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Conventional Breeding for Rice Grain Quality

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The Future of Rice Demand: Quality Beyond Productivity

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Abstract

Rice grain quality aspects are linked to a wide group of parameters mainly related to starch properties which are more complex in rice than those considered in other cereals. In addition to the determinant aspects of the quality of consumption, such as the appearance of the product after cooking, aroma, consistency, and taste, other aspects are also considered such as the appearance of the grains before cooking. Product value is increasingly influenced by the set of traits that define quality in accordance to the region preference and rules. This is due to the growing demand from society for high-quality products, as well as for a greater diversity of their presentation, such as different rice types including aromatic, parboiled, and pigmented rice and others which attend different communities’ desires and needs.

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Authors and Affiliations

  1. Embrapa Arroz e Feijão, Santo Antônio de Goías, Goías, Brazil

    Priscila Zaczuk Bassinello, Adriano Pereira de Castro & Tereza Cristina de Oliveira Borba

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  1. Priscila Zaczuk Bassinello
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  2. Adriano Pereira de Castro
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  3. Tereza Cristina de Oliveira Borba
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Correspondence to Priscila Zaczuk Bassinello .

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  1. Department of Plant Sciences, Universidade Federal de Pelotas, Pelotas, Brazil

    Antonio Costa de Oliveira

  2. Department of Plant Sciences, Universidade Federal de Pelotas, Pelotas, Brazil

    Camila Pegoraro

  3. Department Of Plant Sciences, Universidade Federal de Pelotas, Pelotas, Brazil

    Vívian Ebeling Viana

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Bassinello, P.Z., de Castro, A.P., de Oliveira Borba, T.C. (2020). Conventional Breeding for Rice Grain Quality. In: Costa de Oliveira, A., Pegoraro, C., Ebeling Viana, V. (eds) The Future of Rice Demand: Quality Beyond Productivity. Springer, Cham. https://doi.org/10.1007/978-3-030-37510-2_14

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