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2017 Vol.62, Issue 2

Original Research Article

Characterization of Seasonal and Annual Variations in Quality of Rice Brands Distributed in Jeonnam Province

전남 유통 브랜드쌀 품질의 연중 및 연차 변이 특성

Kyu Nam An1*
,
In Lee1
안 규남1*
,
이 인1
1Jeollanamdo Agricultural Research & Extension Services
2Chonnam National University
1전라남도농업기술원
2전남대학교
* Corresponding Author
30 June 2017. pp. 79-86
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Abstract

This study was conducted to analyze seasonal and annual variations in rice quality and factors affecting the quality, for quality evaluation of the brand rice varieties produced in Jeonnam region. Coefficient of variation (CV) values for the seasonal variation in the rice quality were 3.1% in Toyo value, 2.1% in whiteness, 1.6% in protein content, 1.0% in moisture content, and 0.4% in head rice ratio. Quality characteristics of the brand rice varieties generally showed a decreasing tendency after April, as the months progressed. CV values for the annual variation in the rice quality were relatively high at 5.6% in protein content and 5.2% in Toyo value whereas those for whiteness and head rice ratio were relatively low, at 2.7% and 1.8%, respectively. Palatability and protein content showed high correlations with minimum air temperature, sunshine hours, rainfall, and daily temperature range. Head rice ratio had a negative correlation with daily temperature range whereas chalky rice ratio had a positive correlation with rainfall. Based on these results, we formulated a multiple regression equation to estimate palatability of cooked rice using protein content, whiteness, head rice ratio, and moisture content as follows: y ＝－6.71a ＋ 2.27b ＋ 1.29c ＋ 0.51d － 15.34 (R2=0.51*) (y: palatability of cooked rice, a: protein content, b: moisture content, c: whiteness, d: head rice ratio).

Keywords
commercial rice
palatability of rice
rice quality
RPC (Rice Process Complex)

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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 62
  • No :2
  • Pages :79-86
  • Received Date : 2016-08-01
  • Revised Date : 2017-05-19
  • Accepted Date : 2017-05-21
  • DOI :https://doi.org/10.7740/kjcs.2017.62.2.079
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