水稲の窒素吸収量からみた籾生産効率と精米中のタンパク質含有率の関係 : 水稲の窒素吸収パターンと精米の食味の関係(第1報)

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It is a well-known fact that the protein content of milled rice affects its palatability. Field experiments were conducted from 1990 to 1993 to evaluate the relationship between the protein content of milled rice, number of grains per amount of nitrogen (N) in the plant at heading (NG/N) and the amount of N in the grains of two cultivars. The results obtained were as follows. 1. There was a negative correlation between NG/N and amount of N in the plant at heading, while the amount of N in the grain and NG/N were positively correlated regardless of the cultivar. The relationship between the amount of N in the grain and protein content of milled rice fit a linear equation. These results suggest that the protein content of milled rice is affected by NG/N. 2. The cultivar Haenuki had a lower NG/N but had a higher amount of N in the grain than cv. "SASANISHIKI" when observed with the same amount of N at heading. More than 80% of the cv. "HAENUKI" samples had 60 to 70 grains per panicle, while cv. "SASANISHIKI" had 55 to 80 grains per panicle. This indicates that varietal differences in NG/N and the number of grains per panicle affect a difference in the protein content of varieties of milled rice. 3. More than 80% of the milled rice samples contained higher than 8% protein when the amount of N in the rice was more than 1.4 t ha^<-1> at heading regardless of variety. In "SASANISHIKI", plants having a lodging index higher than 3 had a milled rice protein content of more than 8% although the amount of N in the plant at heading was less than 1.4 t ha^<-1>.
社団法人日本土壌肥料学会の論文
1997-10-05

水稲の窒素吸収量からみた籾生産効率と精米中のタンパク質含有率の関係 : 水稲の窒素吸収パターンと精米の食味の関係(第1報)

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