Effect of Amount of Nitrogen Application on Physicochemical Properties, Taste value and Yield of Chinese japonica–type Rice Varieties - 九大コレクション | 九州大学附属図書館

＜紀要論文＞
Effect of Amount of Nitrogen Application on Physicochemical Properties, Taste value and Yield of Chinese japonica–type Rice Varieties

作成者	作成者名 Cui, Jing 所属機関所属機関名 Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University \| China–Japan Joint Research Center on Palatability and Quality of Rice, Tianjin Agricultural University
	作成者名 Zhang, Xin 所属機関所属機関名 Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University \| China–Japan Joint Research Center on Palatability and Quality of Rice, Tianjin Agricultural University
	作成者名 He, Bing 所属機関所属機関名 Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University \| United Graduate School of Agricultural Sciences, Ehime University
	作成者名 Cui, Zhongqiu 所属機関所属機関名 Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University \| Rice Research Institute, Tianjin Academy of Agricultural Sciences
	作成者名 Kusutani, Akihito クスタニ, アキヒト所属機関所属機関名 Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University \| China–Japan Joint Research Center on Palatability and Quality of Rice, Tianjin Agricultural University
	著者識別子 K002922 作成者名 Ito, Shoichi 伊東, 正一イトウ, ショウイチ所属機関所属機関名 Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University 九州大学農学研究院農業資源経済学部門
	著者識別子 K004791 作成者名 Matsue, Yuji 松江, 勇次マツエ, ユウジ所属機関所属機関名 Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University 九州大学農学研究院農業資源経済学部門
本文言語	英語
出版者	Faculty of Agriculture, Kyushu University
出版者	九州大学大学院農学研究院
発行日	2017-02-24
収録物名	九州大学大学院農学研究院紀要
巻	62
号	1
開始ページ	57
終了ページ	61
出版タイプ	Version of Record
アクセス権	open access
Crossref DOI	https://doi.org/10.5109/1799302

本文ファイル

ファイル	ファイルタイプ	サイズ	閲覧回数	説明
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詳細

PISSN	0023-6152
NCID	AA00697606
レコードID	1799302
査読有無	査読無
主題	Amount of nitrogen application
	Chinese japonica–type rice varieties
	Palatability
	Physicochemical properties
	Yield
ISSN	0023-6152
NCID	AA00697606
注記	The effects of the amount of nitrogen application on physicochemical properties, palatability (taste value) and yield were investigated by using, Chinese japonica–type (Jinchuan 1 and Yanfeng 47). With the increase in the amount of nitrogen application, the protein content increased but the amylose content, the maximum viscosity and the breakdown value decreased. These factors were a decrease of a 1000–grain weight by increase of the amount of nitrogen (N) application. The taste value was the highest at 7.5 N m^–2 in Jinchuan 1, but it decreased with the increase in the amount of nitrogen application in Yanfeng 47. In both varieties, yield increased with the increase in the amount of nitrogen application. The protein content is linearly correlated with the amount of nitrogen application. The protein content was positively correlated with the amount of applied nitrogen per grain, and negatively with 1000–grain weight. From the relative ratio to maxim value of taste value and yield, the amount of nitrogen application suitable for high palatability and yield was assumed to be about 15 kg m^–2 in both Jinchuan 1 and Yanfeng 47.
登録日	2017.03.22
更新日	2022.11.11