Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis

Rice quality is a complex indicator, and people are paying more and more attention to the quality of rice. Therefore, we used seven rice varieties for twelve nitrogen fertilizer treatments and obtained eighty-four rice types with seventeen qualities. It was found that 17 quality traits had different...

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Autores principales:	Shijie Shi, Enting Wang, Chengxuan Li, Hui Zhou, Mingli Cai, Cougui Cao, Yang Jiang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	rice appearance quality milling quality cooking and eating quality principal component analysis Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/9458bc5a90264ea3a5e6740e930ca905
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spelling	oai:doaj.org-article:9458bc5a90264ea3a5e6740e930ca9052021-11-25T17:36:53ZComprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis10.3390/foods101128832304-8158https://doaj.org/article/9458bc5a90264ea3a5e6740e930ca9052021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2883https://doaj.org/toc/2304-8158Rice quality is a complex indicator, and people are paying more and more attention to the quality of rice. Therefore, we used seven rice varieties for twelve nitrogen fertilizer treatments and obtained eighty-four rice types with seventeen qualities. It was found that 17 quality traits had different coefficients of variation. Among them, the coefficient of variation of chalkiness and protein content was the largest, 44.60% and 17.89% respectively. The cluster analysis method was used to define four categories of different rice qualities. The principal component analysis method was used to comprehensively evaluate 17 qualities of 84 rice. It was found that rice quality was better under low nitrogen conditions, Huanghuazhan and Lvyinzhan were easier to obtain better comprehensive rice quality during cultivation. Future rice research should focus on reducing protein content and increasing peak viscosity.Shijie ShiEnting WangChengxuan LiHui ZhouMingli CaiCougui CaoYang JiangMDPI AGarticlericeappearance qualitymilling qualitycooking and eating qualityprincipal component analysisChemical technologyTP1-1185ENFoods, Vol 10, Iss 2883, p 2883 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	rice appearance quality milling quality cooking and eating quality principal component analysis Chemical technology TP1-1185
spellingShingle	rice appearance quality milling quality cooking and eating quality principal component analysis Chemical technology TP1-1185 Shijie Shi Enting Wang Chengxuan Li Hui Zhou Mingli Cai Cougui Cao Yang Jiang Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis
description	Rice quality is a complex indicator, and people are paying more and more attention to the quality of rice. Therefore, we used seven rice varieties for twelve nitrogen fertilizer treatments and obtained eighty-four rice types with seventeen qualities. It was found that 17 quality traits had different coefficients of variation. Among them, the coefficient of variation of chalkiness and protein content was the largest, 44.60% and 17.89% respectively. The cluster analysis method was used to define four categories of different rice qualities. The principal component analysis method was used to comprehensively evaluate 17 qualities of 84 rice. It was found that rice quality was better under low nitrogen conditions, Huanghuazhan and Lvyinzhan were easier to obtain better comprehensive rice quality during cultivation. Future rice research should focus on reducing protein content and increasing peak viscosity.
format	article
author	Shijie Shi Enting Wang Chengxuan Li Hui Zhou Mingli Cai Cougui Cao Yang Jiang
author_facet	Shijie Shi Enting Wang Chengxuan Li Hui Zhou Mingli Cai Cougui Cao Yang Jiang
author_sort	Shijie Shi
title	Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis
title_short	Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis
title_full	Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis
title_fullStr	Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis
title_full_unstemmed	Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis
title_sort	comprehensive evaluation of 17 qualities of 84 types of rice based on principal component analysis
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/9458bc5a90264ea3a5e6740e930ca905
work_keys_str_mv	AT shijieshi comprehensiveevaluationof17qualitiesof84typesofricebasedonprincipalcomponentanalysis AT entingwang comprehensiveevaluationof17qualitiesof84typesofricebasedonprincipalcomponentanalysis AT chengxuanli comprehensiveevaluationof17qualitiesof84typesofricebasedonprincipalcomponentanalysis AT huizhou comprehensiveevaluationof17qualitiesof84typesofricebasedonprincipalcomponentanalysis AT minglicai comprehensiveevaluationof17qualitiesof84typesofricebasedonprincipalcomponentanalysis AT couguicao comprehensiveevaluationof17qualitiesof84typesofricebasedonprincipalcomponentanalysis AT yangjiang comprehensiveevaluationof17qualitiesof84typesofricebasedonprincipalcomponentanalysis
_version_	1718412179252707328

Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis

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