土壤質地對稻米品質之影響

The Effect of Soil Texture on Rice Quality

侯福分(F. F. Hou) ； 洪梅株(M. C. Hong) ； 宋勳(S. Song)

《臺中區農業改良場特刊》 13號 (1988/11) Pp. 232-241

摘要

本試驗以臺農67號及臺中秈3號為供試品種，分別種植於大甲（砂土）、溪州（黏壤土）、南投（黏土）、臺中（砂壤土）等四個地點。同時將上述四個試驗地點之土壤般運到臺中試驗地，在完全相同之環境下以盆栽方式栽培，探討栽培條件對稻米品質之影響。結果獲知，不同試驗地點所生產之稻穀，其物化品質除了糙米率及碱性擴散程度外，完整米率、白米透明度、腹白、膠體展流度、直鏈性澱粉含量及粗蛋白質含量皆有顯著之差異，而食味亦有顯著之差別，其中以溪州生產之稻米最好吃。至於將不同質地之土壤搬到同一地點以盆栽方式栽培，其所生產稻谷之物化品質及食味差異之變化趨勢與原產地不盡相同，推測土壤質地雖為影響米質的因素，但當地的氣候條件亦可能影響米質的好壞，且其影響力可能大於土壤質地的影響。

並列摘要

The experiment were conducted at four locations to evaluate the effect of different soil textures (sandy, sandy loam, clay and clay loam soil) on rice quality. The soils taken from different places were filled in concrete containers of 70 cm × 70 cm × 60 cm in size and were placed in the farmer site of Taichung city. The rice grains produced from each treatment were analyzed for their qualities. The results showed that there were significant difference in percentage of head rice, white belly, translucency, gel consistency, amylose content, protein content as well as eating quality among the locations. In general, the grains produced from Sishu gave the best eating quality. Rice grains produced from pot cultures showed that the difference in rice quality was less than those grains produced from different locations. Therefore, soil character is not the only factor which affects the rice quality, but others such as climate may be involved also.