Japonica rice

Cultivated rice in China can be divided into two subspecies, indica rice and japonica rice. According to the temperature and light response, water requirement and endosperm deposition characteristics of varieties, they can be divided into different types, such as early, late, water, land, sticky (non-waxy) and waxy. So strictly speaking, it is not accurate to classify indica rice, japonica rice and glutinous rice side by side. In fact, indica rice and japonica rice subspecies are divided into glutinous rice and glutinous rice, as shown below:

Long-grain waxy (small waxy) indica rice-waxy glazed rice-non-waxy aggregation waxy (big waxy) japonica rice-japonica rice

The characters of indica rice are close to their ancestors' wild rice, so some scholars think that indica rice has no basic type and japonica rice has no special type. Indica rice is suitable for planting in low latitude and low altitude hot and humid areas, and its seeds are easy to fall off, and it is more resistant to humidity, heat and strong light, but not cold.

Japonica rice is more suitable for high-altitude planting at high latitude or low latitude, and its seeds are not easy to fall off, and it is cold-resistant and weak-light-resistant, but not high-temperature-resistant. Therefore, japonica rice varieties are widely used in late rice in the middle and lower reaches of the Yangtze River and double cropping rice areas north of the Yellow River.

In the grain business, it is mainly based on the nature and grain shape of rice. Indica rice generally has poor viscosity and long and narrow grain shape. Japonica rice is sticky, short and round.

The viscosity difference between indica rice and japonica rice steamed rice is mainly due to the different starch composition. Starch can be divided into amylose and amylopectin. Amylopectin is sticky and can be completely gelatinized into a viscous paste after cooking, while amylose can only form a paste with low viscosity. Indica rice contains more amylose, so its viscosity is lower than that of japonica rice. Glutinous rice contains almost 100% amylopectin with high viscosity, especially japonica glutinous rice.

If we distinguish between glutinous rice and glutinous rice, 90% of China's rice area is glutinous rice, and glutinous rice only accounts for about 10% of the total rice area. Glutinous rice is derived from dried rice by single base mutation, but it is different only in grain texture and viscosity. ?

Rice is a grass-based rice, a cereal, the most important and oldest grain in rice, which is different from upland rice. Rice is native to China and India, and was planted in the Yangtze River valley of China seven thousand years ago.

Rice is divided into indica rice and japonica rice, early rice and mid-late rice, glutinous rice and non-glutinous rice according to rice type. There are other classifications, which are divided into rice and floating rice according to whether there is soilless culture or not; According to the life cycle, it is divided into seasonal rice and "lazy rice" (new year ratooning rice); According to the height, it is divided into ordinary rice and giant rice about 2 meters; According to salt tolerance and alkalinity, it can be divided into ordinary polished rice and "sea rice" (in fact, it is mainly fresh water).

Extended data:

The fruit of rice is rice, which is called brown rice after hulling. Rice can be obtained by grinding brown rice to remove the rice bran layer. Nearly half of the world's population lives on rice.

In addition to being edible, rice can also be used as industrial raw materials for wine making and sugar making, and rice husk and straw can be used as feed. The main rice producing areas in China are Northeast China, Yangtze River Basin and Pearl River Basin. Belonging to direct cash crops. It is also the staple food of one third of mankind in the world. It is also the main organic food for northerners.

Scientists in China have made rare contributions to rice research in the world: Academician Yuan Longping is known as the "father of hybrid rice", Academician Zhu Yingguo has made outstanding contributions to hybrid rice research, and farmer Hu Daishu invented the New Year ratooning rice? , and so on.

References:

Baidu encyclopedia-rice