• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.2
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• pp.113-117
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• 2017

The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on the quality characteristics of rice beer. Hangaru and Seolgaeng which are soft rice varieties, had moisture contents that were 14.48% and 14.62% higher than those of Dasan-1 and Anda, respectively. Dasan-1 and Anda showed higher protein contents than those of the other two varieties. The amylose content of Hangaru was found to be 17.71% lower than that of the other varieties, whereas the reducing sugar content of Hangaru and Seolgaeng was higher than that of Dasan-1 and Anda. Hardness measurements for Hangaru and Seolgaeng were lower than those for Dasan-1 and Anda. Measurements of the alcohol content, pH and color of beers brewed using these rice cultivars revealed no significant difference among the cultivars. However, measurement results for bitterness showed that beers brewed with Hangaru and Seolgaeng had lower bitterness than did the beers brewed with Dasan-1 and Anda. The results of this study indicate that Hangaru and Seolgaeng can be considered as cultivars with brewing qualities suitable for rice beer.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.13-23
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• 2009

To intensively analyze and examine the changes in palatability of cooked rice and structural properties of rice grains influenced by increased nitrogen topdressing during the panicle formation and ripening stage, a series of experiments were carried out using three japonica rice cultivars with contrasting rice quality characteristics. The protein content of brown rice increased maximally up to $35{\sim}47%$ of that in standard N6 plot with the increase in nitrogen topdressing fertilizer during 20 days before heading to 10 days after flowering. The high-yielding rice cultivars showing poor palatability of cooked rice revealed larger increase in protein content of rice grains by increased nitrogen topdressing. Under the same nitrogen level of 15 kg per 10a with nitrogen topdressing at 3 kg/10a, high-yielding rice cultivars, Yumehikari and Reihou showed the significant increase in protein content of brown rice when topdressing was applied at 10 days after flowering as compared with when it was applied at 30 days after transplanting. Although the variation in amylose content of milled rice as affected by nitrogen topdressing level was relatively small, it decreased within 1% with the opposite tendency against increased protein content of brown rice by increased nitrogen topdressing. The total score of sensory evaluation was higher in the order of Hinohikari < Yumehikari < Reihou in panel test. It decreased significantly by increased amounts of nitrogen topdressing during 20 days before heading to 10 days after flowering when nitrogen level was higher than 12 kg/10a. The more poor palatable rice cultivar in panel test revealed the larger decreasing in total score of sensory evaluation by higher nitrogen topdressing rates. All sensory evaluation components were largely affected by the change in protein content of brown rice rather than amylose content of milled rice. The influence of protein content to palatability of cooked rice was larger in poor-palatable rice than in high-palatable rice. The protein content decreased drastically from outer layer to inner layer of rice grains, while the amylose content increased on the contrary. The high-palatable rice exhibited higher distribution of protein content on bran layer but lower distribution of protein content on the layer of polished rice as compared with the poor-palatable rice. Especially, the high-palatable rice showed also significantly lower distribution of amylose content on the outer layer of polished rice as compared with the poor-palatable rice.

• Journal of Applied Biological Chemistry
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• v.42 no.3
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• pp.130-133
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• 1999

Lipoxygenase activities of three cultivars of black rice (Chindo, Suwon-415, Yongkeum-1) were determined using an oxygen polargraphic method to measure oxygen uptake. Studies at different pH levels revealed that the optimum pH was about pH 7.0 for Suwon-415 and pH 7.5 for Chindo and Yongkeum-1. The specific activities of Chindo, Suwon-415 and Yongkeum-1 at optimal pH were 41.0, 27.3, and 29.6 unit/mg-protein, respectively. In all the cultivars, there was an increase in the activity with increase in reaction temperature. Enzyme activity was tested at different concentrations of the substrate. The resulting $K_m$ and $V_{max}$ values of Chindo, Suwon-415, and Youngkeum-1 were 0.059, 0.050, and 0.066 mM and 2020, 2283, and 1616 unit/g-grain, respectively. Enzyme activity decreased at all storage temperatures(25, 4, and $-40^{\circ}C$).

• Korean Journal of Weed Science
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• v.10 no.3
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• pp.179-185
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• 1990

Five parents which showed differential response to thiobencarb and their $F_1$ hybrids were treated with thiobencarb (S-[(4-chlorophenyl) methyl]diethylcarbamothioate) at 2 and 4 kg ai/ha in order to investigate the inheritance of rice (Oryza sativa L.) to the herbicide. In the analysis of diallel crosses for tolerance of rice cultivars to the herbicide, highly significant GCA (general combining ability) and SCA (specific combining ability) effects were observed at both herbicide rates using the parameters of plant height and dry weight ; the GCA effect being greater than the SCA effect. The additive effects appeared to be more prevalent than dominance effects, and partial dominance was recognized in relation to herbicide tolerance in the different rice cultivars. Higher heritabilities in the narrow and broad senses were observed at 4 kg ai/ha. The heritabilities in the narrow sense for plant height and dry weight were 0.726 and 0. 743, respectively. IR9660-50-3-1 which showed the highest GCA effects seemed to possess more dominant genes related to herbicide tolerance than the other rice cultivars tested.

• Research in Plant Disease
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• v.14 no.3
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• pp.153-158
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• 2008

This study was conducted to develop a easy seedling method to test large amounts of barley and wheat cultivars for resistance of powdery mildew. In addition, we also examined the resistance of genetic resources that have been used in barley and wheat breeding programs in Korea. This seedling test used paper bag with seeds can be completed within three weeks. to-day seedlings were available to inoculation and 8 days was needed for result reading. This method can test at least 180 collections at one time. we can identify the two resistant types by leave symptoms showed non infection and necrotic spots. Among the 79 Korean barley cultivars, only two cultivar, 'Sangrokbori' and 'Dajinbori' were resistant and 'Jejubori' showed moderate resistant. There was no resistant in hulless barley and wheat cultivars. It was same results in comparison of earlier resistant reports in field test. We confirm that this method could using in test of powdery mildew resistance in barley and wheat. Among the 1,401 genetic resources using in Korean breeding program, malting barley has more resistant collections comparing to 796 hulled and hulless barley and 273 wheat germplasms.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.271-277
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• 2014

The purpose of this study was to investigate Tteokbokki tteok that has properties of five different rice cultivars (Haiami, Samkwang, Goami, Saegyejinmi and, Seolgaeng). The moisture and crude protein contents of rice were 14.13-17.78% and 4.43-7.68%, respectively. The crude lipid and crude ash of rice were 0.45-1.84% and 0.37-0.85%, respectively. The water binding capacity of Goami cultivar was higher than that of other rice flours. Asa the soaking time increased, water absorption was the highest in the Goami cultivar (45.30%). Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami cultivar was the highest; further, the peak viscosities of Samkwang cultivar and Saegyejinmi cultivar were higher than of those of other rice flours. The hardness of the Tteokbokki tteok was the highest the in the Goami cultivar (7,293.08 g); conversely, the Saegyejinmi cultivar had the lowest value (2,502.08 g). In the sensory evaluation of Tteokbokki tteok, the color, texture, and overall acceptability were the highest in the Saegyejinmi cultivar, the appearance was highest in the Samkwang cultivar, and the flavor was the highest in the Seolgaeng cultivar. Lastly, the Goami cultivar yielded the lowest values in the sensory evaluation, except for appearance and color.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.50-58
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• 2014

Makgeolli, known as takju, is a traditional alcoholic beverage which is native in Korea. It is made from various rice and other cereals. This study is carried out to compare the physicochemical characteristics and functional quality of makgeolli from various rice cultivars according to different amylose contents and amylopectin compositions. The 'Goami2', 'Goami3', and 'Goami4' have high amylose contents and lower proportional degrees of polymerization (DP) 6~12 and higher proportions of DP 13~24 in amylopectin of milled rice. Various variations are shown in pasting properties (viscosities) and gelatinization characteristics, and it is supposed to be related to both the amylose contents and the amylopectin compositions of raw rice. The makgeolli is being manufactured by using the 2-step-brewing method. The makgeolli is analyzed for alcohol contents, pH levels, total acids, Hunter color values and organic acid compositions. The makgeolli of 'Goami2', 'Goami3', and 'Goami4' have showed higher makgeolli yields, lower ethanol contents and less sweetness than other cultivars, and they also have high non-digestible carbohydrates contents which are derived from their high non-digestible carbohydrates contents in milled rice. Therefore, we are able to suggest that it is necessary to improve the makgeolli fermentation processes of 'Goami2', 'Goami3', and 'Goami4'.

• Proceedings of the Korean Society of Crop Science Conference
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• 2000.04a
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• pp.56-57
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• 2000

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.04a
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• pp.20-20
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• 2022

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.2
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• pp.112-117
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• 2000

This study was conducted to evaluate the drought tolerance of Japonica and Indica rice cultivars during germinating and seedling stages by using the polyethylene glycol (PEG) solution. Each 5 cultivars of Japonica and Indica were cultured from 14 days after seeding(DAS) to 21 DAS using the PEG solution in a moderate water potential (-0.63 MPa). The lengths of radicle and plumule during the germinating stage were inhibitied by the PEG treatment to about 50% and 85%, respectively. The application of PEG to the seedling of two rice types caused to inhibit the plant height and leaf age about 23 % and 10%, respectively. Shoot and root dry weights by PEG treatment were inhibited more severely in Japonica than those in Indica. The difference on delaying of leaf area expansion between both rice types was not found with treatment of PEG, while the leaf color was increased in both Japonica and Indica by 19.9% and 9.2%, respectively. The average photosynthetic ability was inhibited more in Japonica to 36.0% than did Indica to 27.9%. The stomatal conductance was severely affected by PEG treatment, and the degree was varied in both rice types, ranged with 80-85% in Japonica and 29.3-81.6% in Indica. These results indicate there is little relationship between seed germination and seedling growth under the stress of low water potential.