Changes in the Grain Quality of Rice with Respect to the Duration of Lodging Time

被引：0

作者：

Hwang, Tai-Jeong ^{[1
]}

Lee, Won-Jong ^{[2
]}

Shin, Jin-Chul ^{[3
]}

Lee, Chul-Won ^{[4
]}

Kim, Suk-Shin ^{[1
]}

机构：

[1] Catholic Univ Korea, Dept Food Sci & Nutr, Puchon 422743, Gyeonggi, South Korea

[2] Kangnung Natl Univ, Dept Food Sci, Kangnung 210702, Gangwon, South Korea

[3] Rural Dev Adm, Natl Crop Expt Stn, Suwon 441100, Gyeonggi, South Korea

[4] Def Agcy Technol & Qual, Seoul 130650, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2009年 / 18卷 / 06期

关键词：

lodging; rough rice; brown rice; white rice; grain quality;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The specific objective of this study was to determine the changes in grain quality of lodged rice with respect to the duration of lodging time and compare the changes with those of unlodged one. The rice 'Janganbyeo' was cultivated and half of paddy field was totally lodged at 30 days after heading. Both lodged paddy and unlodged paddy were harvested at intervals and used for the grain quality determination. The lodged rice did not show any remarkable changes in grain quality until the 4(th) day of lodging for rough rice and until the 2(nd) or the 4(th) day of lodging for brown rice and white rice. The overall grain quality of lodged rice could be kept for 2 to 4 days of lodging.

引用

页码：1459 / 1463

页数：5

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