Determination of Optimal Harvest Time of Chuchung Variety Green RiceⓇ (Oryza sativa L.) with High Contents of GABA, γ-Oryzanol, and α-Tocopherol

• Published in: Preventive nutrition and food science Vol. 21; no. 2; pp. 97 - 103
• Main Authors: Kim, Hoon, Kim, Oui-Woung, Ha, Ae Wha, Park, Soojin
• Format: Journal Article
• Language: English
• Published: Korea (South) 한국식품영양과학회 01.06.2016; The Korean Society of Food Science and Nutrition
• Subjects: 식품과학; SUP> lt; Green Rice< γ-oryzanol; γ-aminobutyric acid; α-tocopherol; Green Rice
• ISSN: 2287-1098; 2287-8602
• DOI: 10.3746/pnf.2016.21.2.97

In our previous study, an early-maturing variety of rice (Oryza sativa L.), Jinbu can have feature with unique green color, various phytochemicals as well as nutritive components by the optimal early harvesting, called Green Rice(®) (GR). The aims of the present field experiments were to evaluate the changes in the weight of 1,000 kernels, yield, and contents of proximate and bioactive compounds in Chuchung, a mid-late maturing variety, during the pre-harvest maturation of rough rice and to research the appropriate harvest time and potent bioactivity of Chuchung GR. The weights of 1,000 kernels of Chuchung GR dramatically increased until 27 days after heading (DAH). The yields of Chuchung GR declined after 27 DAH and significantly declined to 0.0% after 45 DAH. The caloric value and total mineral contents were higher in the GR than in the full ripe stage, the brown rice (BR). In the GR, the contents of bioactive compounds, such as γ-aminobutyric acid, γ-oryzanol, and α-tocopherol, were much higher (P<0.05) than those in the BR, specifically during 24~27 DAH. Therefore, bioactive Chuchung GR can be produced with a reasonable yield at 24~27 DAH and it could be useful for applications in various nutritive and functional food products.