Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in the Grain Quality of Rice with Respect to the Duration of Lodging Time

  • Hwang, Tai-Jeong (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Lee, Won-Jong (Department of Food Science, Kangnung National University) ;
  • Shin, Jin-Chul (National Crop Experiment Station, Rural Development Administration) ;
  • Lee, Chul-Won (Defense Agency for Technology and Quality) ;
  • Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea)
  • Published : 2009.12.31
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Abstract

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.

Keywords

References

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