Research Progress and Prospects of Factors Affecting Rice Eating Quality

doi:10.11924/j.issn.1000-6850.casb20191000732

Abstract

Abstract:

Improving the eating quality of rice is an inevitable requirement to enhance China’s rice quality and its international competitiveness. In view of the slow research progress of rice quality, especially the eating quality in China, the high quality production and industrialization of rice under the large-scale production are severely restricted. Therefore, this paper analyzes the relationships between rice eating quality and physicochemical indexes which are closely related to rice eating quality, and summarizes the main cultivation techniques that affected the formation of rice eating quality and their research progresses. On this basis, the paper studies the causes of the slow progress on rice eating quality research and the existing problems, and puts forward development countermeasures to improve the palatability of rice under the large scale production in China.

Key words: rice (Oryza sativa L.), eating quality, starch, protein, cultivation techniques

CLC Number:

S511

Xi Min, Ji Yalan, Wu Wenge, Xu Youzun, Sun Xueyuan, Zhou Yongjin. Research Progress and Prospects of Factors Affecting Rice Eating Quality[J]. Chinese Agricultural Science Bulletin, 2020, 36(12): 159-164.

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