Effect of Amount of Nitrogen Application on Physicochemical Properties, Taste value and Yield of Chinese japonica–type Rice Varieties - Collections | Kyushu University Library

＜departmental bulletin paper＞
Effect of Amount of Nitrogen Application on Physicochemical Properties, Taste value and Yield of Chinese japonica–type Rice Varieties

Creator	Creator Name Cui, Jing Affiliation Affiliation Name 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
	Creator Name Zhang, Xin Affiliation Affiliation Name 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
	Creator Name He, Bing Affiliation Affiliation Name Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University \| United Graduate School of Agricultural Sciences, Ehime University
	Creator Name Cui, Zhongqiu Affiliation Affiliation Name Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University \| Rice Research Institute, Tianjin Academy of Agricultural Sciences
	Creator Name Kusutani, Akihito クスタニ, アキヒト Affiliation Affiliation Name 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
	Author PID K002922 Creator Name Ito, Shoichi 伊東, 正一イトウ, ショウイチ Affiliation Affiliation Name 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
	Author PID K004791 Creator Name Matsue, Yuji 松江, 勇次マツエ, ユウジ Affiliation Affiliation Name 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
Language	English
Publisher	Faculty of Agriculture, Kyushu University
Publisher	九州大学大学院農学研究院
Date	2017-02-24
Source Title	Journal of the Faculty of Agriculture, Kyushu University
Vol	62
Issue	1
First Page	57
Last Page	61
Publication Type	Version of Record
Access Rights	open access
Crossref DOI	https://doi.org/10.5109/1799302

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PISSN	0023-6152
NCID	AA00697606
Record ID	1799302
Peer-Reviewed	Unrefereed
Subject Terms	Amount of nitrogen application
	Chinese japonica–type rice varieties
	Palatability
	Physicochemical properties
	Yield
ISSN	0023-6152
NCID	AA00697606
Notes	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.
Created Date	2017.03.22
Modified Date	2022.11.11