幼穗形成期氮肥施用量及稻穀儲存期對臺中秈10號米質之影響

Effects of Nitrogen Top-dressing Application at Young Panicle Formation Stage and Storage on Indica Rice Quality

林再發(Tsai-Fa Lin)

《臺中區農業改良場研究彙報》 73期 (2001/12) Pp. 55-64

https://doi.org/10.6956/BTDAIS.200112.0055

摘要

臺中秈10號是臺灣秈稻改良之代表品種，米質優良，本試驗目的在探討穗肥之氮肥施用量及稻穀儲存期間對稻米品質之影響。穗肥之氮肥施用量等級處理，分別為0、12、24與36 kg/ha，試驗結果顯示穗肥之氮肥施用量處理對於稻穀之碾米品質、白米外觀、直鏈澱粉含量及凝膠展延性並未造成影響，但粗蛋白質含量則隨穗肥之氮肥施用量增加而增加，並且差異達顯著水準，而米飯食味亦有變差之現象。臺中秈10號在慣行栽培管理下，以稻穀袋裝形式儲存時，第一期作儲存五個月後米飯品質變劣；第二期作則經六個月儲存後米飯品質變劣。一期作幼穗形成期穗肥之氮肥施用量12 kg/ha比沒有施穗肥者，在儲存四個月之米飯外觀、口味、黏性、硬性及總評食味變差；幼穗形成期穗肥之氮肥施用24 kg/ha及36 kg/ha比沒有施穗肥者，在儲存一個月之米飯口味、粘性及總評食味變差，又在儲存二個月之米飯硬性變差。二期作幼穗形成期穗肥之氮肥施用量（36 kg/ha）比沒有施穗肥者，在儲存一個月之米飯硬度變差，經儲存六個月後之米飯食味、黏性及硬性亦變差；幼穗形成期穗肥之氮肥施用量（24 kg/ha）儲存六個月比沒有施穗肥之米飯食味、黏性及硬度變差。

關鍵字

水稻 ； 氮肥施用量 ； 儲存 ； 米質

並列摘要

The pysicochemical properties of milled rice of Taichung Sen 10, amylose content and gel consistency were decreased with the more of nitrogen top-dressing application (0, 12, 24 and 36 kg/ha), but there was no significant difference. It was also observed that there was a significant difference in the crude protein with the more top-dressing application at young panicle formation stage. The palatability of cooked rice of Taichung Sen 10 was worse while these rice stored at room temperature than that at 10℃ after harvesting for 5 months of the first crop season and for 6 months of the second crop season, respectively. The appearance, flavor, cohesion and hardness of Taichung Sen 10 stored for 4 months at the room temperature by applying 12 kg/ha top-dressing at young panicle formation stage, became worst than that without any application of top-dressing and stored at 10℃ in the first crop. The flavor and cohesion of cooked rice stored for 1 month at the room temperature by applying 24 kg/ha and 36 kg/ha became worst. The hardness of cooked rice for two months became worst. Taichung Sen 10, the hardness of the cooked rice stored at the room temperature for one month, by applying 36 kg/ha top-dressing, became harder than that without any application of top-dressing and stored at 10℃ in the second crop. The flavor and cohesion of cooked rice stored at the room temperature for six months by applying 36 kg/ha top-dressing became worst. The flavor, cohesion and hardness of cooked rice stored at room temperature for six months by applying 24 kg/ha top-dressing became worst.

並列關鍵字

rice ； nitrogen fertilizer ； storage ； rice quality