FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (23): 147-150.doi: 10.7506/spkx1002-6630-201323031

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Correlational Analysis between Appearance and Eating Quality of Indica Rice Harvested at Different Times

,XU Xing-feng,ZHONG Ye-jun*,XIA Wen,LIU Cheng-mei,LIU Wei,ZUO Yan-na,AI Yi-min   

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
  • Received:2012-10-10 Revised:2013-10-30 Online:2013-12-15 Published:2014-01-03
  • Contact: ZHONG Ye-jun E-mail:zhongyejun@ncu.edu.cn

Abstract:

In the present study, the effects of harvesting time on color parameters and sensory characteristics of indica
rice (early indica rice “Zaoxian 167” and late indica rice “Gan Wanxian 923”) were evaluted, and the relationships
between appearance quality and eating quality were established by regression analysis. The results showed that
when the picking time was increased from the thirtieth day to the forty-second day after heading, the length, width
and whiteness of the grain revealed a gradual increase, while the yellow degree was reduced. The eating quality as
evaluated by hardness, stickiness, sweetness, deliciousness and overall judgement analysis of both rice cultivars
showed that the early-harvested rice was better than the ordinarily-harvested rice, especially on “sweetness” and
“deliciousness”. According to correlational analysis, the width of the grain did not have significant correlation with
the eating quality, which had negative correlation with the length and whiteness, but had positive correlation with the
yellow degree. As for the appearance indexes, the width of the grain had no significant correlation with the length,
yellow and white degree; the length had positive correlation with the white degree and negative correlation with the
yellow degree and there were negative correlations between yellow degree and white degree.

Key words: harvesting time, indica, appearance, eating quality

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