• Applied Biological Chemistry
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• v.34 no.1
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• pp.21-25
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• 1991

Twenty-six japonica and 19 Tongil type milled rices were grouped based on water uptake rate at $23^{\circ}C$ and interrelationships between starch properties and hydration group were investigated. There were no significant differences in relative crystallinity, transmittance increase rate of 0.1% starch suspension and soluble amylose between japonica and Tongil type rices. The gel volume of starch n 3M KSCN solution of Tonsil type rice starch was significantly higher than that of japonica one. However, no correlations were observed between starch properties and hydration groups.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.1
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• pp.70-73
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• 1999

This study was conducted to ascertain the chromosomal locations and effect of quantitative trait loci (QTL) associated with the physical traits of rice (Oryza sativa L.) eating quality. 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 six physical traits of cooked rice. Transgressive segregation was observed for all examined traits. Significant QTL were detected (LOD$\geq$2.0) in three traits, including single QTL for adhesiveness, gumminess, and chewiness of cooked rice, respectively. Phenotypic variation explained by each QTL ranged from 6.3% to 14.6%. However, no significant QTL was detected for hardness, cohesiveness, and elasticity of cooked rice. Pleiotropic effects of single QTL on different traits are observed.d.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.105-111
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• 1995

The relationship betwwen the molecular structure of amylopectin and the texture of cooked rice was investigated using Korean rice [3 varieties of Japonica type and 3 varieties of Tongil type(Japonica-Indica breeding type)]. The molecular structure of rice amylopectin was polymodal and distributed A chain of $\overline{DP}$ 12.4, short B chain of $\overline{DP}$ 20.6, B chain of $\overline{DP}$ 26.3, long B chain of $\overline{DP}$ 45 and super long chain of above $\overline{DP}$ 55. The super long chain of amylopectin was composed of long linear chain with poorly branched chain. Also, the super long chain of amylopectin showed positive correlated with average chain length, inherent viscosity and ${\beta}-amyloysis$ limit$({\%})$, but negative correlated with ${\lambda}max$ of iodine reaction of amylopectin. The structural properties of amylopectin in Japonica type were different from those of amylopectin in Tongil type. In relationship between molecular structure of amylopectin and texture of cooked rice, the average chain length, inherent viscosity, ${\beta}-amyloysis$ limit and super long chain of amylopectin was showed a positive correlation with hardness, but a negative correlation with adhesiveness of cooked rice. The long chain of rice amylopectin is the less, the eating quality of cooled rice was the better. These results suggest that the molecular structure of rice amylopectin could be responsible for the texture of cooked rice.

• Korean Journal of Soil Science and Fertilizer
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• v.50 no.3
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• pp.135-149
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• 2017

In order to obtain promising rice growth-promoting microbial strains that can be used as substitutes for chemical fertilizers, 172 bacterial strains were isolated from rice roots grown in Korean and Russian soils. Out of them, the strains KR076, KR083, KR181 and RRj228 showed plant growth-promoting activities on maize seedlings. Bacillus megaterium KR076 and Bacillus sp. KR083 showed both nitrogen-fixing and plant growth-promoting activities, while Rhizobium sp. KR181 and Pseudomonas sp. RRj228 appeared to support only plant growth-promotion, but not $N_2$ fixation. Especially, RRj228 showed high growth promoting activity at low concentrations. Inoculation studies with KR083 and RRj228 revealed a high affinity to the Japonica rice variety such as Junambyeo than the Korean Tongil type variety such as Arumbyeo. Both KR083 and RRj228 strains showed rhizoplane and/or endophytic colonization in Japonica and Tongil types rice when soaked with the bacterial suspension of $1.1{\times}10^5cfu\;ml^{-1}$ for six and twelve hours. However, the total bacterial cell numbers were higher in the roots of Japonica variety than in the Tongil type. In inoculation trials with Daesanbyeo rice variety, the seedlings inoculated with KR181 and RRj228 at the rate of $2.0{\times}10^6cfu\;ml^{-1}$ showed yield increment of 35% and 33% (p < 0.01), respectively, so that they contributed to the replacement of chemical fertilizer at half doses of N, $P_2O_5$, and $K_2O$ in pots. In Junambyeo rice seedlings, the strain RRj228, when inoculated with a cell suspension of $1.8{\times}10^6cfu\;ml^{-1}$, promoted 3.4% higher yield at 70% dose than at a full dose level of N $110kg\;ha^{-1}$ in field. These results suggest that the rhizobacteria KR181 and RRj228 are prospective strains for enhancing rice performance.

• Korean Journal of Breeding Science
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• v.42 no.5
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• pp.470-480
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• 2010

The objectives of this study were to identify QTLs for agronomic traits using introgression lines from a cross between a japonica weedy rice and a Tongil-type rice. A total of 75 introgression lines developed in the Tongil-type rice were characterized. A total of 368 introgressed segments including 285 homozygous and 83 heterozygous loci were detected on 12 chromosomes based on the genotypes of 136 SSR markers. Each of 75 introgression lines contained 0-9 homozygous and 0-8 heterozygous introgressed segments with an average of 5.8 segments per line. A total of 31 quantitative and 2 qualitative loci were identified for 14 agronomic traits and each QTL explained 4.1% to 76.6% of the phenotypic variance. Some QTLs were clustered in a few chromosomal regions. A first cluster was located near RM315 and RM472 on chromosome 1 with QTLs for 1,000 grain weight, culm length, grain width and thickness. Another cluster was detected with four QTLs for 1,000 grain weight, grain length, grain width and grain length/width ratio near the SSR marker RM249 on chromosome 5. Among the 31 QTLs, 9 (28.1%) Hapcheonaengmi3 alleles were beneficial in the Milyang23 background. ILs would be useful to confirm QTLs putatively detected in a primary mapping population for complex traits and serve as a starting point for map-based cloning of the QTLs. Additional backcrosses are being made to purify nearly isogenic lines (NILs) harboring a few favorable Hapcheonaengmi3 alleles in Milyang23 background.

• Korean Journal of Breeding Science
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• v.43 no.5
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• pp.464-469
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• 2011

Virus diseases often cause serious damage to rice production in Asia. The lack of information on virus resistance genes has been a major obstacle for the breeding of resistant varieties. In order to identify DNA marker associated with resistance against rice stripe virus (RSV), the quantitative trait locus (QTL) was carried out using advanced backcross population developed from a cross between RSV-resistant tongil type cultivar Shinkwang and susceptible japonica cultivar Ilpum. A RSV resistance QTL $qSTV11^{SG}$ explaining 44.2% of the phenotypic variation was identified on chromosome 11 of Tongil type rice cultivar 'Shingwang'. $qSTV11^{SG}$ was tightly linked to DNA marker RM6897. The RM6897 divided as resistance type allele and susceptible type alleles. Twenty seven resistant varieties showed the resistant-type allele and 23 susceptible varieties were susceptible-type allele to the marker of RM6897. This results and the molecular markers presented here may be useful in rice breeding for improving RSV resistance in japonica rice.

• Proceedings of the Korean Society of Crop Science Conference
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• 1986.06a
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• pp.48-49
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• 1986

• Proceedings of the Korean Society of Crop Science Conference
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• 1992.05a
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• pp.4-5
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• 1992

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.44-44
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• 2022

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.4
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• pp.355-363
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• 1999

The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The $\alpha$-amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.