Varietal differences and indicator characters of the palatability of rice under high air temperature conditions during the ripening period
2005
Sato, H.(Fukuoka-ken. Agricultural Research Center, Chikushino(Japan)) | Jinnouchi, N. | Ogata, T. | Uchikawa, O. | Tanaka, K.
In this study, the varietal differences and the indicator characters of the palatability of rice were examined to obtain fundamental knowledge for establishing a breeding method useful under high air temperature conditions during the ripening period. The varietal differences in the variance of the palatability of rice were analyzed. Among the extremely early varieties, 'KlNUHIKARI' showed the smallest variance, and 'TOYONISHIKI' the largest variance in the palatability of rice. Among the early varieties, 'NIPPONBARE' showed the smallest variance in the palatability of rice, and 'NANKAI 137' showed the largest. 'YUMETSUKUSHI', 'CHIKUSHI 43' and 'CHIKUSHI 52' showed significantly smaller variance in the palatability of rice and overall eating-quality of cooked rice similar or higher than those of 'KOSHIHIKARl'. The present results suggested that it was possible to select varieties for the stable palatability of high-quality rice under the high air temperature conditions during the ripening period. The optimum air temperature conditions during the ripening period (mean air temperature for 35 days after the heading time of overall eating-quality of cooked rice was estimated at approximately 25-26 deg C. Under the crucial conditions in which air temperature during the ripening period was over 25.5 deg C, the textural characteristic Hardness/Adhesion (H/-H) ratio was useful as an index of the overall eating-quality of cooked rice, but the amylose content was not.
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