Abstract:

To improve the appearance and taste quality of rice simutaneously, the amylose contents in more than 1000 rice varieties from IRRI and China Rice Germplasm Resource Bank were determined, and the appearance quality of IRRI resources was identified. The results showed that most of rice varieties with good taste had poor appearance quality and the “soft rice” standard was deficient. The amylose contents of rice were widely distributed, and the number of varieties in the soft rice range was small. The glutinous rice varieties were slightly more than “soft rice” varieties, and they were divided into high-quality glutinous rice and low-quality glutinous rice. The other types had the largest number of variety and the largest variation in amylose content, the soft rice type had significantly higher protein content and higher amylose content than glutinous rice. Twelve soft rice resources were screened in this experiment, which provided diversified resources for soft rice breeding, and a criterion for judging soft rice.

Key words: low amylose content, high quality glutinous rice, brewing glutinous rice, good taste rice, protein content