Jos.hueuni.edu.vn
Tập 128, Số 3D, 2019
31
INFLUENCE OF HARVEST TIME AND RICE DRYING
METHODONQUALITY OF LOCAL RICEVARIETIESRA-DU
AND A-RI, SPECIALTIESOF THUA THIEN HUE
Nguyen Tien Long, Nguyen Thi Thu Thuy*, Ho Cong Hung, Nguyen Quang Co
University of Agriculture and Forestry, Hue
University, 102Phung Hung St., Hue, Vietnam
Abstract: The paperassesses the
quality of rice after milling,
cooked-rice quality,
andnutrient content of
two local rice varieties of Thua Thien Hue, namelyRa-du and A-ri(cultivated in Hong Quang commune, A
Luoi
district, Thua Thien Hue province in the Summer-Autumnseason of 2018) and determines their
optimal harvest time and rice drying method. The results show thatthe ratio
of chalkiness rice of Ra-du
and A-ri varietiesis relatively high (60.63% and 59.34%, respectively); the gel consistencyis high (169 mm
and 200 mm);rice is soft; and the nutritional content is high: iron (38.0 and 187.0 mg/kg), omega 3 (35.9 và
29.4 mg/100g), omega 6 (787.9 và 793.1 mg/100g), omega 9 (697.1 và 955.4 mg/100g). The optimal harvest
time is 35 days after flowering and the optimal drying temperature is40 °C until the moisture content of
the grain reaches 14%. Theseconditions result in the rice chalkiness of 61.62% for Ra-du and 61.23% for A-
riwith the highest theoretical potential yield (5.167 ton/ha for Ra du and 5.187 ton/ha for A-ri) andactual
yield (3.55 and 3.874 ton/ha, respectively). The cooked-rice quality is also better compared with that under
other conditions.
Keywords: ricequality, harvest time, drying method, Ra-du, A-ri
