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Characterization of Grain Quality under Lodging Time and Grade at Ripening  

Jeong Eung-Gi (National institute of Crop Science, RDA)
Kim Kee-Jong (National institute of Crop Science, RDA)
Cheon A-Reum (National institute of Crop Science, RDA)
Lee Choon-Ki (National institute of Crop Science, RDA)
Kim Sun-Lim (National institute of Crop Science, RDA)
Brar Darshan-S. (International Rice Research Institute)
Son Jong-Rok (National institute of Crop Science, RDA)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.51, no.5, 2006 , pp. 440-444 More about this Journal
Abstract
This study was carried out to compare the grain quality under lodging time and grade at ripening. Ripened grain ratio and 1000-grain weight were higher with lodging of plants at $45^{\circ}$ angle from the ground and increased with crop development. The number of spikelets, as well as the protein and amylose content of the grains, were higher in plants under severe or complete lodging than those under lodging at $45^{\circ}$ angle from the ground. Palatability and sensory evaluation values were higher in plants under lodging at $45^{\circ}C$ angle from the ground than those under complete lodging. Brown rice: rough rice ratio was higher with lodging of plants at $45^{\circ}C$ angle from the ground and increased with crop growth. Milling recovery and milled rice recovery were higher with lodging of plants at $45^{\circ}C$ angle from the ground, whereas chalky grain, cracked grain and damage grains were higher at complete lodging.
Keywords
rice; lodging; grain quality; polished rice; head rice recovery;
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