J-GLOBAL ID:200904087443858668  Research Project code:0250003312 Update date:Dec. 15, 2003

Establishment of stable production technique for good taste and high quality rice: (3) Elucidation of the growth phase of paddy rice that enables production of good taste rice

良食味・高品質米の生産安定技術の確立 (3)良食味米生産を可能とする水稲の生育相の解明
Study period:1998 - 2001
Research overview:
Protein content in husked rice has close relation with taste of rice, and in the case of 'Hitomebore', more the paddy number in an ear, higher the protein content in husked rice. Control of number of ears and number of paddies is necessary for the production of high quality and good taste rice.
Keywords (4):
paddy rice ,  cultivation method ,  growth phase ,  good taste
Research program: Ordinary Research

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