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Title: 氷点下で4年間貯蔵した米の発芽勢と発芽率および品質
Other Titles: Vigor and Germination Rate, and Quality of Rice Stored below Ice Point for Four Years
Authors: 川村, 周三1 Browse this author →KAKEN DB
竹倉, 憲弘2 Browse this author
横江, 未央3 Browse this author
伊藤, 和彦4 Browse this author
Authors(alt): Kawamura, Shuso1
Takekura, Kazuhiko2
Yokoe, Mio3
Itoh, Kazuhiko4
Keywords: Dormancy
Eating quality
Long-term rice stockpile
Super-low-temperature storage
Issue Date: 2004
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: 50
Issue: 2
Start Page: 71
End Page: 75
Abstract: Effects of temperature below ice point on vigor and germination rate, and quality characteristics of rice during four-year storage were investigated in this study. Low temperature maintained dormancy of rice and hence preserved vitality of rice. There was very little deterioration in the quality of rice stored at low temperature. Eating quality of rice stored at temperatures less than 5°C for four years was the same as that of newly harvested rice. These results indicate that preservation of rough rice quality in farm scale silos for several years is possible by storing rice at an average temperature below 5°C during storage.
Type: article (author version)
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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