• Journal of Plant Biology
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• v.13 no.4
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• pp.13-22
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• 1970

The rice variety, Kwanok, was reared in the water, land and salt seed beds and transplanted to the reclaimed soil area having an average of 0.48% salt content (0.67% at the end of April). The plant height of land bel seedlings at transplanting stage was short but the dry-weight/plant-height ratio was large and the rooting ability was vigorous remarkably after transplantation in the salty area. The central cylinder, vessels, sclerenchyma, endodermis and other mechanical tissues of the root of land bed seedlings were well developed while the size of cortical cell layers were small. The cytoplasm of the cortical parenchyma at the root tips seemed to be most abundant in the land bed seedlings. The formation of the aerial cavity in the cortex of primary root was rapid and it seemed that the developmental mechanism of the aerial cavity in the rice plant roots was related to the development of the lateral roots.

• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.1-6
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• 1992

Two Rice cultivars , a high yield variety of Cheongcheong and a Korea native kind of Chucheong were grown in paddy. 1$\mu\textrm{g}$ and 10$\mu\textrm{g}$ of aflatoxin B1 and Aspergillus flavus (106 conidia/ml) were inoculated at milk stage. At harvest, kernels from the inoculated plant showed slightly lower ripening rates and 100-grain weight than did those of controls. The nutrient and fatty acid composition of unpolished rice of inoculated group were similar to those of controls and difference between the control and inoculated group were not significantly different.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.24 no.1
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• pp.1-10
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• 1979

In order to investigate the causes of epidemic out break of rice blast disease in 1978, investigations were undertaken in respect of climatic conditions, variety, cultural practice and plant pathology. During 1978, especially in August at heading time, it was higher temperature and humidity, higher frequency and amount of rainfall, lower amount of sunshine and solar radiation than less blast infested years. Nitrogen content in rice plant was higher than previous years. Acreage increase of semi-dwarf varieties brought about a result of proportional increase of new blast races which are able to infect the semi-dwarf varieties. It was concluded that those conditions mentioned above might have caused the result of severe neck blast disease in rice varieties in Korea, 1978.

• Proceedings of the Korean Society of Crop Science Conference
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• 2001.09a
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• pp.134-135
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• 2001

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.1
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• pp.20-24
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• 1980

Seven different rice cultivars treated with different levels of gibberellic acid (0, 10, 50 and 100 PPM GA3) at panicle initiation stage. showed retardation effect on the panicle length and the 2nd internode from the top, where as, the total culm lengths were remarkably elongated, about 50-120% in short varieties and about 10-15% in the tall varieties over the control, mainly, because of the lower internodes elongation. The 2nd internode of Gamadi variety from Nepal was almost entirely shortened with GA3 application.

• The Journal of Natural Sciences
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• v.7
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• pp.91-101
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• 1995

To establish the simple and practical test method of estimating resistance of rice varieties against rice leafblight, trials were made to correlate among the four test methods such as true resistance test,secondaryinfection test, secondary epidemic test and field test. The results obtained through the experiment on 25 ricevarieties and 3 pathogenic isolates designated to HB9O11, HB9022 and HB9033 can be summarized asfollows. 1 .Based on the results of true resistance test, 25 rice varieties can be classified into four groups:1 )Samgang variety group ;resistant to HB9011, 13 varieties, 2)Pungsan variety group ; resistant to HB9011 and HB9022, 5 varieties, 3)Samgang variety group ; resistant to all three isolates, 2 varieties, 4)Unbongvariety group: sensitive to all three isolates, 12 varieties. 2. The responses of rice varieties to isolates showed some discrepancies among on the test methods. These examples were found in 3 varieties including Yeongdeog varieties to HB9011, 3 varieties including Taebaeg variety to HB9022 and Taebaek vaieties to HB9033. 3. Correlation coefficiences between the secondary infection test and the secondary epidemic test for HB9011, HB9022 and HB9033 were 0.972, 0.894 and 0.919, respectively. It suggests that the two methods are not significantly different so that one of the two methods are not significantly different so that one of the two methods can be omitted from resistant test without affecting the result. 4. Between the true resistance test and the field test at the disease common area, there were no significant correlations. Unbong, Chucheong and Yeongdeog varieties are appeared as resistant varieties in the true resistant test, but their responses in the field test were different and appeared as sensitive varieties. 5. The disease index was used to express theresults from four test methods. The disease index was calculated as the sum of each numerical values of theresults from the four test methods by giving the same weights(0 to 25)to each test method. If the disease index for certain variety is less than 15, then the variety is considered to be resistant. 4 varieties such as Seohae, Hwajin, Yeongdeog and Pungsan varieties-disease indices were less than 15 were selected as field resistance varieties.

• Korean Journal of Breeding Science
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• v.43 no.6
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• pp.606-610
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• 2011

'Jungmo1001' is an early maturing intermediate breeding line developed from a cross between Cheolweon52 and SR14694-57-4-2-1-3-2-2 by the rice breeding team of National Institute of Crop Science, Rural Development Administration (RDA) in 1994. 'Jungmo1001' has about 107 days duration from seeding to heading in mid-northern inland plain, southern alpine area and north-eastern coastal areas. It has about 73 cm in culm length with semi-erect plant type and good canopy architecture. This variety has 13 tillers per hill and 90 spikelets per panicle. Its 1,000 grain-weight of brown rice is 21.2 g which is less than 26.3 g of 'Odaebyeo'. Milled kernels are translucent with non-glutinous endosperm, low amylose content (18.1%) compared with 'Odaebyeo' palatability of cooked rice is very good. This variety shows strong resistance to cold treatment, lodging, premature heading and wilting. This variety shows moderately resistant to blast disease but susceptible to bacterial blight, stripe virus and insect pests. The milled rice yield performance of this variety is about 5.45 MT/ha by ordinary culture in local adaptability test for three years. This variety may be highly adaptable to the mid-northern inland plain, southern alpine area and north-eastern coastal areas of Korea.

• Korean Journal of Breeding Science
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• v.42 no.6
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• pp.600-605
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• 2010

'Dagreen' (Scale cereal L.), a new rye variety was developed from the open pollination among 10 rye lines at the National Institute of Crop Science in 1995 and mass selection were made at National Institute of Crop Science from 1996 to 1999. Recurrent selections were made at Dept. Rice and Winter Cereal Crop, NICS, RDA from 2000 to 2006. This new variety has erect plant type with medium size pale green leaves. The number of spike per $m^2$ was 713 and the plant height was 103cm. The heading date of 'Dagreen' was April 24 which was 7 days earlier than that of "Koolgrazer". It was adaptable for forage use at an early stage as a whole crop. Lodging resistance was higher than that of check variety 'Koolgrazer'. The chemical components and quality of forage showed 10.2 % crude protein, 36.6 % ADF, 62.4 % NDF and 59.9 % TDN. 'Dagreen' showed high resistance to powdery mildew and leaf rust than those of check variety in the field condition. The average dry matter (7,010kg $ha^{-1}$) of 'Dagreen' harvested at April 28 were 6 % higher than 'Koolgrazer'. This variety is recommended for all of the rye cultivation area in Korea.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.193-203
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• 2006

The quality characteristics of cookies containing black rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of black rice flour to the wheat flour-mixture did not affect the pasting temperature but increased the enthalpy, indicating that more energy is needed for the starch gelatinization. The total dietary fiber and total polyphenol content increased and the cookies color became darker and deeper with increasing black rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly (both, p<0.001) with increasing black rice flour content. From the acceptance test, the appearance, aroma and texture of the cookies with added black rice flour were significantly (p<0.001) lower than those of the wheat flour cookies. However, the taste and overall acceptance of the cookies with added black rice (lour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the aroma, black rice flavor, crispness, graininess and color(gray-violet) of the cookies increased significantly(p<0.001) with increasing black rice flour content and those of the cookies with 30% black rice flour had the highest values among the cookies which weren't significantly different from those of the cookies with 20% black rice flour. From the above results, the optimal ratio for the addition of black rice flour to the cookies was 10% from the viewpoint of the sensory evaluation and functional components.