Rice grain quality-traditional traits for high quality rice and health-plus substances
Rice grain quality-traditional traits for high quality rice and health-plus substances
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DOI：
10.1007/s11032-019-1080-6
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发表时间：
2019-12-17
影响因子：
3.1
通讯作者：
He, Yu-Qing
中科院分区：
文献类型：
--
作者：
Zhou, Hao;Xia, Duo;He, Yu-Qing
稻米品质是反映生产者、加工者、销售者和消费者对稻米生产、加工、销售和消费意见的复杂性状。它大致可分为研磨质量、外观质量、烹饪和感官质量、营养质量和卫生质量。碾磨质量按价值顺序表示粮食产品的回收程度；外观质量体现在吸引购买者的能力上；感官品质和营养品质与食用特性有关，卫生品质与不受内外污染有关。随着生活水平的提高，获取食物的途径已经从谷物转向肉类、牛奶、鸡蛋、蔬菜和水果。对食物的需求不再是简单的“足够”，而是越来越多的“美味”和“健康”。为了满足消费者和生产者的需求，科学家必须了解决定水稻质量的遗传基础，育种家和种子公司必须开发出高产、优质和有益健康的水稻品种。本文从消费者需求、分类和重要性、功能基因组学、遗传学、育种以及未来挑战等方面综述了水稻品质研究的进展。
Rice grain quality is a complex trait that reflects the opinions of producers, processors, sellers and consumers in regard to production, processing, marketing and consumption of the grain. It can be roughly divided into milling quality, appearance quality, cooking and sensory quality, nutrition quality and hygiene quality. Milling quality indicates level of recovery of grain products in order of value; appearance quality is reflected in ability to attract buyers; sensory quality and nutritional quality relate to the edible characteristics, and hygiene quality relates to freedom from internal and external contamination. With improving living standards, access to food has shifted from grain to meat, milk, eggs, vegetables and fruits. The demand for food is no longer simply "enough," but is increasingly "delicious" and "healthy." In order to meet the needs of consumers and producers, scientists have to understand the genetic basis that determines quality in rice, and breeders and seed companies have to develop rice varieties with high yield, good quality and health benefits. This paper summarizes progress in understanding rice quality by addressing aspects of consumer demand, classification and importance, functional genomics, genetics, breeding and, finally, future challenges.