Effects of altitudes on palatability and physicochemical properties of rice
2001
Matsue, Y. | Sato, H. | Uchimura, Y. (Fukuoka Agricultural Research Center, Fukuoka 818-8549 (Japan). Inst. of Crop Production)
In this study, the authors examined the relationship between the altitudes (from 60 to 420 m) and the palatability and physicochemical properties of rice under the same cultivation conditions such as soil types, transplanting time or amount of fertilizer. There was no cause-and-effect relationship between the altitudes and the palatability of rice. The 1000-kernel weight varied with the altitudes. The palatability of rice produced on altitude with a higher 1000-kernel weight was superior to that of rice produced on other altitudes with a lower 1000-kernel weight. The standard partial regression coefficient against palatability were the highest for amylose content and hardness/adhesion ratio. Thus, the altitudes-dependent difference in palatability is considered to be mainly controlled by amylose content and hardness/adhesion ratio
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