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Palatability and physicochemical properties of rice varieties in the year when yield increased by 10% than usual
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/294517
In this study, we examined the palatability and physicochemical properties of rice varieties in the year when there was 10% increase in yield compared to normal year due to daily temperature range and sunshine hours. The results of the analysis of rice yield over the last 20 years (1993-2012) showed 10% difference between the yield in 2000, which was normal, and that in 2001. With regard to the crop weather condition during the ripening period in 2001 compared to 2000, the daily range and sunshine hours were higher, but the mean temperature was similar. The rice yield in 2001 was 9.8% higher than that in 2000 due to the increased number of spikelets per panicles and ratio of ripened grain. In terms of chemical traits, protein, Mg, and K contents decreased in 2001 compared to 2000, but amylose content increased. Trough and final viscosity assessed with a Rapid Visco Analyser were significantly higher in 2001 than 2000. The results suggested that the palatability of cooked rice was good in that year with about 10% increase in rice yield compared to normal year due to daily temperature range and sunshine hours.
