Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Influence of Lodging on Quality Characteristics of Rice

Suh, Jung-Kak;Lee, Won-Jong;Kim, Suk-Shin;Yoon, Young-Hwan;Shin, Jin-Chul

  • Published : 20020600
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Abstract

Lodging occasionally occurs in rice field by a typhoon or heavy rainfall, and causes serious rice crop damages. The milling yields and physicochemical properties of Japonica rice cultivar were determined to investigate the effects of lodging on the quality of rice. The yield of milled rice and percentage of perfect rice grains significantly decreased with prolonged lodging time. Viviparous germination rate of brown rice was the highest at 6 days after lodging. No significant differences in amylose, starch, and protein contents were observed between lodged and unlodged rices. The whiteness of milled rice from unflooded field decreased with prolonged harvest time, while the whiteness of lodged milled rice was higher than that of unlodged ones. Although kernels yielded more moulds in flooded paddy rice than in unflooded paddy rice, lodging did not increase the number of milled or brown rice kernels yielding moulds. Sensory evaluation of cooked rice indicated that lodged milled rice had poor flavor, appearance, taste, and texture.

Keywords

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