Abstract
Studies on the relationship between mean air temperature during the ripening period and amylographic characteristics or cooking quality of rice were examined. There was a highly positive correlation between the mean air temperature during the ripening period of rice and the viscosity at 85°C and break down value, A highly positive correlation was also observed between the specific gravity of rice and the viscosity at 85°C. On the other hand, a highly negative correlation existed between mean air temperature during the ripening period of rice and water uptake ratio at 7O°C, A highly negative correlation was recognized between the specific gravity of rice and water uptake ratio at 70°C.
