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KMID : 1007520090180061459
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Food Science and Biotechnology
2009 Volume.18 No. 6 p.1459 ~ p.1463
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Changes in the Grain Quality of Rice with Respect to the Duration of Lodging Time
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Hwang Tai-Jeong
Lee Won-Jong
Shin Jin-Chul
Lee Chul-Won
Kim Suk-Shin
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Abstract
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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 4th day of lodging for rough rice and until the 2nd or the 4th 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.
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KEYWORD
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lodging, rough rice, brown rice, white rice, grain quality
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