Abstract：9 main rice varieties in Jianyang were used to analyze the differences in milling quality, appearance quality and cooking quality of main crop and ratoon crop. Results showed that compared with main crop, ratoon crop rice had higher percentage of brown rice, percentage of milled rice, percentage of head rice, lower percentage of chalky grain and chalkiness degree. There is also some differences in alkali spreading value and amylose content. Comprehensively, the ratoon crop rice had higher quality than main cop rice.
邱洁. 头季稻与再生稻稻米品质比较试验[J]. 福建稻麦科技, 2019, 37(2): 13-15.
QIU Jie. Quality Differences of Main Crop and Ratoon Crop Rice. Fujian Science and Technology of Rice and Wheat, 2019, 37(2): 13-15.
