Construction of Quality Index System and Screening of Characteristic Index of Rice for Different Uses

Take rice as the object of study, this study systematizes quality evaluation indicators, assessment methods, and their foundations, constructing a rice quality indicator system tailored to different uses. It explores the quality variances among rice from different premier production regions and primary cultivars, identifying distinctive quality indicators for rice suited to specific uses, with the goal of standardizing the quality assessment of rice. The Delphi and G1 methods are applied to distill key quality indicators from a broader set, culminating in the development of a structured quality indicator system. The study assesses the differences in essential quality indicator components across 262 rice samples. Techniques such as correlation analysis, principal component analysis, and multiple linear regression analysis are utilized to pinpoint characteristic quality indicators tailored to the intended use of the rice. The results show that the dominant producing areas of rice foredible commercial rice are the rice dominant areas in Northeast China (LiaoNing, Jiling)and the rice dominant areas in the Yangtze River Basin (Jiangsu), high quality varietiesare, Shennong511, Jijing816, Nangeng46, and the characteristicquality indicators are food taste value, protein, smell. The dominant producing areas of rice products are the southeast coastal areas (Guangdong, Guangxi, Zhejiang) and the Yangtze River Basin (Hunan), high-quality varieties are Zhongzao 39, Zhongzao 33, and Xiangzao Xian 45,and the characteristic quality indexes are the Peak viscosity, final viscosity, protein content and amylose content. The dominant producing area of rice for fermentation products is the rice advantage in the YangtzeRiver Basin (Jiangxi, Hunan) and the southeast coastal areas (Zhejiang), high-quality varieties are Zhongzao 39, Zhongzao 33, and Xiangzao Xian 45 , and the characteristic quality indexes are the Amylose content, saccharification property and reducing sugar content. The results of this study provide a theoretical basis and scientific basis for the quality evaluation of rice for different purposes.