北部九州産米の食味に関する研究 : 稈長+穂長の大きさ別の穂に着生した米の食味および理化学的特性

DOI 日本農学文献記事索引 Web Site Web Site 被引用文献3件 参考文献18件

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  • Studies on the Palatability of Rice in Northern Kyushu. The relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice.
  • 北部九州産米の食味に関する研究　　かん長＋穂長の大きさ別の穂に着生した米の食味および理化学的特性
  • ホクブ キュウシュウ サンマイ ノ ショクミ ニ カンスル ケンキュウ カンチョウ スイチョウ ノ オオキサ ベツ ノ ホ ニ チャクセイ シタ コメ ノ ショクミ オヨビ リ カガクテキ トクセイ

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In this study we examined the relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice. The diameter of the stem, 1000 grain weight, and the culm and ear length for lower nodal productive tillers were large, high, and long, respectively. The overall eating-quality, taste, and stickiness of cooked rice of productive tillers with long culms and ears were superior to those of productive tillers with short culms and ears. Grains on the productive tillers with long culms and ears showed lower protein content, higher amylose content, higher maximum viscosity and breakdown values, and lower H/-H and H/A3 ratio than those on the productive tillers with short culms and ears. Among productive tillers were inversely proportional relationships between 1000 grain weight and protein content, the H/-H ratio, and the H/A3 ratio, and proportinal relationships between 1000 grain weight and amylose content, maximum viscosity, and breakdown values. It was concluded that the variations in physicochemical procerties and differences in palatability among productive tillers were caused by differences in the extent of the grain filling, which was closely related to the culm and ear length. To produce rice with a high and stable palatability, a cultivation technique that secures lower nodal position tillers and tillers of an earlier order is recommended along with the production of higher 1000 grain weight.

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