• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.3
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• pp.264-274
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• 1993

This study was carried out to assess the agronomic characters and physicochemical properties of floury and chalky-endosperm mutant lines induced by chemical mutagen treatment to rice varieties, Hwacheongbyeo and IR24. Linkage analysis of a floury-endosperm gene was carried out using linkage testers. The grain size of brown rice of the mutants was smaller than that of the original varieties. The l, 000-grain and 1$\ell$ weight were lighter in the mutants compared with those in the original varieties. The compound starch granules in the endosperm cell of the mutants showed a loosely-packed crystalline structure. Amylose contents in mutants ranged from 16.9 to 28.5%. Crude protein contents of the mutants were not significantly different from the original rice variety, Hwacheongbyeo, but white core mutant(line 47106) derived from IR24 showed higher protein(l1.32%) compared with IR24(8.30%). The mutants showed slightly harder gel characteristics, and much lower viscosity in Amylograph than original varieties. Steamed rice-cakes from mutant lines showed greater volume than those from original varieties. During the process of alcohol fermentation, Brix in the mutants(especially floury mutants) decreased faster and the alcohol production after 10-day fermentation was much greater in the mutants than in the original varieties. Three different gene loci for floury endosperm characteristics were identified from the allelism test among mutant lines, and the genes were tentatively symbolized as flo-a, flo-b and flo-c, respectively. A floury gene, flo-a, was linked with lg(liguleless) gene in the linkage group N, with R.V. 5.76$\pm$1.72%.