Milled rice in relation to variety and paddy grain moisture at harvest

Verica Ilieva1, Natalija Markova Ruzdik1, Darina Vulcheva2, Mite Ilievski1 and Ljupcho Mihajlov1
1“Goce Delchev” University, Faculty of Agriculture, 2000 Stip, Republic of Macedonia
2Agricultural Academy, Institute of Agriculture, 8400 Karnobat, Bulgaria


Ilieva, V., Markova Ruzdik, N., Vulcheva, D., Ilievski, M. & Mihajlov, Lj. (2020). Milled rice in relation to variety and paddy grain moisture at harvest. Bulg. J. Agric. Sci., 26 (1) 114–119

The main goal of this research was to determine the relation between milled rice yield, variety and moisture content during the harvest time in some rice varieties. Fourteen Italian rice varieties were used as an experimental material and were grown during 2014 and 2015 in the agro-ecological conditions in Kochani, Republic of Macedonia. The grains from each variety were harvested manually, at various moisture content ranges between 20% and 22% (I variant), 18% and 20% (II variant) and 16% and 18% (III variant). The best optimum moisture content during the harvest to achieve the maximum milled rice yield was observed from I variant. The most significant influence on milled rice yield and broken kernels had the variety. In both years of testing, similar values for milled rice yield were determined (64.64% in 2014 and 64.53% in 2015) and they did not significantly differ. During the period of study, independently of moisture content, the highest milled rice yield was achieved by San Andrea variety (68.92%) followed by Arsenal (68.82%). A negative relationship was established between milled rice yields and broken kernels when moisture content during the harvest time was from 18% to 20%.

Key words: harvest; moisture content; milling quality; rice; variety
Abbreviations: 1 – Arsenal; 2 – Nembo; 3 – Ronaldo; 4 – Galileo; 5 – Sprint; 6 – Ulisse; 7 – Krystalino; 8 – Mirko; 9 – Sfera; 10 – Gloria; 11 – Pato; 12 – Creso; 13 – Vasco; 14 – San Andrea; LSD – least significant differences; CV – coefficient of variation; df – degree of freedom; SS – sum of squares; η – effect of factor; A – factor variety; B – factor year; C – factor moisture content

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