• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.1
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• pp.28-35
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• 2013

Anthocyanin pigments from three pigmented rice varieties, Hongjinju, Sintoheugmi and Josaengheugchal pigmented by black color, were quantified to evaluate effects of transplanting and harvesting time during seed development. Hongjinju, a rice variety of grains pigmented by red color, contains only two kinds of anthocyanins, delphinidin and cyanidin. Meanwhile, delphinidin, cyanidin, and pelargonidin were identified in Sintoheugmi and Josaengheugchal. Anthocyanidin contents in pigmented rice variety Hongjinju under different planting times were decreased with prolonged harvesting times. The Sintoheukmi showed that cyanidin content was the highest among analyzed pigments during seed development. Two anthocyanins (cyanidin and pelargonidin) in Josaengheugchal recorded highest contents at 20 days after heading in three transplanting times. Cyanidin content was also slightly increased with prolonged transplanting time. Total anthocyanidin contents in Hongjinju were always lower than that of Sintoheukmi and Josaengheukchal. In two rice varieties, Sintoheugmi and Josaengheugchal, $a^*$ values were commonly slightly decreased by late transplanting and harvesting times. Changes of $a^*$ and $b^*$ values in waxy rice varieties, Sintoheugmi and Josaengheugchal varied more than those in Hongjinju. In Josaengheugchal, early harvesting before maturity showed lower brown rice yield and late harvesting in the each transplanting times resulted in highest brown rice yield.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.135-144
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• 2004

A total of 40 Korean and Japanese rice varieties were evaluated for their main chemical components, physical properties, cooking quality, pasting properties, and instrumental measurements. Based on their quality evaluations, it was concluded that Korean and Japanese rice varieties were not significantly different in the basic components of NIR (Near Infra Red) data and the chemical analysis from the uncooked brown and milled rices. Korean rice had a little bit higher protein and amylose contents but much lower fat acidity than those of Japanese rice from the chemical analysis. From all the data of three different kinds of NIR methods, Korean and Japanese milled rice were very similar except the taste score. Japanese rice showed a slightly higher taste score, a little bit higher lightness and whiteness, but lower yellowness and redness than Korean one. From all those data of NIR and the chemical analysis, Korean and Japanese rices had very similar components except the fat content.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.3
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• pp.357-366
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• 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 applied entomology
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• v.44 no.3 s.140
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• pp.177-187
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• 2005

For the comparison of feeding behavior of Nilaparvata lugens among different rice varieties, electrical penetration graph (EPG) technique was used. Ten rice varieties were selected from national-widely recommended rice varieties cultivating in Chungnam province. The correlation between feeding duration and honeydew amount excreted was investigated, and the types of EPG pattern were analyzed among rice varieties. The EPG patterns divided into 6 types according to electrical specific feature, respectively. Type 1 pattern was a searching feeding sites, resting or wandering on a rice plant. Type 2 pattern was appeared when the insect untaken from phloem sieve element. Type 3 pattern was observed when the insect piercing into the rice plant. Type 4 pattern was observed when the insect salivating in rice plant. Type 5 pattern was observed when the insect ingesting from the xylem. Type 6 pattern was observed when the stylet moving in cell. Feeding duration time on Gum-nam was significantly shorter than Dong-jin, Dae-ahn, Dong-ahn, Dae-san. Also, on Gun-nam, it was shown that the brown planthopper did not penetrate the cuticle for a long time. The total number of excreted honeydew droplets by the brown planthopper was the greatest in Dong-jin variety and the least in Gum-nam variety. In proportion to phloem feeding time, the number of honeydew droplets had been increased. According to the results of EPG patterns and honeydew droplets analysis, N. lugens seems to prefer Dong-jin, Dong-ahn, Dae-san, and Dae-ahn to Gum-nam, Da-san, and Nam-chun rice plant variety.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.6
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• pp.513-518
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• 2006

This study was conducted to investigate the relations between brown planthopper (BPH, Nilapavata lugens) resistance and specific organic acids (oxalic acid, silicic acid, and trans-aconitic acid) known as BPH sucking inhibitors on different rice varieties and/or lines. There were no specific relations between BPH resistance and the contents of oxalic and silicic acids in the rice plant tissues. However, the stronger the BPH resistance was occurred, the higher the content of trans-aconitic acid was contained in the rice plants. The relations between the injury rate of rice plant by BPH and the content of trans-aconitic acid in the rice plants were negatively correlated, which were -0.84 and -0.82 at 30 and 60 days after seeding, respectively. Therefore, the content of trans-aconitic acid in rice plant tissues might be utilized as an index for improving BPH resistance of rice varieties.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.926-936
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• 1996

Field hulling of high-moisture paddy followed by brown rice drying offers many advantages over the present paddy harvesting and drying offers many advantages over the present paddy harvesting and drying system. We did a preliminary study of the parameters for efficient hulling of high-moisture paddy using the IRRI Centrifugal Huller and two India rice varieties. Hulling capacity , hulling efficiency , brown rice recovery and percent whole bown rice were generally best at the impeller peripheral speed of 44m/s. A second pass through the huller increased hulling capacity , brown rice revery and hulling efficiency, but reduced percent whole brown rice. To solve this , we recommed separation of paddy after hulling and aspiration such that only unhulled and partially -hulled grains will be fed back to the huller. Paddy at even 23% m.c. could be effectively hulled by the impeller-type huller , but the results were generally better at 14 to 17% m.c. Only in percent whole brown rice did the 17 to 23% m.c. range performed better than that of 14% m.c. Difference invarietal response to hulling was observed.

• Korean journal of applied entomology
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• v.22 no.2 s.55
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• pp.52-66
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• 1983

The brown planthopper, N. lugens (Stal), has become a serious pest of rice in tropical Asia during the last decade. At high pest density, its feeding damage causes 'hopperburn' or complete wilting and drying of the rice plant. It also transmits grassy and ragged stunt virus diseases. The estimated losses caused by the pest in tropical Asia exceed $US\$300$ millions. While cultivation of resistant rice varieties has proved to be highly effective against the pest, their long-term stability is threatened because of the evolution of prolific biotypes which can destroy these varieties. At present, identification of biotypes is based principally on the differential reactions of host rice varieties to the pest and on host-mediated behavioral and physiological responses of the pest. Recent findings of morphological differences in adult rostrum, legs, and antennae, body parts that possess receptors for host plant location and discrimination, and cytological differences in N. lugens populations maintained as stock cultures strongly complement other biotype studies. So far, three N. lugens biotypes have been identified in the Philippines. Biotype I can survive on and damage varieties that do not carry and genes for resistance, while Biotype 2 survives on resistant varieties carrying Bph 1 gene and Biotype 3 on varieties carrying gene bph 2. However, none of these biotypes can survive on varieties with genes Bph 3 or bph 4. Several varieties which are resistant in the Philippines are susceptible in India and Sri Lanka as the South Asian biotypes of N. lugens are more virulent than Southeast Asian biotypes. To monitor the pest biotypes in different geographical regions and to identify new sources of resistance, an International Brown Planthopper Nursery has been established in many cooperating countries. The evolution of biotypes is an exceedingly complex process which is governed by the interactions of genetic and biological factors of the pest populations and the genetic makeup of the cultivated varieties. While the strategy for sequential release of varieties with major resistance genes has been fairly successful so far, the monegenic resistance of these varieties makes them vulnerable to the development of the pest biotypes. Therefore, present breeding endeavors envisage utilizing both major and minor resistance genes for effective control of the pest.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.131-139
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• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.261-263
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• 1990

The water uptake rates of thirty-four japonica and twenty-five j x indica brown rices at $100^{\circ}C$ were analyzed. The water uptake rates had no correlation with size or volume of brown rice kernel. The regression equations for water uptake rates between brown rice at $100^{\circ}C$(Y) and milled rice at $23^{\circ}C(X)$ for japonica and j x indica varieties were Y = 1.12X-0.34(r = 0.976, p<0.001) and Y = 1.16X-0.54(r = 0.990, p<0.001), respectively (Received August 13, 1990 and accepted September 20,1990).

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.885-892
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• 2002

The purpose of this research was to prove the excellency of unpolished (brown) rice with respect to nutritional composition and to compare chemical composition among six varieties of rice. Some nutritional composition in the Polished (well -milled) rice and unpolished (brown) rice of the six typical Korean varieties (Chucheong, Hwasung, Odae, Ilmi, Dongjin, Ilpum) were determined. Most of nutrients in the brown rice were much greater than those in the milled rice and there was significant difference among rice varieties in some chemical compositions. The major minerals of milled rices were Ca, 6～15 mg%;P, 91～125mg%;Fe, 0.3～1.2mg%; Na, 10～14mg%;K, 106～205 mg%; Zn, 1.0～1.8mg%; and Mg, 32～58 mg%. The mineral contents of brown rices wre Ca, 4～11mg%;P, 92～286mg%;Fe, 1.3～1.9mg%;Na, 12～15mg%;K, 243～320mg%;Zn, 1.5～2.3mg%;Mg, 112～140mg%. Major fatty acids in six rice varieties were linoleic acid, oleic acid and palmitic acid, which comprised of about 93% of total fatty acid. Amino acid analysis showed that aspartic acid, glutamic acid, arginine and leucine were major amino acids, whereas histidine, threonine and tryptophan were minor ones of rice. Most ammo acid contents was higher in Ilmi than the other varieties. The contents of vitamin in brown rices were considerably higher than those in well-milled rice. There was not significant difference in total dietary fiber among rice varieties : 1.1～1.2% for milled rice,3.2～3.5% for brown rice.