Starch multiscale structure were associated with the synergistic improvement of yield and eating quality in japonica rice

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Promoting the coordinated improvement of yield and quality has long been a key focus and a major challenge in rice research. This study found that Nangeng 5718 could achieve the simultaneous improvement of both yield and quality. Increased in spikelet number per panicle and panicles per unit area were vital contributors to its high yield. Compared with the medium-taste varieties (Yangxiangyu 1 and Yingxiang 1) and the low-taste varieties (Huaidao 5 and Wuyungeng 7), the high-taste varieties (Yangnongdao 1 and Nangeng 5718) exhibited lower head rice rate, ratio of length/width of kernel, protein content, glutenin/prolamin ratio, and setback, and higher small starch granules, proportions of short chains of amylopectin, relative crystallinity, and breakdown. In conclusion, the coordinated improvement of yield and eating quality in high-taste japonica rice varieties was associated with distinct starch multiscale structural features in this study.