Studies on the Palatability of Rice in Northern Kyushu : The relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice

Japanese Journal of Crop Science

Yuji MATSUE¹  Takefumi OGATA¹ 

关键词: Culm and ear length;    稈長+穂長の大小;    Palatability;    ç±³;    Physicochemical properties;    食味;    Tillering position;    節位別分げつ;    理化学的特性;   

DOI  :  10.1626/jcs.68.206

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

In this study we examined the relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice. The diameter of the stem, 1000 grain weight, and the culm and ear length for lower nodal productive tillers were large, high, and long, respectively. The overall eating-quality, taste, and stickiness of cooked rice of productive tillers with long culms and ears were superior to those of productive tillers with short culms and ears. Grains on the productive tillers with long culms and ears showed lower protein content, higher amylose content, higher maximum viscosity and breakdown values, and lower H/-H and H/A3 ratio than those on the productive tillers with short culms and ears. Among productive tillers were inversely proportional relationships between 1000 grain weight and protein content, the H/-H ratio, and the H/A3 ratio, and proportinal relationships between 1000 grain weight and amylose content, maximum viscosity, and breakdown values. It was concluded that the variations in physicochemical procerties and differences in palatability among productive tillers were caused by differences in the extent of the grain filling, which was closely related to the culm and ear length. To produce rice with a high and stable palatability, a cultivation technique that secures lower nodal position tillers and tillers of an earlier order is recommended along with the production of higher 1000 grain weight.

【 授权许可】

Unknown