Rice Grain Quality

Abstract

Grain quality of rice (Oryza sativa L.) is more complex than other cereals, since it is mostly consumed as whole grain in countries where it serves as a staple food. Grain quality of rice is more complex than other cereals, since it is mostly consumed as whole grain in countries where it serves as a staple food. The price on the market is determined by qualitative factors which include metabolism, physical appearance, cooking, sensitivity, and the amount of healthy food. It would be beneficial to have a deeper understanding of the variables that influence these quality factors. We will review the progress made in the production of the critical components of grain quality and its genetic makeup in this chapter. In the current context of declining natural resources and biodiversity, this chapter will also provide fresh insights into knowledge obtained from modern instruments, including grain quality and high yields. Rice is a distinctive and very significant crop that is believed to help feed about half of the world every day. For the supply of high-quality goods, knowing their properties and their meaning is important. This is particularly true today as, in recent years, international trade in rice has risen rapidly. This substantial chapter of the book reviews the difference in the characteristics of rice and their impact on rice quality. Rice is a unique and very important crop, which is thought to help feed about half of the planet every day. Understanding its properties and its importance is essential to the provision of high-quality products. This is especially true today as the international trade in rice has grown rapidly in recent years. This important chapter of the book reviews the variation in rice characteristics and their impact on rice quality.