北部九州におけるコムギ粉の最高粘度の年次間変動とその登熟ステージ別の降雨との関係

日本作物学会紀事

佐藤 大和¹  内村 要介¹  尾形 武文¹  松江 勇次¹  陣内 暢明¹ 

[1] 福岡県農業総合試験場

关键词: Wheat;    コムギ;    Wheat flour;    コムギ粉;    Maximum viscosity;    最高粘度;    積算降水量;    Stage of ripening;    登熟ステージ;    Annual variation;    年次間変動;    Bulk density;    容積重;   

DOI  :  10.1626/jcs.73.23

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Annual variation of maximum viscosity (MV) of wheat flour and the relationship between MV and the precipitation during the ripening period were studied in order to establish cultivation techniques for producing good quality wheat with high and stable MV in any growth environment. The MV of flour greatly varied with the year, sowing time and cultivar. MV of flour was mainly affected by the precipitation during the late stages of ripening peroid (1–15 days before maturity stage). Especially, the influence of precipitation during the 5 to 6 days before the maturity stage on the MV of flour was large. In addition, MV of Iwainodaichi with high degree of winter habit was higher and more stable than that of Chikugoizumi with low degree of winter habit regardless of years and sowing times. Judging from the above results, improvement of the tolerance to rain damage during the late ripening stage is most important for stable production of wheat with high MV. The selection of the cultivars whose quality is little damaged by the precipitation during the late ripening stage, and early sowing that allows harvest in May with little precipitation, may be effective for producing good quality wheat with high and stable MV.

【 授权许可】

Unknown