• Korean journal of applied entomology
• /
• v.19 no.4 s.45
• /
• pp.203-211
• /
• 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 CROP SCIENCE
• /
• v.37 no.3
• /
• pp.244-249
• /
• 1992

To investigate the varietal variations in absolute density of milled rice grain and its relations with other grain characters, the 235 rice varieties which consist of 30 Tongil type rices, 72 Japonica rices and 133 Indica rices were tested on grain size, volume, hardness, chalkiness and 1000 grains weight of brown rice, ADV, amylose content, starch composition on SEM and absolute density of milled rice grain using completely ripened grains. Average absolute density of milled rice grain was 1.496g / cm$^3$ in Tongil type rices, 1.506g / em in Japonica rices, and 1.500g / cm$^3$ in Indica rices. It was correlated positively with days to heading and grain hardness, and negatively with chalkiness, volume, grain weight and grain length of brown rice. Regression analysis indicated that grain volume and weight were the major characters affecting the density. However, since the absolute density of milled rice grain did not show great varietal variations it might not seem important as one of the characters contributing to the grain yield, while it could be a factor affecting the grain quality because there were definite varietal differences even though small. The microscopic feature of starch composition on SEM revealed differences between clear and chalky parts of the grain in shape and compactness of starch composition but did not discriminate between high and low-density grains.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.36 no.3
• /
• pp.271-279
• /
• 1991

The changes in fat acidity of brown rice and eating quality of rice during long term grain storage of unhulled rice were evaluated for the government managed rices. The Tongil type rice grains had consistently significantly lower fat acidity during three and half year storage than the Japonica type rice. On sensory evaluation of the fresh milled cooked rice the eating quality of the long term stored rices, 1987, 1988, and 1989 produce Tongil did not differ much each other even though increase in fat acidity by year of storage. The Japonica rices produced in 1989 and 1990 in different locations and stored there also did not differ much in eating quality. The grains stored in storehouses of super grade did not differ significantly from those stored in the first grades, but the grains stored (4 $^{\circ}C$, RH 50%) grains have kept the eating quality almost same as the fresh grains even after two and half years. A higher degree of milling did not improve significantly the sensory taste of cooked rice of the grains long term stored.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.42 no.3
• /
• pp.357-366
• /
• 1997

Rice quality is considered to have two general meanings; 1) milling, cooking, and processing quality, which refer to suitability of the grain for a particular end-use; and 2) physical quality, which means cleanliness, soundness, and freedom from foreign materials. Grain type is associated with specific milling, cooking, and processing characteristics. Thus, this experiment was conducted to classify the grain type categories and marketing grades for Korean leading rice varieties. Length: width ratio of brown rice kernel ranged from 1.57 to 2.25 and most of varieties belonged to short grain except Tongil type rice varieties. Mean of length: width ratio of brown rice kernel was 1.77 and coefficient of variance was 4.79％ in short grain type varieties. Grain shape could be further classified into 5 types by length:width ratio of brown rice kernel; 1 type(less than 1.75), 2 type(1.76∼1.80), 3 type(1.81∼1.90), 4 type(1.91∼2.00), and 5 type (greater than 2.00). For 1 and 2 type of varieties, woven wire sieve having 1.7mm openings showed better whole-kernel yields for special marketing grade, and sieve having 2.0mm openings for 3 and 4 type of varieties. Grain type which classified into 5 categories was not associated with physicochemical and cooking characteristics of rice grain, but sensory evaluation of cooked rice showed better score for 1 type varieties in terms of appearance, gloss, flavor, texture, stickiness, and taste.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.43 no.4
• /
• pp.199-204
• /
• 1998

This study was conducted to investigate the chromosomal locations and effects of quantitative trait loci (QTL) associated with chemical properties of rice (Oryza sativa L.). One hundred sixty four recombinant inbred lines (MGRILs) of $F_{11}$ were derived from the cross between Milyang 23, Tongil type, and Gihobyeo, japonica type. They were evaluated for 7 traits of chemical property in rice. Transgressive segregation was observed for all traits examined. Eight significant QTLs were detected (LOD$\geq$2.0) for five traits, including two QTLs for amylose content, two QTLs for potassium content, one QTL for ratio of magnesium to potassium, one QTL for fat content and two QTLs for ash content. Phenotypic variation explained by each QTL ranged from 7.2% to 14.4%. However, no significant QTL was detected for magnesium and protein contents. In amylose content and ash content M alleles originated from Milyang 23 were responsible for increasing these traits and J alleles originated from Gihobyeo also responsible for increasing these traits. Pleiotropic effects of single QTLs on different traits are observed.

• Journal of Plant Biotechnology
• /
• v.44 no.4
• /
• pp.349-355
• /
• 2017

The amino acid composition of rice is a major concern of rice breeders because amino acids are among the most important nutrient components in rice. In this study, a genetic map was constructed with a population of 134 recombinant inbred lines (RILs) from a cross between Dasanbyeo (Tongil-type indica) and TR22183 (temperate japonica), as a means to detect the main and epistatic effect quantitative trait loci (QTLs) for the amino acid content (AAC). Using a linkage map which covered a total of 1458 cM based on 239 molecular marker loci, a total of six main-effect QTLs (M-QTLs) was identified for the content of six amino acids that were mapped onto chromosome 3. For all the M-QTLs, the TR22183 allele increased the trait values. The QTL cluster (flanked by id3015453 and id3016090) on chromosome 3 was associated with the content of five amino acids. The phenotypic variation, explained by the individual QTLs located in this cluster, ranged from 10.2 to 12.4%. In addition, 26 epistatic QTLs (Ep-QTLs) were detected and the 25 loci involved in this interaction were distributed on all nine chromosomes. Both the M-QTLs and Ep-QTLs detected in this study will be useful in breeding programs which target the development of rice with improved amino acid composition.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.4
• /
• pp.428-435
• /
• 1992

Intrinsic viscosity and gelatinization properties of brown rice starches of Japonica and Tonsil type cultivars were investigated. The intrinsic viscosity was similar between the two cultivars. The gelatinization temperature of Japonica brown rice starch determined by differential scanning calorimetry was higher than that of Tonsil brown rice starch. However, the range of gelatinization temperature, gelatinization enthalpy and the water content for gelatinization were similar between the two starches. The treatment of starch at 6$0^{\circ}C$ for 24hr increased the gelatinization temperature and gelatinization enthalpy and decreased the range of geltinization temperature. The water content for gelatinization was negatively correlated with the range of gelatinization temperature in case of Japonica starch and with the intrinsic viscosity in case of Tonsil one. The in-trinsic viscosities of both Japonica and Tonsil starches were positively correlated with gelatinization enthalpy.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.3
• /
• pp.497-503
• /
• 1996

In order to obtain basic data for the preparation of rice flour, chemical properties of grain layers were compared using Chucheongbyeo and Samgangbyeo, which are Japonica and Tongil type rice, respectively. The amylose contents of L6(center) layer in two different type of rice were the highest among 6 layers of rice grain tested. Reduction in amylose content was observed as the layer reached the surface, resulting in the lowest amylose content in the L0 layer. Amylose contents of L6 layer of Chucheongbyeo and Sangangbyeo were 3 and 2.2 times higher than those of L1 layer, respectively. Crude protein content of the L2 layer was the highest among 6 layers of rice grain tested and 2.2~2.5 times higher than that of whole milled rice. Crude fat content of grain layer was reduced as reaching the center layer. The crude fat contents of L6 layer of grain were 0.21% and 0.25% in Chucheongbyeo and Samgangbyeo, respectively. Most of free and bound lipids in L0 layer of two different rices were 69 : 31 and 79.5 : 20.5, respectively. Bound lipid content of grain layers increased as reaching the center layer. Major fatty acids in free lipids of both cultivars were linoleic acid, oleic acid, and palmitic acid. Linoleic acid content was higher than oleic acid in Chucheongbyeo, but oleic acid content was higher in Samgangbyeo. Palmitic and myristic acid contents of Chucheongbyeo were higher than those of Samgangbyeo, but stearic and linolenic acid contents were lower than those of Samgangbyeo.

• Journal of Biosystems Engineering
• /
• v.4 no.1
• /
• pp.48-57
• /
• 1979

In order to obtain a standard reference for designing an adequate power rice transplanter, the cutting forces depending upon variety of seedling, sowing density, seedling age and soil moisture content of mat-type seedling were measured by the rice transplanter installed with force measuring device of dynamic strain gage system in the laboratory. The result of this study are summarized as follows : 1. Cutting velocity and acceleration transplanting hoe obtained from jinematic analysis of planting mechanism was 1.32m/sec and 81.5m/$sec^2$ when planting crank-shaft rpm was 160. 2. Little difference between cutting forces on 30-days old seelings of japonica and Indica type was observed, as the cutting forces determined were 2.0kg per hill for Japonica type and 2.1kg per hill for Indica type. 3. Cutting forces determined on 40-days old seedlings were 2.5kg, 2.3kg, 3.1kg and 2.9kg per hill for Milyang No.15, Tongil, Akibare and Milyang No.23 compared to the other varieties. 4. The cutting force was not greatly affected by the sowing densities , only five percent of differences were observed epending upon the sowing densities. 5. Cutting forces were 2.7kg and 2.0kg per hill on 40-days old seedlings and 30-days old seedlings respectively. About 38 percent of more forces was required in cutting 40-days old seedling than in cutting 30-days old seedlings. 6. More cutting forces were required as soil moisture content of mat-type seedling was decreased. 7. Root length after cutting by the planting hoe and their relationships with soil moisture content on 30-days old seedlings, are as follows ; $y=4.147-11.384x+ 28.854x^2$ where , $y$=root length after cutting. (cm) , $x$=soil ture content of mat type seedlings.(%, d.b.) 8. Cutting forces were varied with the width of cuttings ; those on 40-days old mat type seedlings were 2.7kg and 2.2kg per hill when cutting with 14 mm and 10mm of width respectively, about 32 percent of more forces was required when cuting with 14mm of width compared to 10mm of width.

• Weed & Turfgrass Science
• /
• v.3 no.3
• /
• pp.225-231
• /
• 2014

Benzobicyclon induces phytotoxicity to Tongil type rice, although it is an efficient herbicide in paddy. This study was performed to figure out the benzobicyclon-induced phytotoxicity responses of whole crop forage rice genotypes that have the genetic background similar to Tongil type rice, under wet-seeded and transplanted conditions. Mogwoo demonstrated whitening symptom at all the temperatures in both wet-seeding and transplanting by the application of standard and double rates of benzobicyclon. Nokyang, Mogyang and Suweon560 exhibited no or negligible whitening and their plant heights were not reduced at standard rate of benzobicyclon. But in double rate application in wet-seeding, the three genotypes showed 0-8% of white plants at all temperature treatments and reduction in plant height was comparatively larger at $27^{\circ}C$. In transplanting, the double rate application of benzobicyclon at 24 and $27^{\circ}C$ induced 0-32% of whitening plants depending on genotypes while no whitening plants were observed at 18 and $21^{\circ}C$ in all genotypes. Reduction in biomass by double rate of benzobicyclon at 24 and $27^{\circ}C$ was greater than at 18 and $21^{\circ}C$. It is concluded that Mogwoo is extremely sensitive to benzobicyclon and Nokyang, Mogyang and Suweon560 are tolerant to the standard rate of benzobicyclon.