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Effect of Harvesting Time on the Yield, Color, and Proximate Compositions of Jinbu Variety Green Rice®
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  • Journal title : Preventive Nutrition and Food Science
  • Volume 16, Issue 4,  2011, pp.381-385
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/jfn.2011.16.4.381
 Title & Authors
Effect of Harvesting Time on the Yield, Color, and Proximate Compositions of Jinbu Variety Green Rice®
Kim, Hoon; Lee, Se-Eun; Kim, Dong-Chul; Keum, Dong-Hyuk; Park, Soo-Jin;
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 Abstract
The degree of maturity of rice greatly affects the quality of the rice, including factors such as the integrity of grains, color, and the nutritive components. Green Rice is rice (Oryza sativa L.) that has been harvested earlier than brown rice and appears green in color. To determine suitable harvesting time of the Jinbu variety of Green Rice in Gyeonggido, rice samples harvested on 23, 26 and 42 days after heading (DAH) were compared on their yield, color intensity, and proximate compositions. The maximum paddy yield of Green Rice was 61.4% at 23 DAH, which decreased to 45.4%, 5.5% at 26 and 42 DAH, respectively. Greenness was darker at 23 DAH (), and significantly weaker (p<0.05) at 26 DAH () and at 42 DAH (). All proximate compositions, except carbohydrate, including moisture, crude fat, protein, ash and total minerals were higher in the earlier-harvested Green rice than in brown rice, without variations among the 23 and 26 DAH Green rice. Overall, the optimum harvest time of Jinbu Green Rice at Gyeonggido would be 23 DAH. We suggest that timely harvesting could be a potent determinant of the quality of Green Rice.
 Keywords
Green Rice;harvest time;days after heading;color value;proximate compositions;
 Language
English
 Cited by
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