Effect of phosphorus fertilizer on grain qualities of Kaw Dok Mali-105 rice
1995
Amnat Suwanarit | Somchai Kreetapirom | Suparb Buranakarn | Warunee Varanyanond | Patcharee Tungtrakul | Songsak Rattapat | Songchai Wattanapayapkul | Kunnika Naklang | Sawang Rotjanakusol | Pituk Pornurisnit (Kasetsart Univ., Bangkok (Thailand). Faculty of Agriculture. Dept. of Soil Seicnce)
Six pot and field experiments were conducted to examine effects of P fertilizer on cooking and eating qualities of Kaw Dok Mali-105 aromatic rice. The cooking qualities were measured by sensory methods. The results led to the following conclusions and recommendations: 1) The aroma of cooked milled rice was not related to rates of P fertilizer, paddy yields, total dry matter and percent P in plants but related to percent P in paddy. The aroma was highest when percent P in paddy was 0.28 percent. 2) The softness was related to paddy yields, total dry matter, percent P in paddy and rates of P fertilizer. The softness was highest at the rate of P fertilizer that started to produced the maximum paddy yield. 3) The whiteness, stickness and glassiness were related to paddy yields, total dry matter, percent P in paddy, percent P in rice plants and rates of P fertilizer. The qualities were highest at the rate of P Fertilizer that started to produced the maximum paddy yield. 4) Soils for producing high quality rice are those having available P not exceeding the level that starts to produce the maximum, paddy yield. 5) To produce high quality rice, P fertilizer should suitable be applied at the rate that starts to produce the maximum paddy yield and care must be taken to avoid excess P fertilization. 6) Soils with available P higher than the level that starts to produce the maximum paddy yield are not suitable for producing aromatic rice, for low quality produce will be obtained.
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