• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.212-220
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• 1975

Cooking and eating qualities of two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were investigated to compare each other. Cooked rice of Tongil variety absorbed $4{\sim}6%$ more water at the same water-to-rice ratio, showed higher mechanical hardness and needed 20% higher water-to-rice ratio to maintain the same hardness as compared with Jinheung variety. Optimum water-to-rice ratios in cooking were shown to be 140% for Tongil and 120% for Jinheung as judged from the reciprocal hardness scale among textural parameters of cooked rice. When the degrees of gelatinization and retrogradation were determined from enzymic digestion, iodine colorimetric method and textural parameters, Tongil variety showed lower degrees of gelatinization and retrogradation than Jinheung variety did. Tongil variety exhibited a higher gelatinization temperature and lower maximum viscosity and breakdown in the amylograms of the rice powder than Jinheung variety did.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.3
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• pp.99-105
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• 2023

Starch characteristics and pasting properties of Tongil-type rice varieties with different amylose content were analyzed. Three different Tongil-type rice varieties and one Japonica-type rice variety were examined for their properties. Tongil-type rice varieties have longer panicles and higher rice yield (721-765 kg per 10a) than Boramchan, a Japonica-type high-yield rice variety. The protein content of the Tongil-type rice variety was higher than that of Boramchan. Japonica-type rice varieties had lower amylose content than Japonica-type rice varieties, except for Amimyeon (Milyang355). Amimyeon had higher protein content than the other varieties, and its amylose content was particularly high at 39.2%. The distribution of starch granule sizes of the four varieties was similar, and the particle size corresponding to D50 was approximately 87.8-81.9 ㎛. The pasting properties of rice flour varied among varieties. The Dasanbyeo and Hanarum2 amylogram patterns were similar. These two varieties had a higher peak viscosity (PV) and lower setback (SB) than Boramchan. In the case of Amimyeon, the hot paste viscosity (HPV), cool paste viscosity (CPV), and SB were significantly higher than those of the other Toingil-type varieties, and the breakdown (BD) was very low, showing pasting properties significantly different from that of the other varieties. The onset (T_o), peak (T_p), and conclusion temperature (Tc) of gelatinization of rice flour from Amimyeon were lower than those of the other tested varieties. In addition, the gelatinization temperature, measured using differnetial scanning calorimetry (DSC), and BD, measured using al rapid visco analyzer (RVA) were low in Amimyeon. Amylose content showed a high positive correlation with pasting time (PTi), HPV, and SB and a negative correlation with PV and BD.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.3
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• pp.151-155
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• 2005

This study was carried out to get information for diversifying of resistant genes to bacterial blight (BB) in Japonica cultivar breeding programs. TWo hundred nine rice varieties were tested for qualitive resistance to four races of BB; HB9101 isolate for race K1, HB9102 isolate for race K2, HB9103 isolate for race K3, and HB01001 isolate for race K3a. Two hundred nine rice varieties were divided into five groups according to their race reaction. Fourteen Tongil-type varieties and ninetyseven Japonica varieties showed susceptible reaction to four races; Kl, K2, K3 and K3a. Thirteen Tongil-type varieties and thirty-one Japonica varieties were resistant to only one race; K1. Nine Tongil-type varieties and one Japonica variety were resistant to two races; K1 and K2. One Tongil-type variety and twenty-eight Japonica varieties were resistant to the three races; K1, K2, and K3. Fourteen Tongil-type varieties and one Japonica variety were resistant to four races; K1, K2, K3, and K3a. A number of Tongil-type varieties showed broad spectrum resistance to four races, while a number of Japonica varieties showed broad spectrum resistance to three races; K1, K2, and K3.

• Korean Journal of Food Science and Technology
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• v.8 no.3
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• pp.179-184
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• 1976

Properties of starch from three rice varieties in Korea, Indica types Tongil, Yusin and a Japonica type Jinheung were investigated. 1) Gelatinization temperatures of Tongil, Yushin and Jinheung rice were $72^{\circ}C,\;70^{\circ}C\;and\;68{\sim}69^{\circ}C$ respectively. Gelatinization temperature of Indica variety was higher than that of Japonica variety. 2) Blue values of Tongil, Yusin and Jinheung rice starch were 0.40, 0.39 and 0.35 respectively, in which differences among rice varieties were small. 3) Color intensity of three varieties of rice starch with iodine gave rise to absorption maxima at $610{\sim}625\;nm$. 4) Amylose contents of Tongil, Yusin and Jinheung rice starch were 23.2%, 21.3% and 20.6% respectively, which were lower than those of other cereals. Amylose content of Indica variety was higher than that of Japonica variety. 5) Alkali numbers of Tongil, Yusin and Jinheung rice starchs were 7.0, 7.0 and 6.8, respectively. The differences were negligible among rice varieties. Those values were higher than that of glutinous rice starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.684-689
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• 1995

The molecular structure of rice starch was investigated using Korean rice[3 varieties of Japonica type and 3 varieties of Tongi type(Japonica-Indica breeding type)]. The λmax of iodine complex and inherent viscosity of Japonica type were higher than those of Tongil type. $\beta$-Amylolysis limit of the starches was not different between the two rice types. In the distribution of molecular weight of rice starch, the molecular size of amylose and amylopectin for Japonica type were smaller than those for Tongil type. The chain of rice starch distributed F1 of above DP 55, F2 of DP 40~50 and F3 of DP 15~20, and the ratio of F3 against F2 for Japonica type was higher than that of Tongil type. The results suggest that rice of Japonica and Tongil type was different molecular structure of starch.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.1
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• pp.37-44
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• 1992

Germinability, electrophoretic variation of protein of shattered seeds during overwintering and characteristic of main agronomic traits of off-type rice plant occurring in paddy field harvested by combine were investigated. Germinability of shattered seed decreased as time goes in paddy field in both Japonica and Tongil type varieties. Electrophoretic protein bands become more and more light as time goes. Occurrence of off-type rice plant was higher in Japonica varieties than in Tongil type varieties. Off-type rice plant was shorter in plant height, leaf length, tiller number per hill, internode length, panicle length and spike let number per panicle. Germinability of seeds of off-type rice plant as not significantly different compared to the control variety. Yield of off-type plants of Japonica varieties was on average 5.1kg / 10a and that of Tongil type varieties was on average 0.9kg /10a. Mixing ratio to the control variety was about 0.7% in Japonica varieties and that of Tongil type varieties was about 0.1%.

• 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.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.278-278
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• 2022

Recently, the yield potential of high yield Tongil-type rice varieties has greatly increased, reaching 817kg/10a(Geumgang No.1). Moreover, in order to promote rice consumption and strengthen the competitiveness of the rice processing industry, the R&D of high yield Tongil-type rice varieties for each processing purpose, such as rice noodles, grain feed and industrial materials, has been continuously carried out. However, because Tongil-type rice varieties or lines are generally very vulnerable to cold damage, cold tolerance test can be said to be absolutely necessary to improve the cultivation safety. This study is the result of the seedling and field cold tolerance characteristic tests carried out in 2021 of high yield Tongil-type rice breeding lines. For the cold tolerance characteristic test of seedlings, total 303 high yield rice breeding lines for processing were treated in cold water of 13℃ and irrigation depth of 4cm for 10 days from the third-leaf age, then it was evaluated by comparing the degree of discoloration and withering with the checked varieties(Boramchan, Hanahreum No.2). Also, for the test of field, total 186 high yield rice breeding lines for processing were treated in cold water of 17℃ by keeping pouring day and night from 30 days after transplanting to ripening stage, then it was evaluated by comparing the degree of discoloration, delay of heading, shortening rate of stem length and percent of fertile grain etc. with the checked varieties. And the cold tolerance evaluative criteria were classified as strong(1~3), medium(4~6) and weak(7~9) in overall cold tolerance. (Seedling test) As for the degree of cold tolerance of the check variety, 'Boramchan' and 'Hanahreum No.2' showed a response of 'medium' and 'weak', respectively. However, there was no 'strong' line in the high yield rice breeding lines, 2 lines showed a 'medium' response, and 301 lines showed a 'weak' response. Therefore, except for a few lines(0.7%), most lines(99.3%) showed a 'weak' response. (Field test) In terms of the overall cold tolerance of the check variety, both 'Boramchan' and 'Hanahreum No.2' showed a 'medium' response. Similarly, there was no 'strong' line in the case of high yield rice breeding lines, 20 lines showed a 'medium' response, and 166 lines showed a 'weak' response. Therefore, except for some(10.8%) lines, most(89.2%) lines showed a 'weak' response. From the above results, we selected about 100 individuals with less seed shattering and degeneration of the ear tip, and with a relatively high percent of fertile grain, and are continuing to select lines with improved cold tolerance in the F4~F5 group in this year. As such, most of the Tongil-type rice varieties have poor cold tolerance and thus have low cultivation safety at low temperatures. However, it is important to select improved lines through generational progress because there are some lines that still have a certain level of cold tolerance among them.

• Korean journal of applied entomology
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• v.15 no.1 s.26
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• pp.23-27
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• 1976

Screenhouse experiments were conducted to find out the varietal difference in ovipositional preference of the striped rice borer moths (Chilo suppressalis W.) on eight varieties of rice and its association with several plant morphological characters. The results indicated the strong preference of the moths for ovipositing on several varieties. The varieties Tongil (Suweon 213-1), Yushin, Jinheung and TKM-6 had comparatively more egg masses and more eggs than the varieties IR-26, IR-747, Rexoro and Juckna. The strong ovipositional preference of moths of Tongil, as compared to the resistant variety TKM-6 and the susceptible variety Rexoro, was. always consistent in this study whenever the number of tillers were uniformed and each two varieties were paired. It could be concluded that the moths definitely preferred Tongil among the test varieties. There was not any significant correlations between the ovipositional preference and the plant characters; such as number of tillers per plant, plant height, external diameter of stem, and size of leaf. The cause of strong perference of the moths for ovipositing on short type varieties Tongil and Yushin were still suspectable.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.74-79
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• 1976

Two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were stored at $5^{\circ}C$ and $30^{\circ}C$ for six months and the changes in organoleptic quality and lipid components were investigated to obtain the following results. In storage, both varieties brought about increases of hardness, cohesiveness and gumminess, and a decrease of adhesiveness among textural parameters of cooked rice. Storage at $5^{\circ}C$ showed no change in organoleptic quality but storage at $30^{\circ}C$ caused the occurrence of off-flavor in both varieties and a marked decrease of stickiness in Jinheung. Rice samples before storage contained 5-times more free lipids than bound lipids and free lipid content of Tongil was $70{\sim}80%$ of Jinheung. In storage, bound lipids tended to increase slowly while free lipids increased in both varieties at $5^{\circ}C$ and tended to increase in Tongil and to decrease in Jinheung at $30^{\circ}C$. In free lipid fractions of rice samples before storage were found 9 components including triglycerides, free fatty acids and sterol esters and in bound lipid fractions were found 8 components including free fatty acids and sterol esters, as the major components. In storage, changes in lipid components were more remarkable in free lipids than in bound lipids and in Jinheung than in Tongil. It was, therefore, concluded that Tongil variety had a better storage stability than Jinheung variety and the deterioration of rice quality occurred mainly in free lipid fractions during storage.