STUDIES ON PALATABILITY OF RICE IN NORTHE RN KYUSHU .7. LOCATIONAL DIFFERENCES IN PALATABILITY OF RICE AND ITS RELATED FACTORS

The palatability and physiochemical properties of milled rice produced on different types of soils and latitudes were studied in order to im prove the culture technique to produce good eating quality rice. There was locational difference, we found that the differences in soil type s had a great influence on palatability. No clear relationship between the altitude and palatability was found. The palatability of rice pro duced on Light-colored Andosols (LAN) was inferior to that of rice pro duced on other soil types:Fine-textured Yellow soils, Fine-textured Br own Lowland soils, Gravelly Gray Lowland soils. The protein content of rice produced on LAN was significantly higher than that of rice produ ced on other soil types. Protein content was significantly correlated with the palatability using rice grown in various locations. On the ot her hand, amylose content and amylographic characteristics were not re lated to palatability. The results lead to the conclusion that the mai n cause of the deterioration of palatability of rice grown in LAN was increases in protein content due to increases in nitrogen released fro m LAN during the late stage growth period of rice plant. Therefore, it is important to restrict the amount of nitrogen absorbed by rice plan t i.e., improvement of the method of fertilizer application and soil i mprovement, in order to improve the eating quality of rice grown in LA N.