Untargeted UHPLC–Q-Exactive-MS-based metabolomics reveals associations between pre- and post-cooked metabolites and the taste quality of geographical indication rice and regular rice

Geographical indication (GI) rice refers to the rice of specific geographical origin, which tends to have a good taste quality and a high commodity price. Rice is favored for its soft texture and chewiness after cooking. However, GI rice is also plagued by rice fraud. Understanding the reasons for the excellent taste quality of GI rice and identifying its geographical origin can help maintain the stability of the rice market and promote the development of the rice industry. In this study, we determined the taste quality of rice. Untargeted metabolomics based on UHPLC–Q-Exactive-MS was used to identify metabolites in GI and regular rice before and after cooking. Our findings suggested that GI rice showed lower protein and amylose content, resulting in higher starch gelatinization properties and taste quality. This study identified 520 metabolites, among which 142 and 175 were significantly different between GI and regular rice, before and after cooking, respectively. The increased variety of metabolites after cooking was significantly negatively correlated with the taste quality of rice. GI rice was lower in amino acids and lipid metabolite content before and after cooking, which may be the reason for the excellent taste quality. Through linear discriminant analysis, we found that the differential metabolites of rice after cooking were more accurate in discriminating rice from different geographic origins, up to 100%. This work gained new insights into the metabolites of GI rice, which explains its excellent taste quality. The rice metabolites after cooking could be used for more accurate geographical identification of rice.     

Study on Taste Quality of Post-drying Paddy

The degradation mechanism of post-paddy was studied. The higher is the paddy drying temperature,the faster is the drying rate. If the drying temperature exceed 45℃ ,the rice taste ratio is quickly decrease. When drying temperature exceeds 45℃ ,chaos arrangement starch and hard to dissolved cell wall and starch granular will appear inside rice. With drying temperature increasing, the fat acid content of rice increases,results in a higher degree of rice aging and restrains starch gelatinizing. Those are essence factor which lead to post-drying rice taste decrease. In order to protect post-drying rice taste quality, drying temperature for paddy should below 45℃.     

Red clover mottle virus from Ukraine is an isolate of RCMV strain S

The relationship between red clover mottle virus (RCMV) isolated in the Ukraine (designated RCMV-Uk) and well-characterised strains from Sweden has been investigated. Nucleic acid hybridisation indicate that both RNAs from RCMV-Uk are highly homologous to their counterparts from RCMV strain S, a conclusion supported by protein sequence analysis of the two viral capsid proteins. Nucleic acid sequence analysis of a portion of RCMV-Uk RNA2 confirmed the high degree of similarity between RCMV-Uk and RCMV strain S. This information suggests that RCMV-Uk should be considered an isolate of RCMV strain S.