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Title: 水分が異なる籾の凍結温度および凍結傷害
Other Titles: Freezing Temperature and Freezing Injury of Rough Rice Grains with Various Levels of Moisture Content
Authors: 川村, 周三1 Browse this author →KAKEN DB
小河, 健伸2 Browse this author
藤川, 清三3 Browse this author
竹倉, 憲弘4 Browse this author
伊藤, 和彦5 Browse this author
Authors(alt): KAWAMURA, Shuso1
OGAWA, Takenobu2
TAKEKURA, Kazuhiro4
ITOH, Kazuhiko5
Rough rice
Moisture content
Freezing temperature
Freezing injury
Super-low-temperature storage
Issue Date: 2003
Publisher: 低温生物工学会
Journal Title: 低温生物工学会誌
Journal Title(alt): Cryobiology and Cryotechnology
Volume: 49
Issue: 2
Start Page: 97
End Page: 102
Publisher DOI: 10.20585/cryobolcryotechnol.49.2_97
Abstract: 水分の異なる籾を調製し,凍結温度と凍結傷害を調べた.その結果,以下のことが明らかとなった.1)示差走査熱量分析により凍結温度を測定した結果,水分が20.8%以下の籾は-55℃まで冷却しても凍結しなかった.水分が22.1%の籾は約-35℃で凍結した.2)冷却後の発芽率測定により,水分17.8%以下の籾は-80℃においても発芽率の低下が認められず,凍結傷害を起こさないことが明らかになった.3)実用的に籾を貯蔵する際の水分は16%程度であるため,北海道の自然条件下で籾が凍結し凍結傷害が発生する恐れはないことが確認された.
Freezing temperature and incidence of freezing injury of rough rice grains with 11 moisture content levels in the range of 15.1% to 26.5% were determined in this study. Differential scanning calorimetry (DSC) was used to measure the freezing temperature of rice. Rice grains with a moisture content of less than 20.8% on average did not freeze even at a temperature of -55℃. Rice grains with a moisture content of 22.1% on average froze at about -35℃. Incidence of freezing injury of rice grains was determined by the germination rate because grains that suffered freezing injury did not germinate. Rice grains with a moisture content of less than 17.8% on average germinated after being stored at -80℃ for 11 days. Thus, no grain with a moisture content of less than 17.8% froze even at a temperature of -80℃. Rice for long-term storage is always dried until the moisture content becomes around 16%. Thus, there is no need for concern about freezing and freezing injury of rice stored in farm silos under natural conditions in winter in Hokkaido.
Rights: © 2003 低温生物工学会 ., © 2003 Japanese Society of Cryobiology and Cryotechnology
Type: article
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 川村 周三

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