Progress in the Application of Microscopic Microscopy in Rice Quality Research
1st author: xzheng@zju.edu.cn
Received date: 2024-07-03
Online published: 2025-05-14
Microscopy is a technique that uses optical or electro-optical systems to observe the morphological structure and properties of tiny objects that cannot be distinguished by the naked eye. It has been widely applied in the research of rice processing, appearance, cooking, and nutritional quality. This article mainly introduced the key microscopy techniques used in rice quality research, including transmission electron microscopy, scanning electron microscopy, and laser scanning confocal microscopy, and elaborates on the sample preparation methods for these techniques. Additionally, the article deeply explored the key microscopic characteristics observed in rice quality identification and systematically reviewed the current research status of electron microscopy techniques in rice processing, appearance, cooking, and taste quality. It aims to promote the wider application of electron microscopy techniques in rice quality research.
Key words： rice; rice quality; electron microscope; research progress
ZHENG Xi, RONG Nianhang, QIN Jinhua, FENG Xiangqian, XU Chunmei, ZHANG Xiufu, WANG Danying, CHEN Song . Progress in the Application of Microscopic Microscopy in Rice Quality Research[J]. China Rice, 2025 , 31(3) : 21 -29 . DOI: 10.3969/j.issn.1006-8082.2025.03.004
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