Grain characteristics and cultivation techniques for improving eating quality of rice in Fukui Prefecture
2016
Oida, T. | Nakamura, S. | Inoue, K.
In order to improve the eating quality of rice produced in Fukui prefecture, we examined the relationship between the eating quality evaluation by tasting sensory test and grain appearance or infrared grain measurement. Although, there was no clear relationship between the sensory test value and grain characteristics, we found out the fact that if we get the eating quality value for 0.5 point higher than base line of the tasting sensory test, which was conducted by JGIA (Japan Grain Inspection Association), mido value was needed more than 80 point, protein content in brown rice was needed less than 6.5% and the percentage of whole grain in brown rice was needed more than 70% in both cultivars, 'KOSHIHIKARI' and 'AKISAKARI'. To satisfy these grain characteristics, it was important to control the amount of fertilizer application to keep the percentage of protein content in brown rice more than 5.5%, avoiding for excess reduction of the amount of fertilizer. In addition, it was also effective that the transplanting time was put off nearly June 10sup(th) and the harvesting time was a few days earlier than the conventional time, when the percentage of green husk became nearly 30%.
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