Yield, Yield Components, Soil Minerals and Aroma of KDML 105 Rice in Tungkularonghai, Roi-Et,Thailand
Pearson-s correlation coefficient and sequential path
analysis has been used for determining the interrelationship among
yield, yield components, soil minerals and aroma of Khao Dawk Mali
(KDML) 105 rice grown in the area of Tungkularonghai in Roi-Et
province, located in the northeast of Thailand. Pearson-s correlation
coefficient in this study showed that the number of panicles was the
only factor that had positive significant (0.790**) effect on grain
yield. Sequential path analysis revealed that the number of panicles
followed by the number of fertile spikelets and 100-grain weight
were the first-order factors which had positive direct effects on grain
yield. Whereas, other factors analyzed had indirect effects
influencing grain yield. This study also indicated that no significant
relationship was found between the aroma level and any of the
factors analyzed.
[1] H. S. Ko, T.H. Kim, I. H. Sho, J. Y. Yang,Y.S. Kim, and H. J. Lee,
" Aroma Active Compounds of Bulgog," Journal of Food Science,
vol. 70, no. 8, pp. c517-c522, 2005.
[2] R. G. Buttery, B. O. Juliano, and L. C. Ling, "Identification of rice
aroma compound 2-acetyl-1-pyrroline in pandan leaves," Chemistry
and Industry (London), vol. 23: 478, 1982.
[3] C. F. Lin, T.C. Hsieh, and B. J. Hoff, " Identification and
quantification of the "popcorn"-like aroma in Louisiana aromatic
Delia rice (Oryza sativa, L.)," Journal of Food Science, vol. 55, no.
5, pp. 1466-1467, 1990.
[4] P. Schieberle, " Primary odorants of popcorn," Journal of
Agricultural and Food Chemistry, vol. 39, pp. 1141-1144, 1991.
[5] P. Schieberle, and W. Grosch, "Quantitative analysis of aroma
compounds in wheat and rye bread crusts using a stable isotope
dilution assay," Journal of Agricultural and Food Chemistry, vol 35,
pp. 252-257, 1987.
[6] P. Schieberle, "The role of free amino acids present in yeast as
precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyl
tetrahydropyridine in wheat bread," crust. Z.Lebensmittel-
Untersuchung und-Forschung, vol. 191, pp. 206-209, 1990.
[7] C. Cerny, and W, Grosch,."Evaluation of potent odorants in roasted
beef by aroma extract dilution analysis," Z Lebensm Forsch A, vol.
194, 322-325, 1992.
[8] R. G. Buttery, L. C. Ling, B. O. Juliano, and J. G. Turnbaugh,
"Cooked rice aroma and 2- acetyl-1-pyrroline," Journal Agricultural
Food and Chemistry, vol. 31, pp. 823-826, 1983.
[9] C. M. Paule, and J. J. Power, "Sensory and chemical examination of
aromatic and non aromatic Rices," Journal of Food Science., vol. 54,
no. 2. pp. 343-346, 1989.
[10] T. Yoshihashi, T. T. H. Nguyen, V. Surojanametakul, P. Tungtrakul,
W. Varanyanond, " Effect of storage conditions on 2-Acetyl-1-
pyrroline content in aromatic rice variety, Khao Dawk Mali 105,"
Journal of Food Science., vol. 70, no. 1, pp. S34-S37, 2005.
[11] P. Bhattacharjee, R. S. Singhal, and P. R. Kulkarni , "Basmati rice: a
review," International Journal of Food Science and Technology, vol.
37, pp. 1-12, 2002.
[12] T. Yoshihashi, T. T. H. Nguyen, and H. Inatomi, " Precursors of 2-
acetyl-1-pyrroline, a potent flavor compound of an aromatic rice
variety," Journal Agricultural Chemistry, vol. 50, no. 7, pp. 2001-
2004, 2002.
[13] T. Yoshihashi, T. T. H. Nguyen, and N. Kabaki, "Area dependency
of 2-acetyl-1-pyrroline content in an aromatic rice variety, Khao
Dawk Mali 105," Journal Agricultural Research Quarterly, vol. 38,
no. 2, 105-109, 2004.
[14] S. Wongpornchai The method of for determination of 2-AP contents.
Department of Chemistry, faculty of Science, Chiang Mai
University, 2004.
[15] T. Mongkon, and S. Srinarong, "Insufficiency nutrient soil. Division
of land resources and environment," department of plant sciences
and agricultural resources, faculty of agriculture, Khon Kaen
university, 130 p, 2007.
[16] S. Mahatheeranont, S. Keawsaard, and K. Dumri, ".Quantification of
the rice aroma compound, 2-acetyl-1-pyrroline in uncooked Khao
Dawk Mali 105 brown rice," Journal Agricultural Food and
Chemistry, vol. 49, no. 2, pp. 773-779, 2001.
[17] H. Dehghani, "Correlation and sequential madel for some yieldrelated
trait in rice (Oryza sativa, L.)," in Proc. 2nd International
conference on rice for the future, pp.82, 2007.
[18] S. K. Natararajan, S. S. Saravanan, S. Krishnakumur, and R.
Dhanalakshmi, "Interpretatios on association of certain quatitative
traits on yield of rice (Oryza sativa, L.)," under saline enviroment
research. J. Agric. Bio. Sci, vol. 1., pp. 101-103, 2005.
[1] H. S. Ko, T.H. Kim, I. H. Sho, J. Y. Yang,Y.S. Kim, and H. J. Lee,
" Aroma Active Compounds of Bulgog," Journal of Food Science,
vol. 70, no. 8, pp. c517-c522, 2005.
[2] R. G. Buttery, B. O. Juliano, and L. C. Ling, "Identification of rice
aroma compound 2-acetyl-1-pyrroline in pandan leaves," Chemistry
and Industry (London), vol. 23: 478, 1982.
[3] C. F. Lin, T.C. Hsieh, and B. J. Hoff, " Identification and
quantification of the "popcorn"-like aroma in Louisiana aromatic
Delia rice (Oryza sativa, L.)," Journal of Food Science, vol. 55, no.
5, pp. 1466-1467, 1990.
[4] P. Schieberle, " Primary odorants of popcorn," Journal of
Agricultural and Food Chemistry, vol. 39, pp. 1141-1144, 1991.
[5] P. Schieberle, and W. Grosch, "Quantitative analysis of aroma
compounds in wheat and rye bread crusts using a stable isotope
dilution assay," Journal of Agricultural and Food Chemistry, vol 35,
pp. 252-257, 1987.
[6] P. Schieberle, "The role of free amino acids present in yeast as
precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyl
tetrahydropyridine in wheat bread," crust. Z.Lebensmittel-
Untersuchung und-Forschung, vol. 191, pp. 206-209, 1990.
[7] C. Cerny, and W, Grosch,."Evaluation of potent odorants in roasted
beef by aroma extract dilution analysis," Z Lebensm Forsch A, vol.
194, 322-325, 1992.
[8] R. G. Buttery, L. C. Ling, B. O. Juliano, and J. G. Turnbaugh,
"Cooked rice aroma and 2- acetyl-1-pyrroline," Journal Agricultural
Food and Chemistry, vol. 31, pp. 823-826, 1983.
[9] C. M. Paule, and J. J. Power, "Sensory and chemical examination of
aromatic and non aromatic Rices," Journal of Food Science., vol. 54,
no. 2. pp. 343-346, 1989.
[10] T. Yoshihashi, T. T. H. Nguyen, V. Surojanametakul, P. Tungtrakul,
W. Varanyanond, " Effect of storage conditions on 2-Acetyl-1-
pyrroline content in aromatic rice variety, Khao Dawk Mali 105,"
Journal of Food Science., vol. 70, no. 1, pp. S34-S37, 2005.
[11] P. Bhattacharjee, R. S. Singhal, and P. R. Kulkarni , "Basmati rice: a
review," International Journal of Food Science and Technology, vol.
37, pp. 1-12, 2002.
[12] T. Yoshihashi, T. T. H. Nguyen, and H. Inatomi, " Precursors of 2-
acetyl-1-pyrroline, a potent flavor compound of an aromatic rice
variety," Journal Agricultural Chemistry, vol. 50, no. 7, pp. 2001-
2004, 2002.
[13] T. Yoshihashi, T. T. H. Nguyen, and N. Kabaki, "Area dependency
of 2-acetyl-1-pyrroline content in an aromatic rice variety, Khao
Dawk Mali 105," Journal Agricultural Research Quarterly, vol. 38,
no. 2, 105-109, 2004.
[14] S. Wongpornchai The method of for determination of 2-AP contents.
Department of Chemistry, faculty of Science, Chiang Mai
University, 2004.
[15] T. Mongkon, and S. Srinarong, "Insufficiency nutrient soil. Division
of land resources and environment," department of plant sciences
and agricultural resources, faculty of agriculture, Khon Kaen
university, 130 p, 2007.
[16] S. Mahatheeranont, S. Keawsaard, and K. Dumri, ".Quantification of
the rice aroma compound, 2-acetyl-1-pyrroline in uncooked Khao
Dawk Mali 105 brown rice," Journal Agricultural Food and
Chemistry, vol. 49, no. 2, pp. 773-779, 2001.
[17] H. Dehghani, "Correlation and sequential madel for some yieldrelated
trait in rice (Oryza sativa, L.)," in Proc. 2nd International
conference on rice for the future, pp.82, 2007.
[18] S. K. Natararajan, S. S. Saravanan, S. Krishnakumur, and R.
Dhanalakshmi, "Interpretatios on association of certain quatitative
traits on yield of rice (Oryza sativa, L.)," under saline enviroment
research. J. Agric. Bio. Sci, vol. 1., pp. 101-103, 2005.
@article{"International Journal of Biological, Life and Agricultural Sciences:63366", author = "Kanlaya Kong-ngern and Tossapol Buaphan and Duangsamorn Tulaphitak and Naug Phuvongpha and Sirirut Wongpakonkul and Piyada Threerakulpisut", title = "Yield, Yield Components, Soil Minerals and Aroma of KDML 105 Rice in Tungkularonghai, Roi-Et,Thailand", abstract = "Pearson-s correlation coefficient and sequential path
analysis has been used for determining the interrelationship among
yield, yield components, soil minerals and aroma of Khao Dawk Mali
(KDML) 105 rice grown in the area of Tungkularonghai in Roi-Et
province, located in the northeast of Thailand. Pearson-s correlation
coefficient in this study showed that the number of panicles was the
only factor that had positive significant (0.790**) effect on grain
yield. Sequential path analysis revealed that the number of panicles
followed by the number of fertile spikelets and 100-grain weight
were the first-order factors which had positive direct effects on grain
yield. Whereas, other factors analyzed had indirect effects
influencing grain yield. This study also indicated that no significant
relationship was found between the aroma level and any of the
factors analyzed.", keywords = "2-Acetyl-1-Pyrroline, rice aroma", volume = "5", number = "4", pages = "245-6", }
