Comparison of Physicochemical Properties of the Grains between Old-and New-Types of Rice Cultivars in Japan

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概要

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• The physicochemical properties of the grains of 16 old- and 21 new-type rice cultivars in Japan were investigated in 1995 and 1996.Among the old- and new-type cultivars, we found a similar pattern of varietal differences in physicochemical properties in both years, and in both the fields with and without nitrogen fertilizer applied.Between the two types, no significant differences in the mean protein and amylose contents in the rice grain were observed.The old-type rice cultivars tended to be lower in mean maximum viscosity and breakdown values than the new-type cultivars, although the difference was not significant.Cooked rice of the old-type cultivars tended to be higher in mean hardness / adhesion ratio(H / -H)and hardness / adhesiveness ratio(H / A_3)than that of the new-type cultivars.The physicochemical properties which showed superior values in the standard partial regression coefficients against the taste of cooked rice were the protein content, breakdown value and H / -H.These, physicochemical properties can be efficient indicators for evaluating the taste of cooked rice.The coefficient of parentage of each cultivar to cultivar Koshihikari showed tight negative correlations with amylose content, H / -H and H / A_3, and tight positive correlations with maximum viscosity and breakdown values.The coefficients showed a loose positive correlation with protein content.However, Sasanishiki, Domannaka, Chiyonishiki, Nakate shinsenbon and Rikuu 132 were superior in their physicochemical indicators, in spite of their small coefficients of parentage to Koshihikari.This suggests that a highly palatable cultivar that is widely different from Koshihikari can be developed by utilizing genetic resources with superior physicochemical indicators.

• 日本作物学会の論文

著者

• Matsue Yuji

  Fukuoka Agr. Res. Cent.

• Matsue Yuji

  Fukuoka Agricultural Research Center Chikushino

• OGATA Takefumi

  Fukuoka Agricultural Research Center

• Ogata Takefumi

  Fukuoka Agricultural Research Center Chikushino

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• The Palatability and Physicochemical Properties of Milled Rice for Each Grain-Thickness Group
• Mapping of QTLs for eating quality and physicochemical properties of the japonica rice 'Koshihikari'
• Mapping of QTLs for Physicochemical Properties in Japonica Rice
• Comparison of Physicochemical Properties of the Grains between Old-and New-Types of Rice Cultivars in Japan
• Physicochemical and Mochi-making Properties of the Native Red and Black-Kerneled Glutinous Rice Cultivars

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