Comparison of Grain Quality Traits between Japonica Rice Cultivars from Korea and Yunnan Province of China

다국어 초록 (Multilingual Abstract)

Improving eating quality is one of the most important objectives in japonica rice breeding programs in Yunnan Province of China.
Eating quality and its relevant traits of nine Korean and 11 Yunnan rice cultivars were comparatively analyzed in this study. The
grain shape of most Yunnan japonica rice cultivars have a relatively slender shape and are slightly larger than Korean rice cultivars.
Palatability value of cooked rice of Yunnan rice cultivars was significantly lower, while the protein content of Yunnan rice cultivars
was significantly higher than that of Korean cultivars. Peak viscosity and breakdown viscosity of the Yunnan rice cultivars were significantly
lower, while setback viscosity of the Yunnan rice cultivars was significantly higher than in Korean rice cultivars.
Palatability value of cooked rice was negatively correlated with protein content and setback viscosity but positively correlated with
peak viscosity, breakdown viscosity, and cool paste viscosity. Through multiple linear regression analysis, an equation for estimating
palatability value (PV) of cooked rice based on quality traits was generated as dependent only upon protein content (PC),
PV=139.024-(10.865×PC) with an R² value of 0.822. The results suggest that reducing protein contents should be the major target
in improving eating quality of Yunnan japonica rice cultivars through integrated approaches of both cultivar development and appropriate
cultural practices. Genetic similarities among cultivars based on DNA markers which had been identified as associated with
grain quality seemed not to be directly related to PV.

다국어 초록 (Multilingual Abstract)

Improving eating quality is one of the most important objectives in japonica rice breeding programs in Yunnan Province of China.
Eating quality and its relevant traits of nine Korean and 11 Yunnan rice cultivars were comparatively analyzed in this study. The
grain shape of most Yunnan japonica rice cultivars have a relatively slender shape and are slightly larger than Korean rice cultivars.
Palatability value of cooked rice of Yunnan rice cultivars was significantly lower, while the protein content of Yunnan rice cultivars
was significantly higher than that of Korean cultivars. Peak viscosity and breakdown viscosity of the Yunnan rice cultivars were significantly
lower, while setback viscosity of the Yunnan rice cultivars was significantly higher than in Korean rice cultivars.
Palatability value of cooked rice was negatively correlated with protein content and setback viscosity but positively correlated with
peak viscosity, breakdown viscosity, and cool paste viscosity. Through multiple linear regression analysis, an equation for estimating
palatability value (PV) of cooked rice based on quality traits was generated as dependent only upon protein content (PC),
PV=139.024-(10.865×PC) with an R² value of 0.822. The results suggest that reducing protein contents should be the major target
in improving eating quality of Yunnan japonica rice cultivars through integrated approaches of both cultivar development and appropriate
cultural practices. Genetic similarities among cultivars based on DNA markers which had been identified as associated with
grain quality seemed not to be directly related to PV.

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