• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.50 no.spc1
• /
• pp.152-160
• /
• 2005

This study was carried out to investigate selectable criteria in evaluating waxy corn $F_1$ hybrids for developing good eating quality waxy corn variety. The physicochemical property analysis of 6 waxy corn $F_1$ hybrids - Chalok1, Chalok2, Heugjeomchal, Yeonnongl, Chalok4, and Suwon45- showed a range of $11.2\~13.1\%$ for crude protein, $5.1\~6.0\%$ for crude fat, $91.8\~92.6\%$ for amylopectin, and $4.5\~6.6\%$ for free sugar content. The pericarp thickness which is one of the most important characteristics related to tenderness in waxy corn was ranged $34\~47{\mu}m$ in 4 waxy corn hybrids - Yeonnongl, Chalok4, Suwon45, and Heugjeomchal. On the other hand, it was ranged $64\~81{\mu}m$ in Chalok1 and Chalok2. The amylogram analysis by rapid visco analyzer showed that in fresh waxy corn hybrid (DAP25), all amylogram properties except setback were higher in Yeonnongl, Chalok4, and Suwon45 compared to those of Chalokl, Chnlok2, and Heugjeomchal. However, in matured waxy corn hybyids (DAP45), the result was the opposite - the amylogram properties were higher in Chalokl, Chalok2, and Heugjeomchal than those of Yeonnongl, Chalok4, and Suwon45. The texture analysis showed that gumminess, chewiness, and hardness increased dramatically with the time after the cooking in Chalokl and Beugjeomchal. On the other hand, these above pyoperties did not change as rapidly with the time in Yeonnongl, Chalok4, and Suwon45. Gumminess, chewiness, and hardness did not increase much within 6 hours after steamingr but increased significantly 32 hours after steaming. Therefore, we have reached a conclusion that texture analysis of cooked waxy corn should be carried out 6 hours after steaming. In the sensory evaluation, Yeonnongl, Chalok4, and Suwon45 revealed higher palatability -6.8, 7.1, and 6.9 respectively - than. that of Chnlokl, Chalok2, and Heugjeomchal. The palatability analysis of 6 waxy corn hybrids showed palatability positively correlating with free sugar content,100-kernel weight, kernel length, kernet width, and consistency, but negatively correlating with pericarp thickness, hardness, gumminess, and chewiness.

• Journal of Life Science
• /
• v.19 no.7
• /
• pp.839-844
• /
• 2009

This experiment was conducted to evaluate pollen viability of Nakdongbyeo, transgenic rice lines, an F$_1$ hybrid from a cross between Milyang weedy rice and ABC-promoter transgenic rice line containing basta-resistant (bar) gene and subsequent selfed progenies, F$_2$ and F$_3$. The reaction of pollen with 3-{4,5 dimethylthiazolyl-2}-2,5-diphenyl monotetrazolium bromide (MTT) as a staining chemical immediately after pollen shedding showed maximum pollen viability of 86% in Nakdongbeyo, 75% in ABC-promoter transgenic rice line, 62% in ubiquitin-promoter transgenic line, 68% in F$_1$, 79% in F$_2$ and 78% in F$_3$. Viability gradually declined during subsequent observations at 20-minute intervals. However, there was a drastic decline in pollen viability after 40 minutes of pollen shedding. The mean difference of pollen viability among rice lines and time was highly significant, indicating significantly different pollen viabilities at different time intervals. Maximum viability of 36.2% was observed in F$_3$ and minimum viability of 3.5% was found in F$_2$ at 90 min after pollen shedding. Results of this experiment on pollen viability and longevity elucidate potential risks of pollen-mediated flow of herbicide-resistant gene from transgenic rice lines and possible integration of it into the weedy rice population.