• Research in Plant Disease
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• v.24 no.4
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• pp.313-320
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• 2018

Fusarium infection rate of the paddy rice grain after harvest seemed to be influenced by the average temperature from late July (before heading) to the end of September (during ripening). In case of 2010 and 2013 in which average temperature of the same period was similar, Fusarium infection was related to cumulative precipitation, cumulative precipitation days, and precipitation durations over two days. The distribution ratio of Fusarium species complex isolated from paddy rice grains after harvest was 57% in 2010 and 45% in 2013 for Fusarium graminearum species complex (FGSC), 35% and 50% for Fusarium incarnatum-equiseti species complex, and 8% and 5% for Fusarium fujikuroi species complex (FFSC). The distribution ratios of FGSC and FFSC were higher in 2010 than 2013. Among the total 26 promoted rice varieties, the 'Mihyang' showed resistant response against the natural infection with Fusarium species belonging to FGSC and the varieties of 'Nampyeong', 'Hi-ami'and 'Younghojinmi' showed resistant response against the natural infection with overall Fusarium pathogens. Majority of the promoted rice varieties could not be classified for resistance or susceptibility. These results are valuable as basic data to determine the resistance and susceptibility of rice variety against Fusarium spp. infection in the field.

• Journal of Biosystems Engineering
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• v.12 no.2
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• pp.38-43
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• 1987

An experimental study was conducted to develop a thin-layer rewetting equation of short grain rough rice of Akihikari variety. Four thin-layer rewetting equations were experimentally determined from $25^{\circ}C$ to $45^{\circ}C$ and 70%RH to 85%RH conditions. Diffusion, Henderson, Page, and Thompson equations widely used as thin-layer drying equations were selected. Experimental data were fitted to these equations using linear regression analysis except diffusion equation. The diffusivity in the diffusion equation was determined by optimization method. Four equations were highly significant. In order to compare the goodness of fit of each equation, the error mean square of each equawas calculated. The diffusion model was not a very good model because the error mean square was very large. The other three models showed the same level or error mean square and could predict satisfactorily the rewetting rate or short grain rough rice.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.1
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• pp.83-89
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• 1996

Multivariate statistical procedures were used to analyse data on the chemical composition and in vitro digestibility of four varienties of rice straw after treatment with 4% NaOH solution, 4% urea solution or distilled water (control) for 48 hours. For each treatment, stepwise discriminant analysis identified the variables which maximized differences between varieties and the eigenvectors from principal component analysis quantified the contribution of these criterion variables to varietal differences. The overall response of varieties to chemical treatment was demonstrated qualitatively, by cluster analysis, and quantitatively, from the magnitude of the principal component scores. The analysis revealed that the urea and control treatments elicited the same response whereas NaOH had the greatest effect on the poorest straw variety. Similar analyses conducted on the botanical fractions of the varieties showed that the relative response of the inflorescence, stem, leaf blade and leaf sheath fractions was not altered by chemical treatment.

• Journal of Biosystems Engineering
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• v.30 no.6 s.113
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• pp.360-365
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• 2005

Precision agriculture attempts to improve cropping efficiency by variable application of crop treatments such as fertilizers and pesticides, within field on a point-by-point basis. Therefore, a more complete understanding of the relationships between yield and soil properties is of critical importance in precision agriculture. In this study, the functional relationships between measured soil properties and rice yield were investigated. A supervised back-propagation neural network model was employed to relate soil chemical properties and rice yields on a point-by point basis, within individual site-years. As a results, a positive correlation was found between practical yields and predicted yields in 1999, 2000, 2001, and 2002 are 0.916, 0.879, 0.800 and 0.789, respectively. The results showed that significant overfitting for yields with only the soil chemical properties occurred so that more of environmental factors, such as climatological data, variety, cultivation method etc., would be required to predict the yield more accurately.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.80-81
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• 1982

Staling rates of cooked rice from Akibare (Japonica) and Milyang 23 (Indica) stored at $21^{\circ}C$ and $72^{\circ}C$ were analyzed using the expression ${\theta}={\exp}\;(-kt^n)$, where ${\theta}$ in the fraction of uncrystallized material remaining after time t. The values for the rate constant (k) indicated that the firming process for both rices was not dependent on the variety, but was dependent on the storage temperature. The Avrami exponent (n) was found to be unity at two temperatures, suggesting that the staling of cooked rice is characterized by instantaneous nucleation followed by rod-like growth of starch crystals.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.2
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• pp.153-166
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• 2015

Production of high quality pigmented rice contained with high content of anthocyanin, and polyphenol was significantly influenced by cultivation environments like transplanting date and cultivation location. This study was carried out to establish an optimum transplanting date and cultivation region to produce maximum content of anthocyanin, polyphenol and antioxidant activity of pigmented rice varieties (black, red colored). Three transplanting times (May 20, June 5, June 20) and four different sites (Miryang, Uiseong, Sangju, Bonghwa) were evaluated with five pigmented rice cultivars. Anthocyanin and total polyphenol index to average temperature during 30 days after heading (DAH) of black, red pigmented rice varieties showed that anthocyanin and total polyphenol contents were decreased by 10% and 9%, respectively, with increasing average temperature of $1^{\circ}C$. The optimum ripening temperature of the 30 DAH for the production of high anthocyanin and total polyphenol was 22 to $23^{\circ}C$ for early maturity black rice, 21 to $22^{\circ}C$ for mid-late maturity of black and red rices, respectively. On the other hand, an estimated heading date of pigmented rices in return according to the optimum ripening temperature of the 30 DAH was ranged Aug. 11 to 17 for early maturity black rice, Aug. 25 for mid-late maturity black, red rice variety in Jecheon, Aug. 27 to Sep. 2 for early maturity type, Sep. 3 to 6 for mid-late type in Daegu. It seemed that Jecheon, Boeun, Mungyeong, and Yeongju were optimum regions for cultivation of pigmented rices. The estimated sowing date of pigmented rices for high anthocyanin and total polyphenol production based on the optimum heading date was May 18 to 26 for early maturity black rice variety, April 11 for mid-late black, red variety in Jecheon, May 23 to 28 for early type, April 9 to 26 for mid-late type in Boeun, respectively.

• Proceedings of the Korean Society of Crop Science Conference
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• 1996.05a
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• pp.22-23
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• 1996

• KOREAN JOURNAL OF CROP SCIENCE
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• v.19
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• pp.1-6
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• 1975

From the cross Tongil$^2//IR833/IR1317$ glutinouse rice lines wx 126 were bred. Some of these lines were earlier than standard variety and later than glutinous check variety. Some of them yielded as much as standard variety and showed better resostances to blast, stripe deseases and smaller brown plant hopper than standard variety. It was sosscussed that, theough the vreedong procedure, following points were proved, 1)back-cross program in roce breeding was effocoent, 2)semi-dwarf plant type of "Tongil" has high yielding poteneoality and 3) the variety "Tongil" was a good for recurrent parent for back-cross program. back-cross program.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.415-423
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• 1990

'The Joobang' is a cooking book written purely in Korean which came from a Mr. Lee. It is unknown when and by whom this book was written, but it is inferred from red pepper mentioned in this book and from Korean-writting type that the book was written around in the mid-nineteenth century. The contents of 'the Joobang' consist of thirty seven items in all : sixteen items of rice alcoholics, five side dishes, eleven Tucks(rice cakes) and Guaja(cookies) and five processed materials. Cereals for making rice alcoholics were regular rice and sticky rice. In the first brew, rice alcoholics is made all from regular rice, and in the second brew, fifty six percent of regular rice and forty four percent of sticky rice was made use of. For five items of alcoholics forming 31.3% of alcoholics, flour was added, in which case the proportion of leaven to cereals was lower. There were four types of processing cereals in brewing rice alcoholics Jee-ae-bop(steamed rice, 60.9%), thick gruel with cereals ground and completely cooked(8.7%), thick gruel with cereals ground and half cooked (26.1%) and GooMung Tuck(doughnut-shaped rice cake, 4.3%). The comparison of the materials for brewing rice alcoholics and of the types of processing cereals presented in the seven cooking books purely in Korean(Umsik Deemeebang, JoobangMoon, Umsikbo, Sool-mandununbop, Kyuhap chongseo. The Kims' Joobangmoon and The Lee's Umsikbup) showed us the following facts ; Yihwajoo (rice alcoholics brewed around the blooming time of pear trees) and Kwahajoo(rice alcoholics which passed the summed time) were most often introduced and commonest, and the materials for brewing and the types of processing little changed over times. The materials for side dishes were all animal food, and vegetable food was little used for side dishes. Red pepper was used for seasoning. It is a problem of Korean traditional cooking that there were no units of measuring for side dishes. The main materials for Tuck(rice cakes) and Guaja(cookies) were sticky rice, regular rice and honey. There was a variety of terms for the process, from which we can see that the procedures of making Tuck(rice cakes) and Guaja(cookies) were very complicate. Processed materials were chiefly made of sticky rice and the material of firewood(oak trees) and the strength of fire(fire burning vigorously and fire turning to ashes) were described.

• Journal of Life Science
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• v.22 no.10
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• pp.1378-1383
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• 2012

To address the limitations of manufacturing noodle products using rice, brown rice noodles were created by the fermentation of brown rice containing several nutrients and the quality of these noodles were evaluated. White rice noodles, fermented white rice noodles, brown rice noodles, and fermented brown rice noodles were developed using white rice and brown rice, respectively. We found that the content of crude proteins present in the noodles during the fermentation process increased and the content of crude fat and carbohydrates in the noodles was reduced. In addition, the water content of brown rice noodles was twofold higher than that of white rice, although under fermentation conditions, the water content of brown rice noodles decreased slightly. A slight change of chromaticity was observed during the fermentation process. In cooking, the weight and volume of the noodles increased, with the change being lowest in noodles based on white rice. White rice-based noodles exhibited significantly higher turbidity in the cooked noodle soup, while other noodle products showed relatively constant turbidity. Most of the products showed a decreased texture, becoming soft with cooking; however, the elasticity of the cooked products increased. Our results suggest that the disadvantages of producing rice noodles can be overcome by the development of fermented brown rice noodles containing a variety of nutritional components. This would potentially develop a market for rice-based manufactured foods that appeal to modern preferences.