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http://dx.doi.org/10.7740/kjcs.2013.58.4.468

Analysis of Grain Quality Related Properties in Korean Rice Land-races Germplasm  

Lee, Jung-Ro (National Academy of Agricultural Science)
Ma, Kyung-Ho (National Academy of Agricultural Science)
Lee, Gi-An (National Academy of Agricultural Science)
Gwag, Jae-Gyun (National Academy of Agricultural Science)
Lee, Jeom-Sik (National Institute of Crop Science)
Kang, Hee-Kyoung (College of Industrial Science, Kongju National University)
Kim, Yeon Kyu (National Academy of Agricultural Science)
Cho, Jin-Woong (College of Agricultural & Life Sciences, Chungnam National University)
Lee, Sok-Young (National Academy of Agricultural Science)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.58, no.4, 2013 , pp. 468-473 More about this Journal
Abstract
This study was conducted to make clustering analysis based on major physicochemical characteristics related to palatability of 394 Korean rice land-races. The items investigated were protein content, Mg content, K content, Mg/K ratio, Toyo-taste value, ADV (alkali digestion value) and amylose content. The range of the physicochemical characteristics such as amylose, protein, magnesium, potassium was from 12.4 to 28.9%, from 5.2 to 9.9%, from 12.7 to 37.7 mg and from 60.0 to 125.9 mg, respectively. In this experiment, the grain quality, properties significantly associated with the estimates of Toyo taste meter, were protein and amylose contents and hot viscosity. Also, at the expected taste as a cooking rice, using Toyo taste meter, a total 16 accessions were selected as good taste as "Ilpumbyeo". Also, IT173444, IT008530 and IT006554 were selected as remarkable sources for the cooking rice, in terms of gelatinated temperature and Toyo taste meter value.
Keywords
rice; variety; grain quality; amylose; protein; viscosity;
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Times Cited By KSCI : 4  (Citation Analysis)
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