Title: Comparison of Grain Quality between Main and Ratooning Crops of Middle-season Rice
Abstract: The grain qualities including milling, appearence, cooking and nutrition qualities of 20 middle season rice varieties (hybrid crosses) were compared between their main cropping rice and ratooning cropping rice. The results showed that: a) Brown rice recovery, chalky rice rate and chalkiness of main rice were higher than those of the ratooning rice; gelatinization temperature of the former was lower than that of the latter; there was not significant difference in grain shape between the main and ratooning crops. b)Milled rice recovery and head rice recovery of ratooning rice were higher than those of the main crop for most varieties, however, amylose content and protein content of the former were lower than those of the latter. It is concluded that the grain quality of ratooning rice is better than that of main rice.
Publication Year: 2002
Publication Date: 2002-01-01
Language: en
Type: article
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Cited By Count: 4
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