• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.344-347
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• 2008

"Nunbora" is a new japonica rice cultivar developed from a cross between Iksan433 resistant to bacterial blight and Miyadamamochi, a waxy line. at Honam Agricultural Research Institute, NICS, RDA, in 2006. This cultivar is a short grain shape and about 118 days of growth duration from transplanting "Nunbora" to harvesting under Korean climatic conditions. The milled rice are snow white and glutinuous. This cultivar shows high resistant reactions to the bacterial blight pathogen race $K_1{\sim}K_3$ and blast respectively. The milled rice yield of "Nunbora" is about 5.34 MT/ha under the standard fertilizer level of the ordinary transplanting cultivation. "Nunbora" would be adaptable for in the middle plain, north middle-mountin plain and Honam plain, and Youngnam plain areas of Korea.

• Horticultural Science & Technology
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• v.16 no.4
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• pp.528-530
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• 1998

The hardwood cutting of Hibiscus syriacus was studied by using 54 different cultivars. In the evaluation of rooting ability and shoot growth, there were much differences between cultivars or groups classified by flower types. The outstanding rooting ability was found in cultivars such as 'Comte de Haimont', 'Hanol-tanshim', 'Hyangdan', 'Nabora', 'Saimdang', whereas 'Ilpyontanshim', 'Lucy', 'Paedal', 'Sohoyang' and other several cultivars showed poor characteristics in their rooting. The longest shoot was observed in 'Hanoltanshim', 'Kreider Blue', 'Nabora', 'New Hamabo', 'Nunbora', while 'Chossarang', 'Lucy', 'Shintaeyang', 'Youngkwang', etc. showed very short shoots. As a result of comparison among three different flower types, semi-doubled flower type showed the most extent of rooting ability and shoot growth.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.4
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• pp.442-447
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• 2015

This research analyzed the characteristics of varieties of rice such as a harvest time and yield, and to select a proper variety to product green rice according to a conventional planting culture and a late planting culture. The most proper harvest time of rice, in general, was 15 to 25 days after heading to product the green rice. Sinsunchal among glutinous rice varieties and Chilbo among nonglutinous rice varieties showed the most amount harvest at 25 days after heading, which was a limit harvest time for the whole green rice production in overall rice varieties. The amount of green rice according to transplanting times, the May $30^{th}$ transplanting was more than the June $20^{th}$. The yield of green rice harvested at 15~25 days after heading was varied according to varieties. Proper glutinous varieties for green rice production were Dongjinchal, Sangdongchal, Boseokchal, and Sinsunchal, in order of listed, which were transplanted at the May $30^{th}$. Meanwhile, Boseokchal, Backokchal, and Sinsunchal, in order of listed, were proper varieties for green rice production, which were transplanted at the June $20^{th}$. In nonglutinous rice, Samkwang, Nunbora, and Chilbo, which were transplanted at the May $30^{th}$, were proper varieties for green rice production. Hwanggeomnodeul, Hopum, and Chilbo, which were transplanted at the June $20^{th}$, were proper varieties for green rice production.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.2
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• pp.177-186
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• 2010

This study was carried out to compare the physicochemical characteristics and preference as a sensory quality of Sogokju (Korean traditional rice wine) from waxy rice varieties. The protein and moisture contents of milled waxy rice varieties were ranged 6.9~7.2% and 12.1~ 12.6%, respectively. Nunbora had the largest grain size. In pasting properties, Hangangchalbyeo had the highest peak, trough and final viscosities, and Dongjinchalbyeo had the lowest viscosity curve. These differences suppose to be caused by the amylopectin(AP) structure: Dongjinchalbyeo has the largest short AP chains (degree of polymerization (DP) 6-12) and the smallest middle AP chains (DP 13-24) in 9 waxy rice varieties, while Hangangchalbyeo has the smallest short AP chains and the largest middle AP chains. The alcohol contents of Sogokju brewed from 9 waxy rice varieties were 17.6～19.9%. The brix degree were ranged $20.5{\sim}23.9^{\circ}Bx$. The organic acid of Sogokju consisted mainly of succinic acid, and the free sugar of it consisted mostly of glucose. The sensory evaluation showed the highest palatability at the Sogokju from Baegseolchalbyeo. The palatability was positively correlated with the brix degree, the glucose content, and the turbidity, and negatively correlated with the production yield of Sogokju.