ArticleBreeding science2016
Variation in cooking and eating quality traits in Japanese rice germplasm accessions.
Article in Breeding science, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Evaluating Nitrogen Reduction Under Combined Rice Straw Biochar and Milk Vetch Application: A Multi-Objective Assessment of Rice Yield, Grain Quality, and Partial Factor Productivity of Nitrogen Fertilizer in a Double-Rice Cropping System.Foods (Basel, Switzerland) · 2026Article
- Novel chromosome segment substitution lines derived fromBreeding science · 2025Article
- Effects of Planting Methods and Varieties on Rice Quality in Northern China.Foods (Basel, Switzerland) · 2025Article
- QTN detection and candidate gene identification for improved eating and cooking quality in rice using GWAS and PLS regression analysis.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2025Article
- A cooking and eating quality evaluating system for whole grain black rice.Molecular breeding : new strategies in plant improvement · 2025Article
- Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage.Foods (Basel, Switzerland) · 2024Article
- Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice.Food science and biotechnology · 2024Article
- Population Structure and Genetic Diversity of Shanlan Landrace Rice for GWAS of Cooking and Eating Quality Traits.International journal of molecular sciences · 2024Article
- A comparative study of grain quality and physicochemical properties of premium japonica rice from three typical production regions.Frontiers in plant science · 2024Article
- Evaluation of Cooked Rice for Eating Quality and Its Components inFoods (Basel, Switzerland) · 2023Article
- Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review.Foods (Basel, Switzerland) · 2023Review
- Grain quality characteristics analysis and application on breeding of Yuenongsimiao, a high-yielding and disease-resistant rice variety.Scientific reports · 2023Article
- Genes and Their Molecular Functions Determining Seed Structure, Components, and Quality of Rice.Rice (New York, N.Y.) · 2022Review
- FLOURY ENDOSPERM19 encoding a class I glutamine amidotransferase affects grain quality in rice.Molecular breeding : new strategies in plant improvement · 2021Article
- Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars.Rice (New York, N.Y.) · 2021Article
- Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice.Frontiers in nutrition · 2021Article
- The Influence of Nitrogen Application Level on Eating Quality of the Two Indica-Japonica Hybrid Rice Cultivars.Plants (Basel, Switzerland) · 2020Article
- Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?Trends in food science & technology · 2019Review
- Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm.Rice (New York, N.Y.) · 2018Article
- Rice Soluble Starch Synthase I: Allelic Variation, Expression, Function, and Interaction WithFrontiers in plant science · 2018Article
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4 authors.
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Abstract
The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germplasm accessions. Principal-components analysis (PCA) revealed that allelic differences in the Wx gene explained the largest proportion of phenotypic variation of the eating-quality traits. In 146 accessions of non-glutinous temperate japonica rice, PCA revealed that protein content and surface texture of the cooked rice grains significantly explained phenotypic variations of the eating-quality traits. An allelic difference based on simple sequence repeats, which was located near a quantitative trait locus (QTL) on the short arm of chromosome 3, was associated with differences in the eating quality of non-glutinous temperate japonica rice. These results suggest that eating quality is controlled by genetic factors, including the Wx gene and the QTL on chromosome 3, in Japanese rice accessions. These genetic factors have been consciously selected for eating quality during rice breeding programs in Japan.
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