• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.53-57
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• 2008

The experiment was carried out to select the rice cultivar adaptable to Top Rice cultivation region from 2006 to 2007 in Useong and Kyeongju, Korea. Four cultivars, recommended for high rice grain quality, were cultivated in the different region in this study. The average yield of head rice was higher in Samguangbyeo than the other three cultivars. The protein content was inversely associated with palatability (Toyo value). The protein content of Samguangbyeo was 6.2%, which was the lowest among the tested cultivars. L values in color of rice and cooked rice were not significantly different. The hardness of Samguangbyeo was lower than that of the other cultivars in texture properties of boiled rice on 4 cultivars. In conclusion,considering the rice yield and grain qualities, Samguangbyeo was selected as promising rice cultivar for Top Rice cultivation region.

• Food Science and Preservation
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• v.24 no.4
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• pp.491-496
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• 2017

Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.564-567
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• 2009

"Boseog" is a new japonica rice cultivar developed from the three way cross of Kinuhikari//HR19621AC6/Sobibyeo and registered by the rice breeding team of Department of Rice and Winter Cereal Crop, NICS, RDA in 2008. This cultivar has about 110 days of growth duration from transplanting to harvesting in northern plain, northern and southern mid-mountainous area of Korea. This cultivar is about 72 cm in culm length and tolerant to lodging. In the reaction to biotic and abiotic stresses, it shows resistance to leaf blast, but susceptibility to bacterial blight, virus diseases and insect pests. The milled rice of "Boseog" exhibits translucent, relatively clear non-glutinous endosperm and midium short grain. It has similar amylose content(18.0%), lower protein content(6.3%), and similar palatability of cooked rice compared to Odaebyeo. The milled rice yield of this variety is about 5.03 MT/ha in local adaptability test. "Boseog" would be adaptable for ordinary transplanting in northern plain, mid-mountainous and southern mountainous area of Korea.

• Korean Journal of Breeding Science
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• v.51 no.3
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• pp.222-233
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• 2019

'Haepum' is a bacterial blight-resistant, medium maturing rice cultivar with high grain quality. It was derived from a cross between 'Iksan493' (cultivar name 'Jinbaek') and the F₁ cross between 'Iksan495' ('Dacheong') and 'Iksan496' ('Jungmo1005'). Of these three cultivars, 'Jinbaek' is a bacterial blight-resistant mid-late maturing rice cultivar with high grain quality, 'Dacheong' is a mid-late maturing rice cultivar with multiple resistance to disease and insects, and 'Jungmo1005' is a mid-late maturing rice cultivar with lodging tolerance. To develop fixed lines, the anther culture method was applied to F₁ plants. The cultivar 'Haepum' was selected using the pedigree method, yield trials, and local adaptability tests. The heading date of 'Haepum' was August 11^th, three days earlier than that of 'Nampyeong' cultivar. Haepum' is a cultivar tolerant to lodging and it has short culms. Due to its low rate of viviparous germination, 'Haepum' could be useful for preventing pre-harvest sprouting in cultivation of medium maturing rice in the southern plain area of Korea. 'Haepum' carries two bacterial blight resistance genes (Xa3 and xa5), and in our study, it exhibited high-level and broad-spectrum resistance against bacterial blight, including K3a, the most virulent race in Korea. 'Haepum' is also resistant to the rice stripe virus and moderately resistant to rice blast. The yield of 'Haepum' was similar to that of 'Nampyeong'. 'Haepum' showed excellent grain appearance and good taste of cooked rice, and therefore it could contribute to the development of bacterial blight-resistant rice cultivars of improved quality. 'Haepum' would be suitable for cultivation in the southern plain area of Korea as well as in bacterial blight-prone areas. (Registration No. 6068)

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.463-469
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• 2008

To make of basic date for the progressive global brand of Korean rice, we compared with characteristics of Calrose and two Korean rice cultivar, Chucheongbyeo(medium-late maturing cultivar) and Odaebyeo(early-maturing cultivar). General characteristics of rice, pasting property of rice flour by Rapid visco Analyser, determination of optimal ratio of water to rice for cooking by electric and pressure cooker and eating quality(sensory evaluation) of Calrose with that of Korean rice cooked at the optimal cooking conditions were measured. One kernel length of Calrose, Chucheongbyeo and Odaebyeo were 6.00, 4.73 and 5.22 mm, respectively. Calrose showed higher viscosity(195 RVU) in all parameters than Korean rices(Chucheongbyeo 176 RVU, Odaebyeo 178 RVU), of which the values were similar. These data imply that the properties of starch of Calrose may be different from that of Korean rice. In general, it is agreed, in Korea and Japan, that the balance of hardness and stickiness of cooked rice is very important. However, stickiness and overall eating quality for cooked Calrose was significantly poorer than Korean rices. Cooked Calrose did not significantly different in hardness, stickiness and overall eating quality compared with those of Korean rices. Calrose cooked with the ratio of water to rice of 1.4 with electric cooker was less sticky than Korean rices and thus was poorer in eating quality compared with Korean counterparts. Calrose cooked with the ratio of water to rice of 1.3 with pressure cooker had the same eating quality with Korean rices.

• Research in Plant Disease
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• v.18 no.4
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• pp.399-401
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• 2012

In order to select the optimum rice cultivars for the use in processing of eco-friendly-grown germinated brown rice (GBR), disease incidences and yields in rice cultivars bred in National Institute of Crop Science were investigated in eco-friendly paddy fields (Gokseong, Jeonnam Province, Korea) during the years 2009-2011. The incidences of rice sheath blight and blast on the cultivar Samgwang were higher than those on one reference cultivar Chucheong, but much lower than those on the other reference cultivar Gosihikkali. The cultivars Keunnun and Haiami selected as special rices showed disease incidences and yields similar to the reference rice cultivars Chucheong and Gosihikkali. These results indicated that the cultivars Samkwang, Keunnun, and Haiami can be selected as rice cultivars for the use of in processing of eco-friendly grown GBR because their disease incidences and yields in Gokseong may be similar to the reference cultivars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.4
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• pp.323-327
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• 2002

Plant growth and the two components of respiration, growth and maintenance, were compared between low and high nitrogen applications in hydroponic culture on a high-yielding rice cultivar 'Takanari' (Oryza sativa L.). Grain yield decreased by high nitrogen application, and thus this cultivar has low adaptability to nitrogen. Growth efficiency (GE) and net assimilation rate (NAR) were lower in the high-nitrogen plot. The maintenance coefficient (m) and growth coefficient (g) of dark respiration were 0.0111 $d^{-1}$ and 0.196 in the low-nitrogen plot and 0.0166 $d^{-1}$ and 0.237 in the high-nitrogen plot, respectively. Thus, high nitrogen application increased both g and m. Calculated $R_m$ (maintenance respiration rate) was 70 and 90% of total respiration rate at heading, respectively. The significance of nitrogen adaptability and g was discussed.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.262-262
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• 2017

Brown rice contains a variety of nutritional and bio-functional components compared to milled rice. However, low consumer preference for steamed brown rice and short shelf life has been implicated as deterrents to the direct consumption of brown rice. This study was undertaken to determine the effect of degree of milling (DOM) on pasting and aging properties of brown rice cultivar. Short-grain (Japonica type) brown rice cv. Boseogchal (BSC), Baegjinju (BJJ), and Hiami (HIAM) were evaluated every month during 4 months storage. Rice cultivar were categorized into waxy (BSC), medium-waxy (BJJ), and non-waxy (HIAM) of which amylose contents were 6.81%, 10.06%, and 16.69~16.72%, respectively. Peak viscosity was the highest in BJJ followed by HIAM, and BSC, showing peak viscosity was lower at low temperature storage. At storage at room temperature from 60 to 120 days, the FFA content significantly increased in the rice samples with DOM1% followed by 3% and 5%, while not significant increase in DOM0% brown rice: at 120 days, the FFA ranged in 28.35~41.48, 111.99~130.06, 76.87~91.99, and 47.13~62.37 mg KOH/100g for DOM 0%, 1%, 3% and 5%, respectively. It indicated that the fat rancidity was the least in the order of DOM 0%, 5%, 3% and 1%. Storage at low temperature could reduce fat hydrolysis with lower FFA release, but rice grain with 1% MD also released more FFA compared to the other samples. It could be assumed that the most outer bran layer, approximately 1~3%, could provide a strong protection from fat rancidity. Pasting viscosity of rice samples also increased with increasing DOM rate. Results indicated that DOM was the most significant factor for lipid rancidity during storage, resulting in high FFA formation. It suggested that brown rice with DOM 0% and/or more than DOM 5% could provide the best shelf life.

• Korean Journal Plant Pathology
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• v.3 no.1
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• pp.3-7
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• 1987

Ethanol-soluble amino acids and phenolics in healthy and blast-infected leaves of the susceptible rice cultivar Nakdong and adult-plant-resistant cultivar Dobong were quantitatively analyzed, At the 3 days after inoculation, the levels of soluble amino acids and phenolics in the infected fifth and eighth leaves of the two cultivars ere similar to those of comparable healthy controls. As blast lesions appeared on the leaves at the 5 days after inoculation, the soluble amino acids and phenolics began to increase. At the 7 days after inoculation, the levels of amino acids and phenolics were about 1.5-3 times more than those in healthy controls at the five-and eight leaf stages. The adult-plant-resistant cultivar Dobong showed higher amounts of soluble amino acids and phenolics in both healthy and infected fifth and eighth leaves than did the susceptible cultivar Nakdong, although Dobong was less infected by Pyricularia oryzae than Nakdong, The pronounced increases in amino acids and phenolics in rice leaves of the cultivar Dobong during the blast infection may play an important role in the expression of adult-plant resistance to blast.

• Korean Journal of Breeding Science
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• v.40 no.4
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• pp.533-536
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• 2008

Hopum is a new japonica rice cultivar developed from the cross between Milyang165 and F1 crossing Milyang165 and Iksan438 at Department of Rice and Winter Cereal Crop, NICS, RDA, in 2006. This cultivar has a short grain shape and about 141 days growth duration from direct seeding to harvesting in the southern plain including Chungcheong province. This cultivar has short culm and spikelet number per panicle is similar to that of Nampyeongbyeo, while filled grain rate is lower than standard variety. This cultivar has medium size of brown rice and shows moderate resistance to leaf blast, to bacterial blight pathogens of $K_1$, $K_2$ and $K_3$ and stripe virus disease but susceptible to major virus diseases and insect pests. The milled kernel of Hopum is translucent with non-glutinous endosperm. Protein and amylose content of Hopum is about 6.5% and 18.7%, respectively. This cultivar has better palatability of cooked rice than Chucheongbyeo harvested in Gyeongki province. Its milling recovery (76.8%) and percentage of perfect-shaped milled rice (94.7%) were higher than Nampyeongbyeo. The milled rice yield of Hopum was 5.83 MT/ha (15% higher than Juan) under wet-direct seeding, 5.66 MT/ha (8% higher than Juan) under dry-direct seeding, and 6.00 MT/ha (8% higher than Nampyeong) under ordinary transplanting cultivation. "Hopum" would be adaptable for ordinary transplanting and direct seeding in the southern plain including Chungcheong province.