It is important to clarify the effects of starch fine structure and protein components on the eating quality of indica rice. In this study, seven indica rice varieties with similar apparent amylose content (AAC) and protein content (PC) but different sensory taste values were selected and compared systematically. It was found that except for AAC and PC, these varieties showed significant differences in starch molecular structure and protein components. Compared with rice varieties with a low sensory taste value, varieties with a higher sensory taste value showed significantly lower amylose and higher amylopectin short chains (degree of polymerization 6–12) content; the protein component showed that the varieties with good taste value had higher albumin and lower globulin and glutelin content (p < 0.05). Rice varieties with lower AC, globulin, and glutelin content, as well as a higher content of albumin and amylopectin short chains, resulted in a higher swelling factor, peak viscosity, breakdown value, and ratio of hardness to stickiness, in which condition cooked rice showed a higher sensory taste value. Moreover, this study indicated that rice varieties with a higher content of albumin and amylopectin short chains were conducive to the good appearance of cooked rice. This study lays the foundation for the taste evaluation of good-tasting indica rice.

Rice, a staple global food crop, requires the maintenance of its quality stability during storage. This study aimed to screen rice varieties with high storage stability and elucidate their traits. Thirty-four widely cultivated varieties were selected to examine the changes in grain quality after one-year natural storage. The normalization method, hierarchical analysis, and cluster analysis were used to identify rice varieties maintaining their grain quality during storage. Meanwhile, the yield and its components, panicle traits, grain size, grain major component content, physiological indicators (such as antioxidant enzyme activity), and key growth stages were analyzed at rice maturity. The results showed that the processing, appearance, and eating quality of rice declined after storage. Specifically, the chalkiness degree increased significantly by 32.4%, while the cooked rice appearance, texture, and taste quality decreased significantly by 18.7%, 19.1%, and 14.2%, respectively. The grain quality storage stability was evaluated using a hierarchical analysis method based on the storage stability scores of the brown rice rate, milled rice rate, head milled rice rate, chalkiness degree, cooked rice appearance, cooked rice texture, and cooked rice taste. A judgment matrix was established, determining their corresponding weights of 0.0149, 0.0369, 0.0910, 0.286, 0.060, 0.148, and 0.364, respectively. Based on cluster analysis and the normalization method, these varieties were classified into three categories: high storage stability, intermediate storage stability, and low storage stability, accounting for 26.5%, 52.9%, and 20.6%, respectively. Finally, nine rice varieties with high storage stability were screened. The validation results of the principal component analysis also indicated the reliability of this result. Correlation analysis revealed that the storage stability of the rice grain quality was significantly and negatively correlated with the amylose starch content and malondialdehyde content. The average value and median value of the amylose starch content in high-storage-stability varieties are 10.7% and 6.99% lower than those in sensitive varieties, respectively. Therefore, the major feature of rice varieties with high storage stability is a low amylose starch content. This study provides valuable theoretical insights into the safe storage of rice grains and the selection and breeding of rice varieties with high storage stability.

To screen rice varieties with high storage stability for eating quality and elucidate their traits, 34 widely grown rice varieties were selected to examine the changes in the eating quality of their grains after natural storage for one year. A hierarchical analysis, normalization method, and cluster analysis were used to identify the rice varieties that maintained their eating quality during storage. Meanwhile, the yield and its components, panicle traits, grain size, grain major component content, physiological indicators (such as antioxidant enzyme activity), and key growth stages were analyzed at rice maturity. The results showed that after storage, the values of the appearance, texture, and taste of the cooked rice decreased by 18.7%, 19.1%, and 14.2%, respectively. The storage stability of the eating quality of rice was evaluated using a hierarchical analysis based on the storage stability scores of the appearance, texture, and taste of the cooked rice. A judgment matrix was established, where the corresponding weights of the appearance, texture, and taste of the cooked rice were identified to be 0.105, 0.259, and 0.637, respectively. Based on a cluster analysis and the normalization method, these varieties were classified into three categories regarding the storage stability of their eating quality: high storage stability, intermediate storage stability, and low storage stability, accounting for 14.7%, 52.9%, and 32.4%, respectively. Finally, five rice varieties with high storage stability were screened. These varieties exhibited storage stability scores of the appearance, texture, and taste of cooked rice that were 215%, 219%, and 340% higher than those of the low storage stability type, respectively. The correlation analysis revealed that the storage stability of the eating quality of the rice was significantly and negatively correlated with amylose starch content, peroxidase activity, and malondialdehyde content. The amylose starch content, peroxidase activity, and malondialdehyde content of the high storage stability type were 12.4%, 35.9%, and 6.42% lower than those of the low-storage-stability variety, respectively. Therefore, the major features of rice varieties with high storage stability included low amylose starch content, diminished peroxidase activity, and low malondialdehyde content. This study provides valuable theoretical insights into the safe storage of rice grains and the selection and breeding of rice varieties with high storage stability.