• Proceedings of the Korean Society of Crop Science Conference
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• 1991.10a
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• pp.54-55
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• 1991

• Proceedings of the Korean Society of Crop Science Conference
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• 1991.10a
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• pp.52-53
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• 1991

• KOREAN JOURNAL OF CROP SCIENCE
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• v.22 no.1
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• pp.1-6
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• 1977

The varietal differences of protein content in barley grain and its variation under different cultural conditions were studied. The varietal variation of protein content was significant with the range of 8～18%. The protein content of barley grain were increased by heavier nitrogen application and decreased by shading treatment and drill seeding. There was negative correlation between protein content and grain weight in hulled barley, while positive correlation between nitrogen content of plant and leaf at heading stage and protein content of barley grain was significant in Haganemugi and Buheung.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.38-45
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• 1993

Gel consistency data collected from various experiments in same location during 1988 to 1992 were analysed to clarify the degree of varietal and environmental variation in rice. Most of japonica and Tongil-type rice varieties were belonged to soft gel consistency, and average gel length of japonica rice was longer than that of Tongil-type varieties. Gel length of glutinous rice cultivars was extremely long, near 100mm. Year variation of gel consistency was recognized, but did not affect on varietal difference. Gel consistency of most rice varieties and pedigree lines tested varied slightly between different seeding dates or nitrogen levels, but gel length of two indica rice varieties were decreased with the later seeding dates or the higher nitrogen levels. Rice varieties belonged to extremely hard or extremely soft gel consistency showed less variation of gel length between different years, seeding dates or nitrogen levels compared with intermediate ones.

• International Journal of Industrial Entomology and Biomaterials
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• v.2 no.2
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• pp.141-147
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• 2001

This study was carried out to find out whether there exists any content variation in 1-deoxynojirimycin (DNJ) among regional and varietal mulberry leaves. HPLC analysis was performed for 22 samples collected from several localities in Korea and Tsushima Islands Japan. The highest content was observed in the Cheongilppong sample collected at Youngchun City, Kyungsangbuk Province (1,882.7 $\mu\textrm{g}$/g DW), whereas lowest content was observed in the Cheongilppong sample collected at Jiniu City, Kyungsangnam Province (395.65 $\mu\textrm{g}$/g DW). In the comparison of regional samples of Kaeryangppong variety, DNJ content was highest in the order of Woniu City (1,460.1) > Boungun (999.85) > Hweongsung-gun (939.12) > Cheongju City (688.78). In case of Cheongilppong, DNJ content was highest in the order of Youngchun City (1.882.8) > Sanchung-gun (1,125.3) > Sunchon City (649.17) > Byunsan-myon (441.54) > Jinju City (395.65). Average content of regional samples was higher in Kaeryangppong (1,021.7 $\mu\textrm{g}$/g DW) than that of Cheongilppong (898.87 $\mu\textrm{g}$/g DW). Average DNJ content of the wild mulberry loaves collected from Cheju Island and Tsushima Island (1,012.9$\mu\textrm{g}$/g DW) was high enough to reach to that of the regional Kaeryangppong samples. In the comparison among varietal samples collected in Suwon, the highest DNJ content was observed in YK209 (768.16 $\mu\textrm{g}$/g DW), amongst overall low DNJ content of the varietal samples. Considering a few pieces of information from our data, DNJ content appears not to be influenced solely by annual temperature of the planted areas.

• Proceedings of the Korean Society of Crop Science Conference
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• 1989.05a
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• pp.12-13
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• 1989

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.1
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• pp.28-36
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• 1992

Fifty rice varieties were tested for alkali digestibility of milled rice grain at four different KOH levels, and twenty-four varieties selected were tested again for alkali digestibility at different degrading times and KOH levels. Gelatinization rate at several heating times and heating temperatures, and water absorption rate at 21$^{\circ}C$ and 77$^{\circ}C$ water temperatures were observed using rice samples of twenty-four varieties to clarify the relationship between alkali digestibility response, gelatinization rate and water absorption rate. Varietal difference of ADV in Japonica and Tongil tye rices was biggest at KOH 1.2%, but it was better to test at KOH 1.2% and 1.4% levels to know the exact alkali digestibility response of rice varieties. Rice varieties tested could be classified into three groups, low, intermediate and high, based on their alkali digestibility response at four KOH levels, and most of Korean cultivated rice varieties were belonged to intermediate or high ADV group. Varietal variation was also found in alkali degrading response at different soaking times in alkali solution. Low ADV varietal group showed higher gelatinization temperature and needed longer heating time for complete gelatinization compared with intermediate or high ADV group. Same trends was found between intermediate and high ADV groups, but varietal variation in the same ADV group was also found in gelatinization temperature and heating time needed for complete gelatinization of rice grain. Water absorption rate of low ADV group was lower than intermediate or high ADV group both at 21$^{\circ}C$ and 77$^{\circ}C$ water temperatures, and intermediate ADV group showed lower absorption rate than high ADV group only in initial water absorption stage at 21$^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.2
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• pp.202-210
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• 1983

These experiments were conducted to study the relationship among agronomic traits, varietal variation of grain-filling periods and the effect of environmental conditions on the grain-filling in the ten selected barley cultivars. The varietal variation of grain-filling periods was of significance: Tokak had the similar increment in both greenhouse and field plot, Suweon two row was believed to be an cultivar with short grainfilling period. Cultivars with higher grain-filling rates tended to. have significantly lower ash content. Ash content of a cultivar tended to be lower when grown under favorable condition. At maturity, the time of development of yellow or dark pigment at the crease base could be a possible criterion for physiological maturity determination. However, this requires further study. Average grain-filling period in the different conditions was constant, but varietal differences were 9 days in the greenhouse and 5 days in the field. The grain moisture content was not constant in accordance to both cultivars and growing conditions. Average accelerated days for heading and ripening periods were very constant in comparision with field and vinyl mulching suggests that the selected materials will be useful for genetic study on grain-filling periods. The cultivars and grown conditions with higher accumulated temperature per $100^{\circ}C$ from early grain-filling had larger grain-filling rates and heavier 1000 grain weight. This study showed that if the variation among and within cultivars is to be minimized, the greenhouse and vinyl mulching plots could be useful for genetic study on grain-filling periods in $BC_1$ and $F_2$ segregation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.27-37
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• 1994

To catch the relative importance of varietal and environmental variation in various grain quality components associated with palatability of cooked rice, grain appearance, milling recovery, several physicochemical properties of milled rice and texture or eating quality of cooked rice for rice materials of five japonica cultivars, produced at four locations of the mid-mountainous and alpine area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal and locational variations were detected in 1000-grain weight, amylose content, K/Mg ratio, gelatinization temperature, peak viscosity, breakdown and setback viscosities as compared with variety x location interaction variation. Also, marked locational variations were recongnized in milling recovery from rough to brwon rice, alkali digestibility and protein content, and significant varietal variation was caught in stickiness /hardness ratio of cooked rice. The variety x location interaction variation was especially large in quality components of grain appearance and ripening, palatability of cooked rice and consistency viscosity. One thousand kernel weight was heaviest in Jinbuolbyeo and Odaebyeo, and the unfilled grain ratio was lowest in Jinbuolbyeo. Odaebyeo showed slightly' lower ratio of intact and clear milled rice because of more chalky rice kernels compared with other cultivars. Amylose content of Jinbuolbyeo and Sobaegbyeo was about 1% lower than that of others and K/Mg ratio of Odaebyeo was the lowest one among rice materials. Odaebyeo, Sobaegbyeo and Jinbuolbyeo revealed significantly low gelatinization temperature and setback viscosity while high peak and breakdown viscosities. Cholwon rice showed the greatest kernel weight, good grain filling but lowest ratio of intact and clear milled rice while Jinbu rices exhibited the highest milling recovery from rough to brown rice and ratio of sound milled rice. Amylose content of milled rice in Jinbu rices was about 2-3% lower than those in other locations. Protein content of polished rice was about 1% lower in rice materials of middle zone than those of southern part of Korea. K/Mg ratio of milled rice was highest in Jinbu rice and potassium content was slightly higher in the rice materials of middle region than in those of southern region. Alkali digestion value and gelatinization temperature of polished rice was markedly high in Jinbu rices as compared with other locations. Breakdown viscosity was hightest in Chlown rices and next higher with the order of Hwaso>Unbong>Jinbu rices, and setback viscosity was the quite contrary tendency with breakdown. The stickiness /hardness ratio of cooked rice was relatively higher value in Cholwon rices than in the others and the palatability of cooked rice was a little better in Unbong and Cholwon rices than in Jinbu and Hwaso rices, although variety x location interaction variation was large. The rice materials can be classified largely into two groups of Jinbu and the others by the distribution on the plane of 1st and 2nd principal components (about 60% of total informations) contracted from twelve grain quality properties closely associated with eating quality of cooked rice. Also, Jinbu and the other rices were divided into two and three rice groups respectively. Varietal variation of overall rice quality was smallest in Hwaso. The most superior rice group in overall quality evaluation included Odaebyeo produced at Cholwon, Unbong and Hwaso, and Sobaegbyeo grown at Unbong

• Proceedings of the Korean Society of Sericultural Science Conference
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• 2001.04a
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• pp.32-32
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• 2001