ABSTRACT Background and Aims Simiao rice, a series of “ xian ” rice varieties in South China, is renowned for its long cultivation history and high quality. Meeting modern living standards requires Simiao rice with excellent cooking and eating quality (ECQ) which is typically assessed through physicochemical evaluation or sensory testing processes that usually time‐consuming and not friendly to high‐throughput screening. This study aims to identify key indicators for the ECQ of Guangdong Simiao rice, and establishes an objective selection strategy for high‐quality Simiao rice breeding. Findings Seventy candidate Simiao rice varieties were analyzed to identify key ECQ indicators and develop an objective screening strategy. The cooked rice taste value (TVc) and the milled rice taste value (TVm) measured by instruments showed strong positive correlations with the sensory taste value (TV) ( R ² = 0.7304 and 0.1217, respectively). A preliminary screening threshold of TVc (> 60) and TVm (> 72) for high‐throughput initial screening is proposed. Conclusion The screening thresholds of these four indicators were suggested for the subsequent fine screening: AC (13%–16%), GC (68–90 mm), breakdown value (BDV) > 100 RVU, and setback value (SBV) < 10 RVU. The candidate varieties that passed the above two rounds of screening were finally conducted for ultimate sensory evaluation by professional tasters. Significance and Novelty This three‐step screening strategy balances efficiency, objectivity, and accuracy, offering a practical technical solution for high‐throughput breeding of high‐quality Simiao rice.
Li et al. (Mon,) studied this question.