Effects of Soil Salinity and Sodium on Grain Qualities of Khaw Dauk Mali-105 Rice

Abstract

Four experiments were conducted by the use of large pots to examine the effects of soil salinity and sodium (Na) on cooking and eating qualities of Khaw Dauk Mali-105 aromatic rice grains. The qualities were measured by sensory methods. The results led to the following conclusions: (1) Increasing salinity from near the level that began to depress paddy yield did not affect the aroma but decreased the softness and the stickiness of cooked milled-rice. (2) Increasing salinity from levels that almost depressed paddy yield did not affect the whiteness and the glassiness of rice but increasing salinity to the levels that depressed paddy yield lowered these two qualities. (3) Application of Na to soil did not affect the aroma of rice. (4) Application of Na at the rates that did not affect paddy yield did not affect the softness, the whiteness and the stickiness of rice but application at the rate that reduced paddy yield lowered these three qualities. (5) Application of Na at any rate reduced the stickiness of rice.