研究彙報第一期 ， Page 26-31 ，出版時間：1978-10， 詳細內容

稻米品質劃分之可行性

Study of Classification of Rice Grain in Taiwan

作者：宋勳S. Song

摘　　要

　　Recently, due to surpass of rice production and the improvement of living standard in Taiwan, consequently, the rice grain quality has been emphaisized by the rice processing and comsumers. In order to obain the high grain yield and to meet the market request, the new improved rice varieties have to possess of high yield protential with resistant to various pests, in addition to, good grain quality must also be taken into consideration in the rice breeding program. For studying the grain quality to help the rice breeding program, a laboratory was subsidized by JCRR and set up in Taichung District Agricultural Improvement Station during 1971. Since the establishment of the laboratpry, the method to be used for testing grain quality had been adopted from the proposal of the USAD. In thismethod, grain quality was classified into three grades depending on the percentage of milled rice, grain appereances, cooking and eating rualities. However, so far as the grain quality is concerned, this method seemed not be applicable in Taiwan due to many other characters effect on determining the grain quality which were not included. It, therefore, is suggested that if the rice grain intend to be classified into different grades Taiwan, the characters such as percentage of head rice, translucency, white center, white belly, white back, amylose content and gelatinization temperature should aso be considered. Accrding to this studdy asystem, to classify the rice grain into five separate grades, have been developed. The method is shown on table 3. For consideration of the rice sale in the market, however, 15%-10% difference for each grade seems more reasonable from this study.