Study on relationship between water management during grain filling stage, drying temperature of paddy, moisture content of brown rice and highly taste of rice in Japan

Abstract

In order to produce good taste rice, it is very important to overcome the influence of cultivation environment.The relationship between the optimum water management during ripening period, drying temperature of paddy, moisture content of brown rice and taste was discussed.The optimum water management was saturate water management, which can effectively inhibit the rise of paddy soil temperature,maintain root activity, enhance ripening rate of rice, therefore to increase the rice yield and promote mouthfeel.Different air temperature was needed during drying according to the moisture content of fresh paddy.For the moisture content as 22%, 25% and 30%, the corresponding optimum temperature were 55, 48 and 35℃, respectively.The proper moisture of brown rice was 14% ～ 15%, to obtain optimal mouthfeel.

Keywords

• japanese rice
• mouthfeel
• optimal water management during grain filling stage
• drying temperature of paddy
• moisture content of brown rice