• 한국자원식물학회지
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• 제19권3호
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• pp.411-417
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• 2006

This experiment was conducted to study whether priming with deep sea water results in enhancement of seed germination and to identify the optimum concentration of the priming solution, and duration of priming using sweet pepper (Cv. California wonder), rice (Cv. Ilpum) and ginseng seed. Sweet pepper and rice seeds were primed with 5 various concentrations (5%, 10%, 15%, 20% and 30%) for deep sea water for 48 hours, 24 hours and 12 hours at $25^{\circ}C$ and ginseng seeds in 5%, 10%, 15%, 20%, 25% and 30%, and 2,4,6, and 8 electrical conductivity (EC) which were made by desalinating deep sea water. Priming in deep sea water (DSW) improved the early and final germination percentage, mean germinal on rate, emergence percentage and root and shoot length, compared with plain water, $KNO_3$ and without priming treatments. In sweet pepper, 24 hours priming with 5 percentage DSW significantly improved the early germination percentage and radical length. It has also improved the mean germination and emergence days and early emergence percentage, compared with $KNO_3$ and control. Whereas, in rice, 48 hours priming with 10 percent DSW significantly improved the early germination percentage, plumule emergence percentage, root length and shoot height. Hence the best seed priming treatment on sweet pepper and Rice are 24 hours with 5 percentage DSW and 48 hours with 10 percentage DSW, respectively, whereas in ginseng, priming with EC4, EC8 and 25% DSW had shown better germination.

• 한국초지조사료학회지
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• 제24권1호
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• pp.53-60
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• 2004

Recently, there has been a growing tendency to use whole crop rice for feeds as there is an increased rice supply and a decrease in the demand for rice in Korea. Little information, however, is available about the management and utilization of whole crop rice for feeds. This study was conducted to decide the optimum harvest date through examining the plant height, dry matter(DM) yield and feed composition of whole crop rice harvested at different maturity. Field study was established early in May until October 7th on a rice field at Yupori, Sinbuk-yeup, Chunchon, Kangwon-Do. "Ilpum" mutant rice was sown at 52 kg/ha, and N, P and K were applied at 209, 113 and 81 kg/ha, respectively. The rice was harvested at six different mature stages for analysis; booting stage; 17 Aug., milk-ripe stage; 27 Aug., dough stage; 7 Sep., yellow ripe stage; 17 Sep., dead ripe stage; 27 Sep. and full ripe stage; 7 Oct. Plant height was 77 cm in booting stage (P<0.05) which was lower when compared to the other stages among which the heights did not differ with average range of 93∼97 cm. The highest dry matter yield was observed in yellow ripe stage (22.8 T/ha), which was followed by dead ripe stage (19.3 T/ha), full ripe stage (19.3 T/ha), and dough stage (15.1 T/ha). Crude protein (CP) and Neutral detergent fiber (NDF) concentrations consistently decreased with maturity. The highest concentrations of CP and NDF were obtained in booting stage with 9 and 73.6%, respectively (P<0.05), and lowest in full ripe stage with 5.8 and 64.6%, respectively (P<0.05). The concentration of total digestible nutrient (TDN) was highest in booting stage (59.7%); however no significant difference was found among other stages. The concentrations of Ca and P were not different among mature stages. According to these results, the yellow ripe period is appropriate to harvest the whole crop rice for forage considering dry matter yields, feed compositions and TDN concentrations.

• 한국작물학회지
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• 제67권3호
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• pp.155-163
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• 2022

The tillering potential of panicle number type (PNT) rice greatly varies with planting density. Moreover, grain filling and ripening differ depending on the panicle position, which may further affect rice grain quality. The present study evaluated the grain quality of PNT rice sparsely planted to reduce production costs. The physicochemical characteristics of starch from the grains of PNT type rice 'Ilpum' planted at different densities (37, 50, 60, and 80 plants/3.3 m²) and at different positions of panicles (upper or lower on the culm) were determined. Overall, as the planting density decreased, the number of panicles increased but the starch content decreased, which further reduced the 1,000-grain weight. In particular, at the lowest density (37 plants/3.3 m²), protein content increased but particle size, enthalpy, and relative crystallinity decreased. The effects were more pronounced at lower than at upper panicle positions. These findings indicate that tillering potential differs with planting density, ultimately affecting the palatability of rice grains. Based on these findings, we propose restricting rice transplantation to a planting density of ≤37 plants/3.3 m² to achieve the best quality of grains at lower costs and with less labor.

• 한국식생활문화학회지
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• 제21권2호
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• pp.171-178
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• 2006

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2020년도 추계국제학술대회
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• pp.63-63
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• 2020

Rice stripe virus (RSV) disease is one of the major constraints in rice production, transmitted by the small brown planthopper (SBPH; Laodelphax striatellus). Upon RSV infection, plants develop typical symptoms, which include chlorosis and weakness of newly emerged leaves, white and yellow spots, stripe on leaves, and necrotic and wilting leaves, resulting in plant growth inhibition, oxidative damage that may culminate in programmed cell death (PCD) and plant death in severe epidemics. Although RSV-resistant quantitative trait loci (QTLs), Stv-a, Stv-b, and Stv-bi, were mapped using various resistant varieties, one RSV-resistant gene, OsSOT1, has been identified so far. In this study, we used the rice cultivar Zenith, known to carry Stv-b, to investigate novel RSV-genes through fine mapping. Therefore, we crossed Zenith (Donor parent, RSV resistant) with Ilpum (Recurrent parent, RSV susceptible) to fine-map using a BC₂F₂ population of 2100 plants. Chromosome segment introgression lines that were heterozygous at a different region were selected, two types of heterozygous lines showed an heterozygous genotype between Sid2 and Sid75 to Indel9 and RM6680. Interestingly, we identified qSTV11^Z region harboring Stv-b, covering about 171-kb region between the InDel markers Sid75 and Indel8. The localization of qSTV11^Z provides useful information that could be used for marker-assisted selection and determination of genetic resources in rice breeding.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2020년도 추계국제학술대회
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• pp.64-64
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• 2020

Bakanae disease, caused by several Fusarium species, imposes serious limitations to the productivity of rice across the globe. The incidence of this disease has been shown to increase, particularly in major rice-growing countries. Thus, the use of high resistant rice cultivars offers a comparative advantage, such as being cost effective, and could be preferred to the use of fungicides. In this research, we used a tropical japonica rice variety, Zenith, a bakanae disease resistant line selected as donor parent. A RIL population (F_8:9) composed of 180 lines generated from a cross between Ilpum and Zenith was used. In primary mapping, a QTL was detected on the short arm of chromosome 1, covering about 3.5 Mb region flanked by RM1331 and RM3530 markers. The resistance QTL, qBK1^Z, explained about 30.93% of the total phenotype variation (PVE, logarith of the odds (LOD) of 13.43). Location of qBK1^Z was further narrowed down to 730 kb through fine mapping using additional RM markers, including those previously reported and developed by Sid markers. Furthermore, there is a growing need to improving resistance to bakanae disease and promoting breeding efficiency using MAS from qBK1^Z region. The new QTL, qBK1^Z, developed by the current study is expected to be used as foundation to promoting breeding efficiency with an enhanced resistance against bakanae disease. Moreover, this study provides useful information for developing resistant rice lines carrying single or multiple major QTLs using gene pyramiding approach and marker-assisted breeding.

• 한국식생활문화학회지
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• 제38권5호
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• pp.326-335
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• 2023

This study aims to analyze the sensory characteristic of cooked rice made with 10 types of rice varieties produced in South Korea using descriptive analysis. Twelve subjects who cook rice regularly, at least once a week, were recruited for the study and participated as descriptive panelists. A total of 29 descriptive terms were developed to describe the sensory characteristics of cooked rice. The findings showed that there were significant differences in the sensory attributes, specifically the appearance and texture attributes among the rice varieties. Among the varieties, Haedeul, Ilpum, and Koshihikari were observed to have a large quantity of rice germ and a relatively yellowish appearance. In contrast, Samkwang, Chamdream, and Yeonghojinmi were relatively whiter than the other samples. Odae, Saecheongmoo, and Sindongjin were rated high in the attributes of roughness, hardness, and chewiness, and Jinsang was rated high in moisture, bitterness, stickiness, and wholeness of rice grains. The differences in the appearance and texture of these rice varieties are likely to significantly impact consumer preferences. Furthermore, the development of customized menus based on the sensory characteristics of the different varieties of rice could encourage consumers to purchase these varieties.

• 농약과학회지
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• 제13권4호
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• pp.309-314
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• 2009

2002년에서 2004년에 걸쳐 전국적으로 Rice stripe tenuivirus(RSV)에 의한 벼줄무늬잎마름병의 발생지역과 발생 포장율을 조사한 결과, RSV에 의한 발병은 점진적으로 감소하였다. RSV의 발생주율은 감수성 품종인 추청과 새추청, 일품에서 각각 45.8, 45.0 43.7%로 매우 높은 데 반해 저항성 품종인 화성에서는 4.4%로 낮았고, 좌지주율 역시 추청과 새추청, 일품 품종에서 각각 33.6, 33.2, 31.9%인데 비해 화성에서는 0.8%에 그쳤다. 두 가지 보독충 채집방법간의 효율성을 비교한 결과 기존의 포충망 채집에 비해 동력흡충기를 이용한 채집이 매우 효율적이었다. 2002년부터 2004년에 걸쳐 전국적으로 보독충 밀도를 조사한 결과, 연도별로 전국적인 평균 보독충율은 각각 3.6, 2.3, 1.3%로 시험기간에 걸쳐 보독충율은 전반적으로 감소하여 병 발생이 감소할 것으로 예측하였다. 이앙전 육묘상의 육묘상처리제 및 수면전개제 처리에 의한 애멸구 방제 효과를 조사한 결과, Imidacloprid 입제 등 4종 처리제의 약효가 인정되었다.

• 한국작물학회지
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• 제61권3호
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• pp.145-152
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• 2016

본 연구에서는 국내 최고품질 및 고품질 쌀 품종을 대상으로 가공밥용으로 적합한 품종을 선정하고자 일반성분, 아밀로스 함량을 조사하고 취반품질 특성으로 식감, Toyo 윤기치, 취반식미를 분석하였다. 품종별 일반성분을 분석한 결과 조단백질은 삼광이 가장 낮았고 추청은 조단백질과 더불어 조지방 함량도 높게 나타났다. 회분은 해담이 가장 낮았고 선품이 가장 높은 값을 나타내었지만 큰 차이는 없었다. 품종별로 아밀로스 함량을 측정한 결과 밥쌀용 중에서 중생골드가 17.11%로 유의적으로 가장 낮았으며 해담이 21.36%로 아밀로스 함량이 높은 품종으로 나타났다. 품종별 식감특성은 경도(hardness)의 경우 일품이 가장 낮아 매우 부드러운 밥으로 측정되었으며 부착성(adhesiveness)은 중생골드가 가장 높았고 추청이 가장 낮은 품종으로 확인되었다. 탄력성(toughness)은 현품과 추청이 가장 높게 나타난 반면, 일품과 하이아미가 비교적 낮은 것으로 나타났다. 찰기(stickiness)는 하이아미가 가장 높았으며 그 다음으로 중생골드가 높은 것으로 나타나 하이아미와 중생골드는 식감이 상승 될 것으로 예상되었다. 쌀 품종별 취반식미는 밥쌀용 품종 중에 일품, 삼광 및 하이아미, 중생골드가 경도를 제외한 외관, 점도, 밸런스 및 취반 식미치가 모두 높은 품종으로 나타났다. Toyo 윤기치는 취반 식미치 결과와 비슷한 경향으로 나타났으며 59.57~79.97 범위로 분포하였는데 해담, 고품, 삼광, 하이아미가 높은 품종들로 나타났으며 현품, 추청, 해품이 낮은 품종으로 확인되었다. 따라서, 결과를 종합하면 외관, 점도, 밸런스 및 취반 식미치가 모두 높은 하이아미 및 일품과 다른 품종에 비해 경도와 탄력성이 낮고 부착성과 찰기가 높은 중생골드가 가공밥용으로 적합하며 식감이 우수할 것으로 사료되었다.

• 한국식품과학회지
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• 제36권5호
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• pp.765-772
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• 2004

RS 함량이 가장 높은 볶은 일품 멥쌀가루를 사용하여 DSC로 호화온도를 측정하여 타락죽의 가열조건을 설정하였다. 이로부터 설정된 가열조건을 이용하여 타락죽의 differential scanning calorimetry(DSC) 특성과 X선회절도에 의한 결정성, 효소 저항전분(enzyme-resistant starch, RS) 함량과 in vitro 전분분해율(IVSD) 그리고 아미노산 조성과 in vitro 단백질 분해율(IVPD)에 대한 가열온도와 시간의 영향을 측정한 결과는 다음과 같다. 가열조건을 달리한 타락죽은 $185^{\circ}C$에서 25분 볶은 일품 멥쌀가루를 사용하여 50, 56.5, 64 그리고 $69^{\circ}C$에서 각각 30과 60분, 60과 120분, 120과 240분, 240과 300분 가열하여 제조하였고, 재래식으로 10분간 끓여서 만든 타락죽을 대조구로 하였다. DSC로 측정한 결과 50와 $56.5^{\circ}C$에서 가열한 타락죽은 $63.7-125.2^{\circ}C$의 온도범위에서 두개의 열전이를 나타내었는데, 이들은 각각 아밀로펙틴의 용융$(63.7-73.8^{\circ}C)$과 AM-lipid 복합체의 용융$(97.7-125.2^{\circ}C)$에 해당한다. 반면, 가열온도 64와$69^{\circ}C$에서는 $96.9-127.6^{\circ}C$에서 AM-lipid 복합체 용융을 위한 한 개의 열전이를 나타내었다. 또한 AM-lipid복합체 열전이를 위한 용융엔탈피는 가열조건에 따라서 대조구의 14.22J/g보다 낮은 것으로 나타나 대조구에서 AM-lipid 복합체 형성이 가장 많은 것으로 생각된다. X선회절도에 의하면 타락죽은 가열온도 50와 $56.5^{\circ}C$에서는 일부 회절각도에서 피크가 잔존하였다. 타락죽의 RS함량은 가열온도가 증가할수록 50>56.5>대조구>64>$69^{\circ}C$의 순서로 감소한 반면, IVSD는 50<56.5<대조구<64<$69.5^{\circ}C$의 순서로 증가하였다. 타락죽의 총아미노산 함량은 가열조건에 따라서 11,558-15,601mg/100g을 나타내었으며 $56.5^{\circ}C$에서 120분 가열 시 가장 높았다. Lysine과 tryptophane과 같은 필수아미노산 함량은 가열온도 50와 $56.5^{\circ}C$에서 재래식으로 끓여 제조한 타락죽보다 높았다. 한편 타락죽의 IVPD는 모두 대조구보다 증가하였다.