米粒の糊熟より過熟に至る化学成分組成の変化

概要

論文の詳細を見る
Investigations have been carried out to determine the protein, fat, ash, phosphorus, potassium, and magnesium content of rice kernel of 4 lowland non-glutinous varieties at intervals of 10 days from dough ripening (20 days after heading) to over ripening (70 days after heading). From dough ripening to full ripening, the chemical composition varied widely and each of the components decreased on dry matter and increased in 1000 kernels. After full ripening, the chemical composition had a tendency to vary slightly. The protein and fat content decreased and the ash and potassium content increased on dry matter. On the other hand, the protein content increased or decreased after the initial increasing and the ash, phosphorus, potassium, and magnesium content increased and the fat content decreased in 1000 kernels.
日本作物学会の論文
1978-12-30