KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
권호 표지
DOI QR코드

DOI QR Code

Palatability and Physicochemical Properties in 2001 Yield Increased by 10% than Normal Level in 2000

쌀 수량이 평년수준인 2000년 대비 10% 증가한 2001년의 식미 및 이화학특성 비교

  • 이점식 (농촌진흥청 국립식량과학원) ;
  • 이정희 (농촌진흥청 국립식량과학원) ;
  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 곽지은 (농촌진흥청 국립식량과학원) ;
  • 모영준 (농촌진흥청 국립식량과학원) ;
  • 천아름 (농촌진흥청 국립식량과학원) ;
  • 김정곤 (농촌진흥청 국립식량과학원)
  • Received : 2013.05.13
  • Accepted : 2013.08.05
  • Published : 2013.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we examine the palatability and physicochemical properties of rice in the year, when there was 10% increase in yield compared to normal year due to daily temperature range and sunshine hours. The results of the analysis of rice yield over the last 20 years (1993-2012) showed 10% difference between the yield in 2000, which was normal, and that in 2001. With regard to the crop weather condition during the ripening period in 2001 compared to 2000, the daily range and sunshine hours were higher, but the mean temperature was similar. The rice yield in 2001 was 9.8% higher than that in 2000 due to the increased number of spikelets per panicles and ratio of ripened grain. In terms of chemical traits, protein, Mg, and K contents decreased in 2001 compared to 2000, but amylose content increased. Trough and final viscosity assessed with a Rapid Visco Analyser were significantly higher in 2001 than 2000. The quality of cooked rice was measured through the Toyo Mido Meter Glossiness Value (TGV) instead of a palatability score because a sensory test produces relative comparison values rather than absolute values. The correlation coefficients between the sensory evaluation parameters and the TGV in several rice materials harvested in two years showed a highly significant positive correlation ($r=0.81^{**}-0.89^{**}$, n=27-47). TGV was also significantly higher in 2001 than in 2000. The results suggested that the palatability of cooked rice was good in 2001 with about 10% increase in rice yield compared to normal year in 2000 due to daily temperature range and sunshine hours.

쌀 수량이 많은 연도에는 밥맛도 좋아 질 것이라고 예상한다. 본 연구는 일교차와 일조시간에 의해 평년 대비 쌀 수량이 약 10% 증가한 년도의 식미 및 이화학특성을 구명하기 위해 수행하였다. 지난 20년간(1993~2012) 쌀 수량을 분석한 결과, 연차 간에 쌀 수량이 약 10% 차이가 나는 년도는 1993년과 1994년, 2009년과 2010년 등 총 6번 이었다. 그 중에서 일교차와 일조시간에 의해 평년수준의 쌀 수량은 2000년과 쌀 수량이 9.8% 증가한 2001년이 본 연구의 목적에 적합한 년도 이었다. 기상조건은 2000년 대비 2001년은 등숙기 평균기온은 비슷하였으나, 일교차가 컸고, 일조시간이 많았다. 수량구성 요소는 2000년 대비 2001년이 주당 수수의 감소에도 불구하고 수당 립 수가 많았고, 등숙비율 또한 높아 수량이 증가하였다. 쌀의 화학적 성분 함량은 2000년 대비 2001년에는 아밀로스함량은 증가하였으나, 단백질, Mg 및 K 함량은 감소하였다. 반면 Mg/K 당량비는 유의한 차이가 없었다. 쌀 전분의 물리적 특성은 2000년 대비 2001년에 최고점도는 차이가 없었으나, 최저점도 및 최종점도는 높았다. 관능평가와 기계적 식미측정값과 단순상관계수가 $0.82^{**}{\sim}0.89^{**}$(n=27~30), 로 통계적인 유의성이 있었다. 따라서 연차 간 밥맛의 차이를 기계적인 측정값으로 간접 평가한 결과 2000년 보다 2001년도가 통계적으로 유의하게 높았다. 이상의 결과를 종합 해 볼 때, 일교차와 일사량에 의해 평년수준인 2000년 대비 쌀 수량이 약 10% 증가한 2001년도에는 밥맛도 좋았을 것으로 추론된다.

Keywords

References

  1. Choi H. C. 2002. Current status and perspectives in varietal improvement of rice cultivars for high-quality and value-added products. Korean J. Crop Sci. 47(S) : 15-32.
  2. Choi K. J., T. S. Park, C. K. Lee, J. T. Kim, J. H. Kim, K. Y. Ha, W. H. Yang, C. K. Lee, K. S. Kwak, H. K. Park, J. K. Nam, J. I. Kim, G. J. Han, Y. S. Cho, Y. H. Park, S. W. Han, J. R. Kim, S. Y. Lee, H. G. Choi, S. H. Cho, H. G. Park, D. J. Ahn, W. K. Joung, S. I. Han, S. Y. Kim, K. C. Jang, S. H. Oh, W. D. Seo, J. E. Ra, J. Y. Kim, and H. W. Kang. 2011. Effect of temperature during grain filling stage on grain quality and taste of cooked rice in mid-late maturing rice varieties. Korean J. Crop Sci. 56(4) : 404-412. https://doi.org/10.7740/kjcs.2011.56.4.404
  3. Chung N. J., J. H. Park. K. J. Kim, and J. K. Kim. 2005. Effect of head rice ratio on rice palatability. Korean J. Crop Sci. 50(S) : 29-32.
  4. Horino T. and M. Okamoto. 1992. Relationship between nitrogen and mineral contents in rice grain and its palatability after cooking. Chugoku Agri. Report. 10 : 1-15.
  5. Jeong E. G., D. S. Kim, J. I. Lee, S. L. Kim, K. J. Kim, J. D. Yea, and J. R. Son. 2006. Effects of cold water irrigation on quality properties of rice. Korean J. Crop Sci. 51(1) : 119-124.
  6. Juliano B. O. 1971. A simplified assay for milled-rice amylose. Cereal Sci. Today. 16 : 334-336, 338, 360.
  7. Kim D. S., J. Song, J. I. Lee, A. Chun, E. G. Jeong, J. T. Kim, O. S. Hur, S. L. Kim, and S. J. Suh. 2009. Rice quality characterization according to damaged low temperature in rice plant. Korean J. Crop Sci. 54(4) : 452-457.
  8. Kim S. S., B. K. Min, and D. C. kim. 1998. Accuracy of imported rice taster in Korea. Agricultural Chemistry and Biotechnology. 41(7) : 560-562.
  9. Lee A. S., Y. S. Cho, I. J. Kim, J. K. Ham, and J. S. Jang. 2012a. The quality and yield of early maturing rice varieties affected by cultural practices in Gangwon plain region. Korean J. Crop Sci. 57(3) : 233-237. https://doi.org/10.7740/kjcs.2012.57.3.233
  10. Lee C. K., J. Kim, J. Shon, W. H. Yang, Y. H. Yoon, K. J. Choi, and K. S. Kim. 2012b. Impacts of climate change on rice production and adaptation method in Korea as evaluated by simulation study. Korean Journal of Agricultural and Forest Meteorology. 14(4) : 207-221. https://doi.org/10.5532/KJAFM.2012.14.4.207
  11. Lee C. K., K. S. Kwak, J. H. Kim, J. Y. Son, and W. H. Yang. 2011. Impacts of climate change and follow-up cropping season shift on growing period and temperature in different rice maturity types. Korean J. Crop Sci. 56(3) : 233-243. https://doi.org/10.7740/kjcs.2011.56.3.233
  12. Lee J. I., J. K. Kim, J. C. Shin, E. H. Kim, M. H. Lee, and Y. J. Oh. 1996. Efects of ripening temperature on quality appearance and chemical quality characteristics of rice grain. RDA. J. Agri. Sci. 38(1) : 1-9.
  13. Lee J. S., N. B. Park, J. H. Lee, J. H. Cho, Y. J. Won, H. M. Park, A. Chun, J. K. Jang, W. G. Hwa, G. H. Yi, and U. S. Yeo. 2012c. Optimum milling degree for improving sensory quality of cooked rice. Korean J. Crop Sci. 57(4) : 359-364. https://doi.org/10.7740/kjcs.2012.57.4.359
  14. Lee J. S. 2003. QTL analysis for grain quality properties in a Japonica rice combination. Ph. D. thesis. Yeungnam Univ. Korea.
  15. Lee Y. H., D. S. Ra, W. H. Yeh, H. W. Choi, I. S. Myung, S. W. Lee, Y. H. Lee, S. S. Han, and H. S. Shim. 2010. Survey of major disease incidence of rice in Korea during 1999-2008. Res. Plant Dis. 16(2) : 183-190. https://doi.org/10.5423/RPD.2010.16.2.183
  16. Lur H. S., C. L. Hsu, C. W. Wu, C. Y. Lee, C. L. Lao, Y. C. Wu, S. J. Chang, C. Y. Wang, and M. Kondo. 2009. Changes in temperature, cultivation timing and grain quality of rice in Taiwan in recent years. Crop Environment & Bioinformatics. 6 : 175-182.
  17. Okamoto M. 1994. Studies on effect of chemical components on stickiness of cooked rice and their selection methods for breeding. Chugoku Agri. Report. 14 : 1-68.
  18. Park H. K., W. Y. Choi, N. H. Back, J. K. Nam, K. Y. Kim, S. S. Kim, and C. K. Kim. A survey on low temperature injury of rice at south-western alpine area of Korea in 2003. Korean Journal of Agricultural and Forest Meteorology. 8(3) : 125-131.
  19. Peng S. B., J. L. Huang, J. E. Sheehy, R. C. Laza, R. M. Visperas, X. H. Zhong, G. S. Centeno, G. S. Khush, and K. G. Cassman. 2004. Rice yields decline with higher night temperature from global warming. Proc. Natl. Acad. Sci. 101 : 9971-9975. https://doi.org/10.1073/pnas.0403720101
  20. Yun S. H. and Lee J. T. 2001. Climate change impacts on optimum ripening periods of rice plant and its countermeasure in rice cultivation. Korean J. Agricultural and Forest Meteorology. 3(1) : 55-70.

Cited by

  1. Effects of Temperature and Sunshine Hours During Grain Filling Stage on the Quality-Related Traits of High Quality Rice Varieties in Korea vol.60, pp.3, 2015, https://doi.org/10.7740/kjcs.2015.60.3.273
  2. 찰벼의 찰기에 대한 유전적 효과와 환경의 상호작용 vol.62, pp.4, 2013, https://doi.org/10.7740/kjcs.2017.62.4.317
  3. 영남내륙 지역 과거 20년간 기후와 벼 조만성별 쌀 수량 변화 vol.64, pp.3, 2019, https://doi.org/10.7740/kjcs.2019.64.3.193
  4. Use of Artificial Neural Network Model for Rice Quality Prediction Based on Grain Physical Parameters vol.10, pp.12, 2021, https://doi.org/10.3390/foods10123016