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Analysis of the factors for the decrease of grain quality and palatability of cooked rice, and imperfect grains occurrence under high or low temperature conditions during rice ripening period

稻熟期高温、低温条件下米饭品质、适口性下降及不良粒发生的因素分析

基本信息

批准号：
16208003
负责人：
MATSUDA Toshiaki
金额：
$ 31.45万
依托单位：
Ibaraki University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (A)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2006
项目状态：
已结题

项目摘要

We have conducted morphological and ecological analyses using electron or light microscopes to investigate the causal factors of the thickness and/or weight decrease of brown rice, and imperfect grain occurrence under high or low temperature conditions during ripening period. The factors of decrease of grain qualities including palatability were also surveyed.As a result, in the early ripening stage under high temperature, abnormality arose not only in transfer cells but also in endosperm formation. Imperfect grains were formed by the amyloplasts' abnormal proliferations as well as the increment of aperture induced by the amyloplasts' contraction. Cracked grains were occurred under high temperature conditions abundantly. It was originated from low density of accumulate substances in the early ripening stage, followed by the amyloplasts' abnormal proliferations and/or the wrinkles or hollows formation on the surface of amyloplasts. On the other hand, low temperature during ripening stag … More e increased the number of large size screenings, which were sorted out by a little bit shortage of thickness standard. They were induced by the early completion of assimilate supply prior to reaching to the ripening end. Small amyloplasts of abnormal structures, the wrinkles or hollows on the surface of amyloplasts were also observed in their endosperms. In this study, thickness, weight, constituents and morphological structures of reserves accumulation were also analyzed using cv. Koshihikari produced in Ibaraki Prefecture in 2005. Formation factors of distorted shape during cooking in imperfect grains were revealed. Moreover, morphological structures of reserves accumulation of wheat and barley grains were investigated for comparing with those of rice grains.From these results, our information will be available not only for cultivation method improvement but also for providing reliable knowledge, for the sake of people who are seeking for high quality and palatability rice grains in modem society. Less

本研究利用电子显微镜和光学显微镜，对水稻成熟期高温和低温条件下糙米厚度和重量减少以及粒形不全的原因进行了形态学和生态学分析。结果表明，在高温下的早熟过程中，不仅传递细胞发生异常，胚乳形成也发生异常。不完整颗粒是由于造粉体的异常增殖和收缩导致的孔径增大而形成的。在高温条件下，裂纹晶粒大量产生。这是由于淀粉体在成熟初期积累的物质密度较低，随后淀粉体异常增殖和/或淀粉体表面出现皱纹或凹陷所致。另一方面，成熟期的低温 ...更多信息 e增加了大尺寸筛分的数量，按厚度标准的一点点不足进行分类。这是由于同化物供应提前完成而未达到成熟末期所致。胚乳中淀粉体较小，结构异常，淀粉体表面有皱纹或凹陷。利用cv软件对储层厚度、重量、储层组分及储层形态结构进行了分析。2005年在茨木县生产的越光。揭示了不完美粮食蒸煮过程中形状畸变的形成因素。此外，还对小麦和大麦籽粒贮藏物质积累的形态结构进行了研究，并与水稻籽粒贮藏物质积累的形态结构进行了比较，这些结果不仅可为改进栽培方法提供依据，而且可为现代社会寻求优质、适口的稻米提供可靠的知识。少