土壤特性對稻米品質之影響(一)土壤母質對米飯食味之影響
Other Title
Effect of soil characteristics on eatng quality of rice I. quality and balance of cooked rice as affected by soil parental materials
Journal
中華農藝
Journal Volume
4
Journal Issue
3
Pages
173-181
Date Issued
1994-04-18
Date
1994-04-18
Author(s)
陳世雄
蘇慕容
黃俊欽
宋勳
Shih-shiung Chen
Muh-rong Su
Jiunn-chin Hwang
Shiun Song
Abstract
本試驗自1989年二期作至1992年一期作，連續三年六期作，於臺灣中部地區四個縣市108個地點進行田間調查及試驗，探討各種土壤性質對稻米品質之影響。試驗結果將米飯食味各項評分及米飯物理性之均衡度(-H/H)分別區分為優、中等及較劣三組，比較生產較優及較劣品質稻米各種土壤性之差異，包括土壤母質、土壤肥力、土壤物理及化學性質對稻米品質的影響。本文先探討不同土壤母質的影響。試驗結果顯示，生產於粘皮岩新沖積土及粘皮岩非石灰性沖積土壤之稻米，米飯食味總評有較好之趨勢，在外觀、香氣及均衡度上表現亦佳。米飯之口味及黏性則以砂頁岩新沖積土有較優的趨勢，但均衡度之表現較差。紅壤及混合沖積土則各項食味評分及均衡度皆表現較劣，得到較低的評價。新沖積土生產之稻米品質較佳，可能與滲漏速率較高，通氣較佳，以及交換性矽之放較快有關。粘皮岩沖積土由於坋粒及砂粒雲母含量較砂頁岩沖積土高，鉀的釋放較高，而有助於米質的改善。根據試驗結果，建議規劃粘皮岩新沖積土，為臺灣中部地區生產良質米的適栽土壤。
Field experiments were performed during the fall of 1989 to
the spring of 1992，including 108 paddy fields at central Taiwan, to investigate the effect of soil properties on rice quality. Results showed that rice produced from slate new alluvials have a better quality in appearance, aroma, balance (- H/H) and overall sensory evaluation, than that from other kinds of soils with different parental materials. Rice growing in sandstone-shale new alluvials have a better flavor and cohesion than others but with a poorer balance of cooked rice. On the other hand，rice produced from latosols and mixture alluvials of sandstone-shale and slate have poorer eating quality. It was suggested that slate new alluvials are the best paddy fields for production of high quality rice.
Subjects
稻米
食味品質
均衡度
土壤
Rice
Eating quality
Balance
Soil
Publisher
中華農藝學會
Type
journal article
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