• Korean Journal of Breeding Science
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• v.40 no.4
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• pp.452-455
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• 2008

"Baegseolchal" is a new Japonica type waxi rice variety developed and registered by the rice breeding team of Department of Rice and Winter Cereal Crop, NICS, RDA in 2007. This variety was derived from a across between Iksan435 which is highly tolerant to lodging and high yield potential, and Iksan425 which is resistance to multiple diseases. This variety has about 120 days of growth duration from transplanting to harvesting in middle, Honam and Youngnam plain of Korea. It is about 80 cm in culm length and tolerant to lodging. It is moderately resistant to blast, and resistance to bacterial blight pathogen races from $K_1$ to $K_3$, but susceptible to other major diseases and insect pests. "Baegseolchal" is midium-short grain and the milled rice exhibits high whiteness. The milled rice yield was about 5.37 MT/ha in local adaptability test for three years. "Baegseolchal" would be adaptable to plain areas south of the Chungnam Province of Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.30 no.2
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• pp.201-206
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• 1985

This experiment was carried out to get the basic information about long term storage (Temp.: -10${\pm}$1$^{\circ}C$ and -l${\pm}$1$^{\circ}C$, RH; 30${\pm}$6) of rice germplasm by using three Japonica and one Indica x Japonica cultivars based on the storage periods (96, 86, 58 and 20 months). The germination ability, based on the storing periods, was tested under the conditions of 30-32$^{\circ}C$ and 15-17$^{\circ}C$ air temperature. The results obtained are summarized as follows: 1. There were no significant differences between the short and long term storage conditions in the percentage of germination, average germination period, germination coefficient of the four varieties tested under both 15-17$^{\circ}C$ of low and 30-32$^{\circ}C$ of optimum temperature conditions. 2. Eventhough there were no significant differences in germination depending on the storage periods under optimum temperature condition (30-32$^{\circ}C$). Longer storage duration resulted in lower germination percentage, longer average germination period and lower germination coefficient under low temperature condition (15-17$^{\circ}C$). Comparing the varieties, the germination percentage of a Indica/Japonica cultivar "Tongil" was lower than that of Japonica cultivars under the low temperature condition (15-17$^{\circ}C$). 3. The longer period of storage, the more abnormal plants had appeared. 4. The germination ability was lost earlier under the condition of high moisture content in the seed and non-ventilation container.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.3
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• pp.236-241
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• 1988

The responses of GA$_3$ treatment on the culm length, internode elongation, number of internodes elongated and on the panicle length of 115 Japonica rice cultivars were studied. One spray with 50 ppm GA$_3$ was made at about 30 days before heading. Generally short culm cultivars showed better elongation responses than taller ones and a few taller cultivars showed reduced culm length. The internode length of 1st, 5th, 6th and 7th were increased, but, 2nd, 3rd and 4th internodes were reduced. Especially the reduction of 3rd internode elongation and the increase of 5th internode length was prominent. Most of the tested cultivars showed no changes in the number of internodes elongated, but, in some cultivars it was increased and in a few ones it was reduced. The effect on the panicle length was variable depending cultivars. No significant correlation was found between the culm length elongation and the elongation of panicle length, implying that the response of GA$_3$ on the culm and on the panicle is independent of each other. According the response of culm length elongation tested cultivars were grouped into 6 ; Significantly reducing, slightly reducing, less sensitive, slightly elongating, largely elongating and extremely elongating.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.2
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• pp.174-182
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• 1993

Performance of 3 indica ${\times}$ japonica(Chilseungbyeo, Samgangbyeo, and Gayabyeo), 7 japonica(Yeongsanbyeo, Yeongdeugbyeo, Hwajinbyeo, Palgongbyeo, Seumjinbyeo, Tamjinbyeo, and Milyang 95), and 2 indica(Tebonnet and Lemont) rice varieties was tested at 1, 3, 5, and 7cm seeding depths in a growth chamber and field. In the growth chamber the number of days from seeding to seedling emergence increased as seeding depth increased, while percent germination and emergence and emergence / germination ratio decreased. However, in the field seedling emergence at 1em seeding depth delayed slightly compared to 3cm probably due to lack of soil moisture. The number of seedlings and maximum tillers at 1, 3, and 5cm seeding depths was similar, but it was higher compared to 7cm seeding depth. Yield and yield components were similar among the seeding depths when all the varieties averaged although 1,000-grain weight was slightly higher at 7cm deeding depth compared to others. At 1cm seeding depth the length of mesocotyl of all varieties was similar and ranged 0.1-0.2cm and that of coleptile ranged 0.8-1.1cm. As seeding depth increased up to 7cm Tebonnet which showed the highest percent emergence emerged by elongation of both mesocotyl and coleoptile, while the other varieties emerged largely by elongation of coleoptile.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1257-1262
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• 2007

To develop basidiomycetes-fermented cereals with hypoglycemic property, inhibitory effects of basidiomycetes mycelia and basidiomycetes-fermented cereals on postprandial glucose were investigated. In vitro effect of basidiomycetes mycelia on retarding the membrane transport of glucose was compared with pectin. For basidiomycetes mycelia, $13.1{\pm}3.6{\sim}41.8{\pm}8.0%$ of total glucose remained in inner solution of dialysis membrane after dialysis for 120 min, indicating that most of basidiomycetes mycelia might effectively retard membrane transport of glucose. Glucose tolerance of basidiomycetes mycelia and basidiomycetes-fermented cereals was tested on streptozotocin-induced diabetic rats administrated with maltose. Postprandial glucose levels of basidiomycetes mycelia, $389.4{\pm}43.8{\sim}426.3{\pm}49.4mg/dL$, were considerably lower than that of control, $535.3{\pm}78.6mg/dL$, at 30 minutes after maltose administration. Namely, basidiomycetes mycelia showed better postprandial glucose lowering effect than pectin. Brown rice and barley fermented with Paecilomyces japonica showed much lower postprandial glucose level than raw brown rice and barley, especially hypoglycemic effect of barley fermented with Paecilomyces japonica was significant.

• Korean Journal of Weed Science
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• v.5 no.2
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• pp.109-113
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• 1985

Experiments were conducted to know the ecology of injurious paddy field weeds, Scirpus hotarui and aneilema japonica in 1982-1983. Almost all emergences of the both species were on the soil surface in emergence depth. The vigorous growth stage was before Aug. 18, and the plant height and branch numbers were decreased and the days to flower were diminished by the shortday length treatment. A. japonica was not renewed by once cutting, but cutting S. hotarui on vigourous tillering stage was the most effective renew the growth and all of overwintered plants were renewed in emergence. The more these weeds emergence, the less rice yields.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.561-567
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• 2004

The purpose of this study was to investigate the effect of Paecilomyces japonica mycelia(PJM) on pH, titrable acidity and microbiological qualify of Jeungpyun(fermented rice cake). Jeungpyun prepared with $0\~\%$ of PJM stored at $5^{\circ}C\;and\;20^{\circ}C$ for 4 weeks and 7 days respectively. Before fermentation of Jeungpyun dough, viable cells of total bacterial counts(TBC), yeasts and lactic acid bacteria(LAB) were $6.0\~9.8\times10^6,\;5.3\~9.0\times10^6,\;5.4\~8.5\times10^6\;CFU/g$, respectively. During the fermentation of dough, viable cells of TBC, yeasts and LAB increased $0.3\~0.4$ log cycle and pH was decreased whereas acidity increased as the progress of fermentation. Total viable cells in Jeungpyun before storage were $5.0\times10^1\;CFU/g$. During storage of Jeungpyun, TBC, yeasts and LAB of control group increased 2.6, 2.4, 2.1 log cycle at $5^{\circ}C$ and 4.8, 4.6, 4.5 log cycle at $50^{\circ}C$, respectively, when reached at maximum level. Major microflora of Jeungpyun was composed of yeasts and LAB during fermentation of dough and storage at $5^{\circ}C\;and\;20^{\circ}C$. Addition of PJM, inhibited the growth of microorganisms, the changes of PH and titrable acidity of Jeungpyun during storage at both of $5^{\circ}C\;and\;20^{\circ}C$. From these results, the addition of PJM extended the shelf-life of Jeungpyun during storage at $5^{\circ}C\;and\;20^{\circ}C$.

• 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.202-203
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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.278-279
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• 2005