 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. |