Abstract:
Taking the 38 Yunnan soft rice germplasm resources introduced from South Henan as experimental materials, the appearance quality, grinding quality, nutrition quality, cooking and eating quality of soft rice in South Henan were tested and analyzed by huller, rice polisher and near-infrared grain analyzer, combined with biochemical and physical-chemical analysis techniques. The results showed that there were rich variation types in chalkiness rate, chalkiness area, chalkiness degree, grain length, grain width, length width ratio, brown rice rate, milled rice rate, whole milled rice rate, protein content, total amino acid content, total essential amino acid content, amylose content, taste value and gelatinization temperature. In particular, the total amino acid content, the total essential amino acid content, chalkiness character, grain type and gelatinization temperature in soft rice varied widely.
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