Study on relationship between water management during grain filling stage, drying temperature of paddy, moisture content of brown rice and highly taste of rice in Japan
In order to produce good taste rice, it is very important to overcome the influence of cultivation environment.The relationship between the optimum water management during ripening period, drying temperature of paddy, moisture content of brown rice and taste was discussed.The optimum water managemen...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2019-11-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190601?st=article_issue |
| _version_ | 1797804078599766016 |
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| author | Yuji Matsue |
| author_facet | Yuji Matsue |
| author_sort | Yuji Matsue |
| collection | DOAJ |
| description | In order to produce good taste rice, it is very important to overcome the influence of cultivation environment.The relationship between the optimum water management during ripening period, drying temperature of paddy, moisture content of brown rice and taste was discussed.The optimum water management was saturate water management, which can effectively inhibit the rise of paddy soil temperature,maintain root activity, enhance ripening rate of rice, therefore to increase the rice yield and promote mouthfeel.Different air temperature was needed during drying according to the moisture content of fresh paddy.For the moisture content as 22%, 25% and 30%, the corresponding optimum temperature were 55, 48 and 35℃, respectively.The proper moisture of brown rice was 14% ～ 15%, to obtain optimal mouthfeel. |
| first_indexed | 2024-03-13T05:30:45Z |
| format | Article |
| id | doaj.art-ad06ff5c9af44342b0857de3d3e44d70 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T05:30:45Z |
| publishDate | 2019-11-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-ad06ff5c9af44342b0857de3d3e44d702023-06-15T01:28:23ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612019-11-012761910.16210/j.cnki.1007-7561.2019.06.001Study on relationship between water management during grain filling stage, drying temperature of paddy, moisture content of brown rice and highly taste of rice in JapanYuji Matsue0Global Innovation Center,Kyushu University, Fukuoka-city Fukuoka Japan 812-8540In order to produce good taste rice, it is very important to overcome the influence of cultivation environment.The relationship between the optimum water management during ripening period, drying temperature of paddy, moisture content of brown rice and taste was discussed.The optimum water management was saturate water management, which can effectively inhibit the rise of paddy soil temperature,maintain root activity, enhance ripening rate of rice, therefore to increase the rice yield and promote mouthfeel.Different air temperature was needed during drying according to the moisture content of fresh paddy.For the moisture content as 22%, 25% and 30%, the corresponding optimum temperature were 55, 48 and 35℃, respectively.The proper moisture of brown rice was 14% ～ 15%, to obtain optimal mouthfeel.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190601?st=article_issuejapanese ricemouthfeeloptimal water management during grain filling stagedrying temperature of paddymoisture content of brown rice |
| spellingShingle | Yuji Matsue Study on relationship between water management during grain filling stage, drying temperature of paddy, moisture content of brown rice and highly taste of rice in Japan Liang you shipin ke-ji japanese rice mouthfeel optimal water management during grain filling stage drying temperature of paddy moisture content of brown rice |
| title | Study on relationship between water management during grain filling stage, drying temperature of paddy, moisture content of brown rice and highly taste of rice in Japan |
| title_full | Study on relationship between water management during grain filling stage, drying temperature of paddy, moisture content of brown rice and highly taste of rice in Japan |
| title_fullStr | Study on relationship between water management during grain filling stage, drying temperature of paddy, moisture content of brown rice and highly taste of rice in Japan |
| title_full_unstemmed | Study on relationship between water management during grain filling stage, drying temperature of paddy, moisture content of brown rice and highly taste of rice in Japan |
| title_short | Study on relationship between water management during grain filling stage, drying temperature of paddy, moisture content of brown rice and highly taste of rice in Japan |
| title_sort | study on relationship between water management during grain filling stage drying temperature of paddy moisture content of brown rice and highly taste of rice in japan |
| topic | japanese rice mouthfeel optimal water management during grain filling stage drying temperature of paddy moisture content of brown rice |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190601?st=article_issue |
| work_keys_str_mv | AT yujimatsue studyonrelationshipbetweenwatermanagementduringgrainfillingstagedryingtemperatureofpaddymoisturecontentofbrownriceandhighlytasteofriceinjapan |