Rice grain quality as an emerging priority in national rice breeding programs
1991
Juliano, B.O. | Duff, B.
Grain quality includes not only the traditional physical and visual properties of the rice grain but also cooked rice texture as indexed by apparent amylose content, alkali spreading value (index of gelatinization temperature), gel consistency, actual texture measurement of cooked grain, and protein content (nutritional value). Texture measurement is done primarily to verify amylose classification, but instrument methods are not sensitive enough to differentiate cooked rice with the same amylose type, as do sensory evaluation and processing. Consumer demand studies show wide diversity in grain quality characteristics preferred. They are useful in setting priorities in a grain quality breeding program. A 1990 survey verified that grain quality is one of the major objectives, if not the major objective of national rice breeding programs in countries that are self-sufficient in rice production. Rice grain quality may be affected by variety, environment, and processing. Many national programs have characterized the grain quality of popular varieties and their germplasm collection entries. Asian food scientists have been characterizing the properties of varieties most suitable for traditional rice products, to improve product quality and shelf life and to provide value added and employment in the rural areas. Mutants and transgenic rices obtained from biotechnology may also need to be screened for possible alteration of grain quality. Strong national programs are expected to play a major role in research related to grain quality evaluation as IRRI shifts its research emphasis from grain quality to the biochemistry of the rice plant, including the grain.
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