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8.Safe Storage of Rice Grain.
Lecture 8 Safe storage of rice grain and post-harvest technology by HUANG Dahui
Safe storage rice grain post-harvest technology HUANG Dahui
2023/6/6
Lecture 8 Safe storage of rice grain and post-harvest technology by HUANG Dahui.
Development of Endosperm and Synthesis of Starch in Rice Grain:II. Synthesis of starch
Amylose Amylopection Ripening Rice grain Specific radioactivity Starch granules Wet-milling method
2009/8/6
The brown rice grains (Japonica c.v. Koshihikari) fed with 14CO2 in different ripening stages were separated into the outer layer and inner portion by the wet-milling method, and starch granules were ...
Development of Endosperm and Synthesis of Starch in Rice Grain:I. Development of endosperm and distribution of 14C-labeled assimilates
Cell walls Lipids Low molecular materials Proteins Radioactivity Rice grain Starch
2009/8/6
Rice plant (Japonica c.v. Koshihikari) was exposed to 14CO2 during the ripening period. The autoradiography of brown rice grains showed that the 14C-labeled assimilates distributed throughout the whol...
Comparison of Rice Grain Qualities as Influenced by Organic and Conventional Farming Systems
Grain quality Mg, (K·N) Mineral content Nitrogen content Organic farming Physicochemical property of soil
2009/7/15
From 1994 through 1996, qualities of rice grains cultivated under organic and conventional farming systems have been compared at 13 different locations in Japan with respect to their appearances, indi...
Correlation of Palatability Properties with Grain-weight and Thickness of Rice Grain—Case of cv. Koshihikari cultivated in Ibaraki prefecture in 2005
1000-grain weight Amylose content Brown rice thickness Koshihikari Milled rice
2009/7/7
We investigated some palatability properties of Ibaraki rice cv. Koshihikari, specifically examining the correlation of palatability with grain weight and thickness. We investigated the rice from 20 ...
Prospect for Developing Measures to Prevent High-Temperature Damage to Rice Grain Ripening
Rice Grain weight High temperature Starch synthesis Ripening Cracking grain
2009/7/7
Recently, in Japan, high temperature is causing a decrease in rice grain weight and quality such as transparency, roundness and cracking. There is a genuine concern that ongoing global warming will s...
Distribution of Seed Proteins in Rice Grain of Seed-Protein Mutant Cultivars
Digestible protein Oryza Sativa L Seed-protein mutant cultivar Protein distribution Seed protein
2009/7/7
The distribution of seed storage proteins in rice grain of three seed-protein mutant cultivars with low ratios of digestible protein were compared with that of the normal-type cultivar “Nihonmasari”...
Analysis of Climatic Conditions Responsible for Degradation of Rice Grain Quality in Miyagi Prefecture, Japan
Air temperature Grain quality Miyagi prefecture Sunshine hours
2009/7/7
The percentage of the first grade rice grain is generally lower in Miyagi prefecture than in other prefectures of Tohoku district ; it is particularly low in the Sennan area in southern Miyagi prefec...
Effect of High Temperature on Sucrose Content and Sucrose Cleaving Enzyme Activity in Rice Grain During the Filling Stage
high temperature sucrose content sucrose synthase vacuolar invertase cell wall bound invertase
2009/1/7
Dynamic changes of sucrose, fructose, glucose contents and differences in activities of sucrose synthase, vacuolar invertase, and cell wall bound invertase in rice grain after flowering stage were stu...
Rice Grain Chalkiness Is Negatively Correlated with Root Activity During Grain Filling
chalkiness root activity nitrate nitrogen sodium azide rice
2009/1/7
Field and pot experiments were conducted using indica rice varieties with differential chalkiness. There were significant differences in root activity among the varieties. The percentages of chalky gr...
Identification of QTLs for Cooking and Eating Quality of Rice Grain
rice quality quantitative trait locus molecular marker chromosome segment substitution lines
2009/1/7
The BIL (backcross inbred line) population derived from the cross between Koshihikari (good eating and cooking quality, japonica) and Kasalath (poor quality, indica) was used to analyze the QTLs for a...