稻米品種品質特性研究－Ⅱ

Abstract

民國六十年二期及六十一年一期作，在臺北等四地栽培臺中65號等水稻稉（秈）米九品種，就收穫物糙米進行品質、營養有關成份之分析測定，所得結果如表1.及2.。 地方試驗成績顯示本省在來秈米雖其蛋白含量高，但同時其顆粒澱粉比亦異常的高，在品質上仍頗有遜色。一方所謂蓬萊硬米，除早熟品種之蛋自含量較高外，共他一般蓬萊梗米之蛋白量僅9%(無水物百分比，N×6.25)，其營養價值較差。 地方環境因素對米之品質、成份雖具有相當影響，大體而言，共作用不大，仍以品種問之差異為主。 綜合全般成績，吾人就蓬萊米中可指出嘉南八號為優艮品種；外來種則日本稉米關東51號及美國秈米Vato兩品種同為特優品種，但這些外來種在產量上尚有問題，仍待改進後始能利用。 民國六十年二期及六十一年一期作，在臺北等四地栽培臺中65號等水稻稉（秈）米九品種，就收穫物糙米進行品質、營養有關成份之分析測定，所得結果如表1.及2.。 地方試驗成績顯示本省在來秈米雖其蛋白含量高，但同時其顆粒澱粉比亦異常的高，在品質上仍頗有遜色。一方所謂蓬萊硬米，除早熟品種之蛋自含量較高外，共他一般蓬萊梗米之蛋白量僅9%(無水物百分比，N×6.25)，其營養價值較差。 地方環境因素對米之品質、成份雖具有相當影響，大體而言，共作用不大，仍以品種問之差異為主。 綜合全般成績，吾人就蓬萊米中可指出嘉南八號為優艮品種；外來種則日本稉米關東51號及美國秈米Vato兩品種同為特優品種，但這些外來種在產量上尚有問題，仍待改進後始能利用。 民國六十年二期及六十一年一期作，在臺北等四地栽培臺中65號等水稻稉（秈）米九品種，就收穫物糙米進行品質、營養有關成份之分析測定，所得結果如表1.及2.。 地方試驗成績顯示本省在來秈米雖其蛋白含量高，但同時其顆粒澱粉比亦異常的高，在品質上仍頗有遜色。一方所謂蓬萊硬米，除早熟品種之蛋自含量較高外，共他一般蓬萊梗米之蛋白量僅9%(無水物百分比，N×6.25)，其營養價值較差。 地方環境因素對米之品質、成份雖具有相當影響，大體而言，共作用不大，仍以品種問之差異為主。 綜合全般成績，吾人就蓬萊米中可指出嘉南八號為優艮品種；外來種則日本稉米關東51號及美國秈米Vato兩品種同為特優品種，但這些外來種在產量上尚有問題，仍待改進後始能利用。 For the purpose of studying the effects of varieties and environments on chemical constituents of rice, an experiment was carried out in four locations, Lotung, Taipei, Taichung and Pingtung from 1971 second crop to 1972 first crop. Nine rice varieties consisted of three varieties, each of the Japonica, Penglai hybrid and Indica rice, were used and chemical analyses were made on the brown rice. The results were shown in Table 1 and 2. It was found that the native rice (two varieties) was inferior in quality as high in arnylose content, whereas, the so called Peng-lai rice (five varieties) was less in nutritive value as iow in protein content (9.05% on oven-dry basis, Nx5.95). It was noted that some early rices of Japonica type, including the Penglai hybrids, had higher protein and reducing sugar as compared with the ordinary Japonica rices. However, these varieties of good quality were not able to be used in commercial production because of its low yielding ability. There was no significant effects of environments on chemical constituents, the variety was the principal source of variation. From the chemical data obtained, the variety Chianan No.8 was considered as a superior variety both in quality and nutrition. It was also found that the exotic varieties, Kwantung No.51 and Vato seemed to be very promising materials in breeding for quality.