Studies on the palatability of rice in northern Kyushu. The relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice

摘要

The relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice was investigated. The overall eating quality, taste, and stickiness of cooked rice of productive tillers with long culms and ears were superior to those of productive tillers with short culms and ears. Grains on productive tillers with long culms and ears showed lower protein content, higher amylose content, and higher maximum viscosity and breakdown values than on productive tillers with short culms and ears. Relationships among different grain and quality characteristics are reported. It is concluded that the variations in physicochemical properties and differences in palatability among productive tillers were causedby differences in the extent of grain filling, which was closely related to the culm and ear length. To produce rice with a high and stable palatability, crop management to produce tillers at lower nodal positions is recommended along with the production of higher 1000-grain weight.