Selection and comprehensive evaluation of special glutinous rice varieties for dumpling in Zhejiang Province, China

doi:10.3969/j.issn.1004-1524.2022.12.01

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (12): 2583-2593.DOI: 10.3969/j.issn.1004-1524.2022.12.01

• Crop Science • Previous Articles Next Articles

Selection and comprehensive evaluation of special glutinous rice varieties for dumpling in Zhejiang Province, China

WANG Baojun¹(), CHENG Wangda¹, SHEN Yaqiang¹, CHEN Zhaogui², PENG Yuhui², ZHU Jiawei³, HUANG Jiapin³, ZHANG Hongmei¹^,^*()

1. Institute of Eco-Environmental Sciences, Jiaxing Academy of Agricultural Sciences, Jiaxing 314016, Zhejiang, China
2. Zhejiang Wufangzhai Industrial Co., Ltd., Jiaxing 314000, Zhejiang, China
3. Zhejiang Hetianxia Seed Industry Co., Ltd., Jiaxing 314000, Zhejiang, China

Received:2022-03-16 Online:2022-12-25 Published:2022-12-26
Contact: ZHANG Hongmei

Abstract

Abstract:

To select high-quality glutinous rice varieties suitable for making dumpling (glutinous rice dumpling wrapped in reed leaf) in Zhejiang Province, 27 glutinous rice germplasm resources were collected around Taihu Lake as materials. The field yield, rice quality and eating quality of dumpling were evaluated by correlation analysis, principal component analysis and cluster analysis from glutinous rice varieties. The results showed that there was a significant positive correlation between the favorite degree of dumpling and smell, suitability of soft and hard, and content of protein. Principal component analysis indicated that comprehensive evaluation value of Shaonuo9714 was the highest. 27 glutinous rice resources were divided into 5 classes by cluster analysis. It was suitable for making dumpling to concentrate in glutinous rice class 1 (Zhenuoyou No.1, Zhenuo 106, Shaonuo 9714, Jiahenuo No.1, with good appearance, sensory and processing quality and high comprehensive score), class 2 (Wankennuo 1116, Taihunuo, Chengnuo 218, Zhennuo 19, Suyunuo, Nuoshi 02, Nuoshi 03, Nuoshi 05 and Xiangnuo 833, which had good flavor quality, but poor yield and quality, with medium comprehensive score) and Class 3 (Wankennuo 1, Nuoshi 01, Nuoshi 04, Nuoshi 06, Nuoshi 07, Nuoshi 08, Wankennuo 3 and Wuyunuo 4819, which had good sensory quality and medium comprehensive score). Combined with the production requirements that the amylose content was less than 2% and the compactness of dumpling was greater than 0.9, the special glutinous rice varieties suitable for dumpling planting in Zhejiang were Shaonuo 9714, Zhenuo 106, Nuoshi 01, Wankennuo 3, Zhenuoyou No.1 and Jiahenuo No.1.

Key words: glutinous rice, dumpling, principal component analysis, taste

CLC Number:

S511.23

WANG Baojun, CHENG Wangda, SHEN Yaqiang, CHEN Zhaogui, PENG Yuhui, ZHU Jiawei, HUANG Jiapin, ZHANG Hongmei. Selection and comprehensive evaluation of special glutinous rice varieties for dumpling in Zhejiang Province, China[J]. Acta Agriculturae Zhejiangensis, 2022, 34(12): 2583-2593.

Figures/Tables 10

References 22

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编号 Code	糯稻材料 Glutinous rice materials	齐穗日期 Date of glutinous rice full heading	播齐历期 Period of sowing to full heading/d
J-01	皖垦糯1116 Wankennuo1116	2020-08-21	88
J-02	皖垦糯1号Wankennuo No.1	2020-08-24	91
J-03	浙糯优1号 Zhenuoyou No.1	2020-09-07	105
J-04	春江糯 6号 ChunjiangnuoNo.6	2020-09-03	101
J-05	太湖糯 Taihunuo	2020-09-07	105
J-06	澄糯218 Chengnuo218	2020-08-26	93
J-07	光明糯1号 Guangmingnuo No.1	2020-08-26	93
J-08	镇糯19 Zhennuo19	2020-08-24	91
J-09	浙糯106 Zhenuo106	2020-09-02	100
J-10	祥湖13 Xianghu13	2020-08-27	94
J-11	绍糯9714 Shaonuo 9714	2020-08-31	98
J-12	甬糯34 Yongnuo 34	2020-09-12	110
编号 Code	糯稻材料 Glutinous rice materials	齐穗日期 Date of glutinous rice full heading	播齐历期 Period of sowing to full heading/d
J-13	苏御糯 Suyunuo	2020-08-20	87
J-14	糯示01 Nuoshi01	2020-08-24	91
J-15	嘉禾糯1号Jiahenuo No.1	2020-08-31	98
J-16	糯示02 Nuoshi02	2020-08-27	94
J-17	糯示03 Nuoshi03	2020-08-25	92
J-18	糯示04 Nuoshi04	2020-08-20	87
J-19	糯示05 Nuoshi05	2020-08-20	87
J-20	糯示06 Nuoshi06	2020-08-20	87
J-21	香糯833 Xiangnuo 833	2020-08-25	92
J-22	糯示07 Nuoshi07	2020-08-20	87
J-23	糯示08 Nuoshi08	2020-08-22	89
J-24	糯示09 Nuoshi09	2020-08-20	87
J-25	糯示10 Nuoshi10	2020-08-24	91
J-26	皖垦糯3号 WankennuoNo.3	2020-08-27	91
J-27	武育糯4819 Wuyunuo4819	2020-08-24	94

编号 Code	糯稻材料 Glutinous rice materials	齐穗日期 Date of glutinous rice full heading	播齐历期 Period of sowing to full heading/d
J-01	皖垦糯1116 Wankennuo1116	2020-08-21	88
J-02	皖垦糯1号Wankennuo No.1	2020-08-24	91
J-03	浙糯优1号 Zhenuoyou No.1	2020-09-07	105
J-04	春江糯 6号 ChunjiangnuoNo.6	2020-09-03	101
J-05	太湖糯 Taihunuo	2020-09-07	105
J-06	澄糯218 Chengnuo218	2020-08-26	93
J-07	光明糯1号 Guangmingnuo No.1	2020-08-26	93
J-08	镇糯19 Zhennuo19	2020-08-24	91
J-09	浙糯106 Zhenuo106	2020-09-02	100
J-10	祥湖13 Xianghu13	2020-08-27	94
J-11	绍糯9714 Shaonuo 9714	2020-08-31	98
J-12	甬糯34 Yongnuo 34	2020-09-12	110
编号 Code	糯稻材料 Glutinous rice materials	齐穗日期 Date of glutinous rice full heading	播齐历期 Period of sowing to full heading/d
J-13	苏御糯 Suyunuo	2020-08-20	87
J-14	糯示01 Nuoshi01	2020-08-24	91
J-15	嘉禾糯1号Jiahenuo No.1	2020-08-31	98
J-16	糯示02 Nuoshi02	2020-08-27	94
J-17	糯示03 Nuoshi03	2020-08-25	92
J-18	糯示04 Nuoshi04	2020-08-20	87
J-19	糯示05 Nuoshi05	2020-08-20	87
J-20	糯示06 Nuoshi06	2020-08-20	87
J-21	香糯833 Xiangnuo 833	2020-08-25	92
J-22	糯示07 Nuoshi07	2020-08-20	87
J-23	糯示08 Nuoshi08	2020-08-22	89
J-24	糯示09 Nuoshi09	2020-08-20	87
J-25	糯示10 Nuoshi10	2020-08-24	91
J-26	皖垦糯3号 WankennuoNo.3	2020-08-27	91
J-27	武育糯4819 Wuyunuo4819	2020-08-24	94

编号 Code	糙米率 Brown rice rate/%	整精米率 Headmilled rice rate/%	阴糯米率 Negative glutinous rice rate/%	碱消值 Alkali spreading value	直链淀粉含量 Amylose content/%	精米率 Milled rice rate/%	粒长 Kernel length/ mm	长宽比 Ratio of length/ width	蛋白质含量 Protein content/%	白度等级 Whiteness grade	胶稠度 Gel consistency/ mm
CK	81.4	66.6	2.0	7.0	0.6	71.0	4.8	1.6	7.10	1	100
J-01	82.7	61.2	2.0	6.7	1.6	72.3	4.8	1.7	8.00	1	100
J-02	82.2	51.5	1.0	6.1	2.1	68.4	4.8	1.7	8.63	1	100
J-03	82.6	65.2	1.0	7.0	0.7	73.2	6.4	2.3	6.89	1	100
J-04	79.2	63.8	2.0	7.0	0.6	66.5	4.8	1.7	7.08	1	100
J-05	81.2	63.6	0	7.0	0.6	70.4	4.7	1.7	8.08	1	100
J-06	79.1	63.4	0	6.6	1.5	69.3	5.0	1.8	7.90	1	100
J-07	83.7	59.4	1.0	6.6	1.2	72.2	4.7	1.6	7.66	1	100
J-08	82.1	56.4	2.0	6.6	2.0	70.8	4.9	1.7	7.84	1	100
J-09	79.8	63.9	1.0	7.0	0.4	66.4	4.8	1.7	7.61	1	100
J-10	79.8	66.0	2.0	7.0	0.8	68.2	4.6	1.7	7.28	1	100
J-11	80.3	67.7	1.0	7.0	0.4	70.8	5.0	1.7	8.43	1	100
J-12	80.8	50.0	1.0	7.0	0.4	68.2	4.7	1.5	7.08	1	100
J-13	82.8	48.2	0	6.1	2.0	70.8	7.0	2.4	9.06	1	100
J-14	77.5	63.3	1.0	6.4	1.9	66.8	5.3	2.0	7.90	1	100
J-15	79.9	65.9	1.0	7.0	0.4	67.9	4.6	1.7	7.20	1	100
J-16	81.2	64.8	0	6.4	1.7	71.4	5.0	1.8	7.87	1	100
J-17	79.9	59.3	0	6.3	1.7	69.0	5.1	1.7	8.16	1	100
J-18	79.5	62.0	0	5.5	2.0	70.1	6.1	2.5	8.57	1	100
J-19	80.1	59.8	2.0	7.0	1.2	70.7	5.1	1.9	9.02	1	100
J-20	81.1	54.2	2.0	6.1	2.3	68.0	5.1	1.8	8.97	1	100
J-21	82.8	68.2	2.0	6.4	1.2	72.4	4.6	1.6	7.84	1	100
J-22	79.0	51.6	1.0	5.2	2.6	67.2	5.2	1.9	8.87	1	100
J-23	78.9	55.4	7.5	6.7	2.0	69.5	5.2	1.9	8.54	1	100
J-24	78.2	56.6	15.5	6.5	2.4	68.0	5.8	2.2	7.85	1	100
J-25	76.9	55.4	13.5	6.3	2.5	67.0	6.5	2.7	8.22	1	100
J-26	82.9	64.9	0	6.2	1.6	70.0	4.8	1.7	8.13	1	100
J-27	82.3	66.5	2.0	6.1	2.1	71.9	5.0	1.9	8.78	1	100

编号 Code	糙米率 Brown rice rate/%	整精米率 Headmilled rice rate/%	阴糯米率 Negative glutinous rice rate/%	碱消值 Alkali spreading value	直链淀粉含量 Amylose content/%	精米率 Milled rice rate/%	粒长 Kernel length/ mm	长宽比 Ratio of length/ width	蛋白质含量 Protein content/%	白度等级 Whiteness grade	胶稠度 Gel consistency/ mm
CK	81.4	66.6	2.0	7.0	0.6	71.0	4.8	1.6	7.10	1	100
J-01	82.7	61.2	2.0	6.7	1.6	72.3	4.8	1.7	8.00	1	100
J-02	82.2	51.5	1.0	6.1	2.1	68.4	4.8	1.7	8.63	1	100
J-03	82.6	65.2	1.0	7.0	0.7	73.2	6.4	2.3	6.89	1	100
J-04	79.2	63.8	2.0	7.0	0.6	66.5	4.8	1.7	7.08	1	100
J-05	81.2	63.6	0	7.0	0.6	70.4	4.7	1.7	8.08	1	100
J-06	79.1	63.4	0	6.6	1.5	69.3	5.0	1.8	7.90	1	100
J-07	83.7	59.4	1.0	6.6	1.2	72.2	4.7	1.6	7.66	1	100
J-08	82.1	56.4	2.0	6.6	2.0	70.8	4.9	1.7	7.84	1	100
J-09	79.8	63.9	1.0	7.0	0.4	66.4	4.8	1.7	7.61	1	100
J-10	79.8	66.0	2.0	7.0	0.8	68.2	4.6	1.7	7.28	1	100
J-11	80.3	67.7	1.0	7.0	0.4	70.8	5.0	1.7	8.43	1	100
J-12	80.8	50.0	1.0	7.0	0.4	68.2	4.7	1.5	7.08	1	100
J-13	82.8	48.2	0	6.1	2.0	70.8	7.0	2.4	9.06	1	100
J-14	77.5	63.3	1.0	6.4	1.9	66.8	5.3	2.0	7.90	1	100
J-15	79.9	65.9	1.0	7.0	0.4	67.9	4.6	1.7	7.20	1	100
J-16	81.2	64.8	0	6.4	1.7	71.4	5.0	1.8	7.87	1	100
J-17	79.9	59.3	0	6.3	1.7	69.0	5.1	1.7	8.16	1	100
J-18	79.5	62.0	0	5.5	2.0	70.1	6.1	2.5	8.57	1	100
J-19	80.1	59.8	2.0	7.0	1.2	70.7	5.1	1.9	9.02	1	100
J-20	81.1	54.2	2.0	6.1	2.3	68.0	5.1	1.8	8.97	1	100
J-21	82.8	68.2	2.0	6.4	1.2	72.4	4.6	1.6	7.84	1	100
J-22	79.0	51.6	1.0	5.2	2.6	67.2	5.2	1.9	8.87	1	100
J-23	78.9	55.4	7.5	6.7	2.0	69.5	5.2	1.9	8.54	1	100
J-24	78.2	56.6	15.5	6.5	2.4	68.0	5.8	2.2	7.85	1	100
J-25	76.9	55.4	13.5	6.3	2.5	67.0	6.5	2.7	8.22	1	100
J-26	82.9	64.9	0	6.2	1.6	70.0	4.8	1.7	8.13	1	100
J-27	82.3	66.5	2.0	6.1	2.1	71.9	5.0	1.9	8.78	1	100

编号 Code	色泽 Color	气味 Smell	紧实度 Compactness	黏性适宜度 Viscosity suitability	软硬适宜度 Soft and hard suitability	喜爱程度 Liking degree
J-01	0.98±0.04 ab	0.98±0.06 a	0.86±0.07 abcdefg	0.50±0.11 ab	0.48±0.13 bc	0.79±0.12 ab
J-02	0.95±0.05 abcd	0.81±0.06 abc	0.91±0.04 abcdef	0.82±0.07 a	0.72±0.11 abc	0.76±0.06 abcd
J-03	0.96±0.02 abc	0.69±0.14 bcd	0.98±0.02 abc	0.72±0.09 ab	0.65±0.16 abc	0.80±0.04 ab
J-04	0.73±0.06 def	0.68±0.05 bcd	0.76±0.04 defghi	0.67±0.12 ab	0.81±0.05 abc	0.52±0.14 cd
J-05	1.00±0.09 ab	0.74±0.10 abcd	0.89±0.06 abcdefg	0.72±0.11 ab	0.59±0.10 abc	0.67±0.08 abcd
J-06	0.89±0.10 abcde	0.72±0.10 abcd	0.89±0.08 abcdefg	0.70±0.08 ab	0.43±0.14 c	0.63±0.07 abcd
J-07	0.80±0.07 abcdef	0.54±0.10 cd	0.98±0.02 abc	0.67±0.09 ab	0.53±0.08 bc	0.50±0.06 d
J-08	0.60±0.09 f	0.65±0.08 bcd	0.73±0.03 efghi	0.75±0.06 ab	0.62±0.14 abc	0.70±0.06 abcd
J-09	0.95±0.05 abcd	0.76±0.07 abcd	1.02±0.02 a	0.75±0.11 ab	0.82±0.12 abc	0.74±0.09 abcd
J-10	0.78±0.03 bcdef	0.51±0.08 d	0.64±0.06 hi	0.71±0.09 ab	0.57±0.13 abc	0.54±0.09 bcd
J-11	0.89±0.06 abcde	0.79±0.10 abcd	0.97±0.04 abc	0.71±0.1 ab	0.81±0.08 abc	0.80±0.04 ab
J-12	0.72±0.07 ef	0.60±0.06 bcd	0.72±0.04 fghi	0.68±0.1 ab	0.65±0.13 abc	0.72±0.07 abcd
J-13	0.91±0.02 abcde	0.84±0.06 ab	0.80±0.06 bcdefghi	0.67±0.11 ab	0.67±0.15 abc	0.76±0.09 abcd
J-14	0.91±0.09 abcde	0.72±0.10 abcd	0.98±0.02 abc	0.85±0.14 a	0.96±0.07 a	0.84±0.08 a
J-15	0.93±0.04 abcde	0.69±0.06 bcd	1.00±0.00 ab	0.71±0.11 ab	0.59±0.15 abc	0.76±0.11 abcd
J-16	0.98±0.07 ab	0.69±0.08 bcd	0.91±0.03 abcdef	0.76±0.12 ab	0.61±0.15 abc	0.69±0.09 abcd
J-17	0.85±0.07 abcde	0.73±0.06 abcd	0.93±0.04 abcde	0.69±0.13 ab	0.52±0.12 bc	0.67±0.07 abcd
J-18	0.74±0.08 cdef	0.65±0.09 bcd	0.74±0.12 efghi	0.65±0.08 ab	0.74±0.12 abc	0.78±0.09 abc
J-19	1.02±0.05 a	0.65±0.11 bcd	0.74±0.07 efghi	0.72±0.08 ab	0.52±0.10 bc	0.84±0.06 a
J-20	0.93±0.05 abcde	0.67±0.08 bcd	0.61±0.10 i	0.74±0.09 ab	0.78±0.09 abc	0.80±0.04 ab
J-21	0.81±0.03 abcdef	0.72±0.09 abcd	0.81±0.03 bcdefghi	0.72±0.09 ab	0.54±0.12 bc	0.76±0.04 abc
J-22	0.78±0.07 bcdef	0.71±0.07 abcd	0.69±0.09 ghi	0.76±0.12 ab	0.80±0.1 abc	0.82±0.06 a
J-23	0.96±0.06 abcd	0.58±0.11 bcd	0.85±0.04 abcdefg	0.80±0.04 ab	0.82±0.1 abc	0.73±0.04 abcd
J-24	0.91±0.03 abcde	0.69±0.08 bcd	0.82±0.08 abcdefg	0.61±0.15 ab	0.52±0.15 bc	0.67±0.04 abcd
J-25	0.74±0.12 cdef	0.71±0.05 abcd	0.72±0.09 efghi	0.44±0.14 b	0.42±0.12 c	0.54±0.10 bcd
J-26	0.89±0.04 abcde	0.75±0.10 abcd	0.95±0.04 abcd	0.73±0.09 ab	0.74±0.13 abc	0.80±0.04 ab
J-27	0.74±0.10 cdef	0.78±0.08 abcd	0.78±0.10 cdefghi	0.64±0.12 ab	0.89±0.05 ab	0.80±0.07 ab

Selection and comprehensive evaluation of special glutinous rice varieties for dumpling in Zhejiang Province, China

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指标 Traits	主成分Principal component
指标 Traits	PC1	PC2	PC3	PC4	PC5
实际产量Yield (X₁)	0.373	0.212	-0.180	0.822	-0.095
粽子气味Smell(X₂)	-0.200	0.376	0.781	0.024	0.310
粽子紧实度Compactness(X₃)	0.535	0.344	0.292	-0.133	0.406
黏性适宜度Viscosity suitability(X₄)	0.136	0.630	-0.563	-0.393	-0.019
硬度适宜度Soft and hard suitability(X₅)	-0.101	0.655	-0.480	0.019	0.279
喜爱程度Liking degree(X₆)	-0.258	0.767	0.111	-0.014	0.227
糙米率Brown rice rate(X₇)	0.186	0.408	0.467	-0.092	-0.643
整精米率Headmilled rice rate(X₈)	0.686	0.159	0.075	0.381	0.252
阴糯米率Negative glutinous rice rate(X₉)	0.354	0.709	0.015	-0.012	-0.446
碱消值Alkali spreading value(X₁₀)	0.775	-0.279	0.068	-0.379	0.136
直链淀粉Amylose content(X₁₁)	-0.903	-0.041	-0.008	0.154	0.040
蛋白质Protein content(X₁₂)	-0.794	0.335	0.100	-0.018	-0.007

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