Identification and evaluation of rice quality traits in Southern Henan glutinous rice germplasm resources

Abstract

Glutinous rice germplasm is abundant in Southern Henan and serves as a valuable genetic resource bank for the development of new glutinous rice cultivars. The identification and examination of rice quality traits in Southern Henan glutinous rice germplasm resources may provide a scientific foundation for the development and use of new, superior glutinous rice cultivars. Using a near-infrared grain analyzer in conjunction with biochemical and physical-chemical analysis techniques and methods, 13 representative glutinous rice varieties from the south of Henan Province were chosen as the experimental materials for this study. Their primary quality indexes, including appearance quality, milling quality, cooking and eating quality, and nutritional quality, were identified and categorized. The findings demonstrated that, with the exception of the three glutinous rice varieties Heixiangnuo 334, Xingengnuo 631, and Jugengnuo-GB-5, the chalkiness rate of 13 typical glutinous rice germplasm resources did not meet the national standard of good quality rice; Jugengnuo-GB-5, which is classified as first-class high-quality rice in the country, has the lowest gelatinization temperature. With the exception of Yanggengnuo 1, which had the highest taste value (92.23%) and Jugengnuo-GB-5, which had the lowest (34.86%); among the 13 glutinous rice varieties tested, the protein content was 9.09%; other glutinous rice varieties had less than 9.00%; the variation range was between 6.32% and 9.09%; and the content of free fatty acids varied among the varieties. Heixiangnuo 1926 had the highest free fatty acid content (31.66%), while Heixiangnuo 193 had the lowest (17.30%). In terms of milling quality, all glutinous rice varieties met the national standard for high-quality rice, with the exception of Heixiangnuo 334's brown rice rate and Heixiangnuo 193's whole milled rice rate. Yanggengnuo 1 performs better overall and has a greater rate of milled rice, entire milled rice, and taste value. The Southern Henan glutinous rice germplasm resources exhibit a wide range of variations in appearance quality, milling quality, cooking and eating quality, nutritional quality, and other key quality indices. These variations offer crucial information for the subsequent cultivation of new high-quality glutinous rice varieties.