Influence of Low Air Temperature in 1993 and High Air Temperature in 1994 on Palatability and Physicochemical Characteristics of Rice Varieties in Fukushima Prefecture

Japanese Journal of Crop Science

Toshio TAIRA¹ 

关键词: Air temperature;    アミロース;    Amylose;    気温;    Breakdown;    玄米窒素;    Nitrogen of brown rice;    食味;    Palatability;    水稲品種;    Ricevarieties;    ブレイクダウン;   

DOI  :  10.1626/jcs.67.26

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

The influence of low air temperature in 1993 and high air temperature in 1994 on the palatability and physicochemical characteristics of rice varieties were examined.A low air temperture during the ripening period caused a high amylose content in the rice in 1993, and a high air temperture during the ripening period caused a low amylose content in the rice in 1994.Sterility was induced by the low air temperture during July and August 1993, and the sterility increased the nitrogen content in brown rice.Breakdown values decreased as the amylose content in the rice and nitrogen content in brown rice increased.The amylose content in the rice, affected by air temperture during the ripening period, had a strong influence on breakdown values.A low amylose content in the rice showed high palatability in 1994.A clear relation was not observed between amylose content in rice and palatability, although palatability deteriorated as the amylose content in the rice increased in 1993.

【 授权许可】

Unknown