Effect of amount of nitrogen application on physicochemical properties, taste value and yield of Chinese japonica-Type rice varieties

Jing Cui, Xin Zhang, Bing He, Zhongqiu Cut, Akihito Kusutani, Shoichi Ito, Yuji Matsue

研究成果: Contribution to journalArticle査読

抄録

The effects of the amount of nitrogen application on physicochemical properties, palatability (taste value) and yield were investigated by using, Chinese japonica-Type (Jinchuan 1 and Yanfeng 47). With the increase in the amount of nitrogen application, the protein content increased but the amylose content, the maximum viscosity and the breakdown value decreased. These factors were a decrease of a 1000-grain weight by increase of the amount of nitrogen (N) application. The taste value was the highest at 7.5 N m- in Jinchuan 1, but it decreased with the increase in the amount of nitrogen application in Yanfeng 47. In both varieties, yield increased with the increase in the amount of nitrogen application. The protein content is linearly correlated with the amount of nitrogen application. The protein content was positively correlated with the amount of applied nitrogen per grain, and negatively with 1000-grain weight. From the relative ratio to maxim value of taste value and yield, the amount of nitrogen application suitable for high palatability and yield was assumed to be about 15 kg m 2 in both Jinchuan 1 and Yanfeng 47.

本文言語英語
ページ(範囲)57-61
ページ数5
ジャーナルJournal of the Faculty of Agriculture, Kyushu University
62
1
出版ステータス出版済み - 2 2017

All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 農業および作物学

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