Abstract
Taro (Colocasia esculenta (L.) Schott, cultivar : Ono-zairai) was cultivated in lysimeters which are equipped in glass house, and was grown under a different condition of soil moisture by changing the ground-water level. Amylose content of taro starch did not change under the different ground-water level. However, both the ratio of short chain to long chain of amylopectin and the heat of gelatiniza tion of starch granules were increased under the lower level of ground water. It was suggested that the structure of taro starch was affected by the soil moisture condition.
