Factors affecting palatability and control of nitrogen content in rice [Oryza sativa] cultivar "Koshihikari"
1998
Sato, T. (Niigata-ken. Agricultural Experiment Station, Nagaoka (Japan)) | Saito, Y. | Arisaka, M. | Ichikawa, T. | Taneda, S. | Takano, T. | Tsuchida, T. | Higuchi, Y. | Sasaki, Y.
We investigated regional difference of rice cultivar "KOSHIHIKARI" in Niigata Prefecture. Also, We carried out an examination to clarify the factors affecting quality and paratability after heading, and to improve ear-manuaring technique for making good tasting rice. 1. there were no regional differences regarding the taste of this rice in Niigata Prefecture. This good tasting rice had a low nitrogen content of brown rice, and the difference in the nitrogen content was due to the amount of fertilizer more than weather. 2. There were different amounts of nitrogen being released in the different types of soil. However, the palatability and nitrogen content of brown rice were influenced by the amount of fertilizer. 3. High temperature at the middle ripening period further increased immatured grains and nitrogen content of brown rice. 4. Accordingly, as the period of surface drainage was earlier after heading, the nitrogen content of brown rice also increased. It was good regarding palatability in which the period of surface drainage was 25 days after heading. 5. Rice harvested before 900 degree C (temperature accumulated after heading) or after 1100 degree C had a high content of nitrogen, and low palatability. We are of the opinion that a harvest temperature of 1000 degree C would provide the best tasting rice. 6. Checked rice increased due to the high drying spead, and as the drying temperature was higer, the amount of germination decreased. 7. As brown rice thickened, immatured grains and the nitrogen content decreased with the content of amylose being increased. 8. To obtain brown rice with the target nitrogen content, the amount of top dressing with nitrogen fertilizer was estimated by measuring the growth during the panicle germination stage
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