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Rice grain quality—traditional traits for high quality rice and health-plus substances

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Abstract

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.

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Funding

This work was supported by grants from the National Program on R&D of Transgenic Plants (2016ZX08009003-004) and earmarked fund for Agriculture Research System (CARS-01-03) in China.

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  1. National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan, 430070, China

    Hao Zhou, Duo Xia & Yuqing He

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  1. Hao Zhou
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Zhou, H., Xia, D. & He, Y. Rice grain quality—traditional traits for high quality rice and health-plus substances. Mol Breeding 40, 1 (2020). https://doi.org/10.1007/s11032-019-1080-6

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