北海道産うるち米の精米蛋白質含有率とアミロース含有率における年次間および地域間差異と生育特性との関係

日本作物学会紀事

沼尾 吉則¹  宗形 信也²  平山 裕治²  吉村 徹²  前川 利彦¹  丹野 久²  尾崎 洋人³  菅原 彰³  本間 昭²  荒木 和哉³ 

[1] 北海道立上川農業試験場;北海道立中央農業試験場岩見沢試験地;北海道立道南農業試験場

关键词: Amylose content;    アミロース含有率;    Cumulative daily mean temperature during 40 days after heading;    出穂後40日間の日平均積算気温;    Difference among areas;    地域間差異;    Difference among years;    年次間差異;    Nonglutinous rice;    うるち米;    Protein content;    精米蛋白質含有率;    Sterility;    不稔;   

DOI  :  10.1626/jcs.79.440

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

The protein content, amylose content and the growth characteristics of two nonglutinous medium rice in 1994-2008, were examined in the north-central area (NCA), south-central area (SCA) and southern area (SA) of Hokkaido to clarify the factors causing yearly and regional differences. Protein content was higher in SCA with a higher wind speed during tillering and with gley soils than in the other areas with brown lowland soils. Amylose content was lower in SA with a higher night temperature during grain filling and with a lighter 1000-kernel-weight (TKW). Only in NCA with the heaviest total weight (TW) and highest grain yield (GY), was the protein content lower the heavier the TW and the higher the GY. Protein content was correlated with TKW, positively in SCA and negatively in SA, and these correlations seemed to be determined by soil characteristics. Among years on the average of three areas, the lower the sterility, the larger the total number of ripened glumes, the heavier TW and TKW, the higher the percentage of ripened grains, harvest index and GY, the lower was the protein content. Since the sterility ranged from 6 to 50%, it largely affected the protein content. The protein content was lowest when cumulative daily mean temperature during 40 days after heading (CTAH) was 843–852°C. Over 852°C, the higher the CTAH, the higher was the protein content, the lower was the amylose content, and the better was the eating quality.

【 授权许可】

Unknown