Studies on Palatability of Rice Grown in Northern Kyushu : I. Effects of transplanting time and lodging time on palatability and physicochemical properties of milled rice

Japanese Journal of Crop Science

Kumi FURUNO¹  Yuji MATSUE¹  Tomohiko YOSHIDA¹  Kazue MIZUTA¹ 

关键词: Amylose content;    アミロース;    Breakdown;    ç±³;    Environmental conditions;    最高粘度;    Maximum viscosity;    栽培環境条件;    Northern Kyushu;    食味;    Palatability;    タンパク質;    Protein content;    ブレークダウン;    Rice;    北部九州;   

DOI  :  10.1626/jcs.60.490

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

This study was undertaken to find the effects of transplanting time and lodging time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyushu. The palatability was low when time of transplanting was late, especially when planted on July 5. The range of variation in physicochemical properties due to different transplanting times was wide. Protein content and amylose content increased in the late transplants. They were especially high for plants planted on July 5. Maximum viscosity and breakdown values decreased with late transplanting. It was estimated that the deterioration of palatability by late-season culture was due to the increase of protein and amylose content and the decrease of maximum viscosity and breakdown values. Lodging about 5 days before maturing did not influence palatability. In addition protein content, amylose content and amylographic characteristics did not change. But lodging at early stages worsened the palatability. Under that condition, protein content and amylose content increased and maximum viscosity and breakdown values decreased. It was estimated that lodging time affected the palatability through changes in protein content, amylose content and amylographic characteristics.

【 授权许可】

Unknown