Studies On The Effects Of Fertilization On The Major Quality Properties Of Riceflour Rice

The biological properties, yield formation characteristics, rice grain quality and riceflour milling characteristics of riceflour rice were studied in this research under different fertilizer levels and different ways of nitrogen applying. The purpose of this study is to establish comprehensive supporting culture techniques for the high yield and super quality of riceflour rice. The results were shown as following:1. The effect of fertilizer on the yield components riceflour rice was significant. Fertilization significantly increased the yield. The yield of riceflour rice was correlated with its components, the positive relationship of seed setting percentage with seeded ears and yield was significant.2. The effect of fertilizer on the grain quality riceflour rice was significant, fertilization significantly increased the grain quality, riceflour processing quality, fertilizer mixed with inorganic-minerals, organic manure are the best.3. There was negative relationship between amylose content and gelatinization temperature. But the amylase content positively related with the percentage of chalky grains and the chalky size in the grains. Gelatinization temperature positively related with the total starch content and chalky size in the grain. Gel consistency was negatively related with amylose content, gelatinization temperature, the chalky grains percentage and size. The negative relationship between gel consistency and chalky size was significant.3. Rice grain quality correlated with all the yield components. Crude protein, gelatinization temperature and chalky size in the grain were negatively correlated with seed setting percentage, the weight of a thousand seeds, and positively related with amylose content. The correlations of amylose content with seed setting percentage and seeded ear were significant at 0.05 and 0.01 levels respectively.4. There was relationship among riceflour processing qualities. Flour extraction rate correlated positively with the moisture of flour product., and showed negative correlation tendency with other milling qualities. Broken flour rate showed positive correlation tendency with all the processing qualities. The rate of rice flour syrup negatively correlated with smell quality and showed positive correlation tendency with the other processing qualities.5. Riceflour processing quality correlated with rice grain quality, Gel consistency correlated negatively with the moisture of flour product and flourextraction rate. Amylose content correlated positively with the moisture of flour product and flour extraction rate and other processing qualities were not significant. Gelatinization temperature correlated significantly with riceflour appearance and shaping.