Search Result of "Kunnika Naklang"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ผลของปุ๋ยฟอสฟอรัสต่อคุณภาพเมล็ดข้าวขาวดอกมะลิ 105

ผู้เขียน:Imgดร.อำนาจ สุวรรณฤทธิ์, ศาสตราจารย์เกียรติคุณ, ImgSomchai Kreetapirom, Imgนางสาวสุภาพ บูรณากาญจน์, Imgดร.วารุณี วารัญญานนท์, Imgนางพัชรี ตั้งตระกูล, ImgSongsak Rattapat, ImgSongchai Wattanapayapkul, ImgKunnika Naklang, ImgSawang Rotjanakusol, ImgPituk Pornurisnit

สื่อสิ่งพิมพ์:pdf

Abstract

Six pot and field experiments were conducted to examine the effects of P fertilizer on cooking and eating qualities of Khaw Dauk Mali-105 aromatic rice. The cooking qualities were measured by sensory methods. The results led to the following conclusions and recommendations: 1) The aroma of cooked milled rice was not relates to the applied rates of P fertilizer, paddy yields, total dry matter and percent P in plants but related to percent P in paddy. The aroma was highest when percent P in paddy was 0.28%. 2) The softness was related to paddy yields, total dry matter, percent P in paddy and the applied rates of P fertilizer , The softness was highest at the rate that started to produce maximum paddy yield. 3) The whiteness, stickiness and glassiness were related to paddy yields, total dry matter, percent P in paddy, percent P in rice plants and the applied rates of P fertilizer. These qualities were highest at the rate that started to produce the maximum paddy yield. 4) The soils that produce high quality rice are those having available P not exceeding the level that starts to produce the maximum paddy yield. 5) To produce high quality rice, P fertilizer should be applied at the rate that starts to produce the maximum paddy yield and care must be taken to avoid excess P fertilizer. 6) Soils with available P higher than the level that starts to produce the maximum paddy yield are not suitable for producing aromatic rice, for low quality of rice will be obtained.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 031, Issue 1, Jan 97 - Mar 97, Page 36 - 50 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ผลของปุ๋ยโพแทสเซียมต่อคุณภาพเมล็ดข้าวขาวดอกมะลิ 105

ผู้เขียน:Imgดร.อำนาจ สุวรรณฤทธิ์, ศาสตราจารย์เกียรติคุณ, ImgSomchai Kreetapirom, Imgนางสาวสุภาพ บูรณากาญจน์, ImgPunpimol Suriyapromchai, Imgดร.วารุณี วารัญญานนท์, Imgนางพัชรี ตั้งตระกูล, ImgSongsuk Rattapat, ImgSongchai Wattanapayapkul, ImgKunnika Naklang, ImgSawang Rotjanakusol, ImgPituk Pornurisnit

สื่อสิ่งพิมพ์:pdf

Abstract

Eight pot and field experiments were conducted to examine the effects of K fertilizer on grain qualities of Khaw Dauk Mali-105 aromatic rice. The qualities of cooked rice were evaluated by sensory methods. The results led to the following conclusions and recommendations. 1) The aroma and glassiness of cooked milled rice were relates to paddy yields, shoot dry matter (DM) and rates of K fertilizer but not to percent K in paddy and in shoot. 2) The softness of cooked rice was related to percent K in paddy and in shoot but not to paddy yields, Shoot DM and rates of K fertilizer. 3) The whiteness was related to paddy yields, shoot DM and rates of K fertilizer and percent K in shoot but not to percent K in paddy. 4) The stickiness was not related to paddy yields, shoot DM, rates of K fertilizer, percent K in paddy and percent K in shoot. 5) The strongest aroma was obtained from K fertilizer at the rate that was so much higher than the rate that produced maximum paddy yield that the paddy yield was reduced to 82% of the maximum. 6) The softest cooked rice was obtained when percent K in paddy and in shoot were 0.23 and 1.18 respectively, which was obtained from the K fertilizer rate that began to produce maximum paddy yield. 7) The whitest appearance was obtained in the rice with K fertilizer at the rate was so much higher than the rate that began to produce maximum paddy yield that the paddy yield was reduced to 98% of the maximum or that gave 1.98% K in the shoot. 8) The glassiest cooked rice was obtained with K fertilizer at the rate that was no much higher than the rate that produced maximum paddy yield that paddy yield was reduced to 55% of the maximum. 9) To produce high yield with high qualities, K fertilizer should be applied at the rate that begins to produce maximum paddy yield. 10) Rice grown on soils with K higher than the level that begins to produce maximum paddy yield would produce grains with stronger aroma, more whiteness and better glassiness but lower softness than that grown on soils with K at the level that begins to produce maximum paddy yield.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 031, Issue 2, Apr 97 - Jun 97, Page 175 - 191 |  PDF |  Page