• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.315-318
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• 2012

This study was carried out to find a botanical and antioxidant characteristics in CNU rice lines developed in the crop Genetics & Breeding Lab. At (CNU) the CNU lines including CNU-Hinhchal, were planted one plant per hill by hand by $30cm{\times}15cm$ density at CNU paddy rice farm on May 11, 2011. Clum length of Shinsunchalbyeo as check among used line was longest than others, while that of CNU-114 was shortest among lines. For the number of tillers per plant, CNU-Hinhchal was higher as 20 than other lines but CNU-112 and Shinsunchalbyeo were lowest as 12. The number of spikelets per plant was highest in CNU-Hinhchal as 1,800 but that of Milyang 225 was lowest among the used lines.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.308-313
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• 2008

This study was carried out to analysis the factor effected by milling rice rate, and to provide the developing rice varieties and cultivation technology. Panicle numbers per spike of Ilpumbyeo and Chucheongbyeo were 105 and 70, respectively. The primary branch panicle rate was Ilpumbyeo 56.2% and Chucheongbyeo 61.4%. The secondary panicle rate of Ilpumbyeo and Chucheongbyeo was 43.3% and 37.9%, respectively. Grain filling rate using specific gravity showed that Ilpumbyeo was the lower filling rate than Chucheongbyeo. Hull weight per one grain was Ilpumbyeo 41.9 mg and Chucheongbyeo 3.92 mg, and hull weight per rough rice 1 kg was Ilpumbyeo 157.36 g and Chucheongbyeo 151.31 g. In milling rate, brown rice ratio by ripening degree of llpumbyeo and Chucheongbyeo with combine harvest was 81.22% and 82.52%. Milled/brown rice ration of llpumbyeo and Chucheongbyeo showed 92.14% and 92.51%. The milling recovery ratio of llpumbyeo was decreased 1.67% then Chucheongbyeo, and the difference was mainly due to the hull weight (0.61%), milled/brown rice ratio (0.37%) and ripening degree (0.69%). Although the varietal differences were found in hull weight and millied/brown rice ratio between llpumbyeo and Chucheongbyeo, the ripening degree was considered as the factor that could be reduced by cultivation technology and post-harvest management.