• Monthly Korean Chicken
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• v.20 no.6
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• pp.58-64
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• 2014

최근 한 호주 및 한 캐나다, 한 뉴질랜드 등 축산강국인 영연방 3개국과의 FTA가 추진되고 있으며, 주로 축산품목을 중심으로 개방이 확대됨에 따라 축산업의 큰 피해가 예상되고 있다. 이에 정부에서는 영연방 3국 FTA가 농축산 분야에 미질 영향에 대한 분석을 진행하고 있으며, 생산자단체 등과의 워크숍을 통해 대책을 마련 중에 있다. 이와 관련 본회에서는 육계산업의 실효성 있는 대책마련을 위해 다음과 같은 사향을 정부에 건의했다(본고의 내용은 본회 건의사항으로 추후 변경될 수 있으며 정부에서 마련 중인 대책안과는 무관함).

• Proceedings of the Korean Society of Crop Science Conference
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• 1996.10a
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• pp.62-63
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• 1996

• Proceedings of the Korean Society of Crop Science Conference
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• 2004.04a
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• pp.136-137
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• 2004

• Proceedings of the Korean Society of Crop Science Conference
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• 2004.04a
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• pp.258-259
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• 2004

• Proceedings of the Korean Society of Crop Science Conference
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• 2019.09a
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• pp.189-189
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• 2019

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.11a
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• pp.124-124
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• 2020

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.6
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• pp.554-559
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• 1993

This experiment was carried out at Chuncheon substation, Crop Experiment Station to investigate the effect of cold water irrigation on the growth and grain yield of rice in 1990. Irrigation of cold water (17$^{\circ}C$) delayed 10 to 19 days of heading, and reduced about 17 to 31% of plant height in terms of culm and panicle length. Number of panicle per plant was decreased and / or increased by cold water irrigation. Cold water irrigation reduced spikelet number per panicle and percent of filled grain. Grain yield was increased but, straw weight was decreased according to water temperature gradient from inlet to outlet. There was varietal differences in head rice recovery by cold water treatment. In general the dark brown and / or black colored kernel increased at cold water inlet but decreased percent of green kernel. Alkali digestible value increased and amylose content decreased at cold water inlet.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.151-156
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• 1987

Eleven F$_1$ rice hybrids were developed by using the genetic male sterile lines having the backgrounds of Korean variety. The average heterosis, heterobeltiosis and standard heterosis for grain yield were 15.2%, 8.7% and 17.9%, respectively. Significant heterobe1tiosis for number of grains per panicle was observed. The leaf blast reaction of the hybrids was mostly similar to that of the more resistant parent. Amylose content of the hybrids ranged from 20.5% to 22.5% and protein content from 10.4% to 11.1%. The degrees of alkali digestion value, white center or white belly, clearance and heading date of the hybrids were almost same as their parents.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.1
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• pp.34-43
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• 1990

Six commerical rice varieties were cultivated and harvested at different locations in 1987 and 1988 to clarify the degree of locational variations. of several characteristics related to rice grain quality using the rice samples harvested from 8 to 20 locations for a variety each year. Locational variations of percent brown rice, percent milled rice, 1000-grain weight and amylose content were small, but whole grain rate, alkali digestibility, gel consistency, percent white-center and white-belly grain, degree of chalkiness and degree of translucency showed larger variations between locations. The degree of locational variation of sensory evaluation score for eating quality of cooked rice were varied from small to large along with rice variety used and year cultivated. Texture palatability index and stickiness of cooked rice among rheogram characteristics showed larger locational variations, but cohesiveness and springiness showed smaller variations between locations. Set back, break down and maximum viscosity showed larger locational variations among amylogram characteristics of rice flour. Special attention was given to a cultivated location, Anseong, because rice samples harvested at Anseong showed lower percent white-center and white-belly grain, and low set back and high break down in Chucheongbyeo, lower percent white-center and white-belly grain, higher texture palatability index and viscousness/hardness ratio, and low set back and high break down in Dongjinbyeo, higher texture palatability index, and low set back and high break down in Yongmunbyeo, lower percent white-center and white-belly grain in Sangpungbyeo, and low set back and high break down in Samkangbyeo. No other locations in this study produced rice samples showing wide acceptable quality-related characteristics except Anseong.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.7
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• pp.624-631
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• 2006

This study was conducted to make clustering analysis based on major physicochemical characteristics related to palatability of cooked rice. 89 Korea-bred japonica rice cultivars could be largely classified into two groups, that is, Dongjinbyeo and Ilpumbyeo groups. The Ilpumbyeo group was divided into two subgroups; Ilpumbyeo and Chucheongbyeo groups. The two major rice groups showed significant difference in viscogram properties of rice flour. Ilpumbyeo group revealed slightly higher estimates of viscogram traits as compared with Dongiinbyeo group in average. Early-maturing rice group showed slighly lower estimates of taste meter and higher protein content compared with medium or medium late maturing ones. Also, early and medium-maturing groups exhibited slightly higher estimates of peak, hot and breakdown viscosities but lower estimates of consistenency and setback viscosities compared with medium-late-maturing one. The rice cultivars developed in 2000's revealed slightly higher estimates of peak, hot, cool and consistency viscosities compared with those in $1980's{\sim}1990's$. The grain quality properties significantly associated with the esimates of Toyo taste meter were protein and amylose contents and hot viscosity. The lower protein content and hot viscosity and the higher amylose content, the higher estimates of the taster meter. The protein content was highly negatively correlated with amylose content of milled rice. The important quality components contributed to multiple regression formula for estimating the Toyo taster meter values were protein content, alkali digestion value, and hot viscosity. The fittness of this formula was about 49% along with the coefficients of determination.