Characterization of Seasonal and Annual Variations in Quality of Rice Brands Distributed in Jeonnam Province
2017
An, K.N., (Jeollanamdo Agricultural Research and Extension Services, Naju, Republic of Korea | Lee, I., (Jeollanamdo Agricultural Research and Extension Services, Naju, Republic of Korea | Shin, S.H., (Jeollanamdo Agricultural Research and Extension Services, Naju, Republic of Korea | Min, H.K., (Jeollanamdo Agricultural Research and Extension Services, Naju, Republic of Korea | Kwon, O.D., (Jeollanamdo Agricultural Research and Extension Services, Naju, Republic of Korea | Park, H.G., (Jeollanamdo Agricultural Research and Extension Services, Naju, Republic of Korea | Shin, H.R., (Jeollanamdo Agricultural Research and Extension Services, Naju, Republic of Korea | Kim, H.Y., Chonnam National University, Gwangju, Republic of Korea
This study was conducted to analyze seasonal and annual variations in rice quality and factors affecting the quality, for quality evaluation of the brand rice varieties produced in Jeonnam region. Coefficient of variation (CV) values for the seasonal variation in the rice quality were 3.1% in Toyo value, 2.1% in whiteness, 1.6% in protein content, 1.0% in moisture content, and 0.4% in head rice ratio. Quality characteristics of the brand rice varieties generally showed a decreasing tendency after April, as the months progressed. CV values for the annual variation in the rice quality were relatively high at 5.6% in protein content and 5.2% in Toyo value whereas those for whiteness and head rice ratio were relatively low, at 2.7% and 1.8%, respectively. Palatability and protein content showed high correlations with minimum air temperature, sunshine hours, rainfall, and daily temperature range. Head rice ratio had a negative correlation with daily temperature range whereas chalky rice ratio had a positive correlation with rainfall. Based on these results, we formulated a multiple regression equation to estimate palatability of cooked rice using protein content, whiteness, head rice ratio, and moisture content as follows: y ＝－6.71a ＋ 2.27b ＋ 1.29c ＋ 0.51d － 15.34 (R2 =0.51*) (y: palatability of cooked rice, a: protein content, b: moisture content, c: whiteness, d: head rice ratio).
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