Studies on a characteristic and a functional ingredient of colored-kernel rice [Oryza sativa], 1: Characteristic of purple-black rice 'ASAMURASAKI' and evaluation of a functional ingredient
2007
Ueno, N.(Yamanashi-ken. Agricultural Technology Center, Kai (Japan)) | Kobayashi, M. | Ishii, T. | Togawa, T. | Kato, T. | Nagasaka, K.
In purple-black glutinous rice 'Asamurasaki', the maturity stage in Yamanashi was 'medium-early', lodging resistance was high, grain size was small and yield was low. The correlation between anthocyanin content of 'Asamurasaki' and daily mean temperature after heading stage was high, and anthocyanin content was estimate by the appearance quality and the b* value using a colorimeter. Profitability of 'Asamurasaki' was higher than the general kind of rice, which was promising as a new product with a high value.
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