• 한국작물학회지
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• 제58권1호
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• pp.28-35
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• 2013

Anthocyanin pigments from three pigmented rice varieties, Hongjinju, Sintoheugmi and Josaengheugchal pigmented by black color, were quantified to evaluate effects of transplanting and harvesting time during seed development. Hongjinju, a rice variety of grains pigmented by red color, contains only two kinds of anthocyanins, delphinidin and cyanidin. Meanwhile, delphinidin, cyanidin, and pelargonidin were identified in Sintoheugmi and Josaengheugchal. Anthocyanidin contents in pigmented rice variety Hongjinju under different planting times were decreased with prolonged harvesting times. The Sintoheukmi showed that cyanidin content was the highest among analyzed pigments during seed development. Two anthocyanins (cyanidin and pelargonidin) in Josaengheugchal recorded highest contents at 20 days after heading in three transplanting times. Cyanidin content was also slightly increased with prolonged transplanting time. Total anthocyanidin contents in Hongjinju were always lower than that of Sintoheukmi and Josaengheukchal. In two rice varieties, Sintoheugmi and Josaengheugchal, $a^*$ values were commonly slightly decreased by late transplanting and harvesting times. Changes of $a^*$ and $b^*$ values in waxy rice varieties, Sintoheugmi and Josaengheugchal varied more than those in Hongjinju. In Josaengheugchal, early harvesting before maturity showed lower brown rice yield and late harvesting in the each transplanting times resulted in highest brown rice yield.

• 한국식품과학회지
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• 제30권3호
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• pp.502-508
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• 1998

우리나라 쌀로서 계통이 다른 일반계와 통일계 쌀의 취반 및 가공 적성을 이해하기 위하여 취반 중 백미의 수분 흡수 특성과 열수 가용화 특성을 조사하였다. $100^{\circ}C$에서 취반 중 백미의 수분 흡수 속도는 일반계가 $0.43{\sim}0.47m^{-1/2}$이고 통일계가 $0.49{\sim}0.53m^{-1/2}$로서 일반계가 통일계보다 더 느린 속도로 일어났다. 쌀의 취반에 따른 열수 가용화 특성은 가용성 물질 뿐만 아니라 가용성 아밀로오스 모두 통일계 쌀이 일반계 쌀보다 더 빠른 속도로 가용화가 일어났다. 가용성 물질에 대한 가용성 아밀로오스의 비율은 취반 30분 후에 일반계 쌀이 $51{\sim}55%$, 통일계 쌀이 $44{\sim}48%$로서 일반계 쌀이 다소 높았으며, 30분 이전까지는 그 비율이 점차 감소하였으나 30분 이후에는 증가하는 현상을 보였다. 이러한 결과에서 취반 중 백미의 수분 흡수 및 열수 가용화 특성은 취반 및 가공 적성에 영향을 미칠 것으로 생각된다.

• 한국작물학회지
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• 제45권5호
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• pp.316-321
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• 2000

Blast severity data of 39 rice varieties at 11 sites in Korea from 1997 to 1999 were analyzed using AMMI model and pattern analysis. Genotype x Environment (G$\times$E) interaction sum of squares (SS) accounted for 12 % of the total SS. Eight genotype groups and seven location groups were identified based on blast reaction pattern. The data obtained from over 21 sites with 44 test varieties from 1981 to 1996 were also considered. These were compared with the 1997-1999 data using the G$\times$E analysis results. Majority of the variability in the Korean Rice Blast Nursery (KRBN) were attributable to variations due to genotypes. Variations of G$\times$E interaction were maintained though test sites were reduced from 21 to 11 sites. Broadly compatible biological discriminative varieties identified were Nagdongbyeo and Akibare while broadly incompatible biological discriminative varieties identified were Hangangchalbyeo and Seogwangbyeo. Key sites for future evaluation work could be selected from location groups. Each location group should be represented by the site with the strongest interaction pattern. Blast responses in Cheolwon, Gyehwa, Suwon, Iksan, and Icheon showed different patterns from other locations.

• 한국식품영양학회지
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• 제14권6호
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• pp.596-604
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• 2001

Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.

• 생태와환경
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• 제55권4호
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• pp.341-351
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• 2022

The physiological characteristics, growth, and yield of each regional rice variety ('Odaebyeo', 'Saechucheong', 'Ilmibyeo') were investigated depending on the impact of changes in temperature and CO₂ concentration. Experiments were conducted with a control group, which reflected atmospheric CO₂ concentration and temperature, and treatment groups, in which the CO₂ concentration and temperature were increased by 250 ppm and 2.0℃ from those in the control group. The results showed that the increase in CO₂ concentration and temperature reduced the growth and yield of the rice 'Odaebyeo', but did not substantially change the productivity of the 'Saechucheong' and 'Ilmibyeo'. The increase in CO₂ concentration and temperature increased stomatal conductance and rate of transpiration of the 'Odaebyeo' variety, thereby decreasing its water use efficiency (WUE). In contrast, the increase in CO₂ concentration and temperature increased the photosynthetic rate and WUE of the 'Saechucheong' and 'Ilmibyeo' varieties. The gradual change in climate is considered to directly affect growth and development of rice and diversely affect the productivity of each variety. Therefore, it is necessary to implement technological development, select regionally optimal rice varieties, develop new rice varieties, as well as conduct long-term monitoring of each rice variety for climate adaptation to counter global warming.

• 한국응용곤충학회지
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• 제5_6권
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• pp.47-54
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• 1968

벼의 줄무늬잎마름병 방제에 보다 능률적이고 완전한 실효를 얻기 위해 우선 본병에 대한 저항성 검정방법을비교검토하고 장려 품종 중에서 저항성품종을 선발하여 장래 저항성품종 육성의 모체를 제공할 목적으로 410품종에 대하여 저항성검정을 실시하였다. (1) 집단접종과 개체접종법을 비교 검토한 결과 발병률은 집단접종법이 다소 높은 경향이 있어 차이가 있음을 알 수 있다. (2) 발병지수에서 Lacrose는 두 방법이 모두 S였고 Zenith$\cdot$St. No.1$\cdot$St. No. 2$는 R, 나머지는 M로 나타나 같은 경향을 보여 주었다. (3) 병징형은 이병성품종에서는 모두 감수성형인 A형이 많고 저항성품종에서는 반대로 저항성병징형인 C형이 많아 두 방법이 같은 경향을 보여 주였다. (4) 410품종의 저항성검정에서 저항성이(12품종) St. No.1$\cdot$St. No. 2$\cdot$ 신 2호$\cdot$Gulfrosebonnet$\cdot$Arkroe$\cdot$Sunbonnet$\cdot$Zenith$\cdot$이천칠일찰$\cdot$농림 24호$\cdot$오백조계$\cdot$양주밭찰$\cdot$농림나 1호 등이고 남선97$\cdot\;149\cdot\;159\cdot\;216\cdot\265$호, 이황 $243\cdot\;265$, 간척 $5\cdot\;7\cdot\;8\cdot\;10\cdot\;41\cdot\;43\cdot\;47\cdot\;50$호 수원 $56\cdot$77호$\cdot$농림 22호$\cdot\;Cod-4\cdot\;Lacrose\cdot\;$적나 등은 이병성이며, 중간성이 377품종이었다. (5) 숙기별로 볼 때 큰 차이는 없으나, 만생$\cdot$조생$\cdot$중생종의 순으로 저항성이 컸다. (6) 장려품 중에서는 신 2호 외는 거의 중간성이었다.

• 한국작물학회지
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• 제67권2호
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• pp.77-84
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• 2022

일품등 9품종을 대상으로 경북 남부 평야지역 봄 가뭄 대응 벼 품종별 재배안정성을 평가하기 위해 분얼초기 인위적으로 수분 부족 스트레스를 유도한 결과는 다음과 같다. 1. 일품등 9품종 대상으로 수분 부족 스트레스에 따른 결과는 평균적으로 관행대비 출수기는 약10일 빠르고 쌀수량은 약 18.6% 감소, 담백질 함량은 20.2% 증가, 식미치는 8.3% 감소하였다. 2. 본 연구에서 수량에 가장 영향을 미치는 인자는 2차 지경 분화기에 가장 영향을 받는 영화수와 천립중으로 나타났다. 3. 잎마름이 50%에 도달할때까지 소요일수가 가장 긴 품종은 새누리, 가장 짧은 품종은 대보였다. 4. 재관개 후에도 대보와 삼광은 수량감소가 가장 컸을뿐 아니라 F_V/F_M 관행 초기값으로 회복하지 못하여 가뭄의 광생리학적 지표의 가능성을 확인하였다. 따라서 경북 남부 평야지역에서는 봄 가뭄 대응 내건성 벼 품종은 새누리와 하이아미가 가장 적합하고 내건성이 약한 품종들은 재관개 후에도 광합성 효율이 낮아 수량감소로 이어져 이러한 결과에 따라 관행대비 쌀 수량감소율과 단백질 함량이 낮고 식미치가 높은 품종으로 새누리, 하이아미가 내건성 적합품종으로 선발되었다.

• 한국식생활문화학회지
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• 제33권6호
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• pp.588-596
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• 2018

In this study, dry-milled rice flour from different varieties (Samgwang, Boranchan, Hanareum, Dasan, Hangaru) and different particle sizes were used to manufacture Jeung-pyun and the quality characteristics were analyzed. The Jeung-pyun produced from Samgwang, Dasan and Hangaru milled rice flour showed highly dense pores. The Jeung-pyun produced from Hanareum only showed a significant difference according to the particle size. Samgwang, Boranchan and Dasan varieties with a particle size of 150 m showed a significant decrease in volume (p<0.05). Samgwang showed the lowest pH at all particle sizes (p<0.05). The sweetness of Samgwang varieties was the highest at $3.27-3.63^{\circ}Brix$ (p<0.05). The hardness of Jeung-pyun increased with increasing particle size (p<0.05). The highest acceptance of Jeung-pyun in terms of volume and bitter taste was observed with Hanareum at a particle size of 50 m. When the particle size was 50 m, the overall acceptance was highest for Jeung-pyun made from Samgwang followed by Hanareum. The acceptance of all the sensory characteristics was high when the particle size of rice flour was 50 m. When the appearance of Jeung-pyun was measured, Samgwang showed a dense structure and low hardness. Hanareum showed an increasing volume and springiness. Overall Samgwang and Hanareum were found to be the most suitable varieties for the production of Jeung-pyun.

• 한국식품영양학회지
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• 제27권2호
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• pp.294-301
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• 2014

Rice (Oryza sativa L.) is one of the most important staple foods in Korea and the consumption of brown rice is increasing annually. The objective of this study is to investigate the physicochemical, hydration and textural properties related to eating quality of cooked brown rice by using glutinous, semi-glutinous, four non-glutinous and four colored varieties. The moisture, protein and total dietary fiber contents of brown rice are shown in the range of 11.1~12.6%, 6.6~8.7% and 6.28~12.40%, respectively. The amount of water uptakes for brown rice during the hydration has shown significant differences. The glutinous variety of Boseogchal indicate the highest water absorption levels by reaching $0.38gH_2O/g$. The hardness of hydration for Seolgaeng is distinctively lower than those of the other brown rice varieties. According to the textural characteristics of cooked brown rice when using the Tensipresser, the hardness of Boseogchal, Baegjinju and Seolgaeng all exhibit the lowest values out of ten varieties and the highest levels of adhesiveness.

• 한국자원식물학회지
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• 제15권2호
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• pp.123-127
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• 2002

남부지방 택사 앞작물에 적합한 조생종 벼 품종의 효율적인 선발을 위한 기초자료를 얻고자 우리나라 중산간 및 산간 고랭지용으로 개량된 조생종 벼품종 11품종을 공시하여 유전력, 표현형 상관, 유전상관, 환경 상관을 조사한 결과를 요약하면 다음과 같다. 1. 다수성이며 수량구성요소가 높은 조생종 벼로서는 Jinbubyeo가 가장 적합하였다. 2. 유전력은 수당입수(91.90), 정 조수량(69.88)에서 높았고 수장, 수수, 등숙 비율을 천립중은 중간정도였다. 3. 형질 상호간의 상관관계에서 정조수량은 간장, 수장, 수수, 수당입수, 등숙 비율을, 천립중과 고도의 유의차로 정의 상관을 보였다.