Effects of different farming methods on soil characteristics and rice quality

• Main Authors: Liu, Hsin-wei, 劉馨薇
• Other Authors: Hung, Lang-Bang Hung
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/28674672310998846201

碩士 === 國立臺灣海洋大學 === 食品科學系 === 103 === This study compares the traits of rice and taste value affected by soil characteristics under conventional farming, natural farming and organic farming systems. Soil characteristics are related to: climate, landforms, plants, texture, depths of soil and farming methods. The sample plots were divided into 6 conventional paddy fields, 7 natural paddy fields and 5 organic paddy fields. Five analyzed categories- carbon and nitrogen contents (CN), soil organic matter, soil pH value (pH), soil textures, and cation exchange capacity (CEC) were used for the assessment of soils. The results showed that, in different farming practices, the organic matter in soils and carbon-nitrogen ratio of soil are highly related. However, organic matter content in soils remains the same before and after planting. The soil on conventional farming contents the most available phosphorus, while the content of available phosphorus is lower after planting in all three farming systems. Experiments of rice traits include: calculating the effective tiller number and measure the height of stems, the length and numbers of tassels, length between internodes and numbers of grains. The results showed that, when sorted by breeds, the effective tiller number and the length and numbers of tassels are distinctly different. However, only the numbers of tassels is different on natural and conventional farming when sorted by farming methods. The percentage of head rice among unpolished rice is 61.3% on organic farming, 51.44% on natural farming, and 33.38% on conventional farming. The taste value of polished rice on organic farming is the highest and the taste value of cooked rice on natural farming is the highest.