Establishment of a cultivation method for ‘Yukimegami’ suitable for daiginjo sake
2020
Suzuki, T. (Kita-Murayama Agricultural Technique Extension Division (Japan). Murayama Area general Branch Administration Office) | Goto, H. | Chuba, M. | Honma, T. | Abe, Y. | Watanabe, K. | Kudo, S.
1. Required mean air temperature after heading for 40 days: 1) To obtain a white core and adequate digestibility of steamed rice for daiginjo sake, the mean daily temperature during the ripening period must be 22-24℃. 2. Basic growth index considerations: 1) To obtain a grain protein content ≦6.8%, the number of spikelets per square meter must be 28,000 grains. The yield components are as follows: 1. Number of ears : 440 tillers/square m 2. Number of grains per head : 64 3. Thousand-grain weight : 26.5 g 4. Percentage of ripened grains : 80% 2) Basic growth index [Fig.1] 3. Basic nitrogenous fertilizer application method: 1) Basal nitrogenous dressing should be 0.3-0.4kg/100 square m. Nitrogenous dressing at the young panicle formation stage should be 0.1-0.15kg/100 square m and applied 20-25 days before heading. 4. Growth diagnostic method considerations: 1) The appropriate amount of growth by June 30th before dressing application at the young ear formation stage is as follows: tillers < 570/square m and leaf color < 38. 2) If the number of tillers exceeds 570/square m or leaf color exceeds 38, nitrogenous dressing should be decreased. If the number of tillers exceeds 650/square m or leaf color exceeds 40, no nitrogenous dressing should be applied. 5. Harvest time 1) The optimum harvest time is when the cumulative temperature after heading is 950-1,1500℃. The proportion of green grains at the beginning of harvest should be below 20%.
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