Yield of Whole, Polished Whole Grains and Degree of Whiteness of Rice for Japanese Cuisine Obtained in Flood Irrigation System
M. M. A. Pereira, O. J. Smiderle, A. C. C. Cordeiro, R. D. Medeiros, L. T. Souza
Journal of Experimental Agriculture International · pp. 23–31 · Published 3 Aug 2020
10.9734/jeai/2020/v42i730550Abstract
New rice cultivars with grains for Japanese cuisine have been launched in order to add value to irrigated rice production systems in the country. The objective was to evaluate the yield of polished and whole grains of cultivar BRS 358, at harvest and at six months of storage grown under a continuous irrigation system. The experiment was conducted in a lowland area, in Cantá-RR, with application of 150 kg ha-1 of N, 50% at the base and 50% at 45 days after emergence. Three harvest seasons were carried out: 38 days after flowering - DAF (A01), 45 DAF (A1) and 52 DAF (A2), to evaluate the yield of whole and polished whole grains, at harvest and at 6 months of storage. The results showed that application of N, promoted higher yield of whole grains, with 65% yield at harvest, and when stored for six months at room temperature, yield above 75%. For the polished whole grain yield, the best harvest range is 38-45 DAF, with whole grain yield above 50% and regardless of the harvesting and storage time of the grains the total whiteness is above 55%.
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