Association and Principal Component Analyses of Eating Quality Traits of 141 Japonica Rice Cultivars in China

Eating quality is the important trait of rice, and rice breeders also employ eating quality in breeding selection for advanced generations. Therefore, to better understand the factors affecting the eating quality of japonica rice in China, the physicochemical indices [apparent amylose content (AAC), gel consistency (GC), protein content (PC), and gelatinization temperature (GT)], rapid visco analyzer parameters, and cooked rice taste values of 141 rice cultivars were analyzed. The rice cultivars were divided into low, medium, and total AAC groups. Association and principal component analyses of these indices were performed. In total AAC rice, cooked rice taste value showed a significant negative correlation with AAC, final viscosity (CPV), setback viscosity (SBV), consistence viscosity (CSV), and a positive correlation with GC, peak viscosity (PKV), holding strength (HPV), and breakdown viscosity (BDV). PC showed a significant negative correlation with cooked rice taste value in low, medium, and total AAC rice. For both low and medium AAC rice, the factor load matrix of PC and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that PC was the most important factor for the eating quality of low and medium AAC rice. For total AAC rice, the factor load matrix of AAC, GC, and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that AAC and GC were important factors for the eating quality of different type rice cultivars. The results showed that AAC and GC were more important for the eating quality of different type rice cultivars, while PC was more important for the eating quality of similar type rice cultivars. Our findings offer new insight into target traits in breeding rice with high eating quality.