Studies on rice [Oryza sativa] tastes and cultivation methods for the production of flavoful rice

In the present paper, characteristics of variant rice tastes and proper cultivation methods for the production of flavorful rice are examined using such rice varieties as "Koshihiraki", "Kinuhikari", "Nipponbare" and "Kokorodukushi". 1) By dividing the transplanting periods into three or four between the end of April and the end of June, it was shown that the temperature during the maturing period has the most influence on the taste. At the average mattering temperature of 23-25 degrees Celsius, flavor is at highest. Regarding taste related ingredients, amylose content is decreased by early transplanting when the average mturing temperature is higher. However, Mg/K increased as the maturing temperature lowered, and Mg/K was shown to be influential on the production of flavorful rice. 2) A study on the influences of the amounts and the period of use of nitrogen fertilizers used in the growing period after the immature stalk growing periods shows that as the amount of fertilizer increases, the protein content included in mild rice also increases. In addition, it shows a high co-relation with leaf color 10 days after heading. As the fertilizing period becomes closer to the heading period, the amounts of protein included in the grain increase. 3) Multiple variable recognition analysis, which was used to calculate the pre fertilization leaf color and straw length to the half-power of the number of stalks, with the amount offertilizer, provided an approximation of the appropriate amount of fertilizer and its relationship with protein content in cleaned rice. 4) The thicker the grain, the less protein content. Since the amounts were least at 25-30 thousand grains per square meter, it is important to secure the appropriate number of grains and to nurture the grains to their maturity