• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.4
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• pp.1-9
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• 1980

To determine the optimum harvest time of recent rice varieties from Indica/Japonica remote crosses, leading varieties Suweon 264 and Milyang 23 were tested for the changes in dry matter weight and moisture content of grain, shattering, shelling ratio, milling ratio, and apparant physical quality during grain development at 5 day-intervals from 20 days to 55 days after heading. The results are summarized as follows: 1. Grain weight (dry matter) reached its maximum (physiological maturity) at 30 days after flowering (DAF) in Suweon 264, and at 35 days in Milyang 23, and thereafter it did not change significantly until 55 DAF. 2. Time course of decrease in grain moisture content (Y, %) during maturation (X, DAF) consisted of two linear phases, i.e. a fast and a slow period: Y=68.245-1.33X until 34DAF, and Y=23.025-0.470X until 55DAF after 34DAF in Suweon 264; Y=73.62-1.634X until 24.5DAF, and Y=33.59-0.570X until 55DAF after 24.5DAF in Milyang 23. Two varieties showed the same grain moisture content of 28% (wet basis) at physiological maturity in spite of the distinct differences in the heading date, time of physiological maturity and thereby ripening climate. 3. Force to shatter a grain ranged about 90 to 100g in Milyang 23, and about 200 to 250g in Suweon 264 and in a Japonica variety, Jinheung. The force, however, did not change significantly with harvest time from 35DAF to 50DAF. 4. The changes in the ratios of shelling, milling, broken rice and tinted rice with harvest time were insignificant during a period from 35DAF to 55DAF. However, ratios of green rice and white belly rice decreased significantly with delay in harvest time during 10 days after physiological maturity. 5. The best time of harvest for maximum yield and good quality is thought to be 10 days after physiological maturity, and grain moisture content at this time was about 20% on wet basis.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.340-344
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• 2005

In high-income Asian countries like Korea and Japan, per capita rice consumption has declined because of the change in consumer' favorite foods from rice to high-cost quality foods. This has forced farmers to reduce rice production. Although fodder rice could be another option to be cultured by farmers, available information concerning rice grain silage has been limited. In the present study, therefore, the difference in the quality of fodder rice silage prepared from either whole crop or grain at different ripening stages was compared. Various supplements were also added into whole crop and grain silages of fodder rice before ensiling, and thereafter, the palatability of prepared silages was determined by beef cattle. At ear emergence stage, the pH values for both grain and whole crop silages were approximately 4.5. In both grain and whole crop silages, the pH values were significantly increased by progressing ripening stages from milk-ripe stage to yellow-ripe stages, and the increase in pH value for grain silage was faster than that for whole crop silage. In the grain silage, the higher lactic acid (LA) content in grain silage seemed to be, the lower pH value was. Both in grain and whole crop silages, pH was significantly decreased by supplementation with LA bacteria. There were no significant differences in feed intake among any treatment groups.

• Korean Journal of Environmental Agriculture
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• v.27 no.4
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• pp.456-459
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• 2008

Quality of rice grain changes during dry storage with internal physiological changes and external injury by organism. Storage rice changes by condition with respiration via variable temperature, hydrolysis enzyme reaction, lipid peroxidation occurs with change of palatability. During dry storage, physiological change with protein variation pattern was examined by image analysis on proteomic technology. Analysis revealed that protein activity had no change store at room temperature and store at $40^{\circ}C$, but decreased store at $60^{\circ}C$. Analysis of variable hydrophobic protein pattern revealed that protein activity of beta-tubulin, protein disulfide isomerase, vacuolar ATPase b subunit, globulin was not significantly decreased all dry and store condition. However, heat shock protein 70, and glutathione transferase was significantly decreased when rice dried at $60^{\circ}C$ compared with room temperature and $40^{\circ}C$ dry condition.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.21-27
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• 2000

In order to investigate the changes of rice qualities during 4 years storage of paddy in warehouse of normal temperature condition. As storage period go by, head ratio was deduced and broken rice was increased according as a change of temperature during the long term storage. A color of rice was became more dark gray than that of entering time as L value was decreased from 64.07 to 61.62 a 4 years late. As a results of studies on the cooking quality of milled rice, water uptake ratio and expanded volume were increased in proporation to storage period, wherease total solids and iodine blue value were decreased. In the characteristic of texture of cooked rice, viscosity/hardness ratio(-H/H) had a decreasing tendency, while adhesiveness and cohesiveness increased with increased storage time. The qualities of cooked milled rice studied were sensory attributies of odor, taste, stickiness and appearance which were evaluvated by multiple comparsion method. The sensory results showed that all of descriptions were deterirated with a increased storage period. The taste and stickiness were changed from good score to bad score a 2 years later.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.288-288
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• 2022

Rice is an important staple in the world. And drought is one of the important constraints that negatively affect yield loss and grain quality of rice. CRISPR/Cas9 is a new breeding strategy that can improve the characteristics of rice quickly and accurately. CRISPR/Cas9 is a novel approach that can reliably harvest rice yields in response to a rapidly changing climate. In addition, there is no externally inserted DNA left in genome-editing rice, and it is receiving attention as being able to take responsibility for future food because its characteristics are continuously improved. In the future, high levels of drought resistant in water-constrained environments will be required, which will reduce yield loss. OsSAP was genome-editing with CRISPR/Cas9 in rice. A different line number was assigned to each panicle, and the generation advanced by applying the ear-to-row method. Genome-editing rice has improved drought resistance in drought conditions. Also, in genome-editing rice, the target sequence was homozygous in the 0 generation, and the coefficient of variation of heading date, number of tiller, and 1,000-grain weight was very small in 2 generation. In the era of rapidly changing climate change, CRISPR/Cas9 presents a new breeding strategy that can rapidly and accurately improve agronomic traits of major food crops as well as rice. CRISPR/Cas9 is applied together with traditional breeding to develop into a new breeding strategy, it is suggested that food can be obtained stably in response to climate change.

• Journal of The Korean Society of Agricultural Engineers
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• v.48 no.3
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• pp.35-45
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• 2006

Fallow paddy areas have been increased due to the import of cheap agricultural product, and the unbalance between farming cost and rice price since 1990. In domestic, rice production control that decrease paddy field area has been introduced for the control of rice demand and supply and stabilization of rice price since 2003. Because of the desire of paddy field's owner to create benefit by using paddy for other object, fallow paddy would be continuously increased. In the other aspect, many people in the world is suffering from hunger because of the shortage of food. In case of Korea, continuous drought and flood damages will be potential concern of stable food supply. From this viewpoint, the increasing fallow paddy area needs to be protected from the devastation by weed breeding for the re-cultivation. In this study, fallow paddy managed with the shallow pools and shallows was selected fur monitoring and analyzing of water quality and plant body change. As the results, the managed fallow paddy found to be effective in the purification of water quality and the control of plant growth.

• Journal of Biosystems Engineering
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• v.37 no.3
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• pp.184-191
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• 2012

Purpose: This study was conducted to investigate the storage and quality characteristics of brown rice under the low temperature warehouse conditions using ambient cold air in the winter. Methods: This new technique maintains rough rice warehouse temperature below $15^{\circ}C$ without cooling operation until the end of May. Four hundred tons of rough rice were stored in the low temperature grain warehouse, and were aerated from the top to the bottom using ambient cold air in February. The quality of rough rice was evaluated from February through October. Results: The results were as followings. Moisture contents of rough rice in the low temperature storage had decreased less than the ordinary temperature storage. Cracked rate of brown rice in the ordinary temperature storage and low temperature storage increased by 4~10.8% and 1.6~7.2%, respectively. The germination rate of rough rice under the ordinary and the low temperature warehouse decreased by 15.0~25.0% and 1.7~8.0%, respectively. The acid value of brown rice under the ordinary and the low temperature warehouse increased by 3.67~6.72 KOH mg/100g and 3.08~4.08 KOH mg/100g, respectively. Conclusions: The result indicates that low temperature storage using ambient winter air showed better maintaining germination of rice, less change of physiological activities and cracked kernel, and better maintaining of rice quality, comparing the ordinary temperature storage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.73-76
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• 2006

This study was carried out to investigate the change yield and grain quality in rice caused by damages of brown planthopper (Bph) on major agronomic traits at the ripening stage. A major agronomic traits such as culm length, panicle length, number of panicle and number of grain per panicles was no-significant difference compared hopperburn area (HBA) and moderately damaged area (MDA) by brown planthopper with non-damaged area (NDA). but, the ripeing ratio and yield in HBA and MDA was significantly decreased. The perfect rice of brown rice in HBA and MDA was also lowered than the NDA and the immatured grain among imperfect rice in damaged area by BPH was significantly increased than in the NDA. Among the traits related with palatability of cooked rice, the amylose content was not affected by damage of brown planthopper, whereas, the protein content was significantly increased in the HBA and MDA. additionally, Peak viscosity in HBA and MDA is lower than the NDA, and setback was increased. In most cases, there was negative on yield and grain quality by the damage of brown planthopper at the ripening stage. Thus, the rice product harvested in damaged area should be separated with that in non damaged area for grain market quality of milled rice.

• Journal of Life Science
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• v.22 no.10
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• pp.1378-1383
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• 2012

To address the limitations of manufacturing noodle products using rice, brown rice noodles were created by the fermentation of brown rice containing several nutrients and the quality of these noodles were evaluated. White rice noodles, fermented white rice noodles, brown rice noodles, and fermented brown rice noodles were developed using white rice and brown rice, respectively. We found that the content of crude proteins present in the noodles during the fermentation process increased and the content of crude fat and carbohydrates in the noodles was reduced. In addition, the water content of brown rice noodles was twofold higher than that of white rice, although under fermentation conditions, the water content of brown rice noodles decreased slightly. A slight change of chromaticity was observed during the fermentation process. In cooking, the weight and volume of the noodles increased, with the change being lowest in noodles based on white rice. White rice-based noodles exhibited significantly higher turbidity in the cooked noodle soup, while other noodle products showed relatively constant turbidity. Most of the products showed a decreased texture, becoming soft with cooking; however, the elasticity of the cooked products increased. Our results suggest that the disadvantages of producing rice noodles can be overcome by the development of fermented brown rice noodles containing a variety of nutritional components. This would potentially develop a market for rice-based manufactured foods that appeal to modern preferences.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.195-204
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• 2014

This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakes containing 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content in sponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05). L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness, cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did not significantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensory scores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compounds and DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). The results of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.