หัวเรื่อง:ผลของปุ๋ยไนไตรเจนต่อคุณภาพของเมล็ดข้าวขาวดอกมะลิ 105 ผู้เขียน:A. Suwanarit, S. Kreetapirom, S. Buranakarn, W. Varanyanond, P. Tungtrakul, S. Somboonpong, S. Rattapat, S. Ratanasupa, P. Romyen, S. Wattanapryapkul, K. Naklang, S. Rotjanakusol, P. Pornurisnit สื่อสิ่งพิมพ์:pdf AbstractThirteen pot and field experiments were conducted to examine the effects of N fertilizer on cooking and eating qualities of Khaw Dauk Mali-105 aromatic rice. The cooking qualities were measured by sensory methods. The results have led to the following conclusions and recommendations: 1) Aroma, softness, whiteness stickiness and glassiness of cooked milled rice varied inversely with percent N in paddy. 2) Considering in the whole range of paddy yields, aroma and glassiness did not vary with the rate of N fertilizer. However, these qualities did not vary with the rate of N fertilizer in the range of fertilizer rates which produced less than 80% of the maximum paddy yield whereas they varied inversely with the rate of N fertilizer in the range of those that produced 80% to the ones that suppressed the yield. 3) The softness, whiteness and stickiness varied with N-fertilizer rate. Beginning with no nitrogen in the soil, the application of N fertilizer increased these qualities of rice up to the yield level of 16-34%, after which increasing rated of N fertilizer resulted in lower qualities. However, in the range below 80% paddy yield, changed in the qualities due to increases in N fertilizer were small and, therefore, detection of changes in the qualities was difficult. 4) Soils that produce high quality rice are those which are low in nitrogen. 5) In production of rice with N fertilization to increase profit, care must be taken to avoid application of N fertilizer at the rate higher than the level which produce maximum yield. 6) soils containing N at the level higher than the level that begins to produce the maximum yield are not suitable for production of the aromatic rice since too low quality produce will be inevitably obtained. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Equations for Calculating N-Fertilizer Rates for Khaw Dauk Mali-105 Rice from Soil Analysis) ผู้เขียน:A. Suwanarit, S. Buranakarn, S. Kreetapirom, P. Kangkae, J. Phumphet, P. Phiatanen, S. Somboonpong, S. Ratanasupa, P. Romyen, S. Wattanapayapkul, K. Naklang, S. Rotjanakusol, P. Charoendham, W. Palaklang, S. Satawathananon, W. Inthalang สื่อสิ่งพิมพ์:pdf AbstractComparisons were made to assess the reliability of 10 chemical methods for evaluating the availability of N in soils to Khaw Dauk Mali-105 rice and for calculating rates of N-fertilizer for rice. The methods studied were: (1) measuring soil organic matter by Walkley and Black’s method, (2) measuring total soil N by Kjeldahl’s method, (3) extracting soil N with acidified K2Cr2O7 solution, (4) extracting soil N with basified KMnO4 solution, (5) extracting soil N with acidified KMnO4 solution, (6) extracting soil N with solution of CaCl2 and K2SO4, (7) extracting soil nitrate according to Keeney and Nelson (1982) and then measuring the extracted nitrate by Kjeldahl distillation, (8) extracting mineral N in soils with 2N KCl followed by distillation of NH3 with MgO and Devarda alloy, (9) measuring NH4-N production from incubation of soils under waterlogged conditions for 7 days, and (10) measuring NH4-N production from incubation of soils under waterlogged conditions for 14 days. The study was made with field-plot experiments at 18 sites inside and outside the Khaw Dauk Mali-105 producing areas. Only the indices from the methods (9) and (10) gave significant relationships (at 95% confidence level) with the relative paddy yields, with Method (10) showing slight superiority over the method (9). None of the chemical methods gave significant relationships among the index and the relative dry matter and amount of N in plants. The equations for calculating rates of N fertilizer required for desired paddy yields were: (a) log (100 - y) = 2 - 0.0226b - 0.0374x for method (9) and (b) log (100-y) = 2 - 0.00533b - 0.0584x for method (10); where y is the desired grain yield (as % of maximum yield), b availability index value for soil N (in ppm N), and x rate of fertilizer N required (as kg N/rai, 6.25 rais = 1 ha). Both of the two equations gave highly significant correlation between the actual paddy yields and the predicted paddy yields. However, method (10) was more recommended than method (9) for it was more reliable than method (9) in prediction of the yield. |
หัวเรื่อง:ผลของความเค็มของดินและโซเดียมต่อคุณภาพเมล็ดข้าวขาวหอมมะลิ 105 ผู้เขียน:A. Suwanarit,, S. Kreetapirom, S. Buranakarn, W. Varanyanond, P. Tungtrakul สื่อสิ่งพิมพ์:pdf AbstractFour experiments were conducted by the use of large pots to examine the effects of soil salinity and sodium (Na) on cooking and eating qualities of Khaw Dauk Mali-105 aromatic rice grains. The qualities were measured by sensory methods. The results led to the following conclusions: (1) Increasing salinity from near the level that began to depress paddy yield did not affect the aroma but decreased the softness and the stickiness of cooked milled-rice. (2) Increasing salinity from levels that almost depressed paddy yield did not affect the whiteness and the glassiness of rice but increasing salinity to the levels that depressed paddy yield lowered these two qualities. (3) Application of Na to soil did not affect the aroma of rice. (4) Application of Na at the rates that did not affect paddy yield did not affect the softness, the whiteness and the stickiness of rice but application at the rate that reduced paddy yield lowered these three qualities. (5) Application of Na at any rate reduced the stickiness of rice. |
หัวเรื่อง:ผลของปุ๋ยกำมะถันต่อคุณภาพของเมล็ดข้าวขาวดอกมะลิ 105 ผู้เขียน:ดร.อำนาจ สุวรรณฤทธิ์, ศาสตราจารย์เกียรติคุณ, Somchai Kreetapirom, นางสาวสุภาพ บูรณากาญจน์, พรรณพิมล สุริยะพรหมชัย, ดร.วารุณี วารัญญานนท์, นางพัชรี ตั้งตระกูล สื่อสิ่งพิมพ์:pdf AbstractThree experiments were conducted to examine effected to examine effects of sulfur (S) fertilizer on cooking and eating qualities of grains of Khaw Duak Mali-105 aromatic rice. The qualities were measured by sensory methods. The results led to the following conclusions and recommendations. 1) Application of S fertilizer to a soil deficient in S for rice plants resulted in increases in the aroma, softness, whiteness, stickiness and glassiness of boiled milled grains up to certain rates of application after which further increases in fertilizer resulted in decreases in the qualities, with the rates of S fertilizer that gave the highest qualities being variable among different qualities. 2) To obtain grains with highest aroma and stickiness, S fertilizer must be applied at the rate that were so much higher than the rate that began to produce the maximum paddy yield that paddy yield was reduced to 88% of the maximum. 3) To obtain grains with higher softness and glassiness, S fertilizer must be applied at the rate that began to produce paddy yield that was 96-98% of the maximum. 4) To obtain grains with high in all of the five aspects of quality, S fertilizer must be applied at the rate that began to produce the maximum paddy yield or that almost produces the maximum paddy yield. 5) Soils high in S are suitable for producing high quality grains of Khaw Duak Mali-105 aromatic rice. |
หัวเรื่อง:ผลของปุ๋ยโพแทสเซียมต่อคุณภาพเมล็ดข้าวขาวดอกมะลิ 105 ผู้เขียน:ดร.อำนาจ สุวรรณฤทธิ์, ศาสตราจารย์เกียรติคุณ, Somchai Kreetapirom, นางสาวสุภาพ บูรณากาญจน์, Punpimol Suriyapromchai, ดร.วารุณี วารัญญานนท์, นางพัชรี ตั้งตระกูล, Songsuk Rattapat, Songchai Wattanapayapkul, Kunnika Naklang, Sawang Rotjanakusol, Pituk Pornurisnit สื่อสิ่งพิมพ์:pdf AbstractEight 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. |
หัวเรื่อง:ผลของปุ๋ยฟอสฟอรัสต่อคุณภาพเมล็ดข้าวขาวดอกมะลิ 105 ผู้เขียน:ดร.อำนาจ สุวรรณฤทธิ์, ศาสตราจารย์เกียรติคุณ, Somchai Kreetapirom, นางสาวสุภาพ บูรณากาญจน์, ดร.วารุณี วารัญญานนท์, นางพัชรี ตั้งตระกูล, Songsak Rattapat, Songchai Wattanapayapkul, Kunnika Naklang, Sawang Rotjanakusol, Pituk Pornurisnit สื่อสิ่งพิมพ์:pdf AbstractSix 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. |