• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.335-335
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• 2017

Recently NERICA (New Rice for Africa) was developed by a crossing of African rice (Oryza glaberrima Steud.) and Asian rice (Oryza sativa L.) in West Africa, and is considered to be drought resistant, but drought resistance of NERICA and differences between Asian rice are not clarified enough. In this research, NERICA (four cultivars and two lines), Asian rice (three cultivars and sativa parent of NERICA) and African rice (glaberrima parent of NERICA) were cultivated in the field in Shizuoka University under drought and traits of each cultivar and line relevant to drought resistance, stomatal conductance by porometer, soil water content of individual depths by TDR method, SPAD values by SPAD meter and leaf thickness by micrometer, were measured and compared with dry matter production and yield. Effects of compost were also compared among sativa parent, one NERICA cultivar and two NERICA lines. Glaberrima parent showed highest top dry weight. One NERICA line, one drought resistant Asian rice cultivar and sativa parent, showed higher top dry weight and yield (ear weight) than other Asian rice cultivars and NERICA cultivars and line tested. Compost tended to increase top dry weight and yield in one of NERICA line and sativa parent. But in one NERICA cultivar and line, top dry weight and yield were not increased. In one of Asian rice, one of NERICA line and sativa parent that showed high top dry weight and yield, stomatal conductance was high. On the contrary the glaberrima parent and in other NERICA cultivars and line it was low. In sativa parent compost increased stomatal conductance but in NERICA cultivar and lines it was not. Among cultivars and lines that showed high top dry weight and yield sativa parent and one of NERICA line SPAD value and leaf thickness were high but in one of Asian rice and glaberrima parent they were low. Cultivar and line differences in yield and top dry weight among Asian rice and NERICA were significantly correlated with those in stomatal conductance ($r=0.778^{**}$ and $r=0.654^*$, respectively) and those in leaf thickness ($r=0.600^*$ and $r=0.640^*$, respectively). In Asian rice cultivars average soil water content was significantly correlated with yield ($r=0.886^*$) but in NERICA cultivars and lines it was not significant correlated (r= -0.256). Cultivar and line differences in leaf thickness were significantly correlated with SPAD value ($r=0.773^{**}$). In Asian rice cultivars it was significantly correlated ($r=0.962^{**}$), but in NERICA cultivars and lines it was not significantly correlated (r=0.559). Asian rice cultivars tended to consume soil water to increase yield but in NERICA cultivars and lines the tendency was not clear. Correlation between SPAD value and leaf thickness was different between Asian rice and NERICA cultivars and lines, and in Asian rice cultivars it was significantly correlated but in NERICA cultivars and lines it was not significant. Importance of maintaining high stomatal conductance by high leaf thickness was clarified.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.690-701
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• 2006

Rice grain has several styles, brown rice, white one, semi-white one, sprout one, etc. All of them are utilized as gohan(=boiled grain) in the dietary life. Among them, the sprout rice, recently developed on the industrial level, has been found to be so conspicuous for general functions in food science and for healthy functions in dietary life that would be worth to characteristically be called 'super rice'. Thus, the super rice should widely be promoted for production and consumption in the world.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.109-132
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• 1992

"Yang Ju Bang" written in Korea is the amonymous old rice-wine book. Yang Ju Bang is supposed to be written in 19th century. The contents of "Yang Ju Bang consist of seventy one items on alcoholic beverages and one item abut "Jeup Jang'. Nonglutinous rice was the most commonly used ingredient, Of the 35 different ingredients that are used in the first step nonglutinous rice makes up 78%. When brewed rice wine, the use of distiller's grains in rice wine is abut 11%.

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.3
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• pp.158-160
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• 1989

• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.757-759
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• 2003

Understanding the area of the rice paddy fields is important, and suitable for it the remote sensing. SAR is effective to the monitor in Southeast Asia with the rainy season. The detection of the filled rice paddy fields by RADARSAT was tried in the north part of Bangkok Thailand, and in the Mekong river valley Cambodia, which ware the main rice production country in Southeast Asia. We get observation data by RADARSAT and fields all through a year around Bangkok. However, because the flood had occurred on the study area in 2002 observed, the detection only of the rice fields ware difficult.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.145-155
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• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.3
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• pp.311-314
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• 1989

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.3
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• pp.287-288
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• 1989

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.135-144
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• 2004

A total of 40 Korean and Japanese rice varieties were evaluated for their main chemical components, physical properties, cooking quality, pasting properties, and instrumental measurements. Based on their quality evaluations, it was concluded that Korean and Japanese rice varieties were not significantly different in the basic components of NIR (Near Infra Red) data and the chemical analysis from the uncooked brown and milled rices. Korean rice had a little bit higher protein and amylose contents but much lower fat acidity than those of Japanese rice from the chemical analysis. From all the data of three different kinds of NIR methods, Korean and Japanese milled rice were very similar except the taste score. Japanese rice showed a slightly higher taste score, a little bit higher lightness and whiteness, but lower yellowness and redness than Korean one. From all those data of NIR and the chemical analysis, Korean and Japanese rices had very similar components except the fat content.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.247-253
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• 1995

The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.