| dc.contributor.author | Hongwei Yang | |
| dc.contributor.author | Liying Zhang | |
| dc.contributor.author | Xiangquan Gao | |
| dc.contributor.author | Shi Han | |
| dc.contributor.author | Zuobin Ma | |
| dc.contributor.author | Lili Wang | |
| dc.contributor.other | College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang 110866, China | |
| dc.contributor.other | Rice Research Institute of Liaoning Province, Liaoning Academy of Agricultural Sciences, Shenyang 110101, China | |
| dc.contributor.other | College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang 110866, China | |
| dc.contributor.other | College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang 110866, China | |
| dc.contributor.other | Rice Research Institute of Liaoning Province, Liaoning Academy of Agricultural Sciences, Shenyang 110101, China | |
| dc.contributor.other | Rice Research Institute of Liaoning Province, Liaoning Academy of Agricultural Sciences, Shenyang 110101, China | |
| dc.date.accessioned | 2025-08-27T14:00:36Z | |
| dc.date.accessioned | 2025-10-08T08:43:23Z | |
| dc.date.available | 2025-10-08T08:43:23Z | |
| dc.date.issued | 01-07-2025 | |
| dc.identifier.uri | http://digilib.fisipol.ugm.ac.id/repo/handle/15717717/36912 | |
| dc.description.abstract | The quality of rice, one of the most important food crops in the world, is directly related to people’s dietary experience and nutritional health. With the improvement in living standards, consumer requirements for the taste quality of rice are becoming increasingly strict. Japonica rice occupies an important position in rice production due to its rich genetic diversity and excellent agronomic characteristics. In this study, <i>LJ433</i>, <i>JY653</i>, <i>LJ218</i>, <i>LJ177</i>, <i>LY66</i>, and <i>LX21</i>, which are mainly popularized in northern China and have different taste values, were selected as the experimental subjects, and <i>YJ219</i>, which won the gold award in the third China high-quality rice variety taste quality evaluation, was taken as the control (CK). Low-field nuclear magnetic resonance and spectral analysis were adopted as the main detection techniques. The effects of free water (peak area increased by 13.24–86.68% when <i>p</i> < 0.05), bound water, appearance characteristics (such as chalkiness, which decreased by 18.48–86.48%), and chemical composition (amylose content decreased by 3.76–26.47%) on the taste value of rice were systematically analyzed, and a multi-dimensional “appearance–palatability–nutrition” evaluation system was constructed. The experimental results indicated that increasing the free water content, reducing the chalkiness and chemical component content could significantly improve the taste value of rice (<i>p</i> < 0.05). The results of this research provide a theoretical basis for breeding new high-yield and high-quality rice varieties and have guiding significance for the practice of rice planting and processing. | |
| dc.language.iso | EN | |
| dc.publisher | MDPI AG | |
| dc.subject.lcc | Agriculture | |
| dc.title | Multi-Dimensional Analysis of Quality-Related Traits Affecting the Taste of Main Cultivated Japonica Rice Varieties in Northern China | |
| dc.type | Article | |
| dc.description.keywords | taste value | |
| dc.description.keywords | japonica rice | |
| dc.description.keywords | low-field nuclear magnetic resonance | |
| dc.description.keywords | quality-related traits | |
| dc.description.doi | 10.3390/agronomy15081757 | |
| dc.title.journal | Agronomy | |
| dc.identifier.e-issn | 2073-4395 | |
| dc.identifier.oai | oai:doaj.org/journal:6bbb2e318cc64460b4cbb185360bba5a | |
| dc.journal.info | Volume 15, Issue 8 | |
