1972 Volume 41 Issue 1 Pages 27-31
1. The palatability of paddy rice produced in various types of soil was found to be in parallel with the stickiness of cooked rice. 2. Alluvial soil, diluvial soil and tertiary soil produced palatable rice, while rice produced on black volcano ash soil or peat soil, was found to be inferior in taste in sensory evaluation. 3. It is suggeted that palatability of rice varies according to the varieties of paddy rice even when they are cultivated on the same type of soil. And also it is suggested that lodging reduce the palatability of paddy rice even when it is cultivated on good soil. 4. The soil rich in humus, in total nitrogen, in clay, with large effect of the liberation of ammonia by raising soil temperature at wet condition especially in the deeper soil than I layer and with high cation-exchange capacity, produced rice of poor palatability on account of the excess nitrogen in the later stage of plant growth. 5. The rice produced on the soil high in phosphate-absorbing-index was found to be less paratable. 6. Excess nitrogen in the latter stage of growth, or lodging resulted in the reduction of thousand-kernel-weight and the ratio of paddy weight to straw, suggesting the decrease of photosynthetic capacity at ripening stage. 7. The rice rich in well developed grains was found to be palatable. For example, a variety of white belly rice to produuce large grains at normal conditions was found to taste good when many grains were white belly and a variety of small grains was also good in taste when many grains were cheched rice. The rice with many kernels abnormally low in starch content caused by damage e. g. : both small and large grain varieties with milky whitcy kernels or a small grain variety with white core rice was found to be inferier in taste.
