• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.45-54
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• 1994

Cooking characteristics of ninety five non-glutinous and twenty six glutinous varieties were checked for understanding the varietal variation and interrelationship between the cooking and physicochemical properties of rice grain. The greatest variation in non-glutinous and glutinous rice varieties was observed in iodine blue value and the next large variation was recognized in amount of soluble solid in cooking water. Average values of volume expansion rate, iodine blue value and amounts of soluble solid in cooking water were different among domestic-bred japonica, Korean local and foreign rice varieties. Korean-bred japonica rice cultivars can be classified into several groups having same cooking quality such as <Jangan.·Seoan>, <Jinmi·Ilpum· Daeseong>, <Seohae·Namwon·Yeongduk>, <Chucheong·Bongkwang>, <Odae·Keumo> and <Hwacheong·Donghae·Palgong> by the distribution on the plane of 1st and 2nd principal components contracted from four cooking characteristics. Glutinous rice cultivars can be grouped into several different cooking quality types such as <Nonglimna 1·Suwon 357·Jodo·Inbujinado>, <Sangnambatbyeo·Jeokdo>, <Mujudo·Daigol-mochi>, <Daegoldo·Jindo>, <Jinbuchal·Colored Daegoldo>, <Shinseonchal·Hung-Tsan> and <Agudo·Irakdo> by the same analysis. Positive correlation was found between volume expansion rate and water absorption rate at 21℃. Iodine blue value was correlated negatively with amounts of soluble solid, and positively with amylose content in non-glutinous rices. In glutinous rices volume expansion rate showed positive relationship with iodine blue value, amounts of soluble solid and gel consistency. Iodine blue value was also positively correlated with alkali digestion value in glutinous rice.

• Proceedings of The Korean Society of Agricultural and Forest Meteorology Conference
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• 2002.11a
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• pp.65-68
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• 2002

몇 개 농업관련 시험장에서 북한 벼 품종의 출수반응을 관찰한 결과 북한에서 조생종으로 분류된 품종들은 온도에 민감한 반응을 보여 기준품종인 남한의 오대벼에 비해 출수가 빨랐고, 중생종은 그보다 출수가 늦어 전체적으로 남한 품종의 조만성과 유사하였다 (양 등, 2000). 또한 유전자 분석을 통해 북한품종 및 계통 101개를 남한품종과 비교해 본 결과 40% 유사도 수준에서 남한 품종과 같이 통일형과 자포니까형으로 나눌 수 있었으며, 자포니카형 품종들간 유사도는 80%에 달했다.(정 등, 2001)(중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1385-1389
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• 2003

The objectives of this study were to analyze amino acid composition of brown and milled rice of five varieties (Kwngan, Daean, Daejin, Sura, Hwaseong) and to evaluate their protein quality by several chemical scores. The protein contents of brown rice ranged from 6.7 to 8.0% and those of milled rice ranged from 6.1 to 7.5%. Daejin showed the highest protein contents in brown and milled rice among five rice varieties. Glx (glutamate + glutamine), Asx (asparagine + aspartic acid), arginine, leucine and valine were dominant amino acids in brown and milled rices and the most limiting amino acid was lysine. Ratios of essential amino acids to total amino acids were 36.8∼38.3% in brown rice and 35.8∼37.7% in milled rice. Protein scores were 76.4 to 79.6 in brown rices and 66.9 to 77.9 in milled rices, respectively. Chemical scores ranged from 60.7 to 63.2 in brown rices and from 55.5 to 62.4 in milled rices, respectively. The first limiting amino acid was lysine, the second threonine, and the third isoleucine in chemical scores.

• Korean Journal Plant Pathology
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• v.3 no.2
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• pp.93-99
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• 1987

Six rice cultivars showing various types of resistance or susceptibility to Pyricularia oryzae in the field were used to study the relationship between susceptibility and contents of carbohydrates, amino acids and phenolics at different plant maturities and leaf ages under controlled environmental conditions. No consistent differences between the susceptible cultivars and adult-plant-resistant cultivars were found in terms of the contents of individual carbohydrates, total amino acids and phenolics in rice leaves throughout the plant development. Only the adult-plant-resistant cultivar Dobong had lower contents of inositol throughout the plant development than the other cultivars. The amounts of sucrose, inositol, glucose, and fructose increased in all tested cultivars at eight leaf stage than those at five leaf stage, but slightly decreased at twelve leaf stage. In contrast, total amino acids and phenolics gradually decreased during plant development. With increasing age of rice leaves, the amounts of total soluble amino acids and phenolics gradually increased in healthy fifth leaf tissues, although there were no significant differences between the cultivars. In particular, a high level of phenolics existed in old fifth leaves of the cultivar Dobong. These results suggest that increased resistance to blast of matured rice plants and old leaves may be the two different phenomina derived from the physiological changes occurring during plant development and leaf senescence, probably functioning differently in P. oryzae development.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.82-89
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• 2000

Relationship among the properties of rice, such as amylose contents of endosperm starch, sugar content and amylogram characteristics, and processing properties for rice bread was studied. The amylose content of the rice cultivars decreased in order of Nampungbyeo, Whachungbyeo>Punchilmi(fl)>Nampung CB243> Whachung du-I, Nampung EM90>Whachung-chalbyeo>shr. Protein contents of rice tested in this study were almost same level, however, shr, the high sugar rice, showed the highest protein content scored as 8.2%. The study showed that the amylose contents of rice cultivars were negatively correlated with their protein contents. The starting temperatures for gelatinization of the flour of Punchilmi(fl) and Shurunken(shr) were low, however, in case of Whachungbyeo and Nampungbyeo plus their mutants derived from the both, the stickiness and the hardness of the flours were shown to be positively correlated with the amylose contents. In addition, loaf volume tested using sensory evaluation and overall quality showed the same tendency. Among the rice cultivars tested in this study, breads made from white rice had good qualities in bread making process than those made from brown rice. The bread made from Nampungbyeo was demonstrated to have highest score e in overall quality, as well as the lowest retrogradation index during storage at $4^{\circ}C$

• Korean Journal Plant Pathology
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• v.12 no.2
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• pp.231-236
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• 1996

한국에서 재배되고 있는 벼 품종의 도열별에 대한 지속저항성 품종을 조기에 선발, 보급할 수 있는 방법을 보색하기 위하여 1985년부터 1994년까지 온실 유묘검정, 밭못자리 및 포장검정을 통하여 저항성 정도를 평가하고 재배면적과 재배기간을 참고로 하여 지속저항성 품종을 선발하였다. 도열병에 대한 저항성 품종으로는 다양한 레이스에 침해되면서 개체당 병반수 20개 이내, 밭못자리검정에서는 평균 발병정도 5이하, 본답에서의 잎도열병은 병반면적율 0.5%이하, 이삭도열병 발생은 이병수율 5% 이내로 병발생이 비교적 적은 섬진벼, 팔공벼 및 동진벼를 선발하였고, 지속저항성 품종으로는 재배기간이 10년 이상 유지되면서 재배면적은 전체재배 면적의 20% 이상을 차지하고 있는 품종 중 장기간 동안 저항성을 발현하는 동진벼를 선발하였다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.4
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• pp.436-441
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• 2015

'Superhongmi' is a new rice variety with reddish brown color developed from a crossing a high cyanidin 3-glucoside (C3G) content beeeds including Heugjinju and Suwon 425 and a big grain size breed such as Daeribbyeo. This variety heads on Sep. 5 and has 86.7 cm culm length. The fertility ratio of Superhongmi was about 81.7% and weight of 1,000-grain was about 26.8 g. The 1,000 grain weight of Superhongmi was heavier than that of Superjami. The total essential amino acid content of Superhongmi was lower than those of others. However, Superhongmi was high in tyrosine and arginine. Total polyphenol content of Superhongmi was 2 times higher than that of Heugjinju and flavonoid content was 8 times higher than that of Dongjinbyeo. In addition, hydroxy radical scavenging activity of Superhongmi was significantly higher than that of Dongjinbyeo. However, significant differences were not found in the newly breed colored rice. These results suggest that Superhongmi variety has very high value as a source of various functional food as well as stable food.

• Korean Journal of Agricultural Science
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• v.16 no.2
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• pp.129-137
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• 1989

This experiment was undertaken to clarify derivation of resistance of Tongil type of rice varieties to rice blast in Korea and to classify Tongil type of rice varieties on the basis of their rice blast reactions in th blast nursery test. 1. The resistance of Tongil, Josaengtongil, Yeongnamjosaeng, Hwanggeumbyeo, Honamjosaeng, Noupung, Milyang 21, Milyang 22, Milyang 23, Raekyung, Manseogbyeo, Yongmunbyeo and Yongjubyeo to rice blast was derived from IR 8 or IR 24. 2. The resistance of Milyang 20, Nampungbyeo and Milyang 42, and Samseongbyeo, Seogwangbyeo, Pungsanbyeo and Shingwangbyeo to the rice blast was derived from IR 946 and IR 1539, and IR 1545, respectively. 3. The resistance of Palgwangbyeo, Sujeongbyeo, Hangangchalbyeo, Baegunchalbyeo, Samgangbyeo and Weonpungbyeo, and Taebaegbyeo and Chupungbyeo, and Kayabyeo to the rice blast was derived from IR 2061(IR 29), IR 747 and IR 32, respectively. 4. Cheongcheongbyeo, and Jungweonbyeo and Namyeongbyeo, and Changseongbyeo to the rice blast was derived from IR 2035, IR 5533, and HR 2797 and HR 1671, respectively. 5. Tongil type of rice varieties was classified into Tongil group, Milyang 30 group, Baegyangbyeo group and Taebaegbyeo group.

• Journal of agriculture & life science
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• v.53 no.2
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• pp.87-95
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• 2019

This study was carried out to select the rice variety for high quality rice according to reducing N application level (7 kg/10 a) in medium altitude and plain of southern Korea. It was cultivated to seven varieties and ten varieties in medium altitude and plain region respectively in this study. In medium altitude region, the yield of head rice was higher in most varieties except for Borami (526 kg/10 a) than the control variety, Chucheongbyeo (533 kg/10 a). On the other hand, Borami, Gopumbyeo, and onnuri were lower in head rice rate than the other varieties. In addition, Borami and Chucheongbyeo shown a lodging risk but the other varieties were safe against lodging. The milled rice protein content of Chucheongbyeo was 6.1% and the other varieties protein content was similar or lower than that of control except for Borami(6.3%). In plain region, the head rice yield of Nampyeongbyeo (527 kg/10 a) was higher than that of control variety, Ilmibyeo (503 kg/10 a). Head rice rate was lower in Hopumbyoe, Sindongjin, and Chilbobyeo than the other varieties. The varieties contained lower protein content compared Ilmibyeo (6.1%) were Hopumbyeo (5.9%), Jinsumi (6.0%), Sindongjin (5.9%), Chilbobyeo (6.0%), Hwangeumnodeul (5.8%), Hopyeongbyeo (6.0%). Amylose content, whiteness, and palatability (Toyo value) were no significant difference among varieties in two different regions. In conclusion, considering head rice rate, yield of head rice, protein content, lodging resistance, ripening rate and palatability, Pungmi1ho, Saenuri, Chilbobyeo in medium altitude region and Jinsumi, Hwanggumnodul in plain region were selected as proper rice varieties for high quality rice production in southern Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.263-267
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• 2002

This experiment was conducted to find out the varietal differences in the relationships of chlorophyll and nitrogen concentration with leaf greenness value (SPAD value). We used two rice varieties with different leaf color type: Hwaseongbyeo has pale green leaves, and Gwanganbyeo has dark green leaves. SPAD value was correlated with chlorophyll a concentration significantly in both varieties, but not with chlorophyll b in Hwaseongbyeo. The correlation coefficients between SPAD value and nitrogen concentration of rice flag leaves were highly significant. However, the regression analysis between SPAD value and nitrogen concentration of rice flag leaves showed different relation among varieties. The slope of the regression line in Gwanganbyeo was steeper than that in Hwaseongbyeo. In conclusion, SPAD value can be applied to estimate the chlorophyll a concentration without consideration of varietal differences. Chlorophyll b and nitrogen concentration in the leaf were regressed to the SPAD values differently with varieties. This implies that the SPAD value can not be used directly to estimate chlorophyll b and nitrogen concentration without consideration of varietal differences.