北部九州産米の食味に関する研究(3) : 登熟中期以降の遮光処理が米の食味および理化学的特性に及ぼす影響

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  • Studies on Palatability of Rice in Northern Kyushu. III. Effects of shading treatments during the mid- to late-ripening stages on palatability and physicochemical properties of rice.
  • 北部九州産米の食味に関する研究　第３報登熟中期以降の遮光処理が米の食味および理化学的特性に及ぼす影響
  • 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 3 ト

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This study was undertaken to determine the effects of shading during mid- to late-ripening stages on the palatability of cooked rice. The changes in protein content, amylose content, and amylographic characteristics effected by shading were also studied. Rice plants grown in a paddy field were shaded for 10 days by cheesecloth beginning from 15, 20, 25, and 30 days after heading time. About 70% of solar radiation was eliminated by the treatment. All of the shading treatments clearly deteriorated the palatability. The degree of the deterioration was larger in the rice shaded at earlier stages. The shading also increased protein and amylose content and decreased the maximum viscosity and breakdown values in amylographic characteristics. It was estimated that the deterioration of palatability by shading was related to the increase of protein and amylose content and changes in the gelatinization properties of the rice starch.

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