• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.3
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• pp.234-245
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• 2019

In order to select the best varieties and cultivation methods for the production of domestic wheat for Hodugwaja(a walnut shaped confection), we carried out a 3-year experiment (2015~2017) to investigate the effect of different factors (crop variety, planting date, nitrogen fertilization) in a double cropping system (wheat then rice) on crop yields in the Cheonan area. Rice is the second crop in the system, and requires an accumulated temperature for 40 days of about $840{\sim}930^{\circ}C$ to ensure ripening. Transplanting dates for rice between June 29 and July 6 were suitable; transplanting on or after July 13 does not ensure ripening. The daily hours of sunshine ranged from 6.3 to 6.5 hours, which were slightly higher than the optimum of 6.0 to 6.1 hours. The higher the nitrogen fertilizer treatment, the higher culm length, and spike length of wheat. The yield of wheat per 10a tended to increase as the amount of nitrogen fertilizer increased. Wheat yields were highest for the Sooan variety, followed by Goso, followed by Keumgang. The number of days from transplanting to heading of rice were shortest for the Jopyeong variety followed by Unkwang, followed by Haedam. The yield of milled rice per 10a increased as the transplanting date was earlier and the transplanting date of June 9 showed the average yield of more than 500 kg in three varieties. From the results of the experiment, we recommend the Goso wheat variety and the Haedam rice variety for growing in a double cropping system under the climatic conditions of the Cheonan area.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.2
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• pp.122-128
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• 1999

Three rice cultivars, Namweonbyeo (early maturing), Hwaseongbyeo (medium maturing) and Dongjinbyeo (medium-late maturing) were trans-planted with 3 different seedling ages to investigate their growth habits and to improve the cultural method in paddy fields in the southern plain area of the Honam region in 1993. The 10-day old seedlings had more vigorous elongation of plant height and higher tillering ability but lower effective tiller rate, when compared with 35-day or 40-day old seedlings. Leaf area index and top dry weight were lower in 10-day old seedlings up to 40 days after transplanting but thereafter, were not different among seedlings ages. CGR was later in 10-day old seedlings, up to 30 days after transplanting, but in 30 to 40 days after transplanting, it was reversed. RGR was the highest in infant seedlings to 40 days after trans-planting, while in 50 days after transplanting, it was reversed. Panicle number and spikelet number per square meter were the highest in 40-day old seedlings, next highest in 35-day old seedlings and the lowest and in adult seedlings up to 40 days after transplanting, while spikelet number per panicle was vice versa. Milled rice yield did not vary significantly by seedling ages, but among the varieties, it was less in Hwaseongbyeo compared with Naweonbyeo and Dongjnbyeo.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.1
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• pp.1-7
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• 2008

This experiment was carried out to evaluate the agronomic stability of North Korean rice varieties using the statistical model developed by Grafius, Finlay, and Ever hart. The lowest yearly variation based on coefficients of variation was found in Hannam 29 for number of panicles per hill, in Sijoong 9 for number of grains per panicle, in Pyeongyang 3 for ripened grain ratio, in Sijoong 16 for 1,000 grain weight, and in Yeomju 1 for grain yield. By Grafius's model, Pyeongbook 3, Weonsan 66 in early maturing groups and Seohaechalbyeo in medium maturing groups show stable for 3 years. Weonsan 66 in early maturing groups and Seohaechalbyeo in medium maturing groups were found to be highly stable as analyzed by both Finlay and Wilkinson's model and Everhart & Russell's model. With reference to three models, Weonsan 66 was highly stable for 3 years with showing more yield than Odaebyeo in early maturing groups while Seohaechalbyeo was highly stable for 3 years with showing high yield than Hwaseongbyeo in medium maturing groups above $5\;t\;ha^{-1}$ of milled rice respectively.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.41-51
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• 1990

A special form of questionaire was prepared and distributed to 502 housewives in seoul from Feb. 8th to 22nd in 1989. The results were as follows: In Cooking methods, they tended to follow in the steps of their mother, and it took about half an hour or an hour to prepare a meal. They cooked fried foods once or twice a month. Whenever they fried foods they need new oil. Followings were details of cooking method mainly used by housewives. Fishes were tended to be roast, vegetables to be dressing and seasoning. Highly milled boiled rice was best preferred as the cheif food, and it was cooked by following procedure; First rice was washed, and steeped in water for the time being. Next, the water was poured out and water was filled again, then rice with the water was boiled. Fish Chige was cooked in the way that fish was put into the boiled soup. Fermented sao-bean paste Chige was cooked using water in which rice had been washed. Hard-boiled beef with soy sauce was made using the method that soy sauce was properly poured after beef was boiled. A Spinach was boiled shightly with salty water. In view of those results, there were many cases that housewives did not only utilize their knowledge about foods in real dietary life, but also fell short of endeaver to do so. They chiefly made use of the cooking methods instructed from their mother or husband's mother. In conclusion, in order to illuminate housewives to have an exact nutritional knowledge about foods and cooking methods getting out of the loss of nutritions, nutritional education program must be provided for housewives.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.366-369
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• 1991

This study was carried out to find out the properties of rice grain with embryo part. Obong-byeo. The embryo part on the rice remained by 96.7% in Obongbyeo after complete removal of the brans by common milling method. In nutritional composition. the content of lipid. vitamin B$_1$ and niacin were greater in Obongbyeo than Nagdongbyeo as a check variety. In particular. the contents of vitamin B$_1$ and niacin were about 1,5 times higher. Increased weight and feed effect of rat raising with milled rice were 107 and 172% in Obongbyeo and 101 and 125% in Nagdongbyeo. respectively. Eating quality of Obongbyeo was better than Nagdongbyeo.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.654-659
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• 2009

"Cheongcheongjinmi" is a new japonica rice variety developed from a cross between Iri401 and Ilpumbyeo by the rice breeding team of National Institute of Crop Science, RDA. This variety is suitable for ordinary season culture of low level nitrogen application. Heading date of "Cheongcheongjinmi" is August 17, 4 days later than that of Sobibyeo in plain areas. It has culm length of 82 cm, and relatively semi-erect pubescent leaf blade and slightly tough culm tolerant to lodging with good canopy architecture. This variety has 13 tillers per hill, 126 spikelets per panicle and 90.2% of ripened grains. "Cheongcheongjinmi" showed lower spikelet fertility than Sobibyeo when exposed to cold stress. This variety showed slower leaf senescence and lower viviparous germination compared to Sobibyeo during the ripening stage. "Cheongcheongjinmi" is susceptible to blast disease, bacterial blight, virus diseases and planthoppers. The dried plant weight, total nitrogen and RuBisCO activity of "Cheongcheongjinmi" were higher than those of Sobibyeo in low level nitrogen application. The milled rice of "Cheongcheongjinmi" exhibits translucent, clear non-glutinous endosperm and medium short grain. It shows lower protein and amylose contents than those of Sobibyeo, and better palatability of cooked rice compared to Hwaseongbyeo. The milled rice yield of this cultivar is about 5.10 MT/ha at low level nitrogen application of ordinary season culture in local adaptability test for three years. Especially, "Cheongcheongjinmi" has better milling properties such as the percentage of whole grain in milled rice and milling recovery of whole grain, respectively than those of Sobibyeo. "Cheongcheongjinmi" would be adaptable to middle plain areas and middle-western coastal areas of Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.136-142
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• 2012

Sogokju, a Korean glutinous rice wine and one of the oldest Korean traditional wines, is famous for its unique taste acquired from a 100-day incomplete fermentation process. This study investigated the effects of the degree of rice milling on the physicochemical and sensory characteristics of Sogokju. It evaluated the physicochemical characteristics, pasting and color properties, and structural properties of starch using four different degrees of milled rice (Oryza sativa L.) cultivar Dongjinchalbyeo. Samples of brown rice with milling yields of 92%, 84%, 76%, and 68% were produced using both abrasive and friction whiteners. This study showed that the protein, lipid, and ash content of milled rice decreased as the degree of milling increased. The lower hardness of the kernel below milling yield 92% suggested that milling may be related to the lower protein content of the kernel. The pasting curve showed a significant increase in viscosity properties as the degree of milling increased. This is due to the decrease in protein and lipid content, the increase in starch content, and the difference in amylopectin chain-length distribution. Further milling of white rice, based on 92% milling yield, had an effect on the amylopectin chain-length distribution due to the degree of polymerization (DPn) of 37~60. The long chain of amylopectin also contributed to the viscosity. The increase in the degree of milling decreased the glucose and total sugar content of Sogokju. However, it increased the total acidity of Sogokju. Moreover, the lightness of Sogokju decreased while its yellowness increased. These results indicate that the degree of milling can alter the taste and color of Sogokju. The sensory evaluation showed that the increase in the degree of milling decreased consumer preference for Sogokju. The sensory score for Sogokju was positively correlated with its brix degree, glucose content, pH, and protein content of raw rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.274-282
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• 2013

This study was carried out to find out the physicochemical properties of rice grains of 8 varieties having various amylose content. Amylose contents of 8 varieties were ranged from 6.3 to 30.9% and could be classified into 4 groups, such as waxy, low-amylose, nonglutinous, and high-amylose. Protein contents were ranged from 5.8% to 7.5% varied depending on variety, but there was no significant difference in protein contents among groups. The hardness of milled rice grains in low-amylose and non-glutinous was stronger than waxy and low-amylose group. Whiteness of waxy group grains was the highest while non-glutinous group was the lowest. The alkaline digestive values were evenly distributed from 5.2 to 6.9 and highly correlated with amylose content. There was significant difference in pasting properties of rice flours among groups. High-amylose group showed the highest initial pasting temperature and total setback viscosity, and the lowest peaks for trough and breakdown viscosity. Low-amylose group showed the highest breakdown viscosity but the lowest setback viscosity as well as high peak viscosity. Although amylose content was significantly correlated with alkali spreading value in milled rice, initial pasting temperature, and total setback, but it was negatively correlated with toyo-meter value and setback viscosity.

• Korean Journal of Breeding Science
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• v.42 no.6
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• pp.632-637
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• 2010

'Hanseol' is a new very early-maturing, cold tolerant and high quality japonica rice variety developed from a cross of 'Jinbu24' and 'Jinbu25' by the rice breeding team of National Institute of Crop Science (NICS), Rural Development Administration (RDA) in 2009. The heading date of this variety is July 25, which is four days earlier than check variety, 'Jinbubyeo'. 'Hanseol' has 65 cm of culm length, 99 spikelets per panicle, 82.9% of ripened grain rate, and 21.5 g of 1,000 grain-weight of brown rice. This variety shows susceptibility to bacterial leaf blight and virus diseases, and insect pests. It is tolerant to cold stress in terms of less heading delay and high fertility in cold water irrigated cultivation. This variety shows delayed leaf senescence and considerable tolerance to viviparous germination at ripening stage. The milled rice of this variety exhibits translucent, clear non-glutinous endosperm and medium-short grain. 'Hanseol' showed low gelatinization temperature and 6.1% protein content, 19.1% amylose content and good palatability of cooked rice. The milled rice yield of this variety is about 5.43 MT/ha at ordinary culture in local adaptability test for three years. 'Hanseol' would be highly adaptable to mid-north and mid-mountainous areas, and mid-northern alpine area in Korea.

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.313-317
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• 2010

There are the farmer's needs to develop early-maturing cultivar adaptable to mid-northern inland plain and alpine area. Furthermore, it is required to develop a rice variety to produce new rice before concentrated marketing dates, even in the years of early Chuseok. 'Joun' is a new extremely early-maturing japonica rice cultivar developed in 2009 from the cross of SR14880-173-3-3-2-2-2/Unbong20 at Cheolwon Substation, National Institute of Crop Science (NICS), Rural Development Administration (RDA). The heading date of 'Joun' is July 23 in mid-northern alpine area, which is 7 days earlier than that of Odaebyeo. It has about 61 cm in culm length with semi-erect plant type. Panicle has a few awns and its exertion is good. The number of spikelets per panicle is smaller than that of Odaebyeo and 1,000 grain-weight of brown rice is 21.2 g which is less than 26.3 g of Odaebyeo, but the complete grain ratio is higher. Milled kernels are translucent with non-glutinous endosperm and palatability of cooked rice is good. It shows strong resistance to cold treatment, lodging, premature heading, wilting and viviparous germination during ripening stage. This cultivar shows resistance to leaf blast disease but susceptible to bacterial blight, virus disease and insect pests. The milled rice yield performance of 'Joun' is about 5.18 MT/ha by ordinary culture in local adaptability test for three years. This cultivar may be highly adaptable to the mid-northern inland plain and alpine area, north-eastern coastal area and middle plain area.