• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.714-720
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• 2013

We investigated the brewing and fermenting characteristics of makgeolli produced from high-yielding rice varieties. We used the high-yielding indica rice varieties, Anda and Dasan 1, and the japonica varieties, Deuraechan and Boramchan. Our results showed that the rice protein level was the highest in makgeolli produced from Anda ($7.5{\pm}0.2%$), while the amylose level was the lowest in makgeolli produced from the mid- to late-maturing japonica varieties (Deuraechan, $18.9{\pm}0.7%$; Boramchan, $18.9{\pm}1.4%$). Samples of makgeolli produced from Anda, Deuraechan, and Boramchan by using the Ipguk (Koji) method had an alcohol content of 16.6-17.4% on completion of fermentation. By contrast, makgeolli produced from Dasan 1 had an alcohol content of 14.3%; further, the makgeolli differed significantly in the sensory test and was scored as excellent regarding comprehensive preference. For makgeolli produced by using the uncooked rice fermentation method, samples produced from the indica varieties, Anda and Dasan 1, had lower alcohol contents (17.2% and 17.0%, respectively) and higher total acidity levels (0.33% and 0.31%, respectively) than did samples produced from the japonica varieties, Deuraechan and Boramchan (0.28% for both). In the sensory test, samples produced from Anda and Dasan 1 performed significantly better regarding scent, swallowing, and comprehensive preference.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.1
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• pp.25-30
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• 1980

Lowland and upland rice were grown concurrently under the both lowland and upland conditions. Yield and its components such as one liter weight, 1, 000 grain weight, number of grain per panicle and number of panicle per hill were compared between varieties and between cultural conditions. Variations of rice quality were also observed about amylose content, alkali digestion value and protein content between varieties and cultural conditions. Most of lowland varieties showed high growing vigour and yielding ability in lowland culture, and they also showed high variations between the lowland and upland cultures compared to upland variety. Upland varieties were revealed higher adaptability in productivity to the lowland condition than upland condition.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.160-160
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• 2017

Drought stress is a major constraint of crop development and productivity. Plants have evolutionally developed several mechanisms at the molecular, cellular, and physiological levels to overcome drought stress. The basic Leucine zipper (bZIP) transcription factor (TF) family members are starting to be concerned about their roles in drought stress responses. In this study, we functionally characterized OsbZIP66, a rice group-E bZIP TF, to be associated with rice drought tolerance mechanisms. Expression of OsbZIP66 was significantly induced upon treatments of rice plants with drought, high salinity, and ABA. These observations and the fact that the OsbZIP66 promoter contains ten ABA-responsive elements suggest that OsbZIP66 is up-regulated by drought stress in an ABA-dependent manner. Overexpression of both OsbZIP66 in a whole plant body and specifically in roots enhanced drought tolerance of rice plants, indicating that the rice drought tolerance positively correlates with the expression levels of OsbZIP66. Thus, our results demonstrated that OsbZIP66 has a potential for use in biotechnological development of high-yielding rice plants under drought conditions.

• Journal of Ecology and Environment
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• v.38 no.3
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• pp.335-342
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• 2015

This research was conducted to examine the changes in growth and production of Oryza sativa L. cv. Ilmi, which was developed to cultivate high yielding rice variety in the Southern plains of Korea. The seedlings of the rice were cultivated from May to October in 2012 under three different conditions: control, AC-AT, ambient $CO_2$ + ambient temperature; AC-ET, ambient $CO_2$ + elevated temperature; EC-ET, elevated $CO_2$ + elevated temperature. The aboveground biomass, belowground biomass, the total biomass of the rice, and panicle weight per individual were the heaviest in the EC-ET. But, the number of grains per panicle and the weight of one grain was higher at the condition of AC-ET and EC-ET than that of AC-AT. The number of tiller was higher at the condition of AC-AT and AC-ET than that of EC-ET. However, there was no significant difference in the number of panicles per individual and the ripened grain rate among the control and global warming treatments. Crop yield was the highest in the EC-ET. This result means that the global warming condition should be considered in the selection of suitable paddy field for the limibyeo in the future.

• Proceedings of the Korean Society of Crop Science Conference
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• 2000.04a
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• pp.242-243
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• 2000

• Proceedings of the Korean Society of Crop Science Conference
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• 2000.04a
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• pp.206-207
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• 2000

• Proceedings of the Korean Society of Crop Science Conference
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• 2005.04a
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• pp.22-23
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• 2005

• Proceedings of the Korean Society of Crop Science Conference
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• 2005.04a
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• pp.148-149
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• 2005

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.620-624
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• 2009

"Egreen" rye (Secale cereale L.) was developed by National Institute of Crop Science (NICS), RDA. It was released in 2007 because of its excellent earliness and yield potential. Crossing was made by an open pollination with 10 rye lines in 1995. Many lines from the open pollinated population were handled in a mass selection program in subsequent generations. Among them the line 'SR95POP-S1-116-1-1-2'was selected for earliness and promising agronomic appearance and placed in yield trial for two years from 2003 to 2004. In 2005, it was designated "Homil 34" and subjected to regional yield trials. Over 3 years, "Egreen" averaged 8.34 MT ha-1 of forage yield (based on dry matter) harvested at the heading date of check variety "Olhomil", which was superior to other varieties such as "Olhomil" and "Koolgrazer" with an increase of 8% and 10%, respectively. Heading date of "Egreen" was April 22, 3 days earlier than that of "Olhomil". It would be recommended as a winter crop forforage and green manure before planting either maize or rice in Korea.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.