PDF(Pubmed)
Abstract：
Rice grain is widely consumed as a staple food, providing essential nutrition for households, particularly marginalized families. It plays a crucial role in ensuring food security, promoting human nutrition, supporting good health, and contributing to global food and nutritional security. Addressing the diverse quality demands of emerging diverse and climate-risked population dietary needs requires the development of a single variety of rice grain that can meet the various dietary and nutritional requirements. However, there is a lack of concrete definition for rice grain quality, making it challenging to cater to the different demands. The lack of sufficient genetic study and development in improving rice grain quality has resulted in widespread malnutrition, hidden hunger, and micronutrient deficiencies affecting a significant portion of the global population. Therefore, it is crucial to identify genetically evolved varieties with marked qualities that can help address these issues. Various factors account for the declining quality of rice grain and requires further study to improve their quality for healthier diets. We characterized rice grain quality using Lancastrians descriptor and a multitude of intrinsic and extrinsic quality traits. Next, we examined various components of rice grain quality favored in the Asia-Pacific region. This includes preferences by different communities, rice industry stakeholders, and value chain actors. We also explored the biological aspects of rice grain quality in the region, as well as specific genetic improvements that have been made in these traits. Additionally, we evaluated the factors that can influence rice grain quality and discussed the future directions for ensuring food and nutritional security and meeting consumer demands for grain quality. We explored the diverse consumer bases and their varied preferences in Asian-Pacific countries including India, China, Nepal, Bhutan, Vietnam, Sri Lanka, Pakistan, Thailand, Cambodia, Philippines, Bangladesh, Indonesia, Korea, Myanmar and Japan. The quality preferences encompassed a range of factors, including rice head recovery, grain shape, uniform size before cooking, gelatinization, chalkiness, texture, amylose content, aroma, red-coloration of grain, soft and shine when cooked, unbroken when cooked, gelatinization, less water required for cooking, gelatinization temperature (less cooking time), aged rice, firm and dry when cooked (gel consistency), extreme white, soft when chewed, easy-to-cook rice (parboiled rice), vitamins, and minerals. These preferences were evaluated across high, low, and medium categories. A comprehensive analysis is provided on the enhancement of grain quality traits, including brown rice recovery, recovery rate of milled rice, head rice recovery, as well as morphological traits such as grain length, grain width, grain length-width ratio, and grain chalkiness. We also explored the characteristics of amylose, gel consistency, gelatinization temperature, viscosity, as well as the nutritional qualities of rice grains such as starch, protein, lipids, vitamins, minerals, phytochemicals, and bio-fortification potential. The various factors that impact the quality of rice grains, including pre-harvest, post-harvest, and genotype considerations were explored. Additionally, we discussed the future direction and genetic strategies to effectively tackle these challenges. These qualitative characteristics represent the fundamental focus of regional and national breeding strategies employed by different countries to meet consumer preference. Given the significance of rice as a staple food in Asia-Pacific countries, it is primarily consumed domestically, with only a small portion being exported internationally. All the important attributes must be clearly defined within specific parameters. It is crucial for geneticists and breeders to develop a rice variety that can meet the diverse demands of consumers worldwide by incorporating multiple desirable traits. Thus, the goal of addressing global food and nutritional security, and human healthy can be achieved.
摘要：
米粒被广泛用作主食，为家庭提供必要的营养，尤其是边缘化家庭。它在确保粮食安全方面发挥着至关重要的作用，促进人类营养，支持良好的健康，促进全球粮食和营养安全。为了解决新兴的多样化和气候风险人群饮食需求的多样化质量需求，需要开发能够满足各种饮食和营养需求的单一品种稻米。然而,稻米品质缺乏具体定义，使它具有挑战性，以满足不同的需求。在改善稻米品质方面缺乏足够的遗传研究和开发,导致普遍营养不良,隐藏的饥饿，和微量营养素缺乏影响全球人口的很大一部分。因此,至关重要的是，确定具有显著品质的基因进化品种，可以帮助解决这些问题。各种因素导致稻米品质下降，需要进一步研究以提高其品质，以获得更健康的饮食。我们使用Lancastrians描述符和许多内在和外在品质性状表征了稻米的品质。接下来,我们研究了亚太地区稻米品质的各种成分。这包括不同社区的偏好，水稻产业利益相关者，和价值链参与者。我们还探索了该地区稻米品质的生物学方面，以及在这些特征中进行的特定遗传改进。此外,我们评估了影响稻米品质的因素，并讨论了确保粮食和营养安全以及满足消费者对谷物品质需求的未来方向。我们探索了包括印度在内的亚太国家不同的消费者基础和他们不同的偏好，中国,尼泊尔,不丹,越南,斯里兰卡,巴基斯坦,泰国,柬埔寨,菲律宾,孟加拉国,印度尼西亚,韩国,缅甸和日本。质量偏好包含一系列因素，包括米头恢复，颗粒形状,烹饪前的均匀尺寸，糊化，白垩,纹理,直链淀粉含量，香气，谷物的红色，煮熟时柔软闪亮，煮熟时不间断，糊化，做饭需要更少的水，糊化温度（较少的烹饪时间），陈年大米,煮熟时坚硬干燥（凝胶稠度），极端的白色,咀嚼时柔软，易于烹饪的米饭（煮米饭），维生素,和矿物。这些偏好被评估得很高，低,中等类别。对提高籽粒品质性状进行了综合分析，包括糙米的恢复，精米的回收率，头部大米恢复，以及粒长等形态特征，晶粒宽度,晶粒长宽比，和谷物白垩。我们还探索了直链淀粉的特性，凝胶稠度,糊化温度，粘度,以及米粒的营养品质，如淀粉，蛋白质，脂质，维生素,矿物,植物化学物质,和生物强化潜力。影响米粒品质的各种因素,包括收获前,收获后,和基因型考虑因素进行了探讨。此外,我们讨论了有效应对这些挑战的未来方向和遗传策略。这些定性特征代表了不同国家为满足消费者偏好而采用的区域和国家育种策略的基本重点。鉴于大米作为亚太国家主食的重要性，它主要在国内消费，只有一小部分出口到国际上。所有重要的属性必须在特定参数中明确定义。对于遗传学家和育种者来说，开发一种水稻品种至关重要，该品种可以通过结合多种理想性状来满足全球消费者的多种需求。因此，解决全球粮食和营养安全的目标，人类的健康是可以实现的。
