameters, and cooked rice taste values of 141 rice cultivars were analyzed. The rice cultivars were divided into low, medium, and total AAC groups. Association and principal component analyses of these indices were performed. In total AAC rice, cooked rice taste value showed a significant negative correlation with AAC, final viscosity (CPV), setback viscosity (SBV), consistence viscosity (CSV), and a positive correlation with GC, peak viscosity (PKV), holding strength (HPV), and breakdown viscosity (BDV). PC showed a significant negative correlation with cooked rice taste value in low, medium, and total AAC rice. For both low and medium AAC rice, the factor load matrix of PC and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that PC was the most important factor for the eating quality of low and medium AAC rice. For total AAC rice, the factor load matrix of AAC, GC, and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that AAC and GC were important factors for the eating quality of different type rice cultivars. The results showed that AAC and GC were more important for the eating quality of different type rice cultivars, while PC was more important for the eating quality of similar type rice cultivars. Our findings offer new insight into target traits in breeding rice with high eating quality.},
 year = {2021}
}

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TY  - JOUR
T1  - Association and Principal Component Analyses of Eating Quality Traits of 141 Japonica Rice Cultivars in China
AU  - Lixia Zhang
AU  - Ying Yan
AU  - Zejun Hu
AU  - Kai Wang
AU  - Liming Cao
AU  - Shujun Wu
Y1  - 2021/01/30
PY  - 2021
N1  - https://doi.org/10.11648/j.ajaf.20210901.16
DO  - 10.11648/j.ajaf.20210901.16
T2  - American Journal of Agriculture and Forestry
JF  - American Journal of Agriculture and Forestry
JO  - American Journal of Agriculture and Forestry
SP  - 37
EP  - 41
PB  - Science Publishing Group
SN  - 2330-8591
UR  - https://doi.org/10.11648/j.ajaf.20210901.16
AB  - Eating quality is the important trait of rice, and rice breeders also employ eating quality in breeding selection for advanced generations. Therefore, to better understand the factors affecting the eating quality of japonica rice in China, the physicochemical indices [apparent amylose content (AAC), gel consistency (GC), protein content (PC), and gelatinization temperature (GT)], rapid visco analyzer parameters, and cooked rice taste values of 141 rice cultivars were analyzed. The rice cultivars were divided into low, medium, and total AAC groups. Association and principal component analyses of these indices were performed. In total AAC rice, cooked rice taste value showed a significant negative correlation with AAC, final viscosity (CPV), setback viscosity (SBV), consistence viscosity (CSV), and a positive correlation with GC, peak viscosity (PKV), holding strength (HPV), and breakdown viscosity (BDV). PC showed a significant negative correlation with cooked rice taste value in low, medium, and total AAC rice. For both low and medium AAC rice, the factor load matrix of PC and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that PC was the most important factor for the eating quality of low and medium AAC rice. For total AAC rice, the factor load matrix of AAC, GC, and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that AAC and GC were important factors for the eating quality of different type rice cultivars. The results showed that AAC and GC were more important for the eating quality of different type rice cultivars, while PC was more important for the eating quality of similar type rice cultivars. Our findings offer new insight into target traits in breeding rice with high eating quality.
VL  - 9
IS  - 1
ER  -

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