• Korean journal of applied entomology
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• v.19 no.4 s.45
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• pp.203-211
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• 1980

The pattern of blast disease incidence of Tonsil-line rice varieties derived from the cross between Indica and Japonica type was quite different from that of Japonica-type rice varieties. The former showed discontinuity between the incidence of leaf blast and panicle blast; the incidence .of leaf blast was slight, while that of panicle blast was very severe. Different level of nitrogen fertilizer applied influenced significantly the incidence of leaf blast but influenced slightly the incidence of panicle blast of Tongil-line rice varieties. The infection percentage of panicle blast of Tongil-line rice varieties was about $90\%$ and most of them were infected in leaf sheaths during booting stage, but infection of panicle blast of Japonica-type rice varieties in leaf sheaths during booting stage was very low, only about $3\%$. Infection route of panicle blast in leaf sheaths during booting stage, microflora in leaf sheaths, and specific susceptibility of young panicle to blast disease were investigated in the epidemiological point of view.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.74-79
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• 1976

Two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were stored at $5^{\circ}C$ and $30^{\circ}C$ for six months and the changes in organoleptic quality and lipid components were investigated to obtain the following results. In storage, both varieties brought about increases of hardness, cohesiveness and gumminess, and a decrease of adhesiveness among textural parameters of cooked rice. Storage at $5^{\circ}C$ showed no change in organoleptic quality but storage at $30^{\circ}C$ caused the occurrence of off-flavor in both varieties and a marked decrease of stickiness in Jinheung. Rice samples before storage contained 5-times more free lipids than bound lipids and free lipid content of Tongil was $70{\sim}80%$ of Jinheung. In storage, bound lipids tended to increase slowly while free lipids increased in both varieties at $5^{\circ}C$ and tended to increase in Tongil and to decrease in Jinheung at $30^{\circ}C$. In free lipid fractions of rice samples before storage were found 9 components including triglycerides, free fatty acids and sterol esters and in bound lipid fractions were found 8 components including free fatty acids and sterol esters, as the major components. In storage, changes in lipid components were more remarkable in free lipids than in bound lipids and in Jinheung than in Tongil. It was, therefore, concluded that Tongil variety had a better storage stability than Jinheung variety and the deterioration of rice quality occurred mainly in free lipid fractions during storage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.30 no.2
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• pp.201-206
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• 1985

This experiment was carried out to get the basic information about long term storage (Temp.: -10${\pm}$1$^{\circ}C$ and -l${\pm}$1$^{\circ}C$, RH; 30${\pm}$6) of rice germplasm by using three Japonica and one Indica x Japonica cultivars based on the storage periods (96, 86, 58 and 20 months). The germination ability, based on the storing periods, was tested under the conditions of 30-32$^{\circ}C$ and 15-17$^{\circ}C$ air temperature. The results obtained are summarized as follows: 1. There were no significant differences between the short and long term storage conditions in the percentage of germination, average germination period, germination coefficient of the four varieties tested under both 15-17$^{\circ}C$ of low and 30-32$^{\circ}C$ of optimum temperature conditions. 2. Eventhough there were no significant differences in germination depending on the storage periods under optimum temperature condition (30-32$^{\circ}C$). Longer storage duration resulted in lower germination percentage, longer average germination period and lower germination coefficient under low temperature condition (15-17$^{\circ}C$). Comparing the varieties, the germination percentage of a Indica/Japonica cultivar "Tongil" was lower than that of Japonica cultivars under the low temperature condition (15-17$^{\circ}C$). 3. The longer period of storage, the more abnormal plants had appeared. 4. The germination ability was lost earlier under the condition of high moisture content in the seed and non-ventilation container.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.3
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• pp.262-269
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• 1994

This study was conducted to clarify high yielding factors of F$_1$ hybrids in terms of the growth characteristics, canopy structure, nitrogen content and nitrogen profile in the canopy. Varieties used in this study were four hybrid rices showing different heterosis in grain yield and their parents. Varieties of Japonica were Reimei (maintainer), TP 681 and TP 1278(restorers), and F$_1$ (Reimei ms ${\times}$ TP 681, Reimei ms ${\times}$ TP 1278) hybrid rices. Those of Indica type were 1378 (maintainer), Milyang 46 and Suweon 287(restorers), and F$_1$ (1378 ms ${\times}$ Milyang 46, 1378 ms ${\times}$ Suweon 287) hybrid rices. High heterosis in F$_1$ hybrid rices were shown in panicles per hill and spikelets per panicle, being greatest in spikelets per panicle. Spikelets per square meter expressed even greater heterosis than those two yield components because of multiplicative effect of them. Heterosisof ripened concentration of leaf nitrogen and steeper gradient of leaf nitrogen in canopy strata but also better productive structure in favor of light interception seemed to have led to higher canopy photosynthesis of F$_1$ hybrids and subsequent higher partition of assimilates for leaf area expantion especially during vegetative growth stage. Higher dry matter production, resulting from these factors, during vegetative stage would have contributed to the production of greater number of spikelets per square meter, and consequently to higher grain yield in F$_1$ hybrids.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.107-112
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• 1985

Viscometric properties of japonica(Olchal) and japonica${\times}$indica(Hankang and Suwon 317) waxy rice starches were investigated. Light transmittance of starch suspension increased from $50^{\circ}{\sim}55^{\circ}C$ and remained constant after $75^{\circ}C$. Swelling power was in the order of Hankang, Suwon 317 and Olchal. Amylograph data revealed that Hankang had the highest viscosity at all reference points. The apparent viscosity of 5% starch suspension indicated that the j${\times}$indica starches were completely gelatinized after 30 min cooking at $65^{\circ}C$ whereas japonica starch at $70^{\circ}C$. The apparent viscosity of gelatinized starch at $121^{\circ}C$(15 psig) was higher compared to that of gelatinized one at $95^{\circ}C$. Hankang was the most susceptable to alkali gelatinization followed by Suwon 317 and Olchal.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.24 no.2
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• pp.17-26
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• 1979

Comparative tolerance of the new rice varieties from Indicax Japonica cross to elastic and plastic chilling injuries was examined at the 3rd leaf-stage, the most sensitive stage to chilling during nursery, using a chilling chamber set 11\circ C, 13hrs. 20K lux day/5$^{\circ}C$ night. Seedlings were reared until 35 days after seeding in a 26\circ C, 13hrs. day / 18\circ C night chamber except the period of chilling treatment for 0, 3, 4, 6, 8 or 10 days. The new varieties were approximately twice susceptible to elastic injuries, and thrice susceptible to plastic injuries than the Japonica varieties in the term of chilling duration. Among the variables indicating apparant chilling injuries the reduction in dry matter responded most sensitively and differentiated well the varietal difference in chilling resistance even with shorter chilling period. Sequential aspects of the cause and effect relations involved in the development of the apparant chilling injuries are discussed and a schematic diagram is presented as Fig. 5 in the text.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.109-117
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• 1987

Three rice varieties of Akibare (japonica), Milyang 30 (indica) and Taebaeg (indica) were investiated for sensory and physical qualities of cooked rices during storage at the temperature range of $4^{\circ}C$ and $70^{\circ}C$ for 25 hours. The qualities studied were sensory attributes of odor, taste and appearance which were evaluated by multiple comparison method. The other properties were size of rice granule and separation Property of individual cooked rices in water. The sensory results showed that all of the descriptions except moldy odor and oily taste were scored higher values for cooked rices of Akibare than those values of Milyang 30 and Taebaeg. It was found that storage of cooked rices at various temperatures resulted a significant decrease in most of sensory qualities except moldy odor and oily taste which were rather increased. The quality change was more affected at storage at low temperature, particularly at $4^{\circ}C$, than at higher temperatures. The property of individual separation of cooked rices in water for freshly cooked rices showed that Akibare was separated 44.4% after 1 minute shaking while Milyang 30 and Taebaeg had the higher separation value of 53.1%, and 51.0%, respectively. This characteristic was noticeably reduced after 3 hours storage and then steady increased during further storage. It was also found that the separation percent was generality increased as the storage temperature increased from $4^{\circ}$ to $70^{\circ}C$.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.118-125
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• 1987

Three rice varieties of Akibare (japonica), Milyang 30 (indica) and Taebaeg (indica) were investigated for their changes in sensory and physical qualities of cooked rices during storage at the temperature range of $4^{\circ}C$ and $70^{\circ}C$ for 25 hours, The qualities studied were sensory attributes of texture which were evaluated by multiple comparison method and physical characteristics of texture measured using with rheometer. Physical Properties of hardness, adhesiveness and elasticity of cooked rices were found to be different among the rice varieties and were affected by storage conditions. Higher values in hardness and elasticity and lower values in adhesiveness were measured for cooked rices of Akibare immidiately after cooking. Those physical values were changed by a steady decrease in hardness and elasticity and increase in adhesiveness during storage for 25 hours. Correlations between sensory and physical characteristics of texture was found a significant relationships between gumminess and hardness (r=0.696), gumminess and adhesiveness (r=-0.800) and gumminess and elasticity (r=0.806).

• Applied Biological Chemistry
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• v.45 no.2
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• pp.59-65
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• 2002

Different amounts of the Opuntia ficus-indica var. saboten fruit were soaked in different alcohol concentrations of a Korean rice wine distillate for 4 months. Changes in pH, brix degree, contents of reducing sugar and polyphenol compound, alcohol concentration, turbidity, and color were analyzed during the soaking period. Quality of the final product was determined through the analysis of the volatile flavor compounds and sensory evaluation. During the soaking periods, pH, alcohol concentration, and contents of polyphenol compound decreased, whereas the content of reducing sugar increased. These changes were affected more by the content of the fruit than the alcohol concentration of the soaking media. Turbidity of the wine increased with higher fruit contents, while the increase of alcohol concentration resulted in the turbidity decrease. As the soaking period increased, lightness and yellowness increased but redness decreased. Acetaldehyde, acetyl acetone, ethyl alcohol, guaiacol, thymol, and acetic acid phenyl ester were detected in all liquors. Significant differences in all sensory attributes test were shown by six experimental groups (p<0.05), and the best overall acceptability was obtained from the liquor made of 67% fruits and 30% alcohol concentration.

• Molecules and Cells
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• v.25 no.3
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• pp.417-427
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• 2008

Comparison of maps and QTLs between populations may provide us with a better understanding of molecular maps and the inheritance of traits. We developed and used two reciprocal $BC_1F_1$ populations, IP/DS//IP and IP/DS//DS, for QTL analysis. DS (Dasanbyeo) is a Korean tongil-type cultivar (derived from an indica x japonica cross and similar to indica in its genetic make-up) and IP (Ilpumbyeo) is a Korean japonica cultivar. We constructed two molecular linkage maps corresponding to each backcross population using 196 markers for each map. The length of each chromosome was longer in the IP/DS//IP population than in the IP/DS//DS population, indicating that more recombinants were produced in the IP/DS//IP population. Distorted segregation was observed for 44 and 19 marker loci for the IP/DS//IP and IP/DS//DS populations, respectively; these were mostly skewed in favor of the indica alleles. A total of 36 main effect QTLs (M-QTLs) and 15 digenic epistatic interactions (E-QTLs) were detected for the seven traits investigated. The phenotypic variation explained (PVE) by M-QTLs ranged from 3.4% to 88.2%. Total PVE of the M-QTLs for each trait was significantly higher than that of the E-QTLs. The total number of M-QTLs identified in the IP/DS//IP population was higher than in the IP/DS//DS population. However, the total PVE by the M-QTLs and E-QTLs together for each trait was similar in the two populations, suggesting that the two $BC_1F_1$ populations are equally useful for QTL analysis. Maps and QTLs in the two populations were compared. Eleven new QTLs were identified for SN, SF, GL, and GW in this study, and they will be valuable in marker-assisted selection, particularly for improving grain traits in tongil-type varieties.