| Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2020: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2019: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2018: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Outline of Final Research Achievements |
We clarified the evaluation method of characteristics of cooked rice and factors that define quality of cooked rice. First, we demonstrated the optimal evaluation method using tensippressor. Next, we indicated elements of outer hard inner soft characteristics of cooked rice by analyzing many kind of high yielding rice varieties. Further, we clarified relationship between detailed amylose content and characteristics of cooked rice and quality changes of cooked rice by fertilization management.
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