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タイトルヨミ
トウジュクキ ノ キオン ガ ベイリュウ ノ エーテル チュウシュツブツ ガンユウリツ ニ オヨボス エイキョウ ニツイテ
日本語以外のタイトル
Air Temperature in Ripening Stage Affecting the Ether-Extract Content in Brown Rice
ファイル
言語
日本語
著者
高野 圭三
今木 正
内容記述(抄録等)
We have investigated on the physical and chemical characters of rice kernel to throw light on the preservability during storage period. The present paper deals with the effect of mean daily air temperature in ripening stage on the content of the ether extract in brown rice, and it was found that there was a close, positive correlation between the two in various varieties produced in various parts of Japan. Specially, it seemed that the effect on the ether extract content was attributed to temperature in later ripening stage rather than in earlier stage and also it was found that, in the differnt cultivation periods, higher temperature accelerated the accumulation of the ether extract into kernel, although the effect was slightly varied with the variety.
From these, it may be concluded that higher temperature in ripening stage play an important role in determing the preservability of brown rice.
掲載誌名
島根大学農学部研究報告
2
開始ページ
1
終了ページ
3
ISSN
0370940X
発行日
1968-12-15
NCID
AN00108015
出版者
島根大学農学部
出版者別表記
Shimane University, Faculty of Agriculture
資料タイプ
紀要論文
部局
生物資源科学部
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