The Effect of Daily Highest Temperature on the Annual Variation of Parameters of Sake Brewing Aptitude of Rice Varieties for Sake Brewery in Hokkaido, Japan

日本作物学会紀事

Hiroto Ozaki^2¹  Yuji Hirayama^3²  Akira Sugawara^4³  Kazuo Tanaka^1⁴ 

[1] Hokkaido Central Agri. Exp. Stn.^2;Hokkaido Central Agri. Exp. Stn.^3;Hokkaido Central Agri. Exp. Stn.^4;Hokkaido Kamikawa Agri. Exp. Stn.^1

关键词: Crude protein content;    Highest temperature;    Rice variety for sake brewery;    Steamed-water absorption rate;    1000 grain weight;    20-minute water absorption rate;    White core rate;   

DOI  :  10.1626/jcs.88.9

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

We used two rice varieties for sake brewery, ‘Ginpuu’ and ‘Suisei’ to evaluate the effect of daily highest temperature on the annual variation of parameters of sake brewing aptitude in 2005–2013, in Hokkaido, Japan. The annual variation of white core rate (WCR) was the highest, and followed by that on crude protein content (CPC), 1000 grain weight (1000 GW), 20-minutes water absorption rate (20AR) and steamed rice water absorption rate (SAR). As daily highest temperature (DHT) from 19 to 10 days before heading (–II) rose, 1000GW in both varieties and WCR in ‘Suisei ’increased and CPC in ‘Ginpuu’ decreased. As DHT from 1 to 10days after heading (+I) rose, WCR in ‘Ginpuu’ decreased. As DHT from 11 to 20 days after heading (+II) rose, 1000GW increased and 20AR decreased in both varieties. As DHT from 21 to 30 days after heading (+III) rose, SAR in ‘Suisei’ decreased. Thus, we considered that the variations of DHT during –II influenced those of 1000GW in both varieties, CPC in ‘Ginpuu’ and WCR in ‘Suisei ’, that the variations of DHT during +I influenced those of WCR in ‘Ginpuu’, that the variations of DHT during +II influenced those of 1000GW and 20 AR in both varieties, and that the variations of DHT during +III influenced those of SAR in ‘Suisei’.

【 授权许可】

CC BY