Effects of Temperature on Grain Filling Properties of Rice Flour Varieties during the Ripening Stage

SeoYeong Yang; WoonHa Hwang; JaeHyeok Jeong; HyeonSeok Lee; ChungGeun Lee; MyoungGoo Choi

doi:10.7740/kjcs.2021.66.1.001

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2021 Vol.66, Issue 1 Next Page

Original Research Article

Effects of Temperature on Grain Filling Properties of Rice Flour Varieties during the Ripening Stage 등숙기 온도에 따른 쌀가루 가공용 벼의 등숙특성 변이 구명

1 March 2021. pp. 1-7

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Abstract

The processing of rice is one of the measures to expand the scope of rice use in response to the decrease in rice consumption. Since the main ingredient of rice processing is rice flour, “rice flour varieties” have been bred with the aim to improve the productivity and quality of rice flour. In order to study the variation in the ripening characteristics of rice flour varieties with respect to temperature, the average temperature after heading date was set at 28°C (33/23°C), 22°C (27/17°C), and 18°C (23/13°C) inside the phytotron. We used Saenuri as non-glutinous rice variety, Seolgaeng as soft-type rice flour variety, and Baromi2 as powdered rice flour variety. At high temperatures (28°C), the grain weight of Baromi2 decreased by 21%. Its starch content also decreased by more than 10%, which was significantly lower than that of Saenuri and Seolgaeng. At low temperatures (18°C), the grain weight and starch content slightly increased or were similar in all varieties. An analysis of changes in the grain weight due to effective accumulated temperature through the sigmoid function showed that the velocity of grain-filling slowed significantly when Baromi2 was exposed to low temperature during the ripening stage compared to the other varieties. Therefore, the transplanting time of Baromi2 should be delayed to avoid high temperatures during the ripening stage. However, because the ripening period is not properly secured under low temperature conditions, grain filling may not be sufficient.

Keywords

grain filling properties

rice flour variety

ripening stage

temperature

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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 : 66
No :1
Pages :1-7
Received Date : 2020-11-09
Revised Date : 2020-12-09
Accepted Date : 2020-12-14
DOI :https://doi.org/10.7740/kjcs.2021.66.1.001

The Korean Journal of Crop Science ISSN:0252-9777(Print) 2287-8432(Online) 한국작물학회지

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