A cultivation method for improved palatability in the rice [Oryza sativa] cultivar 'Tsukushiwase', 1: Optimum number of spikelets and yield per unit field area and topdressing application for improved palatability
2000
Iwabuchi, T. (Fukuoka-ken. Agricultural Research Center, Chikushino (Japan)) | Tanaka, K. | Ogata, T. | Hamachi, Y.
This study was carried out to establish cultivation techniques that serve to palatability by targeting the number of spikelets and yield per unit field area and modifying topdressing application. (1) The values overall eating quality were -0.2 with the reference cultivar for the sensory test being Koshihikari with 7.2 % (water content based on 0 %) protein content for milled rice. (2) The number of spikelets per square-meter was 27,000 and yield per a was 56kg with 7.2 % protein content for milled rice of 'TSUKUSHIWASE'. (3) The milled rice protein content decreased, the palatability improved and yield maintained with cultivation methods in which the date of the topdressing application at the panicle formation stage was advanced to some degree from the standard application or the second application of topdressing was omitted from the standard application method
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