Kaewtaphan, Phissanu
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Preferred name
Kaewtaphan, Phissanu
Alternative Name
Kaewtaphan, P.
Main Affiliation
Email
phissanu.ka@kmitl.ac.th
4 results
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Item type:Publication, Effect of arbuscular mycorrhiza and rhizobium on physiology and yield of peanut under drought conditions(2024-01-01); ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effects of Parboiling on Chemical Properties, Phenolic Content and Antioxidant Capacity in Colored Landrace Rice(2024-02-01); ; Kunyanee, KannikaParboiling influences chemical compositions in rice grains. The objectives of this study were to evaluate the change in chemical content, total phenolic content and antioxidant capacity of landrace rice genotypes under parboiling conditions and to identify the genotypes suitable for production of parboiled rice. Landrace rice varieties used in this study consisted of Glam Feang, Glam Tonkeaw, Kawgum, Glam Luem Phua, Medmakham, Deang Sakonnakhon, Sang Yod, Kawniewd-eang, Mali Deang, KDML105 and RD6. Parboiling reduced fiber content, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity in rice grains. Fiber contents were 1.46% in brown rice (unpolished rice) and 1.40% in parboiled rice (24 h of soaking and 48 h of incubation). Total phenolic contents were 205.67 mg/100 g seed in brown rice and 35.34 mg/100 g seed in parboiled rice. Antioxidant capacity (DPPH) reduced from 68.45% in brown rice to 26.23% in parboiled rice. Ash content and protein content were not significantly affected by the parboiling process. Medmakham cv. had the highest total phenolic content and antioxidant capacity in brown rice and parboiled rice. Gum Leamphea cv. and Medmakham cv. were the best genotypes for ash content, protein content, total phenolic content and antioxidant capacity (DPPH) in brown rice and parboiled rice. Glam Feang cv. had the highest protein contents in brown rice and parboiled rice although it had low total phenolic content and antioxidant capacity. Cluster analysis further showed variation among genotypes, revealing distinct groupings in brown rice and parboiled rice based on chemical properties, phenolic content and antioxidant capacity. This research significantly contributes to a better understanding on how parboiling affects rice compositions and nutritional values. It emphasizes the importance of nuanced comprehension of how different rice varieties respond to parboiling, aiding informed decisions in rice processing and selection to meet specific nutritional needs. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effect of organic fertilizer rates on grain yield and seed qualities of rice(2024-05-01); ; The effect of organic fertilizer quantity on the yield and seed qualities of Pathumthani 1 rice revealed that the highest grain yield, 3,893 kg/ha, was attained with the application of 2.24 kg N/ha of organic fertilizer, whereas rice without fertilizer exhibited the lowest yield. However, the application of 1.6 kg N/ha of organic fertilizer resulted in the highest seed germination rate, germination index, and pure seed percentage, with values of 98.00%, 32.43, and 99.71%, respectively. Conversely, applying 2.24 kg N/ha of organic fertilizer yielded the lowest seed germination rate, germination index, and pure seed percentage at 87.50%, 28.74, and 98.11%, respectively. Moreover, the 1.6 kg N/ha rate demonstrated the least inert matter and the lowest number of dead seeds. Consequently, the findings suggested that organic fertilizer should be applied at a rate of 2.24 kg N/ha to achieve high grain yields, while it is still maintained seed germination percentage of over 80%. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Harvesting time influences seed germination and vigour of some coloured rice varieties in Thailand(2023-03-01); The harvesting time were significantly different for all traits of seedling rice including germination percentage, mean germination time (MGT), fresh weights of shoots and roots, dried of shoots and roots. Rice harvested at 20 days after anthesis had the highest germination percentage, and plant stands in term of fresh and dried weights of roots and shoots in all varieties, and they also had the lowest mean germination time. Rice Berry and Tubtim Chumphae had higher germination percentage after storage for six months than Sang Yod variety. When harvested at 20 days after anthesis, the germination percentages of Rice Berry, Tubtim Chumphae and Song Yod were 98.00, 99.00 and 67.50, respectively.