• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.6
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• pp.507-511
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• 2004

This research was carried out to offer the basic informations about new varietal breeding for specific use and physiological characteristics through investigation of detection, content variation and color difference of anthocyanin individual pigments within seed coats in domestic black soybean. The seed of thirteen cultivars such as Geomjeongkong 1, Geomjeongkong 2, Seonheugkong, Tawonkong, Ilpumgeomjeongkong, Geomjeongolkong, Cheongjakong, Jinju 1, Heugcheongkong, Juinunikong-Y, Juinunikong-G, Geomjeongkong 3, Geomjeongkong 4 was tested. C3G (cyanidin-3-glucoside) was detected in only Geomjeongkong 1 and Seonheugkong but D3G (delphinidin-3-glucoside) and C3G were found in Heugcheongkong. The rest cultivars that there were three anthocyanins such as D3G, C3G, and Pt3G (petunidin-3-glucoside). Anthocyanin content of tested cultivars showed a high variation. The ranges of D3G, C3G, Pt3G, and TA (total anthocyanin) contents were $0.55\~2.63mg/g,\;2.77\~8.38mg/g,\;0.38\~5.65mg/g,\;and\;3.32\~16.92mg/g$, respectively. These contents showed variation among cultivars as well as variation between two years, 2001-2002. As a result of variation of anthocyanin color difference, the ranges of L (lightness), a (redness), and b (yellowness) as Hunter's value were $34.09\~42.89,\;12.77\!22.85,\;and\;5.36\~12.10$, respectively, and these color differences showed variation among cultivars and also variation between two years, 2001-2002. D3G, C3G, Pt3G, and TA showed reciprocally a positive correlation being representive of high significance.

• Applied Biological Chemistry
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• v.24 no.4
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• pp.230-237
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• 1981

For the investigation of efficient use of fertilizer nitrogen NPK simple trials were carried out using newly bred Tongil line(japonica indica hybrid selection) and the leading local varieties with sulfur coated area in fields for two years. The yield of Tongil line was higher than that of leading local varieties by 16% in the cool year and 23% is warm year with high solar radiation from NPK simple trials including SCU and 2-split application which were carried in 130 fields at 32 locations. Warm year increased yield by 9% in Tongil but only 3% in the local than the cool year did. Optimum nitrogen level was higher in Tongil by 3.8㎏ in the cool year and 5.5㎏ in warm year than for the local. Yearly variation of optimum nitrogen in the carne variety was greater than varietal variation in the same Year. Two-split application resulted in 1 to 2% of inconsistent yield variation. Sulfur coated urea increased yield by average 2 to 4% even at 20% reduced rate of nitrogen. It was remarkably effective in same $(27{\sim}39%)$, virgin (20%) and unmatured (10%) soils.

• Korean Journal of Agricultural and Forest Meteorology
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• v.4 no.3
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• pp.164-168
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• 2002

Yield prediction model of rice based on the boundary line analysis of the relationships between rice yield and meteorological conditions during rice growing period was reported in the previous report (Kim et al, 2001). Using the 15-year data of the 20 locations used for the model formulation and of the 12 locations not used, the model was tested for its predictability of location to location, year to year, and variety to variety variation of rice yield. The model predicted reliably the mean yield differences among locations, the yearly yield variation in each location, and the yield variation by variety. However, the model showed relatively lower predictability for the years of cool weather injury especially in mountainous locations. In conclusion, the model using boundary line analysis could be used to predict the yield responses to meteorological conditions during rice growth period and the locational, yearly, and varietal variations of rice yield. And the predictability of the present yield prediction model might be improved by including the boundary line analysis for the other factors such as soil characteristics, fertilization levels, etc.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.6
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• pp.560-565
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• 1993

This study was conducted to obtain basic information for breeding materials on the oil quality improvement of perilla seeds. Oil contents and omega(${\omega}$)fatty acid compositions of seeds were investigated to 317 varieties of domestic perillas. Oil contents of 317 perilla varieties ranged from 35.6 to 55.3 with 44.5% of varietal mean. The major omega fatty acids contained in the oil were oleic acid(${\omega}$-9) 15.2%, linoleic acid(${\omega}$-36) 13.9% and linolenic acid(${\omega}$-3) 63.1% in the mean value. Varietal variation of $\omega$-9, 6 and 3 fatty acids ranged of 9.5～21.4%, 9.1～20.4% and 50.6～70.5% respectively. Unsaturated fatty acid were averaged 92.2% of seed oil in fatty acid composition. The ratios of ${\omega}$-6 to ${\omega}$-3 ranged of 0.13～0.34%(0.22% in mean value). The highest linolenic acid variety was Yecheonjong being 70.5%. The lowest variety in rations of ${\omega}$-6 to ${\omega}$-3 was Goseongjong being 0.13%. Oil content showed positive correlation with stearic acid and linolenic acid, while the negative correlation with oil content and linoleic acid. On the other hand, A significant negative correlation were showed between lionolenic acid and the ratios ${\omega}$-6 / ${\omega}$-3 fatty acid, saturated fatty acid. Saturated fatty acid was highly correlated with unsaturated fatty acid negatively being r=-0.723$^{**}$

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of 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 rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.762-769
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• 2012

In order to study the cooking characteristics of four rice cultivars of Seolhyangchal, Baegjinju, Ilpum and Haiami, we investigated the relationship between the textures of cooked rice and their physicochemical properties. Different levels in grain weight. length/width ratio and amylose content were observed among the four rice cultivars. There was no significant difference in the amylopectin chain length distribution among the cultivars. Water absorptions of rice grains during soaking were completed between 30 and 40 min, with Haiami showing the slowest absorption. Significant differences in the viscosity properties of rice flour were found by a Rapid Visco Analyser. Baegjinju with low amylose content had the highest viscosity in paste breakdown. According to the DSC results of rice starches, there were significant differences in the onset, peak and conclusion temperatures of the endothermic peak. Gelatinization enthalpy showed energy content changes between 4.20 and 6.97 J/g, with the lowest change in Haiami. Texture properties of cooked rice were assessed using a Texture Analyzer, which showed that the hardness of cooked rice was decreased with soaking than without soaking. However, this finding was not applicable for Haiami rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.4
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• pp.261-266
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• 2000

This study was to investigate antioxidative activity of rice grain using 1, 1-Diphenyl-2-picrylhydrazyl(DPPH) and thiobarbituric acid (TBA) method and germination ability for screening rice varieties with high antioxidative activities on korean native and foreign rice varieties harvested in 1998 and 1999. The average antioxidative activity of foreign rice varieties (DPPH 63.5% and TBA 55.2%) was significantly higher than that of native rice varieties (DPPH 47.2% and TBA 45.6%) on varieties harvested in 1999. The promptness index (PI) of native rice varieties was higher in stored rices for three months (mean PI=160.7) than that of stored rices for a year (mean PI=141.6). On the other hand, the PI of foreign rice varieties was higher in stored rices stored for a year (mean PI=176.7) than that of stored rices for three months (mean PI=157.5). Varieties with high redness of hulled rice (a-value) showed significant lipid peroxidation inhibitory activity to DPPH in a stored rices for a year (r=${0.5744}^**$) and stored rices for three months (r=${0.5630}^**$) . These results indicate that the pigments of hulled rice varieties may play important antioxidative roles and colored rice varieties with higher antioxidative potentials can be developed and also may provide information with rice breeder to breed rice variety with a high antioxidative activity for a rapid screening of a small amounts of a large number of samples using color value.

• Journal of the Korean Society of Tobacco Science
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• v.14 no.2
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• pp.104-115
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• 1992

The present study was conducted to compare the relative efficiency of four different breeding methods in tobacco varietal development. A single Fl hybrid plant from cross of two flue-cured cultivars of Nicotiana tabacum L Bright Yellow 4(BY4) and NC95, was selfed. F2population above cross was screened for resistance against bacterial wilt caused by Pseudommonas solanacearum E.F.Smith under the naturally infested field conditions, and the 30 lines were developed from F2 individual plant by anther culture (ADH), maternal method utilizing Nicotiana afpicana (MDH), single- seed descent(SSD) and Bulk breeding method, respectively. All characters except content of total alkaloids of ADH and MDH which wore bred by haploid methods reduced more than that of lines bred by conventional methods(SSD & Bulk) : however, the yields were 8% lower than other lines. The total alkaloid content of ADH was higher than that of MDH, and yield was reduced about 4n even though the number of leaf was identical with the MDH. All other characters of ADH were also reduced significantly. In the lines bred by conventional methods, population developed by SSD showed significantly wider leaf width, shorter plant height, later days to flower, and lower in percent reducing sugar than those by Bulk. The populations derived from haploid method showed greater phenotypic variance and wider range of variation than conventionally developed ones. The results obtained indicate that selection will provide a significantly greater genetic gain for leaf number and leaf length in the ADU and MDH populations, and for plant height and days to flower in the SSD and Bulk populations.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.121-129
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• 1987

Indonesian varieties were compared with Korean varieties on three different sowing times, each of which had three different nursery periods, at Suwon, Korea (126$^{\circ}$ 19'E and 37$^{\circ}$ 16'S). Indica-type varieties with exception of late-maturing ones had heading regardless of sowing time and nursery period. As the Korean varieties com-pared with those, the earlier sowing plots with shorter period of nursery gave better result in yields and yield components.

• Korean journal of applied entomology
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• v.15 no.2 s.27
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• pp.61-68
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• 1976

Leading soybean cultivars such as Kwanggyo, Yugu No.3, Dongbugtae, Gangrim, and Eundaedu were heavily diseased by a virus in Korea. The disease was most severe in the northern provinces where soybean mosaic virus also occurrs, but the disease has also been observed in other provinces where soybean diseases are less prevalent. The disease symptoms were similar to bud blight caused by tobacco ringspot virus; but this was not confirmed in inoculation tests on indicator plants and serological experiments. There were some differences in varietal susceptibility to the disease, with symptom variation depending on the soybean cultivar and source of inoculm. Disease symptoms on infected soybean plants were mottling and necrosis. The present results, therefore, indicate some strains of SMV or a mixture of legume viruses may or may not be responsible for the disease.