Effect of High-Temperature Treatment at Ripening Period on Palatability and Related Parameters of Rice

Abstracts of Meeting of the CSSJ

The 233rd Meeting of the Crop Science Society of Japan

DOI https://doi.org/10.14829/jcsproc.233.0.206.0

Conference information

Quality/Remote sensing/Crop morphology/Growth regulation/Germination,Development/Others

Effect of High-Temperature Treatment at Ripening Period on Palatability and Related Parameters of Rice

*Yuji Shimokobe, Norio Iwasawa, Keitaro Suzuki, Noriaki Aoki, Yoshinobu Takeuchi, Hideyuki Hirabayashi, Motohiko Kondo, Yasuhiro Suzuki, Yoshihiro Sunohara, Takayuki Umemoto, Sachio Maruyama

Author information

*Yuji Shimokobe
University of Tsukuba
Norio Iwasawa
NARO Institute of Crop Science
Keitaro Suzuki
NARO Institute of Crop Science
Noriaki Aoki
NARO Institute of Crop Science
Yoshinobu Takeuchi
NARO Institute of Crop Science
Hideyuki Hirabayashi
NARO Institute of Crop Science
Motohiko Kondo
NARO Institute of Crop Science
Yasuhiro Suzuki
NARO Institute of Crop Science
Yoshihiro Sunohara
NARO Institute of Crop Science
Takayuki Umemoto
NARO Hokkaido Agricultural Research Center
Sachio Maruyama
University of Tsukuba

Keywords: High temperature, Cropping season, Palatability, Rice, Ripening period, quality

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© 2012 The Crop Science Society of Japan

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