|Title:||土壤特性對稻米品質之影響(二)土壤肥力對米飯食味之影響||Other Titles:||Effects of soil characteristics on eating quality of rice II. Quality and balance of cooked rice as affected by soil fertility||Authors:||陳世雄
|Keywords:||米質;食味;均衡度;土壤全氮;交換性鎂;鋅;有機質;Rice eating quality;Balance;Soil total nitrogen;Ex-changeable magnesium;Zinc;Organic matter||Issue Date:||18-Apr-1994||Publisher:||中華農藝學會||Journal Volume:||4||Journal Issue:||3||Start page/Pages:||183-189||Source:||中華農藝||Abstract:||
Field experiments including 108 paddy fields at central Taiwan were conducted to investigate the effect of soil fertility on rice eating quality. Data of the soil and the rice quality were analyzed, the differences of the soil properties between the two classes of rice quality, the better and the poorer one，were tested by linear contrast. It was showed that rice eating quality in appearance, aroma, flavor, clavor, cohesion, hardness and overall sensory evaluation, are significantly affected by contents of exchangeable magnesium and zinc in soils. A lower soil exchangeable magnesium and zinc contents enhanced the eating quality of rice. Soils with lower total nitrogen contents also produced rice with high eating quality. Rice with the best balance (-H/H) by physical test were produced from soils with a lower nitrogen, exchangeable magnesium, calcium and zinc contents. Soils with higher organic matter also produced rice with higher balance. The results suggest that decreasing nitrogen fertilizer input，selecting soils with lower exchangeable magnesium, calcium and zinc contents, and applying organic matter with a higher carbon nitrogen ratio (C/N) are essential to high quality vice production.
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