벼의 품종별 이앙시기가 미질 특성에 미치는 영향 III. 미립의 호화정도와 식미평가

• 영문명: Characteristics of Grain Quality at Different Transplanting Times among Rice Cultivars
• 발행기관: 한국자원식물학회
• 저자명: 고재권
• 간행물 정보: 『한국자원식물학회지』제11권 제2호, 146~151쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1998.06.30

영문 초록

A study was carried our to investigate the characteristics of physico-chemical components palatability of cooked rice accoring to different transplanting time. The treatments were consisted of five transplanting time, from May 5 to July 5 at 15 -day intervals, and six cultivars ; two early-maturing, two mid-maturing and two late-maturing cultivars which are clearly identified by evaluation of cumulative temperature and growth duration from seeding to heading of rice plants. In gelatinization characteristics of rice grain, alkali digestion value was low in the earlier transplanting regardlessof maturing types. Initial pasting temeprature maximum viscosity and breakdown as amylogram charcteristics were high at the transplanting of June 5. The palatability of cookedrice was evaluated that early-maturing cultivars were much better in early transplanting than in late transplanting . The optimum transplanting time for palatibility was the periods from May 5 to 20 in early maturing varieties, May 20 to June 5 in mid-maturing and June 5 to June 20 in late-maturing ones at Honam district in Korea.

키워드

gelatinization palatability transplanting time rice grain quality