Studies on Palatability of Rice Grown in Northern Kyushu. Comparison of palatability between old and new types of rice cultivars.

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  • 北部九州産米の食味に関する研究　　水稲新旧品種の食味特性
  • 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 スイト

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Abstract

In order to raise highly palatable cultivars which were widely different from Koshihikari, and to establish evaluation techniques for taste, a sensory test was attempted for 36 cultivars of rice which have been cultivated in the past and are currently being cultivated in Japan. The varietal differences of overall eating-quality did not differ under different conditions such as production year, amount of fertilizer or panelists. The overall eating-quality, appearance, taste and stickiness of cooked rice for the old types of rice cultivars were inferior to those for the new types of rice cultivars. However, old rice cultivars, Rikuu132 and Asahi, showed high values for overall eating-quality and taste. Among the old and new rice cultivars, there was a proportional relationship between the coefficients of parentage (Koshihikari) and overall eating-quality. On the other hand, among the old and new rice cultivars that had a value of less than 0.5 (coefficients of parentage), there were rice cultivars with high values for overall eating-quality and taste (i.e., Sasanishiki, Komannaka, Chiyonishiki, Nakateshinsenbon, Kibinohana and Kinmaze). This leads us to believe that a highly palatable cultivar which is widely different from Koshihikari could be raised by utilizing genetic resources which have high values for overall eating-quality and taste. In addition, these results indicate that it is possible to use Rikuu132, Asahi, Sasanishiki, Domannaka, Chiyonishiki, Nakateshinsenbon, Kibinohana and Kinmaze as indicators of evaluation techniques for taste.

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